Layered citrus-raspberry drink with ginger foam (modern version) - photo 1
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Layered citrus-raspberry drink with ginger foam (modern version)

Drinks Valentine's Day 35 min Medium 10 wyświetleń ~23.07 PLN - (0)
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Description

A modern, seasonal drink combining intense raspberry syrup with refreshing blood orange juice and a delicate, fluffy ginger-aquafaba foam. It creates a stunning two-tone layer – the deep red of raspberries at the bottom gradually transitions to orange juice, topped with a gleaming white foam. The drink is lightly sparkling thanks to the addition of sparkling water, has a balanced acidity, and a subtle spiciness from the ginger. Perfect for the winter citrus season, romantic occasions, or as a standout drink at parties; serve in clear glasses with a slice of blood orange and a mint leaf for a contrast of colors and aromas.

Ingredients Used

Ingredients (13)

Servings:
4
  • Fresh raspberries 300 g
  • Sparkling water 400 ml
  • Fresh ginger 40 g
  • Fresh orange juice 600 ml
  • Aquafaba (chickpea water) 120 ml
  • Crushed ice 400 g
  • Blood orange (slices for decoration) 1 szt.
  • Water (for cooking) 80 ml
  • Sugar 100 g
  • 🌿 Przyprawy
  • Ground cardamom 2 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Honey 30 ml
  • Fresh mint 0.5 pęczek
💰 Szacowany koszt dania: ~23.07 PLN (5.77 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Raspberry syrup

1

Prepare the raspberries: sift the fruits through a sieve over a bowl, remove the green tops and any impurities. In a medium pot (about 1–1.5 l), add the raspberries along with the sugar and pour in 80 ml of water. Place over medium heat and bring to a gentle boil. Reduce the heat and cook for 6–8 minutes, stirring with a wooden spoon every 30 seconds, until the fruits break down and the syrup thickens - it should coat the spoon and create a light "trail" when the spoon is drawn through.

Ingredients: Fresh raspberries, Sugar, Water (for cooking)
Use a saucepan with a diameter of 18–20 cm, preferably with a thick bottom. Do not cook on too high heat (the syrup may burn). If you are using frozen raspberries, you can add 1–2 minutes longer.
2

Remove the pot from the heat and strain the mixture through a fine sieve into a clean bowl, pressing with a spoon or spatula to extract as much juice and color as possible. Discard the remaining seeds or use them for another recipe. Set the syrup aside to cool to room temperature (about 20–30 minutes).

Ingredients: Fresh raspberries
Use a sieve with holes of about 2 mm and a silicone spatula. If you want a smooth, clear syrup, strain it additionally through cheesecloth.

Ginger infusion

3

Peel the ginger (use a teaspoon to scrape off the skin) and grate it on a fine grater into a bowl. In a small saucepan, bring 100 ml of water to a boil (you can use part of the water from the syrup or fresh). Reduce the heat, add the grated ginger and 1/2 teaspoon of cardamom, and simmer for 4 minutes to extract the flavors. Let it sit for 10 minutes to steep, then strain through a sieve into a clean container.

Ingredients: Fresh ginger, Ground cardamom, Water (for cooking)
Use a fine grater for the ginger and a small sieve. Do not cook too long - the ginger will become bitter. We will use this infusion for the foam and a delicate aroma for the drink.

Aquafaba foam

4

Pour 120 ml of aquafaba into a tall blender container or a metal bowl, and add 1/4 teaspoon of salt and 2 tablespoons (about 30 ml) of cooled ginger infusion. Whip with a hand mixer on medium speed for 3–5 minutes until a thick, glossy foam with soft peaks forms. The foam should be white, stable, and not immediately collapse when the mixer beaters are lifted.

Ingredients: Aquafaba (chickpea water), Salt, Fresh ginger
Use a hand mixer or a stand mixer with a whisk attachment. A metal bowl cools the egg whites faster (it's good to chill the bowl in the freezer for 5–10 minutes before whipping). If the egg whites are too runny, whip for another minute - don't overdo it, as they may separate.

Assembly and serving

5

Prepare four tall, transparent glasses (about 300–350 ml each). Pour 60 g (ml) of cooled raspberry syrup into the bottom of each glass — spread it evenly to create a distinct bottom layer. Next, pour 600 ml of blood orange juice and 400 ml of very cold sparkling water into a pitcher, gently mix with a spoon to avoid destroying the fizz. Fill the glasses with crushed ice to about 2/3 of their height (100 g of ice per glass), then slowly pour the mixture of juice and sparkling water in, so as not to disturb the bottom layer (pour close to the glass wall).

Ingredients: Crushed ice, Fresh orange juice, Sparkling water, Fresh raspberries
The best are highball glasses 300–350 ml with straight sides – they showcase the layered effect. When pouring the juice, try to direct the stream along the back wall of the glass to keep the syrup partially separated.
6

For each glass, evenly spread about 30 ml of whipped aquafaba on top using a spoon. Be careful to create a thick, slightly domed layer over the drink. If you like, you can sprinkle a very fine pinch of cardamom for aroma using a sieve.

Ingredients: Aquafaba (chickpea water), Ground cardamom
Spoon the foam with a spoon or a small spatula. If the foam is too runny, wait 5 minutes and whip it for another 30–60 seconds.

Decoration

7

Garnish the drink: place a thin slice of blood orange on the rim of each glass and add 2–3 fresh mint leaves to the foam. Optionally, drizzle a little honey (about 7–8 g per glass) just before serving if you want more sweetness and a shiny glaze on the orange slice.

Ingredients: Blood orange (slices for decoration), Fresh mint, Honey
Use a sharp knife to cut thin slices of orange and small mint leaves. Additionally, you can add honey to enhance the flavor/texture (optional ingredient).

Serving

8

Serve immediately, preferably with a long bar spoon and a straw. The drink tastes best cold — the foam adds a creamy texture that guests can mix with the spoon as they wish, revealing the full combination of raspberries and citrus after a moment.

Ingredients: Crushed ice
If the drink sits too long, the syrup may mix with the juice — this is normal, but the layered effect is lost. Serve within 10–15 minutes of preparation.

Fun Fact

💡

Raspberry syrup combined with blood orange juice creates a gradient color effect, which has been used in layered cocktails since the 19th century — the color and density of the ingredients determine the formation of separate layers.

Best for

romantyczna kolacja przyjęcie zimowe z cytrusami Sylwester herbaciany brunch

Tips

🍽️ Serving

Serve in clear, tall glasses (300–350 ml) with a long teaspoon so guests can mix the layers. If you want a version without foam, replace the aquafaba with lightly whipped chilled coconut cream – the drink will gain a richer consistency.

🥡 Storage

Raspberry syrup can be stored in a tightly sealed jar in the refrigerator for up to 5 days. Keep the chilled juice and sparkling water separate. The aquafaba foam is best prepared just before serving; do not store it for longer than 2 hours, as it will lose volume.

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