Spring rhubarb-strawberry cocktail with basil aquafaba foam (variant ca2a18ac) - photo 1
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Spring rhubarb-strawberry cocktail with basil aquafaba foam (variant ca2a18ac)

Drinks Dishes for Special Occasions 75 min Medium 8 wyświetleń ~21.40 PLN - (0)
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Description

A modern, spring drink that combines the tartness of rhubarb with the sweetness of strawberries and the freshness of lemon, topped with a green, slightly spicy foam made from aquafaba flavored with basil. The cocktail is light pink, transparent at the bottom (with delicate bubbles from sparkling water), and topped with a thick, green foam that contrasts in color and texture. Perfect as a drink for garden parties, a light tasting before the main course, or for Easter gatherings — it catches the eye and intrigues with its textures. The flavor is balanced: the acidity of rhubarb and lemon is softened by the syrup and strawberries, while the foam adds aromatic, herbal freshness.

Ingredients Used

Ingredients (11)

Servings:
4
  • Rhubarb 300 g
  • Strawberries 250 g
  • White sugar 150 g
  • Water 500 ml
  • Lemon juice 60 ml
  • Fresh basil 0.3 pęczków
  • Aquafaba (chickpea water) 120 g
  • Sparkling water 600 ml
  • Crushed ice 400 g
  • ✨ Opcjonalne
  • Elderflower liqueur (optional) 30 ml
  • Edible flowers (optional) 5 g
💰 Szacowany koszt dania: ~21.40 PLN (5.35 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Base syrup

1

Prepare the rhubarb-basil syrup. Cut the rhubarb into pieces about 2 cm long (you don't need to peel it, but remove the fibrous ends). Place 300 g of chopped rhubarb, 150 g of sugar, and 500 ml of water in a wide saucepan. Add 6 g (about a handful) of basil leaves (set aside a few leaves for decoration). Heat over medium heat until the syrup begins to gently boil, stirring with a wooden spoon to dissolve the sugar. Reduce the heat and simmer for 8-10 minutes, until the rhubarb breaks down and releases its juice — the mixture should be soft and intensely pink. Turn off the heat and let it cool slightly (5 minutes).

Ingredients: Rhubarb, White sugar, Water, Fresh basil
Use a wide pot with a thick bottom to distribute heat evenly. Do not cook for too long (over 12 minutes) — you will lose the fresh aroma. If the syrup is too thin after cooling, bring it back to a gentle boil for 2-3 minutes.

Fruit puree

2

In the meantime, prepare the strawberry puree. Hull 250 g of strawberries and place them in a blender. Add 30 ml of lemon juice (from 1/2 lemon) and blend until smooth for 20-30 seconds. Strain the puree through a fine-mesh sieve into a bowl, using a spoon to press out as much juice as possible and remove the seeds. Set the resulting puree aside to cool slightly (about 5 minutes).

Ingredients: Strawberries, Lemon juice
If you don't have a blender, you can mash the strawberries with a fork to a paste-like consistency, but the puree will be less silky. A fine-mesh metal strainer will help achieve a clear liquid.

Base combination

3

Strain the cooled rhubarb-basil syrup through a sieve into a jug, pressing the rhubarb pieces to extract the juice. Combine the strained syrup with the strawberry puree in a 2:1 ratio (first pour in 300 ml of syrup, then 150 ml of puree). Taste and adjust with 30 ml (2 tablespoons) of lemon juice if you want a more acidic flavor. If using elderflower liqueur (optional), add 30 ml now and mix well.

Ingredients: Water, Lemon juice, Strawberries, Elderflower liqueur (optional)
Use a pitcher with a capacity of at least 1 liter. Taste after adding the puree and lemon juice — the level of acidity and sweetness can be easily adjusted by adding more juice or syrup.

Basil foam

4

Prepare a basil foam with aquafaba. Pour 120 ml of chilled aquafaba into a tall bowl. Using a blender or small chopper, blend 4 g of fresh basil (a few leaves) with 10-15 ml of syrup made earlier, creating a green, aromatic basil concentrate. Gently add this concentrate to the aquafaba while whipping. Whip the aquafaba with an electric mixer on high speed for 5-8 minutes until stiff, glossy peaks form (the foam should be stable, resembling a protein meringue). Towards the end of whipping, add 1 tablespoon of chilled rhubarb syrup to stabilize and slightly sweeten the foam. The foam should have a greenish tint and a smooth texture.

Ingredients: Aquafaba (chickpea water), Fresh basil
Use a metal or glass bowl (plastic can retain grease and make whipping difficult). Whip the well-chilled aquafaba; if the foam is not stiff after 8 minutes, check if the aquafaba contains any fat (e.g., from added oil) — set it aside and use a new can. Whipping by hand takes significantly longer (12-15 minutes).

Cooling and preparing the glass

5

Chill the glasses: fill tall, narrow glasses (about 300-350 ml each) with crushed ice up to 3/4 of their height. If you're preparing to serve shortly, place the glasses in the fridge for 5 minutes before pouring to keep them cold.

Ingredients: Crushed ice
The best are tall Collins glasses or cocktail glasses for long drinks. Chilled glasses enhance the refreshing character of the drink.

Assembly and serving

6

Assembling the cocktail: In each chilled glass with crushed ice, first pour 120 ml of the base (rhubarb-strawberry mixture). Gently top off the glass with 150 ml of sparkling water, pouring along the spoon to avoid breaking the structure and to achieve a delicate transition. Finally, using a large spoon or a small spatula, add about 2-3 tablespoons (30-45 ml) of green foam made from aquafaba on top, forming a dome above the edge of the glass. Garnish with 1-2 basil leaves and optionally edible flowers.

Ingredients: Sparkling water, Fresh basil, Edible flowers (optional)
Pour the sparkling water slowly, holding a spoon just above the surface of the liquid to protect the foam. The foam holds up best when it is well whipped and cold — so prepare it just before serving.

Serving and final tips

7

Serve immediately after adding the foam, preferably with a long spoon or straw. Guests should have the opportunity to dip the spoon into the foam and mix it with the drink — the flavor contrast is part of the experience. If you prepare the drink in advance, store the base separately in the refrigerator for up to 24 hours and whip the foam just before serving.

Ingredients: Sparkling water
The foam may slightly deflate after 20-30 minutes; for the best presentation, prepare just before serving. If you are serving the version with liqueur, inform your guests about the alcohol content.

Fun Fact

💡

Aquafaba as an egg white substitute gained popularity in plant-based cooking after 2010 — its ability to create foam was discovered accidentally by vegan chefs experimenting with plant products.

Best for

przyjęcie w ogrodzie wielkanoc lekki brunch degustacja koktajli

Tips

🍽️ Serving

Serve very chilled, in tall, clear glasses to showcase the contrast of the pink drink and the green foam. For an elegant effect, use edible flowers and a thin twist of lemon peel on the rim of the glass. Guests can mix the foam with the cocktail to achieve a creamy basil aroma.

🥡 Storage

Store the base (puree syrup) in a closed pitcher or jar in the refrigerator for up to 24 hours. It's best to store aquafaba in the refrigerator in a closed container for up to 48 hours; whip the foam just before serving. The finished cocktail with foam does not store well — the foam will lose its structure after about 30 minutes.

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