Spring Rhubarb-Strawberry Cocktail with Basil Foam - photo 1
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Spring Rhubarb-Strawberry Cocktail with Basil Foam

Vegan Drinks Vegetarian Dishes 45 min Medium 9 wyświetleń ~50.76 PLN - (0)
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Description

A refreshing, visually appealing cocktail that captures the first flavors of spring: tart rhubarb and sweet strawberries combined in an intense, slightly sparkling drink, topped with a light, aromatic basil foam made from aquafaba. The drink is light, perfect as an aperitif or a refreshing addition to brunch. The contrast of colors (pink syrup, green foam) and the variety of textures (carbonated base and creamy foam) make the cocktail eye-catching and inviting for tasting. Serve in clear highball glasses or cocktail glasses, garnished with fresh basil and edible flowers for a "wow" effect.

Ingredients Used

Ingredients (10)

Servings:
4
  • Rhubarb 300 g
  • Strawberries 400 g
  • Agave syrup 60 g
  • Lemon juice 60 ml
  • Sparkling water 600 ml
  • Fresh basil 0.7 pęczek
  • Crushed ice 400 g
  • Aquafaba (chickpea water) 120 ml
  • ✨ Opcjonalne
  • Prosecco (optional) 200 ml
  • Edible flowers 10 g
💰 Szacowany koszt dania: ~50.76 PLN (12.69 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Rhubarb-Strawberry Syrup

1

Wash the rhubarb under running water and trim the woody ends. Peel the thin skin only if the stalks are very fibrous. Cut the rhubarb into pieces about 2 cm long. Wash and hull the strawberries, halving the larger fruits.

Ingredients: Rhubarb, Strawberries
Use a sharp knife and a cutting board. If the rhubarb is very thick, cut it in half lengthwise to make it cook more easily.
2

Place the chopped rhubarb in a medium-sized saucepan (about 1.5-2 l). Add 120 ml of water and 40 g of agave syrup. Heat over medium heat until the mixture begins to gently boil (about 5 minutes). Reduce the heat and cook uncovered for 8-10 minutes, until the rhubarb softens and starts to break down.

Ingredients: Rhubarb, Agave syrup, Sparkling water
The best is a wide pot, which makes evaporation easier. Stir with a wooden spoon every 2-3 minutes to prevent anything from sticking to the bottom.
3

Add strawberries and the remaining 20 g of agave syrup to the soft rhubarb. Cook for another 3-4 minutes until the strawberries soften and release their juice, but do not break down completely (they should retain their vibrant color).

Ingredients: Strawberries, Agave syrup
The cooking time for strawberries is short - cooking them too long will darken the color and reduce the freshness of the flavor.
4

Pour the hot mixture through a fine sieve into a bowl or pitcher, pressing with a wooden spoon to extract as much juice and flavor as possible. Discard the remaining fibrous parts. Set the syrup aside to cool completely (at least 20 minutes).

Ingredients: Rhubarb, Strawberries
Use a fine sieve or cheesecloth to obtain a clear syrup. If you want a smoother consistency, strain it twice.

Basil foam

5

Prepare the 'basil extract': in a small blender, place 20 g of fresh basil and 30 g of chilled rhubarb-strawberry syrup (from step 4). Blend into a smooth paste for 20-30 seconds. Strain through a fine sieve, pressing the green extract into a bowl. You can use the remaining pulp for decoration or discard it.

Ingredients: Fresh basil, Agave syrup, Rhubarb, Strawberries
A blender with a power of 300-500 W is sufficient; do not blend for too long to avoid oxidizing the basil (it will change color).
6

Pour the aquafaba (120 ml) into a wide, clean bowl. Whip with a mixer on medium speed for 4-6 minutes until soft peaks form. Add 1 tablespoon (about 15 g) of basil extract and 10 g of agave syrup, then continue whipping on high speed for another 2-4 minutes until the foam is shiny, stable, and resembles the consistency of lightly whipped egg whites (soft-medium peaks).

Ingredients: Aquafaba (chickpea water), Fresh basil, Agave syrup
Use a metal or glass bowl, dry and degreased. Aquafaba whips up similarly to egg whites, but may require longer whipping (7-10 minutes total).

Cocktail

7

Pour the chilled rhubarb-strawberry syrup (there should be about 300-350 ml of syrup from all the saved liquids) into a large pitcher, add the lemon juice (60 ml) and 200 g of crushed ice. Pour in 400 ml of chilled sparkling water and gently stir with a bar spoon for 10-15 seconds to avoid losing all the bubbles.

Ingredients: Agave syrup, Lemon juice, Sparkling water, Crushed ice, Rhubarb, Strawberries, Prosecco (optional)
If you want an alcoholic version, you can replace 200 ml of sparkling water with prosecco (use the 'optional' option from the ingredient list). Gently stir from the bottom up.
8

Fill four tall glasses with crushed ice (about 100 g per glass). Pour the cocktail from the pitcher into the glasses, leaving about 2 cm from the edge for the foam.

Ingredients: Crushed ice, Sparkling water, Agave syrup
Use clear highball glasses to showcase the drink's gradient color. Pour slowly to prevent the syrup from settling at the bottom.

Decoration and serving

9

Gently spoon 2-3 tablespoons of whipped basil foam onto each glass using a teaspoon or small ice cream scoop, so that the foam forms a dome over the drink. For the prosecco version, just before serving, pour 50 ml of prosecco over the foam (this will create delicate bubbles). Garnish with a basil leaf and a single edible flower.

Ingredients: Aquafaba (chickpea water), Fresh basil, Prosecco (optional)
Apply the foam just before serving, as it may deflate over time. If you want a stronger basil note, add a thin slice of basil on top.

Serving

10

Serve immediately: lift the glass to your lips and first feel the aroma of basil, then as you drink, you will combine the sparkling bubbles and fruity syrup. If serving at a party, prepare the syrup and foam in advance, keeping the syrup chilled and the foam covered in the refrigerator (for no more than 2 hours).

Ingredients: Agave syrup, Aquafaba (chickpea water), Fresh basil
Use a straw or drink directly from the edge of the glass — both methods will highlight different flavor experiences.

Fun Fact

💡

Historically, rhubarb was primarily used as a medicinal plant; it only gained popularity as an ingredient in desserts and drinks in the 19th century, and its bright colors pair wonderfully with spring herbs like basil.

Best for

brunch w ogrodzie przyjęcie powitalne wiosny lekki aperitif przed obiadem

Tips

🍽️ Serving

Serve chilled, preferably in clear highball glasses to showcase the color differences. For a 'luxurious' version, add a thin layer of prosecco on top of the foam before serving. If you expect to serve later, keep the syrup in the fridge and whip the foam just before serving.

🥡 Storage

Store the syrup in an airtight container in the refrigerator for up to 4 days. Aquafaba can be stored for no longer than 24 hours in the refrigerator before whipping. Do not prepare the foam too early — it loses volume after a few hours.

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