Spring Rhubarb-Strawberry Cocktail with Lemon-Mint Foam (variant dc5294ba) - photo 1
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Spring Rhubarb-Strawberry Cocktail with Lemon-Mint Foam (variant dc5294ba)

Drinks Vegetarian Dishes 45 min Medium 14 wyświetleń ~12.03 PLN - (0)
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Description

A refreshing, seasonal drink that combines tart, light pink rhubarb with sweet strawberries, topped with a light, lemon-mint foam. The cocktail was created with spring in mind — when rhubarb and the first strawberries are at their most aromatic. It has vibrant colors: the deep pink of the cocktail and the white, creamy foam adorned with green mint and edible petals create a striking contrast on the table. The flavor balances between the acidity of rhubarb and lemon and the natural sweetness of strawberries; the foam adds a creamy texture and freshness thanks to the mint. Perfect as a drink for garden parties, brunch, or a dessert cocktail after dinner. The vegetarian version (with yogurt and cream) can easily be adapted to vegan by replacing dairy ingredients with plant-based cream and plant-based yogurt.

Ingredients Used

Ingredients (12)

Servings:
4
  • Rhubarb (stalks), peeled and chopped 400 g
  • Strawberries, washed and hulled 300 g
  • White sugar 60 g
  • Water 200 ml
  • Fresh lemon juice 60 ml
  • Ice cubes 300 g
  • Fresh mint 0.1 pęczków
  • 30% cream 50 ml
  • Lemon zest (grated) 1 łyżeczka
  • Natural yogurt (thick) 150 g
  • ✨ Opcjonalne
  • Sparkling water (for thinning, optional) 200 ml
  • Edible petals (rose petals or others, for decoration, optional) 5 g
💰 Szacowany koszt dania: ~12.03 PLN (3.01 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Rhubarb syrup

1

Prepare the rhubarb: trim the woody ends, peel off a thin layer of the outer skin if it is fibrous, and then cut the stalks into pieces about 2 cm long. In a medium saucepan, place the chopped rhubarb, 60 g of sugar, and 200 ml of water. Stir with a wooden spoon to dissolve the sugar evenly.

Ingredients: Rhubarb (stalks), peeled and chopped, White sugar, Water
Use a medium saucepan with a thick bottom (diameter 18-20 cm). A sharp knife and a cutting board will make it easier to prepare the rhubarb. Do not chop too finely, as the rhubarb will break down more quickly during cooking.
2

Place a saucepan over medium heat. Bring to a gentle boil, then reduce the heat and cook uncovered for 8-10 minutes, stirring occasionally. The rhubarb should break down and release a vibrant pink juice. If you prefer a clearer syrup without pulp, strain the mixture through a fine sieve, pressing with a spoon to extract all the juice. Set the syrup aside to cool (about 20 minutes).

Ingredients: Rhubarb (stalks), peeled and chopped, White sugar, Water
Use a fine mesh strainer and a large bowl for straining if you want a clear syrup. Be careful when pressing the hot mixture — it's best to wait a few minutes until it cools down a bit. If the syrup is too sour, add a maximum of 10-20 g of sugar and mix after it has cooled.

Cocktail

3

In a blender, place the washed and hulled strawberries (300 g), cooled rhubarb syrup (about 160 ml of the liquid obtained), and 60 ml of fresh lemon juice. Add about 200 g of ice (from the remaining 300 g) — you can add the rest of the ice when serving. Blend on high speed for 45-60 seconds until the mixture is smooth and uniform. Check the consistency: the cocktail should be creamy but liquid; if it's too thick, add 20-60 ml of cold water or sparkling water (optional), if it's too thin — add a few more ice cubes.

Ingredients: Strawberries, washed and hulled, Fresh lemon juice, Ice cubes, Water
Use a jug blender or a high-performance blender. If you don't have a blender, you can mash the strawberries with syrup using a potato masher and strain through a sieve — the drink will be less smooth. Blend briefly to avoid over-aerating the mixture.
4

Optionally, strain the blended mixture through a fine sieve into a jug to remove the seeds and achieve a silky smooth consistency. If you want a layered effect, set aside part of the cocktail (about 150 ml) to chill and use it at the bottom of the glass.

Ingredients: Strawberries, washed and hulled
For straining, use a silicone or wooden spoon to press the pulp through the sieve. If you want to keep the texture and visible pieces of fruit, you can skip the straining.

Lemon-Mint Foam

5

Prepare the foam: finely chop the mint leaves (leave a few whole leaves for decoration). In a bowl, combine 150 g of Greek yogurt, 50 g of chilled 30% cream, and the grated zest of 2 g of lemon. Add 1–2 tablespoons of rhubarb syrup (about 20-40 g) from the previously prepared syrup to sweeten the foam slightly. Use an immersion blender (hand mixer or milk frother) and blend at an angle on the side of the bowl, immersing the tip and slowly pulling it out to aerate the mixture for 30-60 seconds, until the foam is light, fluffy, and holds its shape on a spoon.

Ingredients: Natural yogurt (thick), 30% cream, Fresh mint, Lemon zest (grated), Rhubarb (stalks), peeled and chopped
Best tools: immersion blender, hand mixer with a whisk attachment, or milk frother. Use a chilled bowl and chilled cream to whip the foam faster and better. Common mistake: mixing too vigorously at the beginning - start with low speed, then increase to avoid splattering.

Assembly and serving

6

Prepare 4 tall glasses. Pour about 200-220 ml of the blended cocktail into each (if you set aside some of the cocktail, pour a layer at the bottom, then gently add the rest). If you want to aerate the drink, add 30-50 ml of sparkling water (optional). Carefully top with 2-3 tablespoons of the prepared foam, spreading it gently so it remains fluffy and doesn't sink into the cocktail. Garnish with a mint leaf and a few edible petals.

Ingredients: Ice cubes, Sparkling water (for thinning, optional), Edible petals (rose petals or others, for decoration, optional), Fresh mint
Use a spoon to scoop the foam and hold it close to the surface of the cocktail so the foam doesn't sink. The best glasses are clear, tall ones (about 300-400 ml) that will show the color of the cocktail and contrast with the foam. If serving at a party, chill the glasses before pouring.

Tips and storage

7

If you are not serving immediately, rhubarb syrup can be stored in a sealed jar in the fridge for up to 4 days. The chilled cocktail mixture (without foam) can be kept in a closed pitcher in the fridge for up to 24 hours — before serving, mix well and optionally add ice. It is best to prepare the foam just before serving; if you need to store it, keep it in a cool place and use it within 4 hours.

Ingredients: Rhubarb (stalks), peeled and chopped, Natural yogurt (thick)
Do not freeze the foam — it will lose its structure. Store the syrup and cocktail in glass containers to prevent absorption of odors from the fridge.

Fun Fact

💡

Rhubarb was historically used first as a medicinal plant in China, and only later was it cultivated as a food vegetable in Europe. Its flavor pairs wonderfully with strawberries — this combination has been popular in the kitchens of the Northern Hemisphere since the 19th century.

Best for

brunch wiosenny przyjęcie w ogrodzie lekki deser po obiedzie

Tips

🍽️ Serving

Serve the cocktail well chilled in clear glasses to highlight the contrast between the pink of the drink and the white foam. For decoration, use fresh mint leaves arranged vertically and a few edible petals for an elegant effect. For a layered effect, you can pour some of the cocktail at the bottom, gently add some crushed ice, and place the foam on top.

🥡 Storage

Rhubarb syrup: in the fridge for up to 4 days in a sealed jar. Cocktail without foam: in the fridge for up to 24 hours - stir before serving. Foam: best prepared just before serving; stored, it will lose its fluffiness after a few hours.

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