Spring Rhubarb-Strawberry Cocktail with Mint-Lime Foam - photo 1
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Spring Rhubarb-Strawberry Cocktail with Mint-Lime Foam

Drinks Fusion cuisine 30 min Medium 11 wyświetleń ~29.05 PLN - (0)
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Description

A light, modern cocktail perfect for spring gatherings — it combines tart rhubarb with juicy strawberries, fresh lime, and a delicate, vegan aquafaba foam infused with mint. The drink has a vibrant pink-red base color and a contrasting fluffy white foam — an impressive, Instagram-worthy appearance. Flavor: fruity acidity softened by the natural sweetness of agave syrup and a gentle fizz from sparkling water. It’s suitable for brunch, a garden party, or as a refreshing aperitif; you can make an alcoholic version by adding gin or a non-alcoholic one by omitting the gin. The recipe includes techniques for working with fruits, blending, and whipping aquafaba so that even beginners can achieve a stable foam.

Ingredients Used

Ingredients (11)

Servings:
4
  • Rhubarb 250 g
  • Strawberries 300 g
  • Lime juice 80 ml
  • Agave syrup 40 g
  • Aquafaba (chickpea water) 60 g
  • Crushed ice 300 g
  • Sparkling water 400 ml
  • Fresh mint 0.3 pęczków
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Gin (alcoholic version) 120 ml
  • Edible flowers (for decoration) 5 g
💰 Szacowany koszt dania: ~29.05 PLN (7.26 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Rhubarb-strawberry base

1

Weigh the specified amounts of rhubarb (250 g) and strawberries (300 g). Wash the fruits under cold water. Trim the tough ends of the rhubarb and cut the stalks into pieces about 1 cm long. Remove the stems from the strawberries and halve the larger fruits. Place the rhubarb in a medium saucepan along with 40 g of agave syrup and 30 ml of water (for initial steaming). Heat over medium heat for 6-8 minutes, stirring every 1-2 minutes, until the rhubarb softens and begins to break down, but does not completely disintegrate. Add the strawberries, sauté for 2-3 minutes until they release their juice and the fruits soften but retain their shape. Remove the saucepan from the heat and let it cool slightly for 8-10 minutes.

Ingredients: Rhubarb, Strawberries, Agave syrup
Use a saucepan with a diameter of 18-20 cm. Do not bring the fruits to a boil for too long — overcooking will change the color and taste. You can control the sweetness — if the fruits are very sour, add an additional 10-15 g of agave syrup to the stewing.
2

Transfer the slightly cooled fruits to a blender. Add 50 ml of lime juice (from the total of 80 ml) and blend on high speed for 30-45 seconds until a smooth puree is formed. Strain the puree through a fine sieve into a bowl, pressing with a silicone spoon to separate the seeds and fibers — you will get a clear, silky cocktail base. Chill the base in the refrigerator for at least 10 minutes to lower the temperature before emulsifying the foam.

Ingredients: Rhubarb, Strawberries, Lime juice, Agave syrup
Use a blender or an immersion blender. If you don't have a strainer, you can skip the straining, but the smoothie will have small pieces and seeds. The puree should have a silky, smooth consistency without large lumps.

Mint-lime foam

3

Prepare the aquafaba foam: chill a metal or glass bowl in the refrigerator (5-10 minutes) along with the mixer beaters. Pour 60 g of aquafaba into the cold bowl, add the remaining 30 ml of lime juice (from the total amount), 10 g of agave syrup (measured from the previously used amount - the total amount of syrup remains 40 g), and a pinch of salt (1 g). Whip with a hand mixer on high speed for 2-4 minutes — first, a foam will form, then it will become thicker and shinier. Continue whipping until stiff, shiny, stable "peaks" are formed (the foam should be elastic and hold its shape for at least 20-30 seconds).

Ingredients: Aquafaba (chickpea water), Lime juice, Agave syrup, Salt, Fresh mint
Use an electric hand mixer or a stand mixer with whisk attachments. If you don't have a mixer, use a strong shaker and shake vigorously for 4-6 minutes, but the effectiveness will be lower. The aquafaba foam differs from egg white foam — it should be shiny and slightly thicker than raw egg white foam.

Assembly and serving

4

Prepare 4 highball glasses. Fill a shaker halfway with crushed ice (about 100 g per serving, totaling 300 g of crushed ice) and pour 1/4 of the prepared puree into the shaker (for example, 150 g of puree per serving — evenly divide the base into 4). If you want an alcoholic version, add 30 ml of gin to the shaker per serving (a total of 120 ml). Shake vigorously for 8-12 seconds until the shaker becomes cold and condensation forms on the outside. Strain the contents into the prepared glasses filled with ice (up to about 3/4 full). To each glass, add 100 ml of cold sparkling water (a total of 400 ml) and gently stir 1-2 turns with a bar spoon to preserve the bubbles.

Ingredients: Crushed ice, Sparkling water, Agave syrup, Lime juice, Gin (alcoholic version)
If you don't have a shaker, you can pour the puree directly into the glasses and add ice and gin, but using a shaker cools the drink and combines the ingredients better. Tall, clear glasses are best to showcase the contrast of colors.
5

On top of each glass, spoon 1-2 tablespoons (about 15-25 g) of the prepared aquafaba foam. Form a gentle dome — the foam should hold its shape and slightly sag, creating an aesthetic contrast. Decorate each portion with a fresh sprig of mint and possibly a few edible flowers (5 g in total). Serve immediately — the foam looks best right after it is applied.

Ingredients: Aquafaba (chickpea water), Fresh mint, Edible flowers (for decoration)
Use a spoon or a small spatula to apply the foam. The foam from aquafaba is not as stable as meringue held for a long time without cooling, so serve the cocktail immediately after applying the foam. Additionally, you can add edible flowers for visual effect.

Final tips

6

Taste the cocktail and adjust the flavor if necessary: if it's too sour — add 5-10 g of agave syrup per serving; if it's too sweet — add a few drops of lime juice. If the foam drops too quickly, you can prepare it just before serving by whipping the aquafaba again for 30-60 seconds.

Ingredients: Agave syrup, Lime juice, Aquafaba (chickpea water)
Serve immediately after preparing the foam. Best served: tall glass, thin straw/bar spoon for gentle mixing. Common mistake: preparing the foam too early — it loses volume and becomes liquid.

Fun Fact

💡

Rhubarb was initially used mainly as a medicinal plant; it was not widely used in cooking until the 19th century. Aquafaba as a substitute for egg whites in foams and creams gained popularity in plant-based cooking after 2010 and became synonymous with creative vegan mixing.

Best for

wiosenne brunchy ogrodowe przyjęcia i pikniki aperitif przed kolacją spotkania z przyjaciółmi

Tips

🍽️ Serving

Serve chilled, with a thin straw and a small spoon for scooping the foam. For a contrast in temperature, use pre-chilled glasses. The alcoholic version with gin will enhance the herbal notes of the rhubarb; for children and drivers, omit the gin.

🥡 Storage

Fruit puree: store in an airtight container in the refrigerator for up to 48 hours. Aquafaba: after opening the can, store in the refrigerator for up to 48 hours; whip again before use; the foam is not suitable for longer storage — apply just before serving. Prepared cocktail with foam: serve immediately; without foam, it can be stored in the refrigerator for up to 6 hours, but will lose some carbonation.

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