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

Drinks Breakfasts 40 min Medium 8 wyświetleń ~16.59 PLN - (0)
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Description

A refreshing, modern seasonal drink that combines the tartness of rhubarb with the sweetness of strawberries, a delicate rose foam based on aquafaba, and a green mist of fresh basil. The cocktail was created as a light, visually appealing option for spring gatherings — on the terrace, for brunch, or as an elegant non-alcoholic aperitif. The layers of colors (pink strawberry mousse, the mildest pink-red rhubarb syrup, white foam, and green mist) look very impressive. The flavor contrasts fruity acidity with a subtle rose note and the aroma of basil; the addition of sparkling water adds lightness and fizz. Serve chilled, garnished with lemon zest and edible rose petals or a bit of honey for a milder sweetness.

Ingredients Used

Ingredients (14)

Servings:
2
  • Rhubarb 200 g
  • Strawberries 200 g
  • Water 100 ml
  • Lemon juice 30 ml
  • Sparkling water 300 ml
  • Crushed ice 200 g
  • Rose water 5 g
  • Aquafaba (chickpea water) 60 ml
  • Sugar 50 g
  • Fresh basil (leaves) 10 g
  • Powdered sugar 15 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Honey 30 ml
  • Edible rose petals 5 g
💰 Szacowany koszt dania: ~16.59 PLN (8.29 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Rhubarb syrup

1

Wash the rhubarb, trim the tough ends, and cut the stalks into slices about 1 cm thick. Place the chopped rhubarb in a medium saucepan, add white sugar (50 g), 100 ml of water, and a pinch of salt (1 g). Set over medium heat and bring to a gentle boil. Stir with a wooden spoon to dissolve the sugar. Cook for 8-10 minutes until the rhubarb softens and releases a deep color, and the liquid thickens to a syrupy consistency. Remove from heat and let it sit for 5 minutes, then strain through a fine sieve, pressing the rhubarb mixture with a spoon to extract as much juice as possible. Allow the resulting syrup to cool to room temperature, then chill in the refrigerator for at least 10 minutes.

Ingredients: Rhubarb, Sugar, Water, Salt
Use a medium saucepan with a capacity of 1–1.5 l and a wooden spoon. Control the heat — too vigorous boiling will burn the syrup. If the syrup is too thick after cooling, add 1–2 tablespoons (15–30 ml) of water. By leaving some pulp, you can use it for desserts.

Strawberry mousse

2

Remove the stems from the strawberries (200 g), wash them gently, and dry. Place the strawberries in a tall blender container, add lemon juice (30 ml) and 2–3 tablespoons (30–45 g) of chilled rhubarb syrup (to enhance the flavor and color). Blend on high speed until smooth for 30–45 seconds. If you want an extra smooth texture, strain the puree through a fine sieve using a spoon to push it through. Chill the puree in the refrigerator for 5–10 minutes before assembling the cocktail.

Ingredients: Strawberries, Lemon juice, Rhubarb
Use a countertop or immersion blender. If you don't have a strainer, the blended puree will also work, but it will be less smooth. Don't overdo it with the lemon juice — it should enhance the flavor, not dominate.

Rose foam (aquafaba)

3

Chill a metal or glass bowl for a few minutes in the refrigerator (a cold bowl helps whip the aquafaba faster). Pour the aquafaba (60 g) into the bowl, add the powdered sugar (15 g). Whip with a hand mixer or stand mixer on high speed for 6–8 minutes until the aquafaba forms a shiny, stable foam with stiff peaks. In the last 30 seconds, add the rose water (5 g) and mix briefly, just to evenly distribute the rose. The foam should be thick, shiny, and hold its shape when the spoon is turned upside down.

Ingredients: Aquafaba (chickpea water), Powdered sugar, Rose water
Use a metal bowl and a mixer with a whisk. If you don't have a mixer, you can whip the aquafaba by hand — it will take significantly longer (12–20 minutes). If the foam doesn't become stiff, check if the aquafaba was from a can (not diluted) and that the bowl is free of grease.

Basil mist

4

Boil 100 ml of water, pour it over 10 g of fresh basil leaves, and let it sit for 2 minutes to release the aroma. Pour everything into a blender, blend briefly (5–10 seconds) into a green concentrate. Strain through a very fine sieve or cheesecloth into a small bowl and let it cool. Transfer the resulting green extract into a clean spray bottle (about 30–50 ml after straining). If you don't have a spray bottle, you can use a small teaspoon to gently distribute the mist on the foam.

Ingredients: Fresh basil (leaves), Water
Use an immersion blender or a countertop blender, a fine sieve, and a small spray bottle (cosmetic or for culinary aromas). Be careful not to blend the basil for too long — it will become bitter. The extract is intense, spray it sparingly.

Assembly and serving

5

In two tall glasses (about 300–350 ml each), add 100 g of crushed ice. Pour 100 g of strawberry puree (from step 2) into the bottom of each glass. Then, holding a spoon upside down just above the surface of the puree, slowly pour 75 g of chilled rhubarb syrup (from step 1) so that a distinct layer or gentle swirl forms. Fill each glass with 150 ml (150 g) of chilled sparkling water, pouring slowly over the spoon to avoid completely breaking the layers. Gently top with 30 g of whipped aquafaba foam (use a spoon or small spatula). Spray the foam with 1–2 short bursts of green basil mist (from a spray bottle) — the green contrast will be striking. Optionally, garnish with rose petals (5 g) and a thin spiral of lemon zest. If you prefer a sweeter version, lightly drizzle the foam with honey (15 g for two servings). Serve immediately with a long spoon for mixing.

Ingredients: Sparkling water, Crushed ice, Aquafaba (chickpea water), Fresh basil (leaves), Edible rose petals, Honey
Use tall, transparent glasses to highlight the layers. Pouring over an inverted spoon helps maintain the separation of layers. Do not mix the drink before adding the foam — the foam and mist give it character. Serve immediately, before the ice dilutes the layers.

Fun Fact

💡

Aquafaba, or chickpea water, gained popularity as a vegan alternative to egg whites a few years ago — its ability to create stable foam comes from the soluble proteins and starches found in chickpeas.

Best for

wiosenne przyjęcie na tarasie brunch spotkanie bezalkoholowe wesele jako koktajl bezalkoholowy

Tips

🍽️ Serving

Serve in clear highball glasses to highlight the layers. Add a long spoon or stirrer to each serving so guests can decide when to mix the layers. The foam looks best just before serving — do not add it too early.

🥡 Storage

Rhubarb syrup and strawberry puree can be stored in airtight containers in the refrigerator for up to 3 days. It's best to whip the aquafaba just before serving — whipped foam loses stability after a few hours. The prepared cocktail is not suitable for long-term storage due to the foam and ice; prepare the ingredients in advance, and assemble the drink just before serving.

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