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

Drinks Desserts 60 min Medium 15 wyświetleń ~26.20 PLN - (0)
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Description

A refreshing, seasonal drink that combines tart rhubarb and sweet strawberries, finished with a delicate green foam flavored with fresh basil. The drink has a vibrant pink-red color with a light, creamy layer on top, making it visually appealing for spring gatherings. Inspired by traditional homemade compotes and lemonades — here in the form of an elegant beverage to be served in glasses or tall cups. Perfect as a refreshing dessert after lunch, for garden parties, or as a non-alcoholic alternative for gatherings; it can also be enhanced with alcohol (e.g., a splash of prosecco) for adults.

Ingredients Used

Ingredients (10)

Servings:
4
  • Rhubarb 300 g
  • Strawberries 400 g
  • Lemon juice 60 ml
  • Sparkling water (chilled) 600 ml
  • Egg white 120 g
  • Fresh basil 0.7 pęczek
  • Water (for cooking) 250 ml
  • Sugar 100 g
  • ✨ Opcjonalne
  • Crushed ice 300 g
  • Edible flowers 5 g
💰 Szacowany koszt dania: ~26.20 PLN (6.55 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Rhubarb-Strawberry Syrup

1

Wash the rhubarb: trim the tough ends and cut the stalks into pieces about 2 cm long. Wash the strawberries, remove the stems, and quarter the larger ones. In a medium pot with a capacity of about 1.5–2 liters, place the chopped rhubarb (300 g), strawberries (400 g), sugar (100 g), and 250 ml of water. Stir with a wooden spoon to evenly distribute the sugar among the fruits.

Ingredients: Rhubarb, Strawberries, Sugar, Water (for cooking)
Use a medium stainless steel or enamel pot with a capacity of 1.5–2 l. Do not use a very thin pot, as the syrup may burn in places.
2

Place a pot over medium heat and heat until gently boiling, stirring occasionally. When the syrup starts to boil, reduce the heat to low and cook uncovered for 12–15 minutes — the fruit should break down, and the liquid should take on a deep color. If foam appears during cooking, skim it off with a spoon.

Ingredients: Rhubarb, Strawberries, Sugar, Water (for cooking)
Cooking time depends on the ripeness of the fruits — properly cooked syrup is thicker than water and has a distinct fruity aroma. Be careful not to cook on too high a heat, as the sugar may burn.
3

After cooking, remove the pot from the heat and let it sit for 5 minutes to cool slightly. Then, strain the contents through a fine sieve or cheesecloth into a bowl, pressing with a spoon or pestle to extract as much juice as possible. Set the resulting syrup aside to cool completely, and then chill in the refrigerator for at least 20–30 minutes — the syrup should be chilled before mixing with sparkling water.

Ingredients: Rhubarb, Strawberries
Use a fine sieve, and if you want a clear syrup without any particles, filter it twice. The leftover fruit can be kept and used as a topping for desserts.

Basil foam

4

Wash and dry the basil leaves (20 g). Place the leaves in a small blender or a tall mixing container, add about 30 ml of chilled syrup (from the previous step) and blend until a smooth, light green paste is formed — this should take 20–30 seconds. Pour the basil paste into a bowl and set aside.

Ingredients: Fresh basil, Water (for cooking)
Use a high-speed blender or immersion blender. If your base is too thick, add 5–10 ml of water, but remember that a too watery paste will make it difficult to whip the foam.
5

In a tall, clean bowl, pour in the egg white (120 g). Add the basil paste and 1 teaspoon (about 5 g) of cold, chilled syrup (optional — for lightly sweetening the foam). Whip with a hand mixer on medium speed for about 3–4 minutes, until the foam becomes shiny and stiff — when you turn the bowl upside down, the foam should hold its shape and not slide off. If you are concerned about raw egg whites, use pasteurized egg whites.

Ingredients: Egg white, Fresh basil, Water (for cooking)
Use a metal or glass bowl free of grease. Grease interferes with whipping egg whites — make sure the mixer and bowl are dry and degreased. If you don't have a mixer, you can use a hand frother, but whipping will take longer (about 8–10 minutes).

Cocktail

6

Pour the chilled syrup into a pitcher (about 500 ml of the syrup obtained; if you have more or less, use enough to achieve an intense flavor — it will be diluted with sparkling water). Add lemon juice (60 ml) and stir with a spoon. Pour the chilled sparkling water (600 ml) into the pitcher just before serving — otherwise, the drink will lose its fizz. Taste and adjust with a spoonful of syrup or a bit of sugar if you prefer a sweeter flavor.

Ingredients: Sparkling water (chilled), Lemon juice, Water (for cooking)
A 1.5 l pitcher will be suitable. Stir gently to avoid losing too many bubbles.

Serving

7

If you are using crushed ice (optional), fill 4 tall glasses with about 75 g of ice each. Pour the prepared rhubarb-strawberry cocktail into the glasses, filling them to about 3/4 full. Gently spoon or ladle the basil foam on top of each glass, creating a distinct light layer on the pink drink. Garnish with a single basil leaf and optionally 1–2 edible flowers on top of the foam.

Ingredients: Crushed ice, Edible flowers, Fresh basil, Egg white
Gently spoon the foam in slow movements to avoid mixing it with the liquid. Use a small paring spoon or a honey spoon for decoration.

Serving

8

Serve immediately to keep the foam light and the drink bubbly. If you are serving it to adults and want an alcoholic version, add 30–40 ml of chilled prosecco or floral liqueur to each glass just before serving, mixing very gently.

Ingredients: Sparkling water (chilled), Edible flowers
The drink tastes best chilled. The foam may slightly separate after 10–15 minutes — so serve it immediately after preparation.

Fun Fact

💡

Rhubarb has been used for centuries in the kitchens of Northern Europe as an ingredient in compotes and pies; combining it with strawberries is a traditional, tried-and-true pairing that balances the acidity of rhubarb with the natural sweetness of strawberries.

Best for

piknik wiosenny przyjęcie w ogrodzie bezalkoholowy deser na przyjęcie

Tips

🍽️ Serving

Serve in clear tall glasses or wine glasses to showcase the contrast between the syrup's color and the basil foam. For a more luxurious version, add a thin slice of lemon to the rim of the glass and a small sprig of basil. If you want a stronger basil note, gently crush a basil leaf with your fingers over the drink just before serving to release the aroma.

🥡 Storage

Store the chilled syrup in a tightly sealed jar in the refrigerator for up to 5 days. The egg white foam should not be stored — whip it just before serving. The finished drink with sparkling water is best consumed immediately; if it needs to be prepared in advance, store only the chilled syrup separately, and add the sparkling water just before serving.

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