Winter Fusion Drink: Tea-Cardamom Cocktail with Pomegranate and Kumquat - photo 1
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Winter Fusion Drink: Tea-Cardamom Cocktail with Pomegranate and Kumquat

Wegetariańskie Drinks Fusion cuisine 90 min Medium 15 wyświetleń ~26.53 PLN - (0)
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Description

A seasonal, visually striking fusion-style drink that combines the flavors of black tea, aromatic spices (cardamom, star anise), fresh ginger, and the juicy sweetness of pomegranate and kumquat. The drink has a distinct, slightly spiced base with honey syrup, a fresh lemony note, and a sparkling, effervescent finish. Served in clear glasses with layers of red pomegranate seeds and slices of kumquat, it creates a contrast of colors: the deep caramel hue of the tea, ruby accents of pomegranate, and gold-orange slices of kumquat. Perfect as a non-alcoholic drink for winter gatherings or with the option of adding gin for adults, it works well as an elegant aperitif, a suggestion for a party, and a fusion menu item serving tradition and modernity in one.

Ingredients (14)

Servings:
4
  • Loose black tea 10 g
  • Water (for brewing) 800 ml
  • wildflower honey 80 g
  • Fresh ginger 30 g
  • Pomegranate juice (freshly squeezed) 300 ml
  • Pomegranate seeds (arils) 150 g
  • Kumquat 6 szt.
  • Lemon juice 60 ml
  • Sparkling water (chilled) 500 ml
  • Fresh mint 1 pęczek
  • 🌿 Przyprawy
  • Cardamom (pods) 4 szt.
  • Star anise (whole) 6 szt.
  • ✨ Opcjonalne
  • Candied orange peel 20 g
  • Gin (optional, for the alcoholic version) 120 ml
💰 Szacowany koszt dania: ~26.53 PLN (6.63 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cardamom-Anise Syrup

1

Prepare the syrup: in a medium saucepan, pour in 120 ml of water, add 80 g of honey, crushed 8 pieces of cardamom pods (use your hands or a knife to lightly crush), 6 pieces of star anise, and 30 g of ginger sliced thinly. Bring to a gentle boil over medium heat, stirring with a wooden spoon to ensure the honey dissolves evenly. Reduce the heat and simmer for 8–10 minutes – the syrup should thicken slightly and have an intense spice aroma.

Ingredients: Water (for brewing), wildflower honey, Fresh ginger, Cardamom (pods), Star anise (whole)
Use a saucepan with a capacity of 1–1.5 l with a tight-fitting lid. Stir with a wooden spoon to avoid burning the honey. Remember that the syrup thickens as it cools; do not cook it for too long (8–10 minutes is enough).
2

After 8–10 minutes, remove the saucepan from the heat and cover it with a lid. Let the syrup sit for 10 minutes to allow the spices to release their aromas. Then strain the syrup through a fine sieve into a clean container (bowl or jar), removing the spices and ginger. Set the syrup aside to cool to room temperature (about 20–25°C).

Ingredients: wildflower honey, Cardamom (pods), Star anise (whole), Fresh ginger
Use a fine sieve or cheesecloth to strain, so the syrup is clear. If you want a stronger cardamom flavor, leave a few crushed cardamom seeds in the syrup (but remember to remove them later before serving).

Ginger tea base

3

In a separate pot, bring the remaining 680 ml of water to a boil (so that the total amount of water for brewing is 800 ml; 120 ml was used in the syrup). When the water reaches a temperature of about 95°C (small, nervous bubbles at the bottom), add 10 g of loose black tea to the infuser or directly into the pot. Add 10 g of chopped ginger (from the remaining slices). Remove from heat and steep for 4 minutes — this is enough for the tea to be full and not bitter.

Ingredients: Water (for brewing), Loose black tea, Fresh ginger
Use a kettle or a pot with a lid and a tea infuser. If you don't have a thermometer, wait until the water starts to steam heavily and the first bubbles appear (it doesn't need to be boiling vigorously). 4 minutes is the optimal time for most black teas — longer steeping will result in a bitter taste.
4

After 4 minutes, strain the infusion through a sieve into a jug. Check the taste: the infusion should be distinctly aromatic, not astringent. Set aside to cool to room temperature (about 20 minutes).

Ingredients: Loose black tea
Use a large pitcher or jar (min. 1 l). If the infusion is too strong, you can dilute it with 50–100 ml of chilled water.

Preparation of kumquat and pomegranate

5

While the syrup and tea are cooling, prepare the fruits: wash 120 g of kumquats, slice 6 pieces into thin rounds and set aside a few slices for decoration. Lightly crush the remaining slices with a wooden spoon or muddler in a small bowl to release the oils from the skin (do not crush the seed pods). Cut the pomegranate in half and remove the seeds — weigh out 150 g of seeds and set some aside for decoration.

Ingredients: Kumquat, Pomegranate seeds (arils)
Use a cutting board and a sharp knife. Gently and briefly crush the kumquat — the goal is to release the aroma from the skin, not to squeeze out the bitter white part.

Mixing the base

6

In a large pitcher, pour in the cooled tea (about 680 ml), add 300 ml of pomegranate juice and 60 ml of lemon juice. Then, pour in the strained, cooled cardamom-anise syrup in the amount of 120 ml (the remaining amount of water was used earlier) and gently stir with a spoon. Add the crushed kumquat slices and 100 g of pomegranate seeds to the mixture. Taste – the flavor should be sweet and sour with a spicy note; adjust: if too sour, add 1–2 tablespoons (15–30 g) of honey; if too sweet, add a little more lemon juice.

Ingredients: Loose black tea, Pomegranate juice (freshly squeezed), Lemon juice, Candied orange peel, Kumquat, Pomegranate seeds (arils), wildflower honey
Use a long spoon for mixing and a large pitcher (at least 1.5 l). Stir gently to avoid crushing the pomegranate seeds too much (we care about appearance and texture).

Cooling

7

Cover the pitcher with plastic wrap or a lid and place it in the refrigerator for 30–40 minutes, so the base cools well and the flavors meld. Serve the drink chilled, with cold sparkling water.

Ingredients: Loose black tea, Pomegranate juice (freshly squeezed), wildflower honey
If you want to serve it immediately, place the pitcher in a bowl of ice for 10–15 minutes, stirring every 5 minutes, but the best flavor is achieved after 30–40 minutes in the fridge.

Assembly and serving

8

Prepare 4 tall glasses: at the bottom of each, add 20–25 g of chilled pomegranate seeds and 2 slices of kumquat. Add 50–70 g of crushed ice to each glass (optional). In a shaker or small pitcher, measure out 250 ml (for a 250 ml serving) of the prepared base; if you want an alcoholic version, add 30 ml of gin to one serving (120 ml total for 4 servings), mix gently and pour over the seeds in the glasses. Top each glass with 125 ml of chilled sparkling water for a fizzy finish. Remove any visible seed skins from the bottom and gently stir with a bar spoon in one full rotation to maintain the layers.

Ingredients: Pomegranate seeds (arils), Kumquat, Sparkling water (chilled), Gin (optional, for the alcoholic version)
Use a jigger to measure the gin. The best glass is a tall Collins or long drink glass (300–400 ml). Do not stir too vigorously after adding the sparkling water to avoid losing the bubbles.

Decoration

9

Garnish each glass with fresh mint leaves (2–3 leaves per glass) and optionally one candied orange peel on the rim of the glass. Serve with a small spoon or stirrer so that everyone can gently mix before drinking.

Ingredients: Fresh mint, Candied orange peel
Use scissors to trim the mint just before serving — long-cut leaves wilt faster. If you are using candied peel, place it on the edge so it doesn't soften in the drink.

Serving and Variations

10

Serve immediately to maintain the freshness of the fizzy mousses and the crunchiness of the pomegranate seeds. For a non-alcoholic version, simply omit the gin; if you want a more intense spicy aroma, add half a star anise to each glass as a garnish before serving.

Ingredients: Star anise (whole), Gin (optional, for the alcoholic version)
Remind guests not to mix the drink too vigorously — the aesthetics of the layers are part of the appeal. For children and those avoiding honey, substitute honey with maple syrup (the flavor will change slightly).

Fun Fact

💡

The pomegranate was valued in ancient cultures as a symbol of fertility and wealth, while the kumquat, originating from Southeast Asia, is one of the few citrus fruits that is eaten whole, skin and all — it is the kumquat's skin that brings an intense citrus note to this fusion drink.

Best for

zimowe przyjęcia świąteczne spotkania aperitif przed kolacją w stylu fusion kawiarniane wydarzenia tematyczne

Tips

🍽️ Serving

Serve in transparent Collins glasses to showcase the layers. For a greater effect, use individual servings in cocktail glasses with a thick bottom. Serve with a straw and a short teaspoon; add a few extra pomegranate seeds to a bowl at the table so guests can help themselves.

🥡 Storage

Store the chilled base (without sparkling water and ice) in a sealed pitcher in the refrigerator for up to 48 hours. Keep the cardamom syrup in a closed jar in the refrigerator for up to 7 days. Do not mix with sparkling water beforehand — the bubbles will lose their intensity. Do not store the drink with alcohol for longer than 24 hours.

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