Winter Fizz Pomegranate-Rosemary — variant 9a3bbe36 - photo 1
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Winter Fizz Pomegranate-Rosemary — variant 9a3bbe36

Vegan Drinks Fusion cuisine 30 min Medium 6 wyświetleń ~10.93 PLN - (0)
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Description

A refreshing, seasonal fusion drink combining the intense, ruby flavor of pomegranate and blood orange with the aromatic, slightly resinous rosemary and a sharp hint of fresh ginger. It is complemented by a delicate green foam of matcha and sparkling water for a "fizz" effect. The drink has a deep, contrasting color palette (ruby pomegranate seeds, green foam, golden flecks) and a harmonious balance of sweetness, acidity, and spicy warmth. Perfect as a cocktail (rum can be added as an optional variant) or an impressive non-alcoholic drink for winter parties, dinners, or holiday gatherings. Serve in tall glasses with plenty of ice and garnish with rosemary and pomegranate seeds.

Ingredients (12)

Servings:
4
  • Pomegranate (seeds) 150 g
  • Blood orange juice 200 ml
  • Lemon juice 30 ml
  • Fresh ginger 15 g
  • White sugar (for syrup) 100 g
  • Water (for syrup and preparing matcha) 130 ml
  • Matcha powder 2 g
  • Fresh rosemary 0.3 pęczków
  • Sparkling water 400 ml
  • Crushed ice 200 g
  • ✨ Opcjonalne
  • Dark rum (optional) 50 ml
  • Edible gold leaves (optional) 0.1 g
💰 Szacowany koszt dania: ~10.93 PLN (2.73 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation and tools

1

Prepare all the tools: a small saucepan (diameter 16-18 cm), a fine sieve or cheesecloth, a ginger grater, a juicer or fruit press, a measuring cup (ml), a mixing spoon, a matcha whisk (chasen) or a small whisk, highball glasses, a muddler or a spoon for lightly crushing pomegranate seeds. Make sure the sparkling water and ice are well chilled.

Use a saucepan with a thick bottom to heat the syrup evenly. If you don't have a matcha chasen, replace it with a small whisk or a mini milk frother.

Syrup and extract

2

Pour 130 ml of water into a saucepan and add 100 g of sugar. Grate 15 g of fresh ginger (you can leave the skin on if it's fresh) on a fine grater and add it to the saucepan. Toss in 2-3 sprigs of rosemary on top (use the remaining rosemary for decoration). Heat over medium heat, stirring with a wooden spoon, until the sugar completely dissolves (3-4 minutes). When the syrup starts to steam and becomes clear, reduce the heat to low and keep it for another 1-2 minutes — do not let it boil on high heat. Remove the saucepan from the heat and let it sit for 10 minutes to allow the ginger and rosemary to infuse their aroma.

Ingredients: Water (for syrup and preparing matcha), White sugar (for syrup), Fresh ginger, Fresh rosemary
Use a wooden spoon to avoid scratching the dish. When the syrup is gently bubbling and the sugar is dissolved, do not cook it for too long — overcooking will evaporate too much water and the syrup will be too thick. If you want a stronger rosemary flavor, increase the steeping time to 15 minutes.
3

After 10 minutes, strain the syrup through a fine sieve into a clean container, pressing the ginger remnants with a spoon to extract the flavor. Let the syrup cool to room temperature (about 15-20 minutes), then place it in the refrigerator for at least 10 minutes — it should be cold before mixing with the juices. You should get about 180-200 ml of aromatic, slightly golden syrup.

Ingredients: Water (for syrup and preparing matcha), White sugar (for syrup), Fresh ginger, Fresh rosemary
For straining, use a fine sieve lined with cheesecloth if you want an extra clear syrup. Allowing the syrup to cool is crucial — hot syrup can "kill" the freshness of the juices and alter the taste of the matcha.

Preparing matcha

4

Sift 2 g of matcha through a fine sieve into a small bowl (to prevent clumps). Heat 30 ml of water to a temperature of about 60°C (it should be hot but not boiling). Pour 30 ml of water into the matcha and vigorously whisk with a chasen or a small whisk in an 'M' motion for about 20-30 seconds, until a uniform, intensely green, slightly frothy paste forms.

Ingredients: Matcha powder, Water (for syrup and preparing matcha)
Use a metal sieve to sift the matcha — this is an important step to avoid clumps. If you don't have a thermometer, water at 60°C is steaming but not boiling; you can wait 30 seconds after boiling.

Mixing the drink

5

In a large pitcher, combine 200 ml of blood orange juice, 30 ml of lemon juice, and the cooled ginger and rosemary syrup — add about 60-80 ml of syrup depending on the desired sweetness (for 4 servings, I suggest 80 ml). Gently stir with a wooden spoon. Add 150 g of pomegranate seeds and gently mix to allow some seeds to release their juice, but do not crush them completely.

Ingredients: Blood orange juice, Lemon juice, Pomegranate (seeds), Water (for syrup and preparing matcha), White sugar (for syrup), Fresh ginger, Fresh rosemary
Taste the mixture before adding the sparkling water — if it's too sour, add more syrup; if it's too sweet, sweeten it with lemon juice. Do not crush the pomegranate seeds too hard if you want to keep their structure.

Serving (assembly)

6

In four tall glasses, add 50 g of crushed ice. Pour the prepared fruit-syrup mixture evenly (about 125-140 ml per glass). Gently spoon 1/2 portion of whipped matcha paste (about 7-8 ml per glass) on top of each serving — the matcha should float partially on the surface, creating a green foam. Top each glass with chilled sparkling water (about 100 ml) — pour slowly by the spoon along the wall to maintain the layered effect. If making the alcoholic version, add 12-15 ml of dark rum to each glass before adding the sparkling water and gently stir.

Ingredients: Crushed ice, Pomegranate (seeds), Matcha powder, Sparkling water, Dark rum (optional)
Pouring sparkling water in by the tablespoon prevents the immediate mixing of layers and helps maintain color contrast. If the matcha dissolves too much, whisk it a bit more vigorously to make it frothier.

Decoration and serving

7

Garnish each glass with a sprig of fresh rosemary (make sure a few needles are pointing upwards), sprinkle a few extra pomegranate seeds on top, and - optionally - a bit of edible gold leaf. Serve immediately with a long bar spoon or straw.

Ingredients: Fresh rosemary, Pomegranate (seeds), Edible gold leaves (optional)
If you want the rosemary to smell even more, hold the sprig over an open flame for 1 second to release the oils — be careful, just a brief contact with the flame. Add edible gold very gently with tweezers.

Optional variations and notes

8

Non-alcoholic version: prepare according to the recipe and omit the rum. Spicier version: add 1 small cinnamon stick to the syrup while heating. Kid-friendly version: reduce the amount of syrup to 60 ml in total and mix thoroughly for a milder sweetness.

Ingredients: White sugar (for syrup), Water (for syrup and preparing matcha)
Do not add extra sugar to the portion after adding sparkling water — it's better to adjust the syrup proportions in the pitcher before pouring. For a sweeter version, use 100 ml of syrup.

Fun Fact

💡

Pomegranate was a symbol of fertility and abundance in many ancient cultures, while matcha is a concentrated, powdered tea used for centuries in Japanese ceremonies — the combination of these two traditions creates an interesting culinary dialogue between the East and the Mediterranean region.

Best for

przyjęcia zimowe kolacje świąteczne spotkania koktajlowe romantyczne wieczory

Tips

🍽️ Serving

Serve in tall, clear glasses to showcase the contrasting layers: ruby-red seeds and juice, along with the green matcha foam. Serve with a long spoon or a thick straw. For a "wow" effect, use edible gold or a thin peel of blood orange twisted over the drink for aromatic oils.

🥡 Storage

Store the prepared syrup in the refrigerator in a tightly sealed jar for up to 7 days. The mixture of juices and syrup (without sparkling water and ice) can be kept in the refrigerator for up to 24 hours — mix before serving and only then add sparkling water. Do not prepare matcha too far in advance — it's best to whisk just before serving, as the foam settles.

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