Winter Fusion: Yuzu-Pomegranate with Hojicha and Ginger Syrup - photo 1
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Winter Fusion: Yuzu-Pomegranate with Hojicha and Ginger Syrup

Wegetariańskie Drinks Fusion cuisine 45 min Medium 7 wyświetleń ~26.68 PLN - (0)
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Description

An original, seasonal fusion drink combining Japanese hojicha (lightly roasted tea), intense pomegranate juice, and aromatic ginger syrup with a hint of yuzu. The drink is slightly smoky, tangy, and pleasantly warming thanks to fresh ginger; served over crushed ice with pomegranate pearls and rosemary, it looks very impressive. This is a suggestion for both an afternoon tea gathering and a party in the cooler season — it can be served in a non-alcoholic version or with a splash of vodka for adults. Visually, the contrast of ruby pomegranate seeds, golden syrup, and green rosemary sprigs makes the drink eye-catching.

Ingredients Used

Ingredients (13)

Servings:
4
  • Pomegranate juice 400 ml
  • Hojicha leaves (dried tea) 8 g
  • Filtered water 600 ml
  • Yuzu juice (or citrus mix: lemon + tangerine) 60 ml
  • Fresh ginger 60 g
  • White sugar 100 g
  • Honey 30 ml
  • Sparkling water 200 ml
  • Pomegranate (arils) — seeds 100 g
  • Fresh rosemary 0.1 pęczków
  • Crushed ice 400 g
  • ✨ Opcjonalne
  • Vodka (optional, for the alcoholic version) 120 ml
  • Edible gold flakes (optional, for decoration) 0.5 g
💰 Szacowany koszt dania: ~26.68 PLN (6.67 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Ginger syrup

1

Prepare ginger syrup: peel fresh ginger (60 g) and slice it into thin pieces about 2-3 mm thick. In a small saucepan, place the ginger slices and add 100 g of sugar and 200 ml of filtered water. Stir with a wooden spoon, bring to a boil over medium heat, then reduce the heat to low and simmer gently for 12-15 minutes. A light golden syrup with a distinct ginger aroma should form; the syrup should not caramelize strongly — if it becomes too dark, lower the temperature.

Ingredients: Fresh ginger, White sugar, Filtered water
Use a small 1-liter stainless steel saucepan. Stir occasionally to help the sugar dissolve. Do not cover the saucepan completely — steam helps concentrate the flavor. Once the syrup is ready, set it aside for 10 minutes, then strain through a fine sieve into a measuring cup.
2

Measure out and set aside 120 g (ml) of the prepared ginger syrup for use in the cocktail. Store the rest in a tightly sealed jar in the refrigerator for up to 7 days.

Ingredients: Fresh ginger, White sugar
Use a kitchen scale to measure 120 g of syrup. The syrup will be hot — carefully pour it through a sieve into a clean jar or measuring cup and let it cool completely.

Hojicha Tea

3

Brew hojicha: heat 300 ml of filtered water to about 90–95°C (just before boiling). Add 8 g of hojicha leaves to a teapot or infuser. Pour the hot water over the leaves and steep for 1.5–2 minutes for a delicate, smoky brew. Steeping longer (up to 3 minutes) will enhance the smoky notes but may add bitterness.

Ingredients: Hojicha leaves (dried tea), Filtered water
Use a kettle with temperature control or boil water and wait 1–2 minutes. Brew in a porcelain or glass teapot to easily assess the color of the infusion. Do not steep for longer than 3 minutes to prevent the tea from becoming too astringent.

Cooling

4

Pour the brewed hojicha into another container to cool down faster and stop it from continuing to steep in the leaves. Set aside to cool for 8–10 minutes until the infusion is lukewarm (about 30–40°C), or place the container with the tea in a bowl of cold water to speed up the cooling.

Ingredients: Hojicha leaves (dried tea)
Use a metal bowl with cold water as an ice bath — this will speed up the cooling. Do not place a hot glass pitcher directly into very cold water (risk of breaking) — cool it gradually.

Drink assembly

5

In a large pitcher, mix 400 ml of pomegranate juice and 60 ml of yuzu juice. Add 120 g of cooled ginger syrup (from step 2) and 30 g of honey. Stir with a wooden spoon or whisk for 20–30 seconds until the honey is completely dissolved. Taste and adjust the flavor: if you want it more tart, add 5–10 ml of yuzu juice; if sweeter, add 10–20 g of syrup.

Ingredients: Pomegranate juice, Yuzu juice (or citrus mix: lemon + tangerine), Honey, Fresh ginger
Use a measuring cup and scale for precision. Honey dissolves better in warmer liquid — if the mixture is cold and hard to dissolve, first mix the honey with 20 ml of warm tea and then combine it with the rest.
6

Add about 200 ml of cooled hojicha (from step 4) to the pitcher and gently mix for 10–12 seconds — the drink should maintain a layered structure of aromas (smoky hojicha + fruity pomegranate). If you are making the alcoholic version, add 120 ml of vodka now and mix briefly again.

Ingredients: Hojicha leaves (dried tea), Vodka (optional, for the alcoholic version)
Add the tea gradually and stir gently to avoid complete separation. For the non-alcoholic version, omit the vodka. If you are using vodka, add it last to better control the intensity of the alcohol.

Serving

7

In tall glasses, evenly distribute crushed ice (about 100 g per glass). Pour the prepared drink into each glass until it is 3/4 full. Top up with 50 ml of sparkling water just before serving to maintain the fizz.

Ingredients: Crushed ice, Sparkling water
It is best to use highball glasses with a capacity of 350–400 ml. Sparkling water added just before serving retains its bubbles. Pour slowly down the side of the glass to reduce splashing and excessive layering.

Decoration and Aroma

8

Decorate each glass with a teaspoon of pomegranate seeds (about 25 g per glass). Gently press a sprig of rosemary into the drink so that the tip sticks out above the rim — before inserting it, lightly rub it between your hands to release the aromatic oils. Optionally, for a luxurious effect, gently place a few specks of edible gold on top.

Ingredients: Pomegranate (arils) — seeds, Fresh rosemary, Edible gold flakes (optional, for decoration)
Use a small teaspoon to evenly distribute the pomegranate seeds. Do not dip the whole sprig of rosemary into the drink — leave about 3–4 cm free so guests can grab it and smell it. If you are using gold flakes, use tweezers to assist.

Final taste check

9

Taste the finished drink. It should combine the smoky, slightly roasted notes of hojicha with the fruity acidity of pomegranate and yuzu, along with the spicy warmth of ginger. If the drink is too sour — add 5–10 g of honey or 10 g of syrup; if it's too sweet — add 10–20 ml of yuzu juice or a few ml of water.

Ingredients: Pomegranate juice, Yuzu juice (or citrus mix: lemon + tangerine), Honey
Adjust the flavor in small increments (5–10 g/ml), as the taste changes quickly after a brief mix. Write down the proportions that suit you best for the next attempt.

Serving

10

Serve immediately, preferably with a short straw and a wooden spoon for stirring. Guests should first smell the rosemary, and then gently stir the drink to combine the flavors before the first sip.

Ingredients: Fresh rosemary, Crushed ice
If you are preparing the drinks in advance, store the base (pomegranate juice + syrup + yuzu + hojicha) in the fridge for up to 24 hours and add ice and sparkling water just before serving.

Fun Fact

💡

Hojicha is a tea originating from Japan, which gains a smoky, chocolate-nutty aroma through the roasting of its leaves. Combined with pomegranate and yuzu, it creates an unusual contrast: smokiness meets fruity freshness.

Best for

przyjęcie zimowe popołudnie z przyjaciółmi przerwa przy deserze Walentynki (efektowna, rubinowa prezentacja)

Tips

🍽️ Serving

Serve very cold, with crushed ice and fresh rosemary — the aroma of the herb will enhance the sensory experience. For adult guests, suggest adding vodka (30 ml per serving). Serve in clear glasses to showcase the layers and colors.

🥡 Storage

Base (without sparkling water and ice) stored in the refrigerator in an airtight container stays fresh for up to 24 hours. Store ginger syrup separately in a jar in the refrigerator for up to 7 days. Do not add sparkling water in advance — it will lose its fizz.

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