Winter Grapefruit-Ginger Cocktail with Rosemary Syrup - photo 1
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Winter Grapefruit-Ginger Cocktail with Rosemary Syrup

Vegan Drinks Vegetarian Dishes 30 min Medium 15 wyświetleń ~40.71 PLN - (0)
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Description

A refreshing and warming cocktail that combines the intense, pink-red tartness of roasted grapefruit with the spicy-citrusy note of fresh ginger and the aroma of rosemary. The rosemary-ginger syrup adds depth to the drink, while sparkling mineral water makes it light and visually impressive — perfect for winter gatherings, carnival downpours, or romantic parties. Served in clear glasses with grapefruit segments, a sprig of rosemary, and small pieces of candied ginger, it attracts attention with its color contrast and beautiful foam. Vegetarian recipe, easily modifiable to a vegan version (without honey additions — which we do not use here), and interesting enough to impress guests.

Ingredients Used

Ingredients (12)

Servings:
4
  • Grapefruit 1.8 szt.
  • Brown sugar 150 g
  • Fresh ginger 30 g
  • Fresh rosemary 0.1 pęczków
  • Sparkling water (mineral) 800 ml
  • Fresh lemon juice 30 ml
  • Crushed ice 400 g
  • Sea salt 1 g
  • Water (for cooking) 150 ml
  • 🌿 Przyprawy
  • Black pepper 2 szczypty
  • ✨ Opcjonalne
  • Candied ginger 40 g
  • Edible flowers 5 g
💰 Szacowany koszt dania: ~40.71 PLN (10.18 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Rosemary-Ginger Syrup

1

Prepare the ingredients: peel and slice the ginger into thin slices (about 3-4 mm thick). Set aside 2 sprigs of rosemary for later, and keep one larger sprig for decoration. In a small saucepan, combine 150 g of brown sugar and 150 ml of water. Add 30 g of sliced ginger and 10 g of rosemary (portion the leaves and sprigs).

Ingredients: Brown sugar, Water (for cooking), Fresh ginger, Fresh rosemary
Use a small saucepan with a diameter of 16-18 cm. Peel the ginger thinly with a teaspoon instead of a knife to avoid wasting the flesh.
2

Place a saucepan over medium heat and bring to a gentle boil. Stir with a wooden spoon until the sugar is completely dissolved (about 2-3 minutes). Reduce the heat to low and simmer the syrup for 8-10 minutes — allowing the liquid to thicken slightly and absorb the flavors of ginger and rosemary.

Ingredients: Brown sugar, Water (for cooking), Fresh ginger, Fresh rosemary
Use a wooden spoon or a silicone spatula. The syrup is ready when a drop on a cold plate forms a thicker spot and flows off more easily (it doesn't need to be as thick as pancake syrup). Do not cook too much — excessive reduction will result in a syrup that is too sweet and sticky.
3

Remove the syrup from the heat and let it cool for 15 minutes to allow the flavors to stabilize. Strain the syrup through a fine sieve directly into a clean container — discard the ginger slices and rosemary sprigs. Set aside to cool completely.

Ingredients: Fresh ginger, Fresh rosemary
Use a fine sieve and a spoon to press the ginger slices, but do not press too hard to avoid adding bitterness. If you want a more intense rosemary flavor, you can leave 1 small sprig in the syrup for the final maceration (max. 1 hour).

Preparing the grapefruit

4

Preheat the oven to 200°C (top and bottom heat). Cut the grapefruits in half lengthwise. Place the halves cut side down on a baking sheet lined with parchment paper and sprinkle each half thinly (about 5 g each) with rosemary-ginger syrup (use a total of about 40 g of syrup for baking). Bake for 12-15 minutes until lightly caramelized edges appear on the surface and the juice becomes more concentrated.

Ingredients: Grapefruit, Candied ginger, Brown sugar
It's best to use a flat baking tray and parchment paper — this will prevent sticking and make cleaning easier. Watch the grapefruits: they should have slightly brown, caramelized edges, and the flesh should become glossier. Don't burn them — 1-2 minutes too long will result in a bitter taste.
5

After baking, set the grapefruit halves aside to cool slightly (5 minutes). Then, using a sharp knife, cut out the segments (supremes) — make incisions close to the membranes to separate the flesh without bitterness from the skin. In places where the juice has collected, pour it into a bowl — it will be used for the drink.

Ingredients: Grapefruit
Use a sharp, thin fillet knife (vegetable knife or santoku). Hold the half grapefruit over a bowl to catch the juice. If this is new to you, make 2-3 cuts along the membranes, then remove the segment in one motion.

Drink assembly

6

In a large pitcher, pour in 30 ml of fresh lemon juice and all the collected juice from the baked grapefruits. Add 30-40 g of cooled rosemary-ginger syrup (adjust to your preferred sweetness) along with a pinch of sea salt (1 g) and a pinch of freshly ground pepper (1 g). Stir vigorously with a spoon for 20-30 seconds to distribute the syrup.

Ingredients: Fresh lemon juice, Grapefruit, Brown sugar, Sea salt, Black pepper
Use a large jug or a bowl with a spout. If you want it less sweet, start with 25 g of syrup and season gradually. Salt and pepper enhance the citrus flavors — add carefully and taste by the teaspoon.
7

Add 400 g of crushed ice and 400 ml of very cold sparkling water to the pitcher. Gently stir 2-3 times to avoid losing too many bubbles — the goal is to achieve a lightly sparkling consistency and an even distribution of flavors.

Ingredients: Crushed ice, Sparkling water (mineral)
Use a long bar spoon or a wooden spoon. Do not stir too vigorously (maximum 3 turns), as you will lose the fizz. Alternatively, prepare directly in the glasses: first syrup + juice, then ice and sparkling water.

Decoration and serving

8

Fill clean tall glasses with crushed ice up to 3/4 of their height. Place 2-3 segments of roasted grapefruit at the bottom and sides of each glass. Pour the prepared drink from the pitcher into the glasses, so that the segments are visible against the walls. Top each serving with a piece of candied ginger (optional) and garnish with a sprig of fresh rosemary and an edible flower (optional).

Ingredients: Crushed ice, Grapefruit, Candied ginger, Fresh rosemary, Edible flowers
Use clear highball glasses to highlight the layers of color. If you don't have crushed ice, pulse ice cubes in a blender. You can also add candied ginger to enhance the flavor and texture.
9

Serve immediately after preparation for a sparkling and fresh drink. Before serving, guests can gently scoop some candied ginger onto a teaspoon and try it as a counterpoint to the sour grapefruit.

Ingredients: Sparkling water (mineral), Candied ginger
Serve with long spoons or stirrers. The drink tastes best within 15-30 minutes of preparation — after that, the bubbles weaken.

Fun Fact

💡

Grapefruit is a hybrid of orange and pomelo, created accidentally in Barbados in the 18th century. Its combination with herbs, such as rosemary, is becoming increasingly popular in gastronomy, as the herbs soften the bitter notes and enhance the citrus aroma.

Best for

zimowe spotkania towarzyskie karnawałowe przyjęcia romantyczne kolacje

Tips

🍽️ Serving

Serve in clear, tall glasses (highball). To enhance the visual effect, place grapefruit segments against the walls of the glass so they are visible. For a non-alcoholic version, you can add 30 ml of prosecco instead of part of the sparkling water (for adults). If you prefer less sweet drinks, reduce the syrup by 20-30%.

🥡 Storage

Rosemary-ginger syrup can be stored in an airtight jar in the refrigerator for up to 10 days. The drink, after adding sparkling water and ice, is not suitable for storage — prepare the ingredients (syrup and grapefruit juice) separately and combine just before serving. The baked grapefruit halves can be chilled and stored covered in the refrigerator for a maximum of 24 hours, but it's best to use them freshly prepared.

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