Winter mocktail with pomegranate, blood orange, and ginger-cinnamon syrup - photo 1
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Winter mocktail with pomegranate, blood orange, and ginger-cinnamon syrup

Drinks Vegetarian Dishes 45 min Medium 9 wyświetleń ~20.66 PLN - (0)
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Description

A refreshing, non-alcoholic seasonal drink that combines the sweetness of blood oranges and the juiciness of pomegranate seeds with a spicy, subtly warm note of ginger-cinnamon syrup. The drink has a layered, eye-catching composition: a deep, ruby layer of pomegranate at the bottom, a bright orange top layer, and a sparkling finish. Perfect for winter gatherings as an alternative to alcoholic cocktails, to be served with light desserts (ginger cookies, almond tart) or as a standalone, impressive drink for a party. Flavor profile: a sweet-sour contrast, with a distinct warm spice note; visually very decorative due to the contrasting colors and garnishes (mint leaf, star anise, cinnamon stick).

Ingredients Used

Ingredients (11)

Servings:
4
  • Blood orange 3 szt.
  • Pomegranate seeds 150 g
  • Fresh ginger 20 g
  • Lemon juice 30 ml
  • Sparkling water 600 ml
  • Apple juice 300 ml
  • Sugar 100 g
  • 🌿 Przyprawy
  • Laski cynamonu 3.8 szt.
  • Cloves 3 g
  • ✨ Opcjonalne
  • Fresh mint 0.1 pęczków
  • Star anise 2 szt.
💰 Szacowany koszt dania: ~20.66 PLN (5.16 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Ginger-Cinnamon Syrup

1

Prepare the spiced syrup: peel the skin from the ginger with a thin teaspoon and slice the ginger into thin pieces (20 g). In a medium saucepan, combine 100 g of sugar and 150 ml of water (150 g = 150 ml). Add the ginger slices, 3 cinnamon sticks (15 g), and 3 cloves (3 g). Heat over medium heat until the sugar dissolves, stirring with a wooden spoon (about 3-4 minutes). Once dissolved, bring to a gentle boil, reduce the heat, and simmer for 8-10 minutes until the syrup takes on a golden-amber color and smells fragrant. Remove from heat and let cool for 15 minutes, then strain through a fine sieve to remove the spices and pieces of ginger. You should have a smooth, aromatic syrup.

Ingredients: Sugar, Fresh ginger, Laski cynamonu, Cloves
Use a medium stainless steel saucepan; a wooden spoon makes stirring easier and doesn't heat up. Do not cook the syrup for too long (over 12 minutes) — it will become too thick and sticky. If you want a sweeter syrup, increase the amount of sugar to 120 g.

Juice and puree

2

Prepare the juices: wash the blood oranges. Cut each in half and squeeze the juice using a manual citrus juicer or an electric press until you obtain about 450 g of juice (3 fruits at about 150 g each). Separate the seeds with a strainer and, if necessary, strain the juice through a fine sieve to remove larger pieces of pulp — however, leave a bit of pulp for texture. In a separate bowl or wide pitcher, combine 300 ml of fresh apple juice with 30 ml of lemon juice (30 g) and mix. Taste and adjust the acidity/sweetness: if the juice is too sour, add a tablespoon (15 g) of syrup; if too sweet, add another 5-10 ml of lemon juice.

Ingredients: Blood orange, Apple juice, Lemon juice
Use a manual citrus juicer or press; if you don't have one, squeeze by hand, straining through a sieve. A small amount of pulp adds visual effect and texture — do not strain excessively.

Assembly and serving

3

Prepare the glasses: choose tall, transparent glasses with a capacity of 350-400 ml to showcase the layers. Pour 37.5 g (a total of 150 g) of pomegranate seeds into the bottom of each glass, gently pressing them with a teaspoon to release their juice and create a rich, ruby layer. Next, carefully pour 60 g (60 ml) of ginger-cinnamon syrup over the seeds (if the syrup is very thick, dilute it 1:1 with warm water before pouring). The next layer: gently pour a mixture of orange and apple juice (about 150-160 g/ml per glass) by the tablespoon from the edge, using the back of the spoon to let it flow slowly and create separate layers. Finally, top each glass with chilled sparkling water (about 150 ml per glass) for a fizzy finish. Add a few ice cubes if desired.

Ingredients: Pomegranate seeds, Blood orange, Apple juice, Sparkling water
Use a long bar spoon or an inverted spoon to carefully pour the layers - pour slowly over the spoon to prevent the layers from mixing. If you want to keep the layers completely separate, chill the ingredients before assembling and use a thicker syrup.

Decoration

4

Finishing and decoration: place a sprig of fresh mint (10 g cut into 4 portions) on each drink and one star anise (optional). You can also insert a thin cinnamon stick (leftover from cooking) into each glass for aroma. Additionally, you can sprinkle the top with a few pomegranate seeds for color contrast.

Ingredients: Fresh mint, Star anise
The mint should be chilled; before adding, lightly crush the leaves between your fingers to release the aroma. The star anise is optional (it has a strong flavor).

Serving and presentation

5

Serve immediately after assembling to maintain the fizzy layer. Serve with a straw and a long bar spoon so guests can gently mix the layers to their liking. The drink is best fresh; the syrup can be prepared in advance and stored in the refrigerator.

Ingredients: Sparkling water, Pomegranate seeds
Use tall, clear glasses to emphasize the layered effect. If you plan to serve later, prepare the ingredients separately and assemble just before your guests arrive.

Fun Fact

💡

Pomegranates were symbols of abundance and rebirth in many cultures; in some regions, their juices were used in traditional holiday drinks. Layered drinks were popular among baristas and bartenders to showcase the contrast of flavors and colors.

Best for

zimowe przyjęcie spotkanie świąteczne bezalkoholowe powitanie gości

Tips

🍽️ Serving

Serve well chilled; to enhance the layered effect, chill the glasses before filling. For adult guests, you can add a shot of vodka or rum to a separate portion of syrup (if a vegetarian-vegan non-alcoholic version is not required).

🥡 Storage

Store the ginger-cinnamon syrup in a sealed jar in the refrigerator for up to 10 days. Freshly squeezed orange juice is best used within 24 hours, while apple juice can be stored for 48 hours. The prepared drink should be served immediately; do not store it for too long, as it will lose its fizz.

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