Winter drink: Pear-citrus punch with aquafaba foam, pomegranate, and rosemary - photo 1
← Recipes

Winter drink: Pear-citrus punch with aquafaba foam, pomegranate, and rosemary

Wegetariańskie Drinks Vegetarian Dishes 45 min Medium 14 wyświetleń ~22.38 PLN - (0)
Rate:
(0)
Start Cooking

Description

An aromatic, visually striking seasonal drink that combines juicy pear, fresh grapefruit and mandarin juice, along with warming notes of ginger and cinnamon. Served chilled with a delicate white foam made from aquafaba, ruby-red pomegranate seeds sinking to the bottom, and a sprig of rosemary — it looks elegant and inviting. The drink is vegetarian, perfect as a non-alcoholic treat for winter gatherings, festive afternoons, or as a warming dessert beverage. It has a balance of sweetness (honey), acidity (grapefruit, mandarin), and spicy aromas (ginger, cinnamon), while the contrast of red pomegranate seeds adds an appealing look and crunch.

Ingredients Used

Ingredients (12)

Servings:
4
  • Pear 1.7 szt.
  • Grapefruit juice 300 ml
  • Mandarins (peeled) 200 g
  • Water (for cooking and diluting) 200 ml
  • Honey 40 ml
  • Fresh ginger 20 g
  • Aquafaba (liquid from canned chickpeas) 60 ml
  • Pomegranate (seeds) 120 g
  • Fresh rosemary 0.1 pęczków
  • 🌿 Przyprawy
  • Cinnamon stick 2 szt.
  • ✨ Opcjonalne
  • Sparkling water (optional, for a light fizz) 200 ml
  • Star anise (optional) 4 g
💰 Szacowany koszt dania: ~22.38 PLN (5.59 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Spiced syrup

1

Prepare the spiced syrup. In a medium saucepan (1–1.5 l capacity), place 200 ml of water, 40 g of honey, 20 g of thinly sliced fresh ginger, 4 g of cinnamon stick, and (optional) 4 g of star anise. Heat over low heat until it reaches a gentle boil — when the first bubbles appear, reduce the heat and simmer gently for 10–12 minutes, until the aromas are intense and the liquid slightly thickens.

Ingredients: Water (for cooking and diluting), Honey, Fresh ginger, Cinnamon stick, Star anise (optional)
Use a non-stick saucepan and a wooden spoon for stirring. Do not cook on high heat — the honey should not burn. If you run out of honey, you can substitute it with agave syrup (vegan).
2

After 10–12 minutes, remove the pot from the heat and let it sit for 5 minutes to allow the flavors to settle. Strain the syrup through a fine sieve into a bowl or pitcher (discard the ginger slices and whole spices). The syrup should have a slightly golden color and an intense ginger-cinnamon aroma.

Ingredients: Water (for cooking and diluting), Honey, Fresh ginger, Cinnamon stick
Use a fine sieve or cheesecloth to obtain a clear syrup. The remnants of ginger and spices can be discarded (they have already been washed out of their flavors). The syrup will be hot — be careful when pouring.

Fruit base

3

Prepare the fruits: wash the pears, cut them in half, remove the cores and dice them (there's no need to peel if the skin is thin and clean). Squeeze the mandarins by hand or using a juicer; if using fresh ones, remove the seeds and strain the juice through a sieve. In a blender, place the diced pears (300 g) and 200 g of mandarin juice, add 150 ml of freshly cooled spiced syrup (prepared earlier) and 200 ml of grapefruit juice. Blend everything into a smooth puree (about 45–60 seconds).

Ingredients: Pear, Mandarins (peeled), Grapefruit juice, Water (for cooking and diluting), Honey
Use a countertop or immersion blender. If the blender struggles while mixing, gradually add 50 ml of water. The puree should be smooth but slightly fluffy — it doesn't need to be completely strained.
4

Transfer the blended base to a large pitcher and taste it. If the drink is too sour, gradually add 10–20 g of honey and mix well. If it is too thick, add 50–100 ml of water and stir. Set the pitcher aside to cool to room temperature, then place it in the refrigerator for at least 20–30 minutes — the drink should be well chilled before adding the foam.

Ingredients: Honey, Water (for cooking and diluting), Grapefruit juice
Always taste after adding the syrup. Chilling makes it easier to whip the aquafaba later and to maintain the foam on the surface. It's good to chill the pitcher with the ice insert during the cooling process (without direct dilution).

Mousse

5

Prepare the aquafaba foam. Chill a metal or glass bowl and whisk (place in the fridge or freezer for 5–10 minutes). Pour 60 g of aquafaba into the chilled bowl and beat with a mixer on medium speed for about 3–5 minutes, until the mixture starts to form soft peaks. Add 5–10 g of spiced syrup (or 5 g of honey) as a stabilizer and continue beating for 1–2 minutes, until the foam becomes glossy and holds its shape (soft-medium peaks).

Ingredients: Aquafaba (liquid from canned chickpeas), Honey, Water (for cooking and diluting)
Use a hand mixer or a stand mixer. Whipping by hand with a whisk will take longer (6–10 minutes). Aquafaba whips similarly to egg whites, but requires a cold bowl and stabilization (a bit of sweetener). Be patient — when the foam forms peaks, it is ready.

Assembly and serving

6

Prepare glasses (preferably tall, transparent). Distribute about 30 g of pomegranate seeds at the bottom of each glass (a total of about 120 g for 4 servings evenly placed). Slowly pour the chilled punch into each glass, filling it to about 3/4 full (about 250–300 ml per serving). If you want a sparkling version, top it off with the prepared punch and just before serving, add 40–50 ml of sparkling water (optional).

Ingredients: Pomegranate (seeds), Grapefruit juice
Pour the drink slowly by the spoonful so that the pomegranate seeds do not float and create a nice layer. For serving, transparent glasses that show the contrast of the red pomegranate and the light foam are best.
7

Top each serving with a spoonful or piped aquafaba foam — form about 1–2 tablespoons of foam per serving (20–30 g). Garnish each glass with a sprig of rosemary and a thin slice of pear or a small piece of mandarin, and sprinkle a few pomegranate seeds on top for color. Insert a cinnamon stick into the glass as decoration (optional).

Ingredients: Aquafaba (liquid from canned chickpeas), Fresh rosemary, Pomegranate (seeds), Pear
Gently layer the foam so it doesn't sink. If the foam drops too quickly, you can put the container with the prepared portions in the fridge for 5 minutes — a lower temperature will extend the stability of the foam.
8

Serve immediately chilled. If you prefer the warm version: heat the base portion (without aquafaba) to a temperature of about 60–65°C — do not let it boil — and serve with a bit of foam (which may dissolve more quickly in the heat).

Ingredients: Grapefruit juice, Aquafaba (liquid from canned chickpeas)
For the hot version, use a teapot for heating. Remember that aquafaba won't hold up well in hot liquid — it's best served cold for the foam.

Fun Fact

💡

Pomegranate has been a symbol of fertility and wealth in many cultures and has been used in Middle Eastern cuisine for centuries — its vibrant color perfectly contrasts with light foams and drinks.

Best for

Świąteczne spotkania Zimowe przyjęcia bezalkoholowe Herbaciane popołudnie Przyjęcia rodzinne

Tips

🍽️ Serving

Serve in clear tall glasses to showcase the contrast of colors. Before serving, gently "rub" a sprig of rosemary between your fingers to release its aroma. For a more elegant version, use a piping bag to apply the foam, creating a smooth dome.

🥡 Storage

Store the fruit base (without the foam) in a tightly sealed container in the refrigerator for up to 48 hours. The spiced syrup can be stored in the refrigerator for up to 7 days. It is best to whip the aquafaba foam just before serving — storing whipped foam lasts a maximum of 2–3 hours in the refrigerator, but it loses volume over time. Do not freeze the drink with aquafaba.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Quick Winter Salad with Celery, Persimmon, and Pomegranate 25 min

Quick Winter Salad with Celery, Persimmon,...

Salads
Winter infusion of roasted pears, cider, and spices 45 min

Winter infusion of roasted pears, cider, a...

Drinks
Autumn Salad with Roasted Beets, Caramelized Pear, and Goat Cheese 90 min

Autumn Salad with Roasted Beets, Carameliz...

Salads
Autumn Pear-Ginger Cider with Vanilla Foam (variant f17dc245) 30 min

Autumn Pear-Ginger Cider with Vanilla Foam...

Drinks
Autumn salad with roasted pumpkin, quinoa, and pomegranate (vegetarian) 60 min

Autumn salad with roasted pumpkin, quinoa,...

Salads
Winter salad with roasted pumpkin, pomegranate, and toasted hazelnuts 50 min

Winter salad with roasted pumpkin, pomegra...

Salads

Recipe Categories

Drinks
Drinks in: Valentine's Day

Romantic drinks that will enhance the atmosphere and highlight the flavors of the dishes, perfect for a Valentine's Day dinner.

See all recipes in this category
Vegetarian Dishes
Vegetarian Dishes

Vegetarian cuisine is a wealth of flavors without meat - healthy, colorful, and filling. Plant-based proteins: lentils, chickpeas, beans, peas, and soy take center stage. Cheeses and dairy: feta, halloumi, ricotta, and mascarpone in main dishes. Eggs in various forms: omelets, frittata, shakshuka...

See all recipes in this category
Reklama