Winter Ginger-Citrus Drink with Pomegranate (variant eb2331e1) - photo 1
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Winter Ginger-Citrus Drink with Pomegranate (variant eb2331e1)

Drinks Vegetarian Dishes 45 min Medium 19 wyświetleń ~22.75 PLN - (0)
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Description

Aromatic, seasonal drink for cold days that combines the delicacy of white tea with warming ginger, vibrant citrus notes, and decorative pomegranate seeds. The drink can be served warm as an alternative to mulled wine or chilled as a refreshing, impressive beverage for a party. It has a sweet-sour taste, a pleasant spicy aroma, and an intense ruby appearance thanks to the pomegranate seeds. Perfect as a holiday drink, for winter parties, or romantic dinners — it catches the eye with a layer of floating pomegranate seeds and orange slices.

Ingredients (11)

Servings:
4
  • Water 1000 ml
  • White tea (leaves) 8 g
  • Fresh ginger 30 g
  • Freshly squeezed orange juice 300 ml
  • Freshly squeezed lemon juice 60 ml
  • Pomegranate seeds (arils) 200 g
  • Agave syrup 60 g
  • 🌿 Przyprawy
  • Cinnamon stick 1.5 szt.
  • Cardamom (whole pods) 2 g
  • ✨ Opcjonalne
  • Rosemary sprig (for decoration) 5 g
  • Orange slice (for decoration, optional) 40 g
💰 Szacowany koszt dania: ~22.75 PLN (5.69 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Aromatic syrup

1

Prepare the aromatic syrup: peel 30 g of ginger and slice it thinly (about 2-3 mm thick). In a small saucepan, combine 200 ml of water, the ginger slices, 60 g of agave syrup, 3 g of cinnamon stick, and 2 g of cardamom (whole pods). Place over medium heat and bring to a gentle boil.

Ingredients: Water, Fresh ginger, Agave syrup, Cinnamon stick, Cardamom (whole pods)
Use a small saucepan with a capacity of ~1 l or larger. Warning: be careful when peeling ginger — it's easiest to peel it with a spoon. If you don't have agave syrup, you can use honey (the drink will not be vegan).
2

Cook on very low heat for 8–10 minutes, allowing the syrup to gently bubble and release the aromas of the spices. After 8 minutes, taste with a teaspoon — the syrup should be distinctly sweet, and the aroma of ginger and cinnamon should be intense but not bitter.

Ingredients: Fresh ginger, Agave syrup, Cinnamon stick, Cardamom (whole pods)
Use a wooden spoon to stir. If the aroma is weak after 8 minutes, cook for an additional 2 minutes. Do not boil too hard (strong boiling), as the syrup may thicken too much and lose the freshness of the ginger.
3

Remove the pot from the heat and let it sit for 10 minutes to cool and allow the flavors to infuse. Then strain the syrup through a fine sieve into a bowl or pitcher, discarding the pieces of ginger and spices. You should obtain a thick, aromatic liquid with an amber color.

Ingredients: Agave syrup, Fresh ginger, Cinnamon stick, Cardamom (whole pods)
Use a fine sieve or cheesecloth to strain. The syrup will be hot — use kitchen gloves or a cloth when pouring. Store in the refrigerator in an airtight container for up to 7 days.

Brewing

4

In the meantime, prepare the tea: heat the remaining 800 ml of water to a temperature of about 85–90°C (almost boiling, but not boiling yet). Add 8 g of white tea to a teapot or infuser and pour the hot water over it. Steep for 3–4 minutes — white tea is delicate, longer steeping will add bitterness.

Ingredients: Water, White tea (leaves)
Use a kettle with temperature control or check the temperature when the water starts to form small bubbles, which is around 85–90°C. If you steep for too long (>5 min), the tea will become bitter — set a timer.
5

After 3–4 minutes, remove the tea leaves (pour the tea through a strainer into a clean pitcher) to stop the brewing. Cool the tea to about 60°C if you want to serve the drink warm, or to room temperature and then chill in the fridge if you prefer the cold version.

Ingredients: White tea (leaves)
If serving cold, speed up the chilling process by placing the pitcher in a bowl of ice (ice bath) for 5–10 minutes. Do not add ice directly if you do not want to dilute the flavor.

Assembly and serving

6

In a large pitcher, pour in the brewed white tea (about 800 ml), add 300 g of freshly squeezed orange juice, 60 g of lemon juice, and the strained ginger-spice syrup — start with 60 g of syrup and adjust to taste (you can add 10–20 g more if you prefer it sweeter). Gently stir with a spoon to combine the ingredients.

Ingredients: White tea (leaves), Freshly squeezed orange juice, Freshly squeezed lemon juice, Agave syrup
Use a large pitcher (1.5–2 l). If the drink is to be heated, you can combine the ingredients and gently heat on low heat without bringing to a boil — for about 5 minutes, until warm (50–60°C).
7

Add 200 g of pomegranate seeds to a pitcher or directly to the glasses. The pomegranate seeds give the drink an intense ruby color and a crunchy texture. Gently stir to allow some seeds to float on the surface.

Ingredients: Pomegranate seeds (arils)
Use a long-handled spoon. If you want to achieve a 'layered' effect, first add the seeds to the glasses, then slowly pour the drink over the back of a spoon, which will allow the seeds to stay on top.

Decoration

8

Garnish: place a sprig of rosemary (optional 5 g) in each glass and hang a slice of orange on the rim of the glass (optional 40 g per serving). Serve immediately — hot at a temperature of about 55–60°C or chilled after 30–60 minutes in the refrigerator.

Ingredients: Rosemary sprig (for decoration), Orange slice (for decoration, optional)
The best choice is a wide, clear glass or a wine glass to showcase the color. If serving warm, keep the sprig of rosemary away from direct contact with the hot surface to prevent it from fading too quickly.

Optional variations

9

Variants: for the non-alcoholic version leave it as is; to add a hint of spiciness, you can add 20–30 g of dried plum juice (optional, not included in the ingredients). For a more spiced version, increase the amount of cinnamon to 5 g.

If you are adding extra ingredients, start with a small amount and taste — it's easier to add sweetness than to take away flavor.

Fun Fact

💡

Pomegranate has been a symbol of fertility and abundance in Mediterranean cultures since ancient times; in many countries, it is also a traditional addition to holiday drinks and desserts.

Best for

spotkania świąteczne romantyczne kolacje zimowe przyjęcia

Tips

🍽️ Serving

Serve in clear glasses to showcase the ruby seeds of pomegranate and layers of color. If serving warm, preheat the glasses by pouring in hot water and then pouring it out before pouring the drink — this will prevent the glass from cracking. For the cold version, serve alongside ice cubes (separately) so guests can decide for themselves about dilution.

🥡 Storage

Store any unused drink in an airtight pitcher in the refrigerator for up to 48 hours. Store the ginger-spice syrup separately in the refrigerator for up to 7 days. If you are storing the drink chilled, add pomegranate seeds and garnishes just before serving to maintain their crunchiness.

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