Winter Layered Drink: Pomegranate, Orange, and Green Matcha Foam - photo 1
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Winter Layered Drink: Pomegranate, Orange, and Green Matcha Foam

Drinks Vegetarian Dishes 45 min Medium 22 wyświetleń ~52.63 PLN - (0)
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Description

A seasonal, vegetarian layered drink combining the intense flavor of pomegranate, the freshness of freshly squeezed orange juice, and a vibrant green matcha foam based on oat milk. The drink has three distinct layers: a thick, glossy pomegranate syrup at the bottom, a sweet and sour layer of fresh orange juice in the middle, and a fluffy green matcha foam on top. It is garnished with pomegranate seeds, a slice of orange, and an optional cinnamon stick — it looks very impressive, perfect for winter parties, Valentine's Day, or holiday gatherings. Version a47a8ca5 emphasizes the combination of seasonal ingredients and contrasting flavors: sweetness, tartness, and the delicate bitterness of matcha.

Ingredients (11)

Servings:
4
  • Pomegranate - seeds (arils) 300 g
  • White sugar 200 g
  • Water 150 ml
  • Orange 4 szt.
  • Lemon juice 40 ml
  • Matcha powder 8 g
  • Oat milk 400 ml
  • Ice (ice cubes) 400 ml
  • ✨ Opcjonalne
  • Sparkling water 400 ml
  • Cinnamon stick 3 szt.
  • Mint (bunch) 1 pęczek
💰 Szacowany koszt dania: ~52.63 PLN (13.16 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pomegranate syrup

1

Prepare the syrup: place 220 g of pomegranate seeds (about two-thirds of the prepared seeds) in a medium saucepan, add 200 g of sugar and 150 ml of water. Use a wooden spoon to gently crush the seeds at the bottom of the pot — they do not need to be completely broken down, just enough to release their juice. Set the saucepan over medium-low heat, bring to a gentle boil, and then cook for 10–12 minutes, stirring every minute, until the sugar is completely dissolved and the mixture thickens and takes on an intense, deep color. After cooking, remove from heat, strain through a fine sieve into a clean bowl, pressing the skins and seeds with a spoon to extract as much juice as possible. Add 20 g of lemon juice to the strained syrup and mix. Set aside to cool.

Ingredients: Pomegranate - seeds (arils), White sugar, Water, Lemon juice, Cinnamon stick
Use a saucepan with a diameter of ~18-20 cm with a sturdy bottom to prevent the syrup from burning. If the syrup starts to bubble and splatter very quickly, reduce the heat — burning will give a bitter taste. If you don't have a fine sieve, use cheesecloth or a very fine strainer - after straining, discard the seeds. Additionally, you can add a cinnamon stick while cooking for a spicy aroma (optional ingredient).

Orange juice

2

Squeeze juice from fresh oranges: before cutting, roll each orange (approximately 800 g = 4 pieces of 200 g each) firmly on the countertop, pressing down with your hands to soften the pulp. Cut in half and squeeze the juice using a manual juicer or an electric juicer into a bowl. Strain the juice through a fine sieve if you want to remove larger fibers and seeds. You should get about 700–850 ml of fresh juice. Place the juice in the refrigerator to chill thoroughly before assembling the drink.

Ingredients: Orange
Use a manual citrus juicer or an electric one — the manual allows for better control over the pulp. If you don't have enough juice, add one extra orange. Store the juice in a glass container in the fridge until use.

Preparation of matcha foam

3

Prepare the green foam: sift 8 g of matcha powder through a small sieve into a bowl to remove lumps. Heat 60 ml of oat milk to a slightly warm temperature (about 40°C) — you can do this in the microwave for 30-40 seconds or over low heat. Add a teaspoon (about 60 ml) of the warm milk to the matcha and vigorously whisk with a small whisk to create a smooth paste without lumps. Pour this paste into a tall container along with the remaining cold oat milk (about 340 ml) and use a high-speed blender for 25-45 seconds until a thick, creamy foam with fine bubbles forms. If you don't have a blender, use a milk frother or a handheld electric whisk — the foam may be thinner, but still delicious. Place the foam in the refrigerator for 3-5 minutes to thicken slightly.

Ingredients: Matcha powder, Oat milk
Use a jug blender or a handheld frother — the blender provides the deepest, most stable foam. A matcha sifter will prevent clumps that are difficult to break up in the milk. Be careful not to use hot milk (above 65°C), as it will destroy the flavor of the matcha.

Assembly and decoration

4

Assembling the drink: prepare 4 tall glasses (e.g., long drink glasses) and evenly place 100 ml of ice in each. Slowly pour 55 ml of the prepared pomegranate syrup over the ice (the syrup is thick and should settle at the bottom). Next, prepare a bar spoon or an inverted tablespoon — hold the spoon just above the syrup, so that its tip touches the side of the glass, and slowly pour 200 ml of very chilled orange juice, allowing it to flow down the back of the spoon; this will create a middle layer without violently mixing with the syrup. Finally, gently spoon 50–75 ml of frothed matcha on top — place the foam slowly to create a third, green layer. If you want to add bubbles, gently pour a little (about 30–50 ml) of sparkling water on top of each glass — this is optional and should be done very slowly to avoid breaking the layers. Decorate each glass with a spoonful of remaining pomegranate seeds, a slice of orange on the rim, and (optionally) a cinnamon stick and a mint leaf.

Ingredients: Ice (ice cubes), Pomegranate - seeds (arils), Sparkling water, Orange, Matcha powder
The best layered effect is achieved when the syrup and juice have different densities (syrup being thicker). Pour each liquid slowly and over the back of a spoon, keeping the spoon close to the surface of the already poured layer. If the layers mix, don't worry — the drink will taste just as good; it will just be less visually impressive. Additionally, you can add sparkling water for lightness (optional ingredient).

Serving

5

Serve immediately: the drink tastes best right after preparation, when the foam is fluffy and the layers are distinct. Serve it with a long spoon/bar straw, so the person drinking can gently stir the layers to their liking.

Ingredients: Mint (bunch), Cinnamon stick
Use tall, clear glasses to showcase the beautiful layers. Serve with a small plate of gingerbread cookies or ginger for a flavor contrast.

Variants and notes

6

Variations: for the warm version, you can heat the pomegranate syrup (with a cinnamon stick) and mix it with warmed orange juice — the matcha foam can be omitted or made in smaller quantities and added just before serving. Alcoholic version: add 40–50 ml of dark rum inside (before adding the foam) for a 'warm' cocktail — not recommended for children. For a completely vegan version, use honey instead of sugar only if you accept honey as vegan (technically it is not), but it is best to stick with sugar.

Ingredients: Cinnamon stick, Sparkling water
If you want to prepare a larger amount for a bottle, store the syrup and juice separately, combining them without foam just before serving. The matcha foam tastes best fresh.

Fun Fact

💡

Pomegranate has symbolized abundance for centuries and is traditionally used in Mediterranean and Middle Eastern cuisines during the autumn-winter season. The combination of pomegranate and orange merges tradition and freshness: both fruits ripen in winter and provide exceptionally vibrant colors.

Best for

przyjęcie zimowe Walentynki świąteczne spotkanie popołudniowy deserowy napój

Tips

🍽️ Serving

Serve in clear, tall glasses to showcase the layers. Include a long teaspoon or a paper straw for gently mixing the layers. Small ginger cookies, a crunchy cookie stick, or a piece of dark chocolate pair well with the drink.

🥡 Storage

Pomegranate syrup: store in a tightly sealed jar in the refrigerator for up to 10 days. Freshly squeezed orange juice: store in the refrigerator for up to 48 hours. Matcha foam: best enjoyed immediately after preparation, loses its fluffiness after a few minutes and is not suitable for long-term storage. Prepared layered drinks should be stored in the refrigerator for a maximum of 1 hour, but the layers will lose their effect.

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