Recipe for: Sorrel-Apple Cocktail with Green Tea - photo 1
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Recipe for: Sorrel-Apple Cocktail with Green Tea

Drinks Plant-based cuisine 25 min Easy 16 wyświetleń ~16.05 PLN * - (0)
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Description

A refreshing, spring cocktail that combines tart sorrel with juicy apple and a delicate hint of green tea. The addition of sautéed rhubarb enriches the drink with a pleasant, slightly tangy texture and adds a seasonal touch. The cocktail is light, herbal, and fresh — perfect for warm days or as an accompaniment to a light breakfast or afternoon snack. Serve chilled, with a mint leaf or a slice of apple; it pairs wonderfully with cottage cheese sandwiches or simple salads. The drink has a distinct green color with pinkish reflections from the rhubarb, a pleasant balance of sweetness and acidity, and an herbal aftertaste of sorrel.

Ingredients Used

Ingredients (7)

Servings:
2
  • Sorrel 60 g
  • Apple 1.7 szt. (~300 g)
  • Rhubarb 150 g
  • Green tea 400 g
  • Sugar 20 g
  • ✨ Opcjonalne
  • Honey 30 ml
  • Mint 30 g
💰 Szacowany koszt dania: ~16.05 PLN (8.02 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Brewing tea

1

Boil water in a kettle and let it sit for 1 minute to cool down to about 80°C (green tea doesn't like boiling water). Pour 400 ml of hot water at this temperature into a pitcher and steep the green tea (2 bags or 2-3 g of leaves) for 2-3 minutes. After steeping, remove the bags/strain the leaves; cool the infusion to room temperature, then place it in the fridge for 10-15 minutes to chill.

Ingredients: green tea
Use a kettle with temperature control or boil water and wait ~60 seconds. For measuring, use a measuring cup or a jug. Avoid steeping for longer than 3 minutes — the tea will become bitter.

Preparing rhubarb

2

Wash the rhubarb, trim the woody ends, and cut the stalks into pieces about 1 cm long. In a small saucepan, place the rhubarb, 20 g of sugar, and 30 ml of water (about 2 tablespoons), and mix. Set over medium heat and cook for 5-7 minutes, stirring every 30 seconds, until the rhubarb softens and begins to break down, forming a thick, aromatic puree. After cooking, set aside to cool for 10 minutes.

Ingredients: Rhubarb, Sugar
Use a saucepan with a diameter of 16-18 cm. Stir with a wooden spoon to prevent the rhubarb from burning. The finished puree should have a soft texture, easily torn apart with a fork.

Preparation of sorrel and apple

3

Wash the sorrel under cold water, remove the woody stems and thick veins from the leaves. Chop the leaves into smaller pieces for easier blending. Wash the apples, cut them in half, remove the cores, and cut them into smaller pieces. You don't need to peel the apples as long as the skin is thin and healthy; this will retain more flavor and color.

Ingredients: sorrel, Apple
Use a cutting board and a sharp knife. If the apples are very sour, you can peel one of them.

Mixing

4

In the blender, add the chilled green tea (400 ml), the cooled rhubarb puree, chopped apple, and chopped sorrel. Blend on high speed for 30-45 seconds until the mixture is smooth and uniform. If the smoothie is too thick, add 50 ml of water or more green tea and blend briefly. Taste and sweeten with a spoonful of honey if needed (optional).

Ingredients: green tea, Rhubarb, Apple, sorrel, Honey
Use a blender or an immersion blender with a deep bowl. Hold the lid and start blending on low speed, gradually increasing the speed to avoid splashes.

Optional straining and cooling

5

If you prefer a very smooth consistency, strain the smoothie through a fine sieve into a pitcher, pressing with a spoon to separate the fibers. Place the smoothie in the refrigerator for 10-15 minutes to chill well. You can also add a few ice cubes directly to the glass when serving.

Ingredients: Rhubarb, Apple
Use a sieve with holes of 1-2 mm and a spoon for pressing. Straining will remove the fine fibers of the rhubarb and pieces of apple skin.

Serving

6

Pour the cocktail into two tall glasses. Garnish with a leaf of sorrel or a sprig of mint and a thin slice of apple on the rim of the glass. Serve immediately to preserve freshness and aroma.

Ingredients: mint, sorrel, Apple
Use glasses with a capacity of 300-350 ml. If you are adding ice, leave space in the glass so the drink does not get overly diluted.

Fun Fact

💡

Sorrel was a popular ingredient in Polish folk cuisine — it was used in soups and sauces as early as the Middle Ages; its tangy flavor pairs wonderfully with young rhubarb.

Best for

wiosenne śniadanie piknik lekki brunch

Tips

🍽️ Serving

Serve well chilled, preferably in a clear glass to showcase the green-pink color. For adults, you can add 20 ml of herbal liqueur (e.g., green Chartreuse) just before serving. For a creamier version, add 50 ml of buttermilk instead of part of the green tea.

🥡 Storage

It's best to drink the cocktail immediately; store it in a closed pitcher in the fridge for up to 24 hours. Before serving, shake it vigorously, as the ingredients may separate. Do not freeze — rhubarb loses its structure after thawing.

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