Recipe for: Matcha-Pear Fizz — autumn-Asian fusion drink - photo 1
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Recipe for: Matcha-Pear Fizz — autumn-Asian fusion drink

Drinks Fusion cuisine 50 min Medium 12 wyświetleń ~41.44 PLN - (0)
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Description

A refreshing, layered fusion drink combining Japanese matcha with Polish pear and aromatic cardamom-ginger syrup. The resulting cocktail has three main layers: a velvety pear puree at the bottom, an intense green layer of matcha in the middle, and a sparkling, clear top with a delicate coconut foam. The drink is perfect for the autumn season when pears are juicy and aromatic; great as a non-alcoholic aperitif or with optional gin for an elegant gathering. Visually appealing with layers of colors (golden pear, intense green matcha, white foam), it can be served in clear highball glasses, garnished with mint and edible flowers for contrast. Flavor: sweet and sour, with a subtle bitterness from the matcha and a spicy finish from the cardamom and ginger.

Ingredients Used

Ingredients (13)

Servings:
4
  • Pear 3.3 szt. (~600 g)
  • Water 200 ml
  • Fresh ginger 20 g
  • Matcha (powder) 8 g
  • Sparkling water 600 ml
  • Lime juice 40 ml
  • Chilled coconut cream 200 ml
  • Sugar 150 g
  • 🌿 Przyprawy
  • Salt 1 g
  • Cardamom 2 g
  • ✨ Opcjonalne
  • Gin (optional) 120 ml
  • Edible flowers 10 g
  • Honey 30 ml
💰 Szacowany koszt dania: ~41.44 PLN (10.36 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cardamom-Ginger Syrup

1

Prepare the syrup: peel and slice the ginger into thin pieces (about 20 g). In a small pot, combine 200 ml of water with 150 g of sugar and add the ginger slices and 2 g of cardamom (1 teaspoon). Bring to a boil over medium heat, stirring until the sugar dissolves. Once it starts to boil, reduce the heat and simmer for 8–10 minutes, until the syrup thickens slightly and takes on a golden color. After cooking, set aside to cool slightly (about 15 minutes) and strain through a fine sieve to remove the pieces of ginger and cardamom seeds.

Ingredients: Sugar, Water, Fresh ginger, Cardamom
Use a small saucepan with a capacity of at least 1 l and a fine mesh strainer. Do not cook the syrup for too long (more than 12 minutes), as it will become too thick and lose its freshness. After cooling, the syrup should be clear and slightly sticky.

Pear puree

2

Prepare the puree: wash the pears, peel them, remove the cores, and cut them into quarters. Place the cut pieces in a blender along with 40 ml of lime juice and 1 g of salt. If you want to use honey (optional), add 30 g now. Blend on high speed for 30–45 seconds until a smooth mixture without visible fibers is formed. If the puree is too thick, add 1–2 tablespoons (15–30 ml) of boiled, cooled water.

Ingredients: Pear, Lime juice, Salt, Honey
Use a high-powered blender or immersion blender. The puree should be smooth and silky — no large chunks or fibers. If the blender struggles, cut the pears into smaller pieces and blend in batches.
3

Heat 2–3 tablespoons (30–45 g) of the prepared cardamom-ginger syrup in a saucepan or microwave and add it to the puree. Season to taste — the puree should be distinctly sweet but with a tangy hint of lime; taste with a teaspoon and add more syrup if necessary (max. 60 g). Keep in a bowl and set aside to cool (about 10 minutes).

Ingredients: Fresh ginger, Cardamom, Sugar, Pear, Lime juice, Honey
After adding the syrup, the puree should have a pleasant aroma of ginger and cardamom, but not be overpowering. Warm syrup blends more easily with the puree — do not add hot syrup (it may heat the entire mixture).

Preparing matcha

4

Prepare the matcha: sift 8 g of matcha through a fine sieve into a small bowl to remove any lumps. Heat 80 ml of water to about 75–80°C (not boiling). Pour about 30 ml of hot water into the matcha and vigorously whisk with a traditional bamboo whisk (chasen) or a small whisk (about 20–30 seconds) until a smooth, thick paste forms. Then add the remaining 50 ml of water and whisk for another 10 seconds until a delicate green foam appears on the surface.

Ingredients: Matcha (powder), Water
Use a small ceramic bowl (chawan) or a small vessel to whisk the matcha evenly. The water should not be boiling — too high a temperature will bring out bitterness. The matcha paste should be smooth, without dry clumps.

Coconut foam

5

Prepare the coconut foam: pour the chilled coconut cream (200 ml) into a cool bowl. Whip with a mixer on medium speed for 2–3 minutes, until the cream thickens and starts to resemble lightly whipped egg whites. Do not whip too long — the goal is a light, creamy foam, not complete curdling. If desired, you can sweeten with 10–15 g of cardamom syrup (optional). Store in the refrigerator until serving.

Ingredients: Chilled coconut cream, Fresh ginger, Sugar
Use a metal or glass bowl and cold mixer attachments. If the coconut cream is too runny, place it in the refrigerator for 20–30 minutes to thicken. Be careful not to overwhip - the foam should be smooth and light.

Chilling and preparing the glass

6

Chill the ingredients: place 4 clear highball glasses in the refrigerator or fill them with ice for 5–10 minutes to get very cold. Make sure the sparkling water is well chilled. Chilled glass and ingredients help maintain the distinct layers of the drink.

Ingredients: Sparkling water
The best for layering effects are tall, transparent glasses. If you don't have them, use long drink glasses. Do not store the glasses in the freezer for longer than 15 minutes - they may crack.

Assembly and serving

7

Layer assembly: pour 150 g of pear puree evenly into the bottom of each chilled glass (use a spoon to slowly pour the puree close to the glass wall). The puree should fill about 1/4 of the height of the glass. Then very gently pour 30 ml of freshly prepared matcha down the side of the glass (use a spoon turned upside down against the wall as a barrier) to create the middle green layer. It should create a clear separation between the golden puree and the green.

Ingredients: Pear, Matcha (powder)
For precise pouring, use a latte spoon or a small measuring cup. If the matcha falls into the puree, try pouring even more slowly and closer to the edge. The layers are created due to different densities: the puree is the thickest, matcha is medium, and sparkling water is the lightest.
8

Pour the fizz: slowly fill each glass with cold sparkling water to about 0.5 cm below the rim, pouring down the side to avoid disturbing the layers. If you want to add alcohol (optional), pour 30 ml of gin into each glass before adding the sparkling water and gently stir for about 2 seconds — try not to mix the layers below.

Ingredients: Sparkling water, Gin (optional)
Use very cold sparkling water so that the bubbles are small and even. Adding gin will change the density of the layers — if you are adding alcohol, pour it over the matcha and gently stir.
9

On top, add the coconut foam: use a spoon to gently place 2–3 tablespoons of whipped coconut cream (about 30–40 g per glass) on each drink. The foam should float on the surface of the sparkling layer and create a contrasting white cap.

Ingredients: Chilled coconut cream
Apply the foam slowly to avoid destroying the froth. If the foam is too runny, place it in the refrigerator for a few minutes to thicken slightly.

Decoration

10

Finishing and decoration: gently sprinkle the top of the foam with a small amount of matcha (sift a little through a sieve, about 0.2 g per glass) for a green effect. Add a slice of lime to the edge and decorate with an edible flower or a mint leaf (optional). Serve immediately to maintain the contrast of layers and the fizz.

Ingredients: Matcha (powder), Edible flowers, Lime juice
Use a small sieve to evenly sprinkle the matcha. The decoration should be light — too much matcha will overshadow the white of the foam and change the flavor.

Serving

11

Serve: serve the drink with a short spoon/bar stirrer, so guests can gently mix the layers to their liking. If serving with alcohol, inform guests about the gin content.

Ingredients: Pear, Matcha (powder), Chilled coconut cream
The best aesthetic impression is achieved when the drink is served immediately after preparation. After a few minutes, the layers start to blend.

Fun Fact

💡

Matcha has traditionally been used in tea ceremonies in Japan and has been consumed in powdered form for over 800 years. The combination of matcha with local fruits, such as pear, is a modern interpretation of flavor pairing in a fusion style.

Best for

przyjęcie jesienne popołudniowe spotkanie z przyjaciółmi bezalkoholowy aperitif na eleganckiej kolacji

Tips

🍽️ Serving

Serve in tall, clear highball glasses to emphasize the layered effect. Provide guests with a teaspoon or stirrer so they can experiment with mixing the layers. In the cocktail version, add optional gin just before pouring in the sparkling water.

🥡 Storage

Puree can be stored in an airtight container in the refrigerator for up to 24 hours. Cardamom-ginger syrup can be kept in the refrigerator for up to 2 weeks. The prepared coconut foam is best used immediately; it can be stored tightly covered in the refrigerator for a maximum of 12 hours. The finished drink is not suitable for long-term storage — it will lose its bubbles and layers.

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