Recipe for: Asparagus Spritzer with Cider and Rosemary - photo 1
← Recipes

Recipe for: Asparagus Spritzer with Cider and Rosemary

Drinks Party Recipes 25 min Easy 7 wyświetleń ~8.60 PLN * - (0)
Rate:
(0)
Start Cooking

Description

Refreshing, spring spritzer combining the delicate greens of asparagus with the light apple acidity of cider and the resinous aroma of rosemary. This drink is perfect for May gatherings on the terrace or as an aperitif before lunch — light, aromatic, and visually striking thanks to its bright green color and decoration with asparagus shoots and a sprig of rosemary. Rosemary syrup adds depth and subtle sweetness, while sparkling water balances the cider, creating a bubbly structure. It can be served solo or paired with delicate snacks: herbed cottage cheeses, smoked fish, or roasted young vegetables. The recipe emphasizes technique — how to properly blanch asparagus, prepare the syrup, and balance sweetness to achieve a light, multi-layered spritzer.

Ingredients Used

Ingredients (9)

Servings:
4
  • Asparagus 300 g
  • Cider 600 g
  • Sparkling water 400 ml
  • Sugar 100 g
  • Water 100 ml
  • Lemon 0.8 szt. (~60 g)
  • Ice 300 g
  • 🌿 Przyprawy
  • Rosemary 5 g
  • ✨ Opcjonalne
  • Honey 30 ml
💰 Szacowany koszt dania: ~8.60 PLN (2.15 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Asparagus base

1

Prepare the asparagus: snap or cut off the tough ends (usually 1–2 cm) by holding the stalk and bending it until it naturally breaks. Cut off 8–12 tips (about 40–60 g) and set aside for decoration. Cut the remaining stalks into pieces 2–3 cm long.

Ingredients: asparagus
Use a sharp knife and a cutting board. Separating the tops ensures a nice decoration; do not throw away the cut ends — you can use them for broth.
2

Blanch the asparagus: bring a large pot of 1 liter of salted water to a boil. When the water is boiling, add the cut stems and cook for 2.5–3 minutes — after 90 seconds, add the reserved tips and cook them for 1.5–2 minutes. The asparagus should change to a vibrant green color and be tender but crisp. Immediately transfer to a bowl of ice-cold water to stop the cooking process.

Ingredients: asparagus
Use a wide pot and a slotted spoon. Test: insert a fork into the stem — it should go in easily, without falling apart. Quick cooling prevents too soft a texture and loss of color.
3

Blend the asparagus: drain the chilled asparagus and transfer to a blender along with 30–50 ml of cooking water (or clean water), blend into a smooth purée for 30–60 seconds. If the blender is not very powerful, divide into batches. Pass through a fine sieve, pressing with a spoon to obtain a uniform juice/purée without fibers.

Ingredients: asparagus, Water
Use a blender (attach the attachment in a tall container). A fine mesh strainer and a silicone spatula will help separate the smooth liquid from the fibers. Measure the resulting purée — it should be about 160–220 g.

Rosemary syrup

4

Prepare the syrup: in a small saucepan, combine sugar and 100 ml of water, add rosemary. Heat over medium heat, stirring, until the sugar is completely dissolved and the syrup begins to gently boil (about 2–3 minutes). Remove from heat and let steep for 10 minutes to allow the rosemary to release its aroma. Strain through a sieve into a clean container and let cool.

Ingredients: Sugar, Water, Rosemary, Honey
Use a small saucepan of 1–1.5 l and a wooden or silicone spoon. Do not bring the syrup to a strong boil or caramelization — a gentle simmer is sufficient. For the honey version: dissolve 30 g of honey in 50 ml of very warm water instead of part of the sugar.

Assembly

5

In a large pitcher, add 600 ml of chilled cider. Add 160–200 g of drained asparagus purée (about 1 cup), 60–80 g of rosemary syrup (about 60–80 ml), and squeeze the juice from a whole lemon (about 30–40 g of juice). Gently mix with a large spoon for 10–15 seconds to combine the ingredients.

Ingredients: cider, asparagus, Rosemary, Lemon, Sugar, Water
Use a transparent pitcher or carafe of 1–1.5 l so that the light green color is visible. Stir gently to avoid losing too many bubbles from the cider.
6

Fill a pitcher with 400 ml of cold sparkling water and add ice cubes. Taste the drink and adjust with syrup or lemon juice if needed: if it's not sweet enough, add 10–20 g of syrup; if it's too heavy, add more sparkling water (in 50 ml increments).

Ingredients: Sparkling water, Ice, Honey
Gradually add sparkling water and mix very gently for 5–8 seconds to avoid breaking the bubbles. If you are using honey instead of sugar, keep in mind that honey will give a slightly stronger aroma.

Serving

7

Fill tall glasses with ice, filling them 3/4 full with spritzer. In each glass, place one previously cooked asparagus tip and a sprig of rosemary. Garnish with a thin slice of lemon on the rim or in the glass.

Ingredients: asparagus, Rosemary, Lemon, Ice
Use highball or long drink glasses (300–400 ml). When placing the tip of the asparagus, set it upright so it is visible — this is a simple yet striking detail. Additionally, you can add a strip of lemon peel for a more intense aroma.
8

Serve immediately — the spritzer tastes best fresh and very chilled. If you prepare it in advance, keep the base (purée + syrup + cider) in the fridge and add sparkling water and ice just before serving.

Ingredients: cider, Sparkling water, Ice
Preparing the base up to 6 hours before serving is possible, but do not mix with sparkling water beforehand, as you will lose the bubbles. Use ice just before serving.

Fun Fact

💡

In many regions of Poland, asparagus is called the 'kings of spring' — traditionally appearing on tables from the end of April to June. Pairing them with cider is a modern, local twist: apple and asparagus complement each other well, creating a fresh, slightly green flavor profile.

Best for

przyjęcie w ogrodzie aperitif przed obiadem majówka

Tips

🍽️ Serving

Serve in clear tall glasses, decorated with the tip of an asparagus and a sprig of rosemary. It pairs well with delicate cream cheeses, smoked trout, or roasted young vegetables. For a non-alcoholic version, replace the cider with chilled apple juice mixed with lemon juice.

🥡 Storage

Store the syrup and asparagus purée separately in a sealed container in the refrigerator for up to 48 hours. Do not add sparkling water and ice before storing. Once mixed, serve immediately — the drink loses its bubbles and freshness after a few hours.

📸 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

Mini blinis fusion with shrimp tempura, avocado cream, and cranberry-chili salsa (variant 657cead1) 90 min

Mini blinis fusion with shrimp tempura, av...

Party Recipes
Rozgrzewający Mus Jabłkowy z Imbirem i Cynamonem 40 min

Rozgrzewający Mus Jabłkowy z Imbirem i Cyn...

Drinks
Korzenny Grzaniec Jabłkowo-Żurawinowy 30 min

Korzenny Grzaniec Jabłkowo-Żurawinowy

Drinks
Domowe Korzenne Dyniowe Latte 60 min

Domowe Korzenne Dyniowe Latte

Drinks
Crostini with roasted beets, goat cheese, and pomegranate 45 min

Crostini with roasted beets, goat cheese, ...

Party Recipes
Autumn mini tarts with roasted pumpkin cream, goat cheese, and caramelized onions 90 min

Autumn mini tarts with roasted pumpkin cre...

Party Recipes

Recipe Categories

Drinks
Drinks in: Christmas Eve Dinner

Homemade drinks are freshness and flavor without artificial additives - from juices to cocktails. Fruit and green smoothies: spinach, banana, mango, and berries in a blender. Lemonades: classic, strawberry, cucumber, and basil - a refreshing treat for summer. Milkshakes: chocolate, vanilla, straw...

See all recipes in this category
Party Recipes
Party Recipes

Quick and impressive dishes that are perfect for various events, from birthdays to themed parties.

See all recipes in this category
Reklama