Recipe for: Quick Clementine-Persimmon Cocktail with Ginger Foam (variant 85ce70d9) - photo 1
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Recipe for: Quick Clementine-Persimmon Cocktail with Ginger Foam (variant 85ce70d9)

Drinks Fusion cuisine 15 min Easy 16 wyświetleń ~9.68 PLN - (0)
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Description

A refreshing, seasonal drink that combines the sweetness of creamy persimmon with the aroma of clementines and a spicy ginger accent, topped with a lightly sweet, fluffy aquafaba foam. The cocktail is quick to prepare, visually appealing with deep orange colors and white foam, and garnished with fresh mint and almond flakes. It’s great as a light dessert drink after lunch, to serve on a breakfast table, or as an impressive non-alcoholic aperitif. The flavor is balanced: the sweetness of persimmon and honey, the acidity of lemon, and the delicate spiciness of ginger, while the bubbles from sparkling water add lightness.

Ingredients Used

Ingredients (12)

Servings:
2
  • Water 60 ml
  • Clementine 2.4 szt. (~240 g)
  • Persimmon 1 szt. (~150 g)
  • Fresh ginger 20 g
  • Lemon juice 30 ml
  • Honey 40 ml
  • Sparkling water 200 ml
  • Ice cubes 150 g
  • Sea salt 1 g
  • Aquafaba (chickpea water) 60 ml
  • ✨ Opcjonalne
  • Fresh mint 0.3 pęczków (~10 g)
  • Almond flakes 15 g
💰 Szacowany koszt dania: ~9.68 PLN (4.84 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Juice

1

Prepare the fruit. Peel 3 clementines: cut off the top and bottom, then peel with your fingers or a knife, separating into segments. Cut the persimmon in half, remove any seeds, and scoop out the flesh with a spoon. Place the persimmon flesh and clementine segments in a blender.

Ingredients: Clementine, Persimmon
Use a countertop blender or an immersion blender. If you don't have kaki, you can add an extra clementine (this will change the consistency, though). Make sure the kaki is soft – a hard one will be fibrous.
2

Blend the fruits into a smooth puree: blend for 30-45 seconds on high speed until the mixture is uniform and free of larger fibers. Pass the puree through a fine sieve or thick cheesecloth into a bowl, pressing with a spoon – you should obtain a smooth, light orange juice with an intense aroma.

Ingredients: Clementine, Persimmon
Use a sieve with holes of 1–2 mm and a wooden spoon for straining. If the puree is very thick, help yourself with a few tablespoons of sparkling water (add it later to the drink to avoid diluting it too much). The juice is ready when there are no larger lumps and it has a uniform color.

Ginger syrup

3

Grate 20 g of fresh ginger on a fine grater (microplane) without peeling, if the skin is thin and clean. In a small cup or jar, add the grated ginger, 40 g of honey, and pour in 60 ml of hot water. Stir for 30–45 seconds until the honey dissolves in the water and the ginger releases its aroma. Let it sit for 3 minutes, then strain through a fine sieve, pressing with a spoon to obtain a clear syrup with a golden-amber color.

Ingredients: Fresh ginger, Honey, Water
Use a microplane to finely grate the ginger and a fine sieve to strain it. If you prefer a spicier flavor, leave more ginger; if you want it milder, shorten the maceration time. The syrup is ready when the liquid has an intense ginger aroma and a slightly sweet taste.

Mousse

4

Prepare the aquafaba foam. In a medium bowl, pour in 60 g of aquafaba, add 1/8 teaspoon of sea salt (weighed as a 1 g pinch) and 10–15 ml of lemon juice (part of the specified amount). Whip with an electric mixer on medium speed for about 2–3 minutes, until the aquafaba changes color to white and becomes fluffy and slightly shiny; then whip for 1–2 minutes on higher speed until stiff peaks form.

Ingredients: Aquafaba (chickpea water), Lemon juice, Sea salt
Use a clean, dry metal or glass bowl and an electric whisk (a manual whisk requires about 8–10 minutes of effort). Do not add too much lemon juice — 10–15 ml is enough, too much will thin out the foam. The foam is ready when it holds its shape and does not run off when the spoon is turned upside down.

Assembly

5

In a shaker or large jar, place 3-4 ice cubes (about 75 g), pour in the prepared puree juice (about 200 g of juice), add 30-40 ml of strained ginger syrup (or to taste) and 50 ml of sparkling water. Close it and shake vigorously for 8-10 seconds to chill the drink well and create a slight froth.

Ingredients: Ice cubes, Sparkling water, Clementine, Persimmon, Water
Use a cocktail shaker or a jar with a tight lid. Don't shake too long to avoid releasing all the gas; 8–10 seconds is enough. If you don't have a shaker, mix in a pitcher and pour through a spoon to keep some of the bubbles.
6

Pour the mixture into two tall glasses through a strainer (if you want to remove any pulp residue). Top each glass with a splash of sparkling water to create a tablespoon of foam on the surface.

Ingredients: Sparkling water, Ice cubes
Use a strainer if you want a smooth consistency. The glasses should be chilled (put them in the fridge for 5 minutes before serving) — this way the drink will stay fresh for a long time.
7

Gently spoon 2–3 tablespoons of whipped aquafaba onto each cocktail: use a spoon to apply the foam along the inner edge of the glass to create an aesthetic layer of foam over the juice. The foam should form a soft dome that doesn't collapse immediately.

Ingredients: Aquafaba (chickpea water)
Use a wide spoon or a small ladle. If the foam runs off, it means it was not whipped enough or too much juice/lemon was added. In that case, whip the aquafaba for a shorter time (first let it rest for 1–2 minutes) and try again.

Decoration and serving

8

Garnish each cocktail with fresh mint (a few leaves) and sprinkle with a bit of almond flakes (optional). Serve immediately — the drink tastes best right after preparation, when the foam is still fluffy and the sparkling water has bubbles.

Ingredients: Fresh mint, Almond flakes
Additionally, you can add fresh mint to enhance the aroma and almond flakes for crunch. Be careful not to leave the cocktails with foam on the counter for too long — the foam gradually settles and loses its structure after about 15–20 minutes.

Fun Fact

💡

Aquafaba gained popularity as a vegan alternative to egg whites a few years ago and has become a staple in many cocktails and desserts for those on a plant-based diet.

Best for

poranne brunch spotkanie bezalkoholowe lekki deserowy serwis po obiedzie

Tips

🍽️ Serving

Serve in highball glasses, previously chilled in the refrigerator. Serve immediately after preparation to maintain the foam's structure. If you want to serve guests, prepare the ginger syrup and puree in advance (max 24 hours in the refrigerator), and whip the foam fresh.

🥡 Storage

Juice and syrup can be stored in a closed container in the refrigerator for up to 24 hours. Whipped aquafaba is best used immediately; chilled foam in the refrigerator may change its structure and will require re-whipping. The finished cocktail is not suitable for long-term storage due to loss of carbonation and settling of the foam.

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