Recipe for: Traditional winter drink with quince, orange, and hibiscus topped with cinnamon foam - photo 1
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Recipe for: Traditional winter drink with quince, orange, and hibiscus topped with cinnamon foam

Drinks Dishes for Special Occasions 45 min Medium 8 wyświetleń ~18.15 PLN - (0)
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Description

A warming, seasonal drink that combines the sweetness and slightly tart aroma of quince with the citrus freshness of orange and the intense, ruby color of dried hibiscus. Served hot in transparent mugs, it looks very impressive — slices of quince and a spiral of lemon peel at the bottom, the dark red hue of the brew, and a light, white foam with a hint of cinnamon on top create an aesthetic contrast. The drink has a spicy-citrus flavor, pleasantly warms you up, and is perfect for winter evenings, holiday gatherings, or as a treat during parties. It can be served in a non-alcoholic version or enriched with a splash of dark rum just before serving.

Ingredients Used

Ingredients (12)

Servings:
4
  • Quince 400 g
  • Water 800 ml
  • Brown sugar 100 g
  • Lemon zest 5 g
  • Fresh orange juice 300 ml
  • Chicken egg 2 szt. (~120 g)
  • 🌿 Przyprawy
  • Dried hibiscus (karkade) 12 g
  • Cinnamon stick 2 szt. (~6 g)
  • Cloves 2 g
  • Salt 1 g
  • ✨ Opcjonalne
  • Dark rum 4 łyżki (~60 g)
  • Honey 30 ml
💰 Szacowany koszt dania: ~18.15 PLN (4.54 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the quince

1

Wash the quinces under running water with a brush to remove any residue. On a cutting board, trim the stem and ends of the fruit. Cut the quinces into quarters, remove the hard core and seed cavities with a sharp knife. Then peel each quarter from the skin (the quince skin is tough) and slice the flesh into thin slices about 3–5 mm thick. Place the sliced quince in a bowl with a small amount of water (to prevent browning) until you are ready to cook.

Ingredients: Quince, Water
Use a large, sharp grater or chef's knife. The best tools are a cutting board with a non-slip surface and a sharp knife. Quince is hard — cut carefully and steadily. If you don't want to peel the skins, you can leave them on, but then the cooking time may be extended.

Cooking the base (compote)

2

In a large pot with a capacity of at least 2 liters, pour in 800 ml of water. Add the sliced quince, 12 g of dried hibiscus, 6 g (2 sticks) of cinnamon, and cloves. Also add 5 g of lemon zest (only the yellow part). Bring to a boil over medium-high heat, then reduce the heat to low and simmer gently for 20–25 minutes — the quince should become soft and translucent, and the broth will take on an intense ruby color from the hibiscus.

Ingredients: Water, Quince, Dried hibiscus (karkade), Cinnamon stick, Cloves, Lemon zest
Use a thick-bottomed stainless steel pot, preferably with a capacity of 2–3 l. Cooking time depends on the firmness of the fruit — check gently with a fork; it should go into the quince without resistance, but the slices should not fall apart. If the broth becomes too thick or starts to burn, reduce the heat. This is a crucial step, as this is where the aromatic base and color of the drink are created.

Sweetening and Enhancing Flavor

3

After 20–25 minutes, add 100 g of brown sugar and a pinch of salt (1 g) to the pot. Stir with a wooden spoon until the sugar completely dissolves. Remove the pot from the heat and pour in 300 ml of fresh orange juice — adding the juice after boiling will preserve the freshness of the citrus aroma. Taste the drink: if you want it sweeter, optionally add 30 g of honey to taste (add the honey after slightly cooling to avoid losing its aroma). Leave the drink covered for 5 minutes to let the flavors meld.

Ingredients: Brown sugar, Salt, Fresh orange juice, Honey
Use a wooden spoon for mixing. If you want a sugar-free version, reduce the sugar and add honey as an alternative. Adding orange juice after removing from heat prevents the loss of fresh aroma.

Draining and preparing for serving

4

Prepare a fine-mesh strainer and a large heatproof container or kettle. Pour the broth through the strainer to separate the pieces of quince, cloves, cinnamon sticks, and hibiscus. Keep the sliced quince — you can serve them with the drink as a decoration. Pour the filtered drink back into the pot and gently heat it to serving temperature (about 70–75°C) — do not bring to a boil.

Ingredients: Quince, Cinnamon stick, Dried hibiscus (karkade)
Use a metal or silicone strainer for draining. If you want to serve it beautifully, set aside a few aesthetic slices of quince and one cinnamon stick per serving. The drink should be hot, but not boiling before adding the foam (boiling will cause the loss of aroma).

Preparing the cinnamon foam

5

In a clean, dry bowl, pour in the egg whites from 2 eggs (use whole eggs and separate the whites from the yolks; a weight of 120 g corresponds to 2 pieces). Add 1–2 teaspoons of sugar (about 6–10 g) and a pinch of cinnamon (ground, if you have it). Whip the egg whites with a hand whisk or mixer on medium speed until soft, glossy peaks form (about 2–4 minutes). The meringue should be stable and shiny, not dry. If you are concerned about raw eggs, use pasteurized egg whites or substitute them with aquafaba (chickpea water) in the same volume.

Ingredients: Chicken egg, Brown sugar, Cinnamon stick
Use a clean, metal or glass bowl (no greasy bowl) and an electric mixer or whisk. Make sure there is no trace of yolk in the egg whites — fat prevents whipping. If you are using a mixer, start at low speed and then increase. This is an important decorative step — the foam should be stable to nicely hold on the drink.

Assembly and serving

6

Prepare 4 transparent cups or heat-resistant glasses. In each container, place 2–3 slices of cooked quince and optionally 1 thin spiral of lemon peel. If you are using rum, measure 15 ml per cup (a total of 60 ml for 4 servings) and pour it into each container before adding the drink. Then, fill the cups with hot beverage up to 3/4 of their height. For each serving, spoon a portion of cinnamon foam on top to create a soft mound on the surface. Decorate each serving with a cinnamon stick or a slice of quince.

Ingredients: Quince, Dark rum, Lemon zest, Chicken egg, Cinnamon stick
The best vessels are transparent tea cups with a capacity of 250–300 ml, which allow you to see the layers and decorations. Use a ladle with a spout for pouring to avoid splashing. The foam should be added just before serving, as it will settle over time.

Finishing and serving tips

7

Serve the drink immediately — warm, with visible slices of quince and a white foam. If you want extra aroma, lightly sprinkle the top of the foam with a bit of ground cinnamon. For a non-alcoholic version, omit the rum; if honey is used, adjust to taste before pouring into mugs.

Ingredients: Honey, Cinnamon stick
Remember that the foam and drink should be served immediately — the foam will settle after a few minutes. Make sure the cups are warmed (pour in some hot water, then pour it out and dry) — cold glass will shorten the time the drink maintains its temperature.

Fun Fact

💡

Quince has been valued since ancient times as a medicinal and aromatic fruit — in many cultures, it was cooked with honey and spices as a remedy for colds. Hibiscus (karkade) has been used for centuries in Africa and the Middle East as a refreshing or warming drink, known for its intense color.

Best for

Zimowe spotkania towarzyskie Świąteczne przyjęcia Klimatyczne wieczory przy kominku

Tips

🍽️ Serving

Serve in transparent cups to highlight the contrast between the ruby broth and the white foam. Add a slice of cooked quince and a cinnamon stick for decoration. If serving for adults, add 15 ml of rum to each cup just before pouring the drink.

🥡 Storage

Store the filtered broth in a tightly sealed container in the refrigerator for up to 4 days. Gently heat over low heat to 70–75°C — do not bring to a boil. The foam should be prepared just before serving; if made earlier, it will deflate and lose its fluffiness. If you add rum, do so only at the time of serving.

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