Spring Rhubarb-Strawberry Cocktail with Basil Foam (variant d909a13c) - photo 1
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Spring Rhubarb-Strawberry Cocktail with Basil Foam (variant d909a13c)

Drinks Vegetarian Dishes 45 min Medium 28 wyświetleń ~24.87 PLN - (0)
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Description

A refreshing spring drink that combines the tartness of rhubarb and strawberries with a subtly herbal, light basil foam made from aquafaba (chickpea water). The cocktail has an intense pink color and a contrasting basil foam, which is visually appealing and encourages tasting. It is perfect as a drink for spring parties, brunch, or a light dessert — served chilled, it is refreshing, with a distinct fruity acidity balanced by gentle sweetness. It can be served with edible flowers and fresh basil, adding elegance. The drink is vegan and vegetarian, low in calories, and rich in vitamin C from citrus and strawberries.

Ingredients Used

Ingredients (11)

Servings:
4
  • Rhubarb 300 g
  • Strawberries 400 g
  • Sparkling water 800 ml
  • Sugar 60 g
  • Lemon juice 60 ml
  • Fresh basil 0.3 pęczków (~10 g)
  • Crushed ice 400 g
  • Sea salt 1 g
  • Aquafaba (chickpea water) 120 ml
  • ✨ Opcjonalne
  • Honey 30 ml
  • Edible flowers 5 g
💰 Szacowany koszt dania: ~24.87 PLN (6.22 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Rhubarb-Strawberry Syrup

1

Prepare the ingredients: rinse the strawberries, remove the stems; wash the rhubarb and trim the tough ends. Cut the rhubarb into 1-1.5 cm pieces, and halve or quarter the strawberries if they are large. Weigh out 45 g of sugar (from the total of 60 g) and prepare 100 ml of water.

Ingredients: Rhubarb, Strawberries, Sugar
Use a cutting board and a sharp knife for the rhubarb and strawberries. Prepare a kitchen scale, a bowl, and a small saucepan with a capacity of ~1–1.5 l. A common mistake is cutting the rhubarb into pieces that are too large — cutting it into smaller pieces will help it break down faster and release its color.
2

Place the chopped rhubarb, strawberries, 45 g of sugar, and 100 ml of water into a medium saucepan. Heat over medium heat, stirring with a wooden spoon, until the sugar dissolves (about 2-3 minutes). Increase the heat to medium-high and cook for 8-10 minutes, until the rhubarb softens and the mixture becomes pulp-like. Stir every 1-2 minutes to prevent sticking to the bottom.

Ingredients: Rhubarb, Strawberries, Sugar
Use a heavy-bottomed saucepan to avoid burning. Cook until the rhubarb is soft (a knife tip goes in easily). If it starts to splatter, reduce the heat and partially cover with a lid.
3

Remove the saucepan from the heat. If you want a smooth syrup: blend the hot mixture with an immersion blender or a countertop blender until smooth (~30–60 seconds). Strain through a fine sieve into a bowl, pressing with a spoon to separate the seeds and fibrous parts. You should have about 300–350 ml of liquid, intensely pink syrup. Add 30 ml of lemon juice (from 60 ml) to the syrup and mix. Set aside to cool to room temperature, then chill in the refrigerator for at least 15–20 minutes.

Ingredients: Rhubarb, Strawberries, Lemon juice, Sugar
If you prefer pieces of fruit in the drink, skip the straining. The hot syrup is very liquid — be careful when blending and straining.

Basil foam with aquafaba

4

Prepare the ingredients for the foam: weigh 15 g of sugar (the rest from the total of 60 g), wash and dry the basil leaves. Boil 50 ml of water, pour it over the basil leaves in a small bowl, cover, and let it sit for 5 minutes to release the aroma. Squeeze the leaves, but keep the infusion. Allow the infusion to cool to room temperature (about 10 minutes).

Ingredients: Fresh basil, Sugar, Sparkling water
Use a strainer and a spoon to press the leaves. Do not leave the basil in hot water for longer than 5-6 minutes, as the infusion may become bitter.
5

In a tall blending container, place the aquafaba (120 ml), 15 g of sugar, 50 ml of chilled basil infusion, and a pinch of salt (1 g). Use a hand blender or a hand mixer with a whisk attachment and whip on the highest speed for 1.5–3 minutes until a shiny, stable foam with soft peaks forms. The foam should be thick, hold its shape, and have a grainy-smooth texture. If using a jug blender, blend in pulses to aerate, then transfer to a bowl and whip by hand.

Ingredients: Aquafaba (chickpea water), Fresh basil, Sugar, Sea salt
Use a tall container to prevent splattering. Aquafaba whips up more slowly than egg whites — don't stop too early. A common mistake: adding too warm of a brew - the foam won't be stable. Everything should be cold.

Assembly and Serving

6

Prepare 4 tall glasses. Evenly distribute crushed ice (about 100 g per glass) into each glass. Pour rhubarb-strawberry syrup over the ice, about 70–90 ml per serving (the amount depends on preferred sweetness). Then gently top off the glasses with chilled sparkling water — slowly pour in 150–170 ml to create nice layers and bubbles.

Ingredients: Crushed ice, Sparkling water, Rhubarb, Strawberries
The best are tall, transparent glasses that will showcase the color of the syrup and foam. Pour the water slowly over a spoon turned upside down to avoid mixing the syrup and sparkling water too abruptly.
7

Scoop the basil foam from the aquafaba with a spoon or small ladle and gently place it on the surface of each glass, creating a nice, greenish layer of foam (about 15–20 g of foam per glass). On top, place one sprig of fresh basil and 1–2 edible flowers (optional). If you want a sweeter version, before serving, add 7–8 g of honey per glass (optional) and gently mix with a teaspoon to let the honey flow through the foam.

Ingredients: Aquafaba (chickpea water), Fresh basil, Edible flowers, Honey
Use a wide spoon to nicely shape the foam. If the foam doesn't hold its shape well, set it aside for 2–3 minutes in a cool place — it will slightly firm up.

Additional tips

8

Check the taste: the drink should be freshly tangy with a slight sweetness and a herbal foam on top. If it's too sour — add a small amount of honey (optional). If it's too sweet — add a little more lemon juice or more sparkling water.

Ingredients: Lemon juice, Sugar, Sparkling water
Serve immediately after preparation, as the foam will settle over time and the ice will dilute the drink. If you plan to prepare it in advance, make the syrup and foam separately, and assemble just before serving.

Fun Fact

💡

Aquafaba, or the water from cooked chickpeas, gained popularity as a vegan alternative to whipped egg whites in 2010 and can create stable foams that work well in desserts and cocktails.

Best for

wiosenne przyjęcie w ogrodzie brunch lekki deser po obiedzie

Tips

🍽️ Serving

Serve chilled, in clear glasses, to showcase the contrast of the pink syrup and green foam. Add a long teaspoon or a wide straw to each glass so that you can taste the foam together with the drink. For an adult version, you can add 30–40 ml of gin or prosecco instead of part of the sparkling water.

🥡 Storage

Syrup can be stored in a tightly sealed jar in the fridge for up to 4 days. The aquafaba foam is best made just before serving — do not store whipped foam for longer than 2 hours in the fridge (it loses volume). Serve the finished drink immediately; after 30–40 minutes, the ice will dilute the flavor.

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