Recipe for: Spring Rhubarb-Strawberry Cocktail with Aquafaba Foam - photo 1
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Recipe for: Spring Rhubarb-Strawberry Cocktail with Aquafaba Foam

Drinks Vegetarian Dishes 40 min Medium 8 wyświetleń ~29.66 PLN - (0)
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Description

A refreshing spring drink that combines slightly tart rhubarb with juicy strawberries, served with a delicate white foam made from aquafaba (chickpea water). The cocktail is intensely pink, with a pleasant acidity and citrus notes, while the fluffy foam adds elegance and a creamy texture. Perfect as a drink for garden gatherings, brunch, or as a non-alcoholic aperitif. Aesthetically served, it creates a layered effect and color contrast — the deep pink of the syrup, the clear sparkling part, and the snow-white foam, decorated with fresh mint and edible flowers.

Ingredients Used

Ingredients (12)

Servings:
4
  • Rhubarb 400 g
  • Strawberries 400 g
  • Sugar 80 g
  • Water 200 ml
  • Lemon juice 60 ml
  • Fresh mint 0.1 pęczków (~10 g)
  • Sparkling water 400 ml
  • Ice 400 g
  • Aquafaba (chickpea water) 120 ml
  • 🌿 Przyprawy
  • Salt 1 g
  • ✨ Opcjonalne
  • Elderflower syrup (optional) 30 g
  • Edible flowers 10 g
💰 Szacowany koszt dania: ~29.66 PLN (7.42 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Rhubarb-Strawberry Syrup

1

Wash the rhubarb and strawberries under cold water. Trim the woody ends off the rhubarb and cut the stalks into slices about 1 cm thick (they will break down more easily and release color). Remove the stems from the strawberries and cut larger fruits into quarters. Weigh the fruits on a kitchen scale and prepare a bowl.

Ingredients: Rhubarb, Strawberries
Use a sharp knife and a cutting board. If the rhubarb has a very thick skin, peel it thinly with a peeler. Do not chop the fruit too finely — 1 cm is the optimal size to achieve an intense flavor and a nice color.
2

In a pot with a diameter of about 20 cm, place the chopped rhubarb, strawberries, sugar, and 200 ml of water. Set over medium heat. When it starts to boil, reduce the heat to low/medium and cook for 10-12 minutes, stirring with a wooden spoon every 2-3 minutes and gently mashing the fruit, until the rhubarb is completely soft and the mixture takes on a deep pink-red color.

Ingredients: Rhubarb, Strawberries, Sugar, Water
Use a heavy-bottomed pot to prevent the syrup from burning. Stir gently — the goal is to break down the rhubarb, but not to completely crush the strawberry seeds. Cook for 10-12 minutes; if after this time the rhubarb is still firm, extend the cooking by 2-3 minutes.
3

After 10-12 minutes, remove the pot from the heat. Using a potato masher or wooden spoon, mash the fruits in the pot to release even more juice. Then strain the hot mixture through a fine sieve or a coarse sieve into a bowl or pitcher, pressing down with a spoon on the residue to extract as much syrup as possible. The resulting liquid is the syrup — it should have an intense color and concentrated flavor.

Ingredients: Rhubarb, Strawberries
Use a fine mesh strainer and a spoon to squeeze out the juice — do not strain through very thick cheesecloth (it may retain too much liquid). You can use the remaining pulp for yogurt or cake.

Cooling the syrup

4

Leave the syrup to cool to room temperature, then place it in the refrigerator for at least 15 minutes to chill well before mixing with sparkling water. The chilled syrup will be thicker and will help achieve a layered effect in the glasses.

Ingredients: Water
If you need to speed up the process, place the pot with the syrup in a bowl of ice-cold water, stirring occasionally.

Aquafaba Meringue

5

Chill a metal or glass bowl and whisk (put them in the fridge or freezer for 5-10 minutes). Pour 120 g of aquafaba into the cold bowl, add 1/2 teaspoon (about 2-3 ml) of lemon juice and a pinch of salt. Whip with a hand mixer on medium speed for 4-6 minutes, until the aquafaba starts to thicken and forms soft peaks. If you want a sweeter foam, add 10-15 g of elderflower syrup (optional) while whipping and continue to whip until you achieve more stable peaks.

Ingredients: Aquafaba (chickpea water), Lemon juice, Salt, Elderflower syrup (optional)
Use an electric or stand mixer with a whisk attachment; hand whisking will take much longer (12-15 minutes). The bowl must be cold — this is key to properly aerating the aquafaba. Do not overheat the aquafaba; if it starts to become runny, cool the bowl and try again.

Cocktail Assembly

6

In high, transparent glasses, place equal amounts of ice (about 100 g per glass). Slowly pour 50 g of chilled rhubarb-strawberry syrup into the bottom of each glass (pour slowly to avoid splashing). Next, prepare the base mixture: pour the remaining syrup into a pitcher, add 400 ml of sparkling water, and gently stir with a spoon.

Ingredients: Ice, Sparkling water, Rhubarb, Strawberries
It's best to use clear glasses so that the color effect is visible. Pour the syrup slowly and try to maintain an even amount in each glass. Stir the pitcher very gently to keep some of the carbonation.
7

Scoop the syrup and sparkling water mixture into a measuring cup or large spoon and very slowly pour it into the glasses along the side (or through the back of a spoon held above the glass) to achieve a gentle transition of colors and small bubbles. Fill to about 3/4 of the height.

Ingredients: Sparkling water, Rhubarb
Pouring down the side or through a spoon slows down the rapid mixing of the layers and allows you to achieve a nice gradient. If the pour is too fast, the syrup will mix with the sparkling water and you will lose the layered effect.

Applying the foam

8

Using a large spoon or spatula, spread a thick layer of aquafaba foam on each glass — apply gently so that the foam remains fluffy on top of the cocktail. The foam should form a white, creamy hat about 1.5-2 cm thick.

Ingredients: Aquafaba (chickpea water)
Use a large spoon to scoop the foam, keeping it close to the surface of the drink — dropping it from too high can cause splashing and the foam to collapse. If the foam starts to fall, a short but vigorous re-whipping will restore its volume.

Decoration and serving

9

Decorate each glass with a sprig of fresh mint and a few edible flowers (if using). If you want a more intense aroma, lightly drizzle the foam with a bit of lemon juice or 5 g of elderflower syrup vertically in the center. Serve immediately to keep the foam fresh and the drink sparkling.

Ingredients: Fresh mint, Edible flowers, Elderflower syrup (optional)
Use kitchen tweezers or a spoon for decoration to precisely place the flowers. The aquafaba foam gently absorbs moisture — serve the cocktail within 10-15 minutes of applying the foam.

Serving suggestion

10

Serve the cocktail with two straws (one for stirring, one for drinking) or with a small spoon for eating the foam. If serving for guests, prepare the syrup and whip the aquafaba in advance, keep it in the fridge, and assemble just before serving.

Ingredients: Ice, Fresh mint
Make sure that the foam and syrup are well chilled — this increases the stability of the foam and the appeal of the drink.

Fun Fact

💡

Aquafaba gained popularity in plant-based cooking after 2010 as a cheap substitute for egg whites for whipping and making light creams. It is a simple technique that increases the availability of vegan and vegetarian desserts and drinks.

Best for

brunch spotkania w ogrodzie przyjęcia dla osób niepijących alkoholu wiosenne przyjęcia

Tips

🍽️ Serving

Serve in tall, clear glasses to showcase the color gradient. Serve immediately after adding the foam; if you want to prepare an alcoholic version, add 60 ml of lightly flavored gin for 4 servings (to the mix with syrup before adding sparkling water).

🥡 Storage

Syrup can be stored in a tightly sealed jar in the refrigerator for up to 5 days. Aquafaba can be stored in the refrigerator for a maximum of 48 hours, but it is best to whip it just before serving. The finished cocktail with foam is not suitable for storage — the foam will collapse within 15-30 minutes.

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