Recipe for: Spring Sparkling Rhubarb-Strawberry Spritzer with Floral Aquafaba Foam - photo 1
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Recipe for: Spring Sparkling Rhubarb-Strawberry Spritzer with Floral Aquafaba Foam

Drinks Fusion cuisine 60 min Medium 9 wyświetleń ~51.32 PLN - (0)
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Description

A modern, seasonal drink that combines the delicate tartness of rhubarb and the sweetness of strawberries, condensed into a light concentrate (shrub), served with sparkling water and a velvety white foam made from aquafaba (the vegan equivalent of egg white foam). The drink delights with the contrast of the pink concentrate and white foam, while fresh mint and edible flowers add elegance. Perfect for spring garden gatherings, brunch, and as an aperitif before a light lunch. Flavor profile: fresh, fruity-floral, with a distinct acidity and a long, refreshing finish; visually appealing with its layered composition of colors and creamy foam crown.

Ingredients Used

Ingredients (13)

Servings:
4
  • Strawberry 400 g
  • Rhubarb 300 g
  • Water 300 ml
  • Lemon juice 60 ml
  • Elderflower syrup 60 ml
  • Sparkling water 800 ml
  • Crushed ice 400 g
  • Fresh mint 0.3 pęczków (~10 g)
  • Aquafaba (chickpea water) 120 ml
  • Sugar 150 g
  • 🌿 Przyprawy
  • Salt 1 g
  • ✨ Opcjonalne
  • Prosecco (optional) 200 ml
  • Edible flowers (optional) 5 g
💰 Szacowany koszt dania: ~51.32 PLN (12.83 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Concentrate (shrub)

1

Prepare the fruits: wash the strawberries, dry them, and remove the stems. Wash the rhubarb and trim the ends; if the skin is fibrous, peel it thinly. Cut the rhubarb into pieces of 1–2 cm, and the strawberries into quarters. Weigh the ingredients to check the accuracy of the grams.

Ingredients: Strawberry, Rhubarb
Use a cutting board and a sharp knife. Strainers and measuring cups (kitchen scale) will make the work easier. A common mistake: not trimming the woody ends of the rhubarb – they can be fibrous.
2

Place the chopped fruit in a medium pot (at least 2 L). Add sugar and 300 ml of water. Gently stir with a wooden spoon so that the sugar evenly coats the fruit. Set aside for 10–15 minutes - the sugar will start to dissolve and the fruit will release juice.

Ingredients: Strawberry, Rhubarb, Sugar, Water
Use a heavy, wide pot to distribute the heat evenly. Leaving the fruit with sugar before cooking is a simple way to make the flesh break down faster.
3

Place a pot over medium heat and bring to a gentle boil. Reduce the heat and cook for 12–15 minutes, stirring occasionally, until the fruit breaks down and the mixture becomes soft. If desired, mash the fruit with a potato masher to speed up the process and release the juices.

Ingredients: Strawberry, Rhubarb, Sugar
Use a wooden spoon or spatula. Cook over medium heat to prevent burning; the mixture should simmer gently. The properly cooked mixture will be soft and fragrant, and there should be no raw rhubarb taste.
4

Remove the pot from the heat and strain the hot mixture through a fine sieve or chinois into another container. Using a spoon or a sturdy spatula, press the pulp to extract as much liquid as possible. Discard the dry skins and fibers or keep them as an addition to compotes.

Ingredients: Strawberry, Rhubarb
Use a large bowl under the sieve. Press the pulp against the sieve with a spatula until only dry mass remains; this is a sign that you have extracted most of the flavor. If you want a very clear syrup, strain through cheesecloth.
5

Pour the strained liquid back into the pot. Add lemon juice (60 ml), elderflower syrup (60 ml), and a pinch of salt (1 g). Cook over medium heat for 5–7 minutes, until it starts to reduce slightly and thickens — it should have the consistency of a liquid syrup that mixes well with sparkling water.

Ingredients: Lemon juice, Elderflower syrup, Salt
The reduction time depends on the quantity. Check the viscosity: take a teaspoon and drag your finger through it - it should leave a thin trail. Do not reduce too much, as the concentrate will become too sweet.
6

Pour the hot concentrate into a clean jar or bowl, let it cool to room temperature, and then chill in the refrigerator for at least 30 minutes (it can be left for a few hours). The cold concentrate mixes more easily with sparkling water and retains its intense color.

Ingredients: Lemon juice, Elderflower syrup
Use a jar or a container with a lid. Important: do not mix with sparkling water while hot — it will lose its fizz and the clarity of the layers in the glass.

Aquafaba foam

7

Prepare the meringue: pour the aquafaba (120 g) into a dry, grease-free bowl. Whip with an electric mixer on medium speed for 3–5 minutes until a white, glossy meringue with soft peaks forms. In the meantime, add a teaspoon (about 5 g) of elderflower syrup to give the meringue a delicate aroma and stability.

Ingredients: Aquafaba (chickpea water), Elderflower syrup
Use a large metal or glass bowl and a hand or stand mixer. The bowl must be dry and free from grease (grease prevents whipping). Aquafaba whips more slowly than egg whites — patience is key.
8

Test the meringue: when it reaches soft peaks, reduce the speed and add 1–2 ml of lemon juice (optional) drop by drop to stabilize the meringue. Continue beating for another 30–60 seconds until the meringue is thick, glossy, and holds the shape of a spoon.

Ingredients: Aquafaba (chickpea water), Lemon juice
If you prefer a non-vegan version, you can replace the aquafaba with egg white (60 g = 2 medium eggs). In that case, proceed in the same way, but be cautious when using raw eggs — use fresh and cold ones.

Assembly and serving

9

In tall glasses (4 pieces), evenly distribute crushed ice (about 100 g per glass). Pour 30–40 ml of chilled concentrate into each glass over the ice. Then gently top up with 180–200 ml of sparkling water (or 120–150 ml of sparkling water + 50–80 ml of prosecco, if you choose the alcoholic version). Pour the sparkling water slowly by the spoonful to achieve a partial layering effect and minimal mixing — the concentrate as the bottom, intensely pink layer, and the sparkling part as the transition.

Ingredients: Crushed ice, Sparkling water, Prosecco (optional), Strawberry
Use a spoon turned upside down over the inside of the glass (the back of the spoon at the edge) — this will help slow down the flow and better preserve the layers. A common mistake: pouring sparkling water directly onto the concentrate - it will cause the colors to mix quickly.
10

On top of each glass, use a spoon to add a large spoonful of thick aquafaba foam (about 30 g of foam per serving). Gently smooth it out with the spoon so that the foam is even and resembles a small crown. Decorate with a mint leaf and – optionally – a few edible flower petals.

Ingredients: Aquafaba (chickpea water), Fresh mint, Edible flowers (optional)
For spreading the foam, use a tablespoon or a special dessert spoon. Adding mint just before serving will ensure the most aroma.

Serving

11

Serve immediately after preparation to keep the foam stable and the drink well chilled. For a more intense appearance, you can place a thin layer of fresh, finely chopped strawberries at the bottom of the glass before pouring in the concentrate.

Ingredients: Strawberry, Fresh mint
Serve with a small spoon and a straw for guests; this will allow them to mix the foam with the drink to their liking. The aquafaba foam will last 20–40 minutes depending on the temperature and humidity.

Fun Fact

💡

The concept of 'shrub' (fruit concentrate with vinegar or citrus juice) dates back to the 17th-18th century and was popular as a way to preserve fruits; today, shrub is making a comeback in modern cocktails as an intense, low-sugar flavor component.

Best for

wiosenne przyjęcie w ogrodzie brunch aperitif przed lekkim obiadem impreza bezalkoholowa (wersja z aquafabą)

Tips

🍽️ Serving

Serve very chilled; prepare 2 versions for serving at the table: non-alcoholic (sparkling water) and alcoholic (sparkling water + prosecco). Use clear, tall glasses to highlight the colorful layers. For a visual effect, place a bit of chopped strawberry at the bottom of each glass before pouring.

🥡 Storage

Concentrate (shrub) can be stored in the refrigerator in a sealed jar for up to 7 days. The foam from aquafaba cannot be stored for long — it's best to whip it just before serving. Chilled, sealed prosecco should be consumed within 1–2 days after opening (while maintaining its fizz).

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