Recipe for: Winter tangerine-pomegranate cocktail with cardamom foam (variant 9e764465) - photo 1
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Recipe for: Winter tangerine-pomegranate cocktail with cardamom foam (variant 9e764465)

Wegetariańskie Drinks New Year's Eve 15 min Easy 13 wyświetleń ~28.42 PLN - (0)
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Description

An original, seasonal drink combining the sweetness of juicy mandarins and the depth of pomegranate color with a gently warming touch of fresh ginger and ground cardamom. The light sparkling base adds freshness, while the creamy foam from aquafaba makes the drink look elegant and eye-catching — perfect for winter gatherings, New Year's Eve parties, or as a stunning non-alcoholic aperitif. Variation 9e764465 is a quick recipe: preparation takes about 15 minutes, and the result is a drink rich in flavor, with an attractive red-orange hue and foam that lasts for a few minutes on the surface. Serve in clear glasses with a few pomegranate seeds and a sprig of rosemary for visual contrast.

Ingredients Used

Ingredients (11)

Servings:
4
  • Mandarin 300 g
  • Pomegranate (arils) 200 g
  • Wildflower honey 60 g
  • Sparkling water 600 ml
  • Lemon juice 40 ml
  • Fresh ginger 15 g
  • Ice (cubes) 200 g
  • Aquafaba (chickpea water) 80 ml
  • 🌿 Przyprawy
  • Cardamom 4 g
  • ✨ Opcjonalne
  • Prosecco (optional, for the alcoholic version) 100 ml
  • Rosemary sprig (for decoration, optional) 5 g
💰 Szacowany koszt dania: ~28.42 PLN (7.10 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the juice

1

Wash the mandarins and pomegranate. Peel the mandarins, removing as much of the white membrane (albedo) as possible — the white part is bitter. Cut the mandarins in half and squeeze the juice using a manual citrus juicer over a bowl; if you don't have one, use a fork and squeeze by hand. The amount of juice from 300 g of mandarins should be about 200–240 ml.

Ingredients: Mandarin
Use a manual citrus juicer or an electric one if you have it. The bowl should be at least 1 liter. Do not squeeze the white pith too hard to avoid adding bitterness.
2

Cut the pomegranate in half. Hold one half over a bowl with the outer skin side facing up and hit the skin with a wooden spoon to release the seeds into the bowl. Set aside about 50 g of seeds for decoration later. Blend the remaining approximately 150 g briefly in a blender (15–20 seconds) to release the juice and color, but do not crush the skins. Strain the blended mixture through a fine sieve, pressing with a spoon to obtain a maximum of 80–120 ml of pomegranate juice.

Ingredients: Pomegranate (arils)
Use a hand blender or a jug blender. The strainer should be fine — if you use cheesecloth, you will get a clearer juice. Do not blend the seeds set aside for decoration.
3

Grate fresh ginger (about 15 g) on a fine grater and squeeze the grated ginger through a spoon in a sieve or cheesecloth to obtain an aromatic extract (about 5–10 ml). In a small bowl, dissolve 60 g of honey in 2 tablespoons of warm water (30–40°C) — warm, not hot, to preserve the qualities of the honey. In a large measuring cup, pour in the mandarin juice, pomegranate juice, lemon juice, ginger extract, and dissolved honey. Add 2 teaspoons of ground cardamom (4 g) and mix vigorously with a fork or a small whisk for 20–30 seconds until the ingredients are combined. Taste and adjust with an additional teaspoon of honey if you prefer it sweeter.

Ingredients: wildflower honey, Lemon juice, Fresh ginger, Cardamom, Mandarin, Pomegranate (arils)
If you don't like noticeable bits of cardamom, sift 0.5 teaspoon of the mixture through a fine sieve beforehand. A small measuring cup or jug will make mixing easier.

Cardamom Foam (aquafaba)

4

In a cool bowl (glass or metal), place 80 ml of aquafaba. Make sure the aquafaba is well chilled — put it in the refrigerator for a few minutes before whipping. Using a hand mixer or a stand mixer with a whisk attachment, whip the aquafaba on medium speed for 2–3 minutes until it becomes frothy and starts to form soft peaks. Add 20 g of honey (part of the honey from the recipe) and 0.5 teaspoon of cardamom (1 g), then continue to whip for another 2–3 minutes until stiff, glossy peaks form — the foam should hold the shape of a nice peaked layer.

Ingredients: Aquafaba (chickpea water), wildflower honey, Cardamom
Use a mixer with a whisk or a hand mixer. It's a good idea to chill the bowl and whisk before whipping; this helps achieve a more stable foam. If you don't get foam after 5 minutes, try replacing the aquafaba with fresh from another jar.

Assembly and Serving

5

Prepare 4 transparent glasses. Place an equal amount of ice (about 50 g per glass) in each container. Pour the prepared juice mixture into a shaker or a large measuring cup (about 300–350 ml). If you want an alcoholic version — add 100 ml of prosecco divided among all portions (about 25 ml to each), but remember that this is an optional ingredient. Close the shaker and shake vigorously for 8–10 seconds to chill the drink and slightly aerate it. Strain evenly into the four glasses directly over the ice, filling them to about 3/4 full.

Ingredients: Ice (cubes), Sparkling water, Prosecco (optional, for the alcoholic version), wildflower honey, Mandarin, Pomegranate (arils)
If you don't have a shaker, you can vigorously mix the drink with a large spoon in a pitcher with ice for 20–30 seconds. Clear glasses will highlight the color of the drink.
6

Fill each glass with chilled sparkling water — slowly pour about 150 ml into each glass to achieve a bubbling and layered effect. After a moment, gently spoon the aquafaba foam on top of each serving — one large spoonful per drink. The foam should rest on the surface and create a creamy cap.

Ingredients: Sparkling water, Aquafaba (chickpea water)
Slowly pour in the sparkling water along the side of the glass to avoid excessive foaming. Using a spoon to add the foam allows you to control the thickness of the layer.
7

Garnish each drink with the remaining pomegranate seeds (evenly distribute 50 g), place a sprig of rosemary (optional) on top, and lightly dust the surface with a pinch of ground cardamom (about 0.5 g per glass) for aroma. Serve immediately — the foam looks best in the first 10–15 minutes.

Ingredients: Pomegranate (arils), Rosemary sprig (for decoration, optional), Cardamom, Prosecco (optional, for the alcoholic version)
If you want, you can add a slice of tangerine to the rim of the glass. Additionally, you can add prosecco for a bubbly, alcoholic touch (optional ingredient).

Cleaning and final tips

8

After serving, rinse the blender and strainer immediately with warm water and wash the bowls and whisks to prevent honey and juice residues from drying. Dispose of the used aquafaba and mandarin peels in organic waste or compost.

It's better to wash tools immediately, especially if you used honey — dried honey is difficult to remove.

Fun Fact

💡

Pomegranate was valued in ancient times — it symbolized fertility and abundance. In modern cuisine, it is often paired with citrus fruits for a contrast of sweetness and tartness.

Best for

Sylwester zimowe przyjęcie spotkanie bezalkoholowe

Tips

🍽️ Serving

Serve in clear cocktail glasses or tall tumblers — the visible red-orange color and white foam create an attractive contrast. For the alcoholic version, serve prosecco separately so each guest can decide whether to add it. Serve immediately after adding the foam — it retains its best appearance for 10–15 minutes.

🥡 Storage

The ready drink with foam is best prepared just before serving. If you need to store the juice base (without sparkling water and foam), keep it in a sealed bottle in the refrigerator for up to 24 hours; before serving, mix it and add sparkling water. The foam made from aquafaba is best prepared just before serving — it loses volume after 1–2 hours.

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