Sparkling Fresh Fig, Bitter Orange and Rooibos Cooler with Sage
An original aromatic drink that blends macerated fresh figs, a concentrated rooibos infusion, bitter orange juice, and a herbal touch of sage, finished with sparkling water for an elegant, fruity, refreshing profile.
Ingredients
- 220 g ripe fresh figs (without stalks, en cuartos)
- 120 ml bitter orange juice (freshly squeezed if possible)
- 8 g loose rooibos tea (or 2 bolsitas)
- 250 ml water (for the infusión)
- 6 g fresh sage leaves (more extra for decorar)
- 30 g honey (ajustar to taste)
- 500 ml cold sparkling water (well cold)
- 400 g ice (for servir)
- 2 g finely grated orange zest (solo the parte coloreada)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
No declared allergens
Instructions
- 1
1. Place the water in a small saucepan and bring it to a gentle boil at 212°F / 100°C. Remove from the heat, add the rooibos and 4 sage leaves, cover, and steep for 8 minutes.
- 2
2. Strain the infusion into a heatproof pitcher, add the honey and orange zest, and stir until dissolved. Let it cool for 10 minutes at room temperature.
- 3
3. Meanwhile, place the figs in a bowl and gently mash them with a fork to release their juices. Add the bitter orange juice and let macerate for 5 minutes.
- 4
4. Strain the fig-orange mixture through a fine sieve, pressing with a spoon to extract the liquid and some soft pulp. Add it to the pitcher with the cooled rooibos infusion.
- 5
5. Fill 4 glasses with ice and divide the base mixture among them, about halfway or slightly more.
- 6
6. Top each glass with cold sparkling water and stir gently. Garnish with the remaining 2 sage leaves, lightly torn by hand to release their aroma, and serve immediately.
Chef tips
For a stronger flavor, chill the base for 30 minutes before adding the sparkling water. For a cleaner texture, strain the fig mixture twice.
Substitutions
You can replace the honey with agave syrup for a vegan version. If bitter orange is unavailable, use 90 ml (6 tbsp) orange juice and 30 ml (2 tbsp) lemon juice.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
Illustrative imageTeakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
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