Sparkling Roasted Mandarin, Ginger and Rooibos Basil Soda

Name: Sparkling Roasted Mandarin, Ginger and Rooibos Basil Soda
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Fusion
Ingredients: 14 oz mandarins; 1 oz fresh ginger; 4 tsp rooibos tea; 2.1 cups water; 1/4 cup light brown sugar; 1/2 cup fresh basil; 2 tbsp lemon juice; 1/8 tsp fine salt; 20 fl oz cold sparkling water; 4 cups ice

An original aromatic drink made with roasted mandarins, rooibos tea, fresh ginger, basil and sparkling water. It has gentle sweetness, roasted citrus notes and a refreshing herbal finish.

15 minPrep

20 minCook

35 minTotal

4Servings

VegetarianVeganGluten-FreeDairy-Free

Ingredients

Adjust servings

400 g mandarins (cut por the mitad)
30 g fresh ginger (sliced finas)
8 g rooibos tea (a granel or 4 bolsitas)
500 ml water (for the infusión)
50 g light brown sugar (ajustar to taste)
12 g fresh basil (leaves, more extra for decorar)
30 ml lemon juice (freshly squeezed)
1 g fine salt (a pinch)
600 ml cold sparkling water (well cold)
400 g ice (for servir)

Nutrition facts

per serving

67 kcal

Calories

0.7 g

Protein

16.2 g

Carbs

0.2 g

Fat

1.4 g

Fiber

14.8 g

Net carbs

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
Preheat the oven to 220 °C / 425 °F.
2
Place the mandarins cut side up on a small baking tray. Add the brown sugar and half of the fresh ginger on top. Roast for 18 minutes at 220 °C / 425 °F, until the mandarins are very juicy and lightly caramelized.
3
Meanwhile, bring the water to a gentle boil in a small saucepan. Turn off the heat, add the rooibos tea and the remaining ginger, cover, and steep for 8 minutes. Strain the infusion and let it cool for 10 minutes.
4
Transfer the roasted mandarins to a bowl and squeeze out their juice. Scrape the caramelized juices from the tray into the bowl as well. Add the rooibos infusion, lemon juice, fine salt, and fresh basil leaves.
5
Gently muddle the basil into the mixture with a wooden spoon or muddler to release its aroma without making it bitter. Let it rest for 5 minutes, then strain again.
6
Fill 4 glasses with ice. Divide the mandarin, rooibos, and ginger concentrate among the glasses.
7
Top each glass with cold sparkling water, stir gently, and garnish with extra basil leaves. Serve immediately.

Chef tips

For deeper flavor, let the mandarins develop nicely browned edges in the oven. Chill the infusion fully before adding the sparkling water to preserve the bubbles.

Substitutions

You can substitute mandarins with clementines, brown sugar with honey or coconut sugar, and basil with fresh mint. If you do not have rooibos, use a mild caffeine-free herbal infusion, though the flavor profile will change.

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 image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
Victorinox 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
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Illustrative image
Teakhaus 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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