Pink Pine Martini
Who said mocktails weren’t fun? This lightweight martini is sharp, festive, and quietly luxurious, blending fresh raspberry, tart cranberry, bright lemon, and piney rosemary, finished with a silky aquafaba foam and a raspberry sugar rim. Crisp, refreshing, and naturally low in sugar, it delivers all the ceremony of a cocktail with a clean, feel good finish.
Serves
1
Cook Time
Dietary
No items found.
Ingredients
Rim
- 1 tablespoon freeze-dried raspberries, crushed
- 1 teaspoon coconut sugar
- Optional, pinch hibiscus powder
Base
- 6 fresh raspberries
- Add 8 to 10 fresh cranberries
- 15 ml fresh lemon juice
- 30 ml rosemary infused water or cooled rosemary tea
- 30 ml sparkling water or plain ginger kombucha
Foam
- 25 ml aquafaba (chickpea water)
- 5 ml lemon juice
- 5 ml maple syrup
Method
- Chill a martini glass in the freezer.
- Lightly wet the rim with lemon juice, then dip into crushed freeze-dried raspberries mixed with coconut sugar.
- Add the fresh raspberries and fresh cranberries to a shaker and gently muddle, just enough to break them down.
- Add the lemon juice and rosemary infused water.
- Fill the shaker with ice and shake briefly until chilled.
- Fine strain into a clean jug or second shaker, discarding the ice and fruit pulp.
- Gently stir in the sparkling water or kombucha.
- In a separate shaker, add the aquafaba, lemon juice, and maple syrup.
- Dry shake very hard for 20 to 30 seconds until thick and foamy.
- Pour the base into the chilled martini glass.
- Spoon or strain the foam carefully over the top.
