Moroccan Rose Mocktail
Find the perfect vegan dessert drink recipe inspired by Morocco, a delightful rose-infused mocktail that captures the essence of a warm desert evening.
Allergens
Nuts (Saffron may contain traces of tree nuts)
Ingredients
- 1 cup fresh rose petals
- 2 cups boiling water
- 1/4 cup agave syrup
- 1/2 cup coconut cream
- 1/2 tsp saffron threads, crushed
- 1 cup ice cubes
- Fresh raspberries and mint leaves for garnish
Instructions
- In a heatproof bowl, steep the rose petals in boiling water for 5 minutes. Strain and discard the petals. Let the rose infused water cool to room temperature.
- In a small saucepan, warm the saffron threads with 1 tablespoon of the agave syrup over low heat until fragrant. Remove from heat and let cool.
- In a blender, combine the rose infused water, remaining agave syrup, and the saffron mixture. Blend on high speed until well combined.
- Pour the blended liquid into a large pitcher and whisk in the coconut cream. Refrigerate for at least 30 minutes to allow flavors to meld.
- To serve, pour the mocktail over ice cubes in glassware, garnish with fresh raspberries and mint leaves, and enjoy the cinematic delight of Moroccan romance.
Chef’s Insight
The saffron adds a subtle depth of flavor, while the rose petals infuse the mocktail with a delicate fragrance.
Notes
Serve chilled for the best taste and experience.