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.

Time: Prep: 10 min, Cook: 5 min, Total: 30 min

Servings: 6

Difficulty: Intermediate

Cuisine: Moroccan, Vegan

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.