Melody of Spices Mocktail: A Vegan Turkish Delight

Allergens

None

Ingredients

• 1 cup fresh pomegranate juice
• 1 cup fresh apricot nectar
• 2 cinnamon sticks
• 4 whole cloves
• 1/2 teaspoon ground cardamom
• 1 tablespoon honey (for vegan option, use agave syrup)
• 2 cups ice
• Mint leaves and pomegranate seeds for garnish

Instructions

1. In a small saucepan over medium heat, combine the cinnamon sticks, cloves, and cardamom. Toast the spices for about 30 seconds until they release their fragrance. Be careful not to burn them.
2. Remove the spices from the heat and allow them to cool. Then, place them in a tea infuser or a piece of cheesecloth, tie it up with kitchen twine, and set aside.
3. In a large pitcher, combine the pomegranate juice, apricot nectar, spice infused water (created by steeping your infuser or cheesecloth in 1 cup of hot water), and honey or agave syrup. Stir until well combined.
4. Add the ice to the pitcher and give the mocktail a gentle stir to ensure it's thoroughly chilled.
5. Divide the chilled mocktail among four glasses and garnish with fresh mint leaves and pomegranate seeds for an explosion of color and flavor.

Chef’s Insight

Experiment with different ratios of pomegranate and apricot nectar to find your perfect balance of sweetness and tartness.

Notes

Use freshly squeezed juices for the best flavor and texture.