Sunset Rose Mocktail – A Vegetarian Delight
Discover this delightful and refreshing Sunset Rose Mocktail recipe, perfect for a vegetarian diet and ideal for enjoying during the warm days of summer or any time you crave a taste of Turkish delights.
Allergens
None
Ingredients
- 2 cups fresh raspberries
- 4 sprigs fresh mint leaves
- 1/2 cup sugar
- 1 cup water
- 2 cups sparkling mineral water
- 1/4 teaspoon rosewater
- Ice cubes
- Fresh raspberries and rose petals for garnish
Instructions
- In a saucepan, combine the raspberries, mint leaves, sugar, and water. Bring to a simmer over medium heat, stirring occasionally until the sugar has dissolved. Remove from heat and let it steep for 30 minutes.
- Strain the mixture through a fine mesh strainer into a clean bowl, pressing on the solids to extract as much liquid as possible. Discard the solids. Let the syrup cool to room temperature.
- In each glass, combine 2 tablespoons of the raspberry syrup with a splash of rosewater and a handful of ice cubes. Top off with sparkling mineral water. Gently stir until well combined.
- Garnish with fresh raspberries and a single rose petal, allowing them to dance in the glow of sunlight or twilight.
Chef’s Insight
The delicate aroma of rose water complements the sweet-tart raspberry syrup, creating an irresistible blend.
Notes
Adjust the amount of rosewater to suit your taste preference.