“Morning Sunlight in a Glass: A Vegan Turkish Delight Mocktail”

Allergens

Nuts (Pistachios)

Ingredients

• 1. 1 cup sugar
• free rose water syrup 2. 3 cups almond milk, unsweetened 3. 1/4 cup lemon juice, freshly squeezed 4. 1/2 tsp ground cardamom 5. 1/2 cup chopped pistachios, unsalted 6. Fresh mint leaves for garnish 7. Ice cubes as needed

Instructions

1. Begin by creating a simple syrup infused with rose water. In a saucepan over medium heat, combine the sugar free rose water syrup and cardamom. Allow it to simmer gently for 5 minutes, then remove from heat and let it cool.
2. Once the rose water syrup has cooled, strain it into a large pitcher and add almond milk, stirring well to blend.
3. In a separate bowl, mix lemon juice with chopped pistachios until they are evenly coated.
4. To serve, fill each glass half way with ice cubes, then pour the rose infused almond milk mixture over them until 2/3 of the glass is filled.
5. Gently spoon the pistachio lemon mixture atop the mocktail to create a delightful contrast of textures and flavors.
6. Finally, garnish with fresh mint leaves for an extra touch of vibrancy and aroma. Prep: 10 mins Cook: 5 mins Total: 15 mins

Chef’s Insight

The use of sugar-free rose water syrup in this recipe adds a touch of traditional Turkish sweetness without compromising on the vegan diet.

Notes

Adjust the amount of lemon juice based on personal taste preference.