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Triple Rosé Mocktail

Prep Time 10 mins
Cook Time 10 mins
Freezing Time 1 hr
Total Time 20 mins
Servings 3 people

Ingredients
  

Rosé Syrup

  • 1 Cup White Sugar
  • 1/4 Cup Water
  • 1 Cup Belvoir Fruit Farms Elderflower & Rosé Lemonade
  • 1/2 TSP Vanilla
  • Pinch of Salt
  • Dried Hibiscus Petals (optional)
  • Pink (or Red) Food Coloring (optional)

Rosé Ice Cubes

  • 1/2 Cup Belvoir Fruit Farms Elderflower & Rosé Lemonade
  • 1/4 Cup Water
  • Rose petals, hibiscus petals, or another pink flower

Rosé Mocktail

  • 2 TBSP Rosé Syrup
  • Raspberries
  • 6-9 Rosé Ice Cubes
  • 1 Cup Belvoir Fruit Farms Elderflower & Rosé Lemonade
  • 1/2 Cup Topo Chico (or another sparkling water)

Instructions
 

Rosé Ice Cubes

  • Place 2-3 flower petals in the bottom of an ice cube tray
  • Combine 3/4 Elderflower & Rosé and Water
  • Pour water combination over flower petals 
  • Place in freezer until frozen solid

Rosé Syrup

  • Place sugar, water, all but 1 TBSP Elderflower & Rosé water, and salt in a saucepan over a medium heat 
  • Stir to combine and allow the sugar to dissolve 
  • When the sugar has dissolved, allow the syrup to come to a simmer 
  • Simmer for 5-7 minutes until the liquid has thickened 
  • Stir in vanilla and remaining water 
  • If you are coloring the syrup, add flowers (for a few minutes depending on how deep you want the color to be) or food coloring 
  • Remove from heat and allow to cool 
  • Once cooled, place in a mason jar 

Triple Rosé Mocktail

  • Combine all ingredients but sparkling water in a cocktail shaker 
  • Shake to combine ingredients (for about 10-15 seconds)
  • Place 2-3 ice cubes and raspberries in champagne glasses, wine glasses, mason jars, or other glasses of choice 
  • Pour Rosé mocktail over ice, filling about 1/2 of the glass
  •  Top with Topo Chico or sparkling water until 2/3 full