orange mocktail

Fresh orange juice, rosemary sugar syrup and spices come together in this colorful drink. This Spicy Orange Rosemary Mocktail is the perfect festive drink for everyone to enjoy!

Orange Rosemary Mocktail

water

sugar (100 grams)

rosemary

few ice cubes (6-7)

rosemary simple syrup

chaat masala

kala namak (black salt)

orange juice

rosemary (to garnish)

We start by making the simple syrup and infuse it with rosemary. Heat 1/2 cup water with 3 sprigs of rosemary on medium heat. You can also chop one of the sprig, it gives a stronger flavor.

Once the water is warm (not boiling), add the sugar. Stir until the sugar dissolves completely.

Then turn off the heat, cover the pot with a plate and let sit for 15 to 20 minutes for the rosemary flavor to seep in. Strain the simple syrup into a container and set this aside.

To make the mocktail, to a cocktail shaker (or use 2 glasses that you can use as a shaker) add few ice cubes and then 4 tablespoons of the prepared simple syrup.

Add the chaat masala, kala namak and Kashmiri red chili powder (adjust to taste, you can use less if you don&#39;t want it to have a little kick).

Add 1 cup of orange juice (unsweetened). Close the shaker and shake several times until everything is mixed well.

To serve, take 4 oz short glasses. Take a glass and rub a squeezed lemon slice over the rim to moisten it. Then dip the rim into a plate of kashmiri red chili powder and coat the rim with it. You can also use chaat masala here if you don&#39;t want to use Kashmiri chili powder but chili powder gives it that bright red color.

Pour the drink into the glass. Garnish with rosemary sprig and serve. Prepare all glasses similarly. Serve immediately.

A bright, zesty, beautiful mocktail with hibiscus, orange, and mango. Naturally sweetened, just 6 ingredients, and perfect for summer gatherings!

Sparkling Hibiscus Orange Mocktail

water ((DIVIDED))

hibiscus flowers

mango

Tbsp orange zest

large orange, juiced ((1 orange yields ~1/3 cup or 80 ml))

Tbsp lime juice ((1/2 lime yields ~1 Tbsp

maple syrup ((or agave nectar))

orange

In a saucepan, bring 2 cups (480 ml) water to a boil (adjust amount if altering batch size). Add the dried hibiscus, cover, and turn off the heat. Let steep for at least 15 minutes.

Meanwhile, to a high-speed blender, add 1 cup (240 ml) water, cubed mango, orange zest, orange juice, lime juice, and maple syrup. Blend on high until very smooth. Once the hibiscus tea is brewed, strain it and pour into the blender. Give it one more pulse to fully combine. Taste and adjust the sweetness to your liking.

To serve, pour 1/2 cup (120 ml) of the juice concentrate into a glass over ice and top with 1/3-1/2 cup (80-120 ml) sparkling water — less sparkling water for a more flavorful drink and more sparkling water for a lighter drink. Top with an optional orange slice and enjoy.

The juice concentrate will keep in an airtight container refrigerated for up to 7 days. Or, pour in an ice cube tray to freeze for longer-term storage.

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Orange Rosemary Mocktail

Sparkling Hibiscus Orange Mocktail

Top 2 orange mocktail recipes from across the web

The most viewed orange mocktail recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Orange Rosemary Mocktail

Sparkling Hibiscus Orange Mocktail

The most viewed orange mocktail recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine