Lychee Mocktail With Rose

A pink lychee mocktail with ice and rose petals in a glass with a gold rim, garnished with lychee and dried rosebuds on a pick, placed on a wooden board with fresh lychees nearby.

No ratings yet

This gorgeous pink lychee mocktail is simple to make and delicious to sip. With a combination of sweet lychee, floral rose and tangy lime, it's a perfect mocktail for baby showers, bridal showers or a girls night in.

Prep Time5

Total Time5

Course: Drinks

Cuisine: American

Servings:

Calories: 29kcal

Author: Natalie Battaglia

Ingredients

2 tinned lychees
1 teaspoon maple syrup or your choice of sweetener (optional - see Note 1)
3 oz lychee juice (from the tin)
¾ oz rose syrup (see Note 2)
½ oz lime juice (fresh preferred, but you can use bottled)
½ cup ginger kombucha or sparkling/still coconut water (see Note 3)

Metric - US

Instructions

Add the lychees and the optional sweetener to a shaker. If you don't have a shaker, use a mason jar or similar. Muddle the lychees until the juices are released. If you don't have a muddler, use the handle end of a wooden spoon.
Add the lychee juice, rose syrup and lime juice to the shaker with 304 cubes of ice.. Replace and lid and shake for 10-15 seconds until the ingredients are combined.
Fill your glass with ice and add some edible rose buds if you wish. Strain the mixture in and top with your choice of mixer.
Stir gently and garnish with optional lychees and edible rose buds.

Notes

Note 1: lychee juice is naturally very sweet so you might not need any sweetener in this, but if you're a sweet tooth - go for it! If you're unsure, make the mocktail without, taste, then add at the end if you need it to.

Note 2: I made a low sugar rose syrup, but you're welcome to use ready-made rose syrup if you wish. If you want to make a regular rose simple syrup, replace the monkfruit sweetener with sugar.

To make the rose syrup, you need

½ cup powdered monkfruit sweetener
½ cup water
½ cup edible food grade rose petals

Add the monkfruit sweetener and water to a saucepan over low heat. Stir until the monkfruit sweetener has dissolved. Add the rose petals and stir until they are wet. Leave the mixture on low with the lid on for 12-15 minutes. Strain and cool.

Note 3: I love the ginger kombucha for a functional twist, but coconut water is perfect too! Opt for a still coconut water if you prefer a non-carbonated mocktail.

Nutritional Facts Notes: calculation is based on using my low-sugar rose syrup and coconut water as the mixer.

Nutrition