Rose Cucumber Cooler | Mocktail Recipe

A rose syrup drink has been made across North Africa and the Middle East for centuries — sweet, floral, cut with something bright. This is our version. Simple enough to make on a weeknight, elegant enough to serve to guests.

The base is a Villa Jerada rose petal syrup — just sugar, water, and dried roses, cooked down until fragrant. From there it takes minutes. Sparkling water, a squeeze of lime, a sprig of mint. The cucumber is optional and quietly transformative.

Non-alcoholic by nature. Easily made otherwise.

Ingredients

For the rose syrup

• 1 cup water

• 1 cup sugar

• 2 tbsp Villa Jerada dried rose buds

To serve

• ⅓ cup rose syrup

• ⅔ cup sparkling water (or to taste)

• 1 squeeze fresh lime 1 sprig fresh mint Ice

Optional

3–4 slices cucumber

muddled Splash of prosecco or sparkling wine in place of sparkling water

Serves 2 · Ready in 20 minutes

Method

1. Make the rose syrup: combine water and sugar in a small saucepan over medium heat. Stir until sugar dissolves. Add rose buds and simmer gently for 5 minutes. Remove from heat and steep for 10 minutes. Strain and cool completely. Syrup keeps refrigerated for up to 2 weeks.

2. Place 3–4 cucumber slices and a sprig of fresh mint into the bottom of your glass. Muddle together gently — just enough to release the juice and oils without turning everything bitter. You'll smell when it's ready.

3. Fill the glass with ice. Pour in rose syrup, then sparkling water. Adjust the ratio to your preferred sweetness — start with ⅓ syrup to ⅔ water and go from there.

4. Squeeze in the lime. Stir once gently. Garnish with a fresh mint sprig and serve immediately.

For a sparkling wine version: replace the sparkling water with prosecco.

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Sumac Saffron Vodka Cocktail

Ingredients

Serves 2

• 15-20 saffron strands

• 1/2 cup sugar

• 2 green cardamom pods, crushed

• 1/4 cup ground sumac

• 1 cup water

• 1 cup vodka

• 1 cup chilled club soda or sparkling water

• Pomegranate juice (optional)

• Fresh pomegranate seeds for garnish

• Sumac for rim (optional)

Instructions

1. Infuse the Saffron Syrup:

   • Grind the saffron with a tablespoon of sugar into a fine powder using a mortar and pestle.

   • In a small saucepan, combine the powdered saffron, remaining sugar, cardamom pods, and water.

   • Bring to a simmer, stirring until the sugar dissolves.

   • Remove from heat, cover, and let steep for 30 minutes.

   • Strain the syrup into a clean container and let it cool completely.

2. Prepare the Cocktail:

   • Optional: Rim the Glass: Moisten the rim of a cocktail glass with a lime wedge and dip it in a plate of sumac to coat.

   • In a cocktail shaker, combine the saffron syrup, vodka, and a splash of pomegranate juice (optional) for a tart twist.

   • Fill the shaker with ice and shake vigorously until well-chilled.

   • Strain the cocktail into the prepared glass filled with fresh ice.

   • Top with chilled club soda or sparkling water.

   • Garnish with fresh pomegranate seeds and a saffron strand.

Tips:

• For a stronger flavor, increase the steeping time of the saffron syrup.

• Star Anise: A touch of star anise can add a warm, licorice-like flavor to the cocktail.

• Cinnamon: A sprinkle of cinnamon can add a festive, wintery flavor.

Karak Chai

Ingredients

Makes a pot of tea - about 2-3 cups of chai

• 4 bags Saffron Rose Tea

• 3-5 Saffron threads

• 1 tsp Honey

• 1 cup Almond milk or Evaporated milk

Method

1. Bring 6 cups water to a boil in a medium pot or tea kettle. Add tea bags and saffron and bring to a boil.

2. Add almond milk evaporated milk and return to a boil again, watching carefully to ensure the tea doesn’t boil over. Reduce heat to medium-low and simmer until thick, creamy, and caramel in color, about 30 minutes. (The longer the tea simmers the stronger and creamier it will be.)

3. Strain tea through a mesh and discard the teabags in the compost. Add a few more saffron threads as a garnish onto the frothy top of the drink.

Iced Saffron Rose Green Tea

Ingredients

• 4 Saffron Rose Green Tea Bags

• 2 tbls Honey or Simple Syrup

• 3-4 Fresh Mint Leaf Sprigs

Method

Bring 6- 8 cups water to a simmer; remove from the heat and add 4 tea bags. Let steep about 4 minutes, until it's the strength you like. Add honey or sweetener of your choice. Let cool, then transfer to a pitcher, cover and refrigerate. Serve with fresh mint and ice.