A heart-opening botanical elixir to awaken the senses and soften the spirit. The Rose Garden Elixir is a sensual, floral-forward mocktail crafted to honor the sacred beauty of summer gardens. Featuring our Viridem Elixir—a deep green tonic of mineral-rich plant allies—blended with wild blackberries, handcrafted rose syrup, and a gentle fizz of kombucha, it has the perfect blend of sweet, green and bright flavors.
Chilled with rose petal ice cubes and crowned with fresh blooms and mint, this dreamy, high-vibe drink invites you to sip slowly and savor the magic of nature.
RECIPE
Prep Time: 3 hours (for ice cubes to set)
Yield: 1
Category: drinks, mocktails
Recipe By: Silvia Bifaro
Ingredients:
For Rose Syrup:
- 1 cup organic rose petals (from food grade roses)
- 1 cup granulated sugar
- 1 cup water
- 1 Tbsp fresh lemon juice
- Optional: 1-2 drops rose water, for extra fragrance
For Rose Garden Elixir:
- 2 tsp Viridem Elixir
- 2 Tbsp rose syrup
- 6-8 fresh blackberries
- 4 oz plain or ginger kombucha
- Rose petal ice cubes*
- Fresh rose petals for garnish
- 1 sprig fresh mint (optional)
*For Rose Petal ice cubes, freeze rose syrup diluted with water (1:3) ratio) in ice cube trays with fresh rose petals suspended inside.
Directions:
Make Rose Syrup:
1. Prepare the petals: gently rinse rose peals and remove any white parts at the base (they can be bitter).
2. In a medium saucepan, combine water and sugar. Bring to a gentle boil, stirring until sugar dissolves.
3. Remove from heat and immediately add rose petals. Let steep for 30 minutes to 1 hour, stirring occasionally.
4. Pour through a fine-mesh strainer, pressing petals gently to extract liquid. Discard petals.
5. Stir in lemon juice. Add rose water if desired.
6. Pour into sterilized glass bottles and keep refrigerated for up to 1 month.
Makes about 1 cup of syrup.
Make Mocktail:
1. In a cocktail shaker, gently muddle blackberries with rose syrup.
2. Add Viridem and splash of kombucha, shake gently.
3. Strain into a coup glass filled with rose petal ice cubes.
4. Top with remaining kombucha.
5. Garnish with fresh blackberries, rose petals, and mint sprig.
