Brief Summary
This video presents three unique mocktail recipes perfect for Diwali celebrations: Tender Coconut Sunshine, Kiwi Cucumber Cooler, and Rooh Afza Mojito. Each recipe utilizes fresh ingredients and simple techniques to create refreshing and flavorful drinks. The video emphasizes the ease of preparation and the ability to customize sweetness levels to personal preferences, making these mocktails a delightful surprise for friends and family.
- Three unique mocktail recipes are presented.
- Recipes use fresh, easily accessible ingredients.
- Emphasis on simple preparation and customizable sweetness.
Tender Coconut Sunshine
The first mocktail, Tender Coconut Sunshine, combines the flavors of tender coconut water and mango juice. The recipe starts with a goblet filled with ice, followed by a touch of rose syrup to avoid overpowering the coconut flavor. Mango juice, either fresh or preserved, is added, along with a squeeze of fresh lemon and a little sugar syrup. The mocktail is completed with tender coconut water and garnished with mint sprigs.
Kiwi and Cucumber Cooler
The second mocktail, Kiwi and Cucumber Cooler, features a blend of kiwi and cucumber. The kiwi is scooped out, with some slices reserved for garnish. Cucumber is sliced, with some peeled and roughly cut. The diced kiwi and cucumber are then transferred to a mixy jar, along with freshly squeezed lemon, ice cubes, and mint sprigs. After churning, sugar syrup and water are added before grinding. The glass is decorated with cucumber, kiwi, and orange slices, and the mocktail is poured in. A cucumber and mint garnish, made by rubbing salt on cucumber slices to soften them, is added for the final touch.
Rooh Afza Mojito
The third mocktail, Rooh Afza Mojito, builds upon a classic mojito with the addition of Rooh Afza. The jar is filled with ice, fresh lemon juice, deseeded lemon chunks, fresh mint leaves, sugar syrup, and pink salt. Cold water is added, followed by Rooh Afza. The recipe highlights the balance between sugar syrup and Rooh Afza to achieve the desired sweetness level. The mixture is crushed, poured over ice, and garnished with mint.
