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The Sparkling Tiara

This lush, royal-pink foundation is brightened by floral notes of rose lemonade and elderflower, offering a sophisticated weight that feels truly expensive on the palate.
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Servings: 1
Ingredients Method Notes

Ingredients
  

  • 2 oz Peach/Raspberry Puree thawed frozen peaches (2.5 oz) and raspberries (1.5 oz)
  • 1 oz Rose Lemonade
  • ½ oz Simple Syrup unflavored
  • 4 oz Belvoir Elderflower & Rose Lemonade

Method
 

  1. Blend the peaches and raspberries until silky smooth.
  2. Pour puree, Rose Lemonade and simple syrup into a shaker with ice. Shake well.
  3. Strain into an ice filled glass.
  4. Top with the Elderflower & Rose Lemonade.
  5. Garnish with fresh raspberries.

Notes

The puree is a non-alcoholic tribute to a classic Regency-era liqueur called Ratafia which was a sweet, fortified alcoholic beverage infused with fruits or nuts, often served in high-society drawing rooms. I used my Ninja to puree the fruit and it came out perfectly.
I chose to layer two different Rose Lemonades because each brings a unique flavor profile that, when combined, creates the perfect sophisticated balance for this mocktail.