A unique and refreshing curry leaf and coconut mocktail that comes together in 10 minutes and will make you feel like you’re on a tropical vacation.
When we think of curry leaf, we naturally think of savory food. It’s widely used in South Asia, usually tempered in hot oil to give your food a delicious kick.
But, all of this changed for me when I tried a curry leaf mocktail in one of my favorite restaurants, and my first thought was – wow, curry leaves are actually sweet! The mocktail brought out so much sweetness from the leaves, and it was a flavor profile unlike anything I have experienced before. So of course, I had to recreate it at home.
This simple version takes 10 minutes to make and will literally blow your mind. The flavor is refreshing, tropical, and absolutely delicious.
Let’s get into the details of the recipe.
PS: Looking for more easy and delicious drink recipes? Check these out!
How to make Curry Leaf Mocktail
The mocktail is made with curry leaves and coconut water, and sweetened with sugar syrup to bring out the curry leaves’ sweetness. I highly recommend using fresh coconut water for maximum flavor, and you can add or reduce the amount of sugar syrup based on your preference and the sweetness of your coconut water.
Here are the steps for making the curry leaf mocktail.
- Make the sugar syrup: Place the sugar and water in a saucepan and cook on high heat while mixing until the sugar is fully dissolved. Reduce the heat and let the sugar syrup cook untouched for 10 minutes, or until it thickens enough to coat the back of a spoon. Let it cool completely before using.
- Add the curry leaves to a glass and gently crush them to release the flavor. Make sure to bruise them well for a long time. Do not be tempted to blend them, as the flavor will not be the same. You can also use a mortar & pestle to crush the leaves, but add the remaining ingredients in the same dish so that the flavors are not left behind.
- Add lime juice and sugar syrup, and gently crush again, then top the drink with fresh coconut water and lemon soda and serve ice cold.
If you’re skeptical about this flavor profile, trust me, you have to try it once. You will be surprised by how well the curry leaf flavor carries the sweetness.
Ready to get started? Let’s go!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
Curry Leaf Mocktail
Equipment
- Saucepan for sugar syrup
- Mortar & pestle or anything heavy to crush the leaves
Ingredients
- 100 grams granulated white sugar for sugar syrup
- 100 grams water for sugar syrup
- 25-30 fresh curry leaves
- 1 lime
- 300 ml coconut juice
- 300 ml lemon soda
Instructions
- Make the sugar syrup: Place the sugar and water in a saucepan and cook on high heat while mixing until the sugar is fully dissolved. Reduce the heat and let the sugar syrup cook untouched for 10 minutes, or until it thickens enough to coat the back of a spoon. Let it cool completely before using.
- Add fresh curry leaves to a glass and crush them using a muddler (or the back of a spoon) to release their flavor. Take your time with this step; the longer you bruise them, the more flavor you’ll extract.
- Squeeze fresh lime juice and 2 tablespoons sugar syrup, and lightly muddle again to combine everything together.
- Fill the glass with ice, then top with fresh coconut water and lemon soda.
- Stir gently and serve immediately while chilled.
Notes
If you give this recipe a try, don’t forget to let me know how you liked it in the comments. And of course, share it with me on Instagram!
Until next time!
