Curry Leaf Mocktail
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.
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
Do not blend the curry leaves. Blending changes the flavor and can make the drink taste grassy rather than fresh and aromatic. Muddling is key for the right flavor profile.
If you prefer, crush the curry leaves in a mortar and pestle first. Just make sure you transfer all of it, including any juices, directly into your serving glass so none of the flavor is wasted.
Always use fresh curry leaves for the best flavor.
Adjust the sweetness by increasing or reducing the sugar syrup according to your preference.