Heifa Blossom Recipe

Make Ziba/rose-vanilla syrup

Combine 1/2 cup sugar and 1/2 cup water in a small saucepan over medium heat. Stir until sugar dissolves. Remove from heat, add 1/2 tsp rose water (or 1/4 tsp vanilla extract + tiny pinch of rose or orange blossom water) and let cool. Strain into a jar and chill. Use 1 tablespoon per mocktail.

Fill a cocktail shaker or large jar halfway with crushed ice (about 1/2 cup).

Add fresh apple juice (1 cup), fresh orange juice (1/2 cup) and lemon juice (1 tablespoon) to the shaker.

Add the floral elements: orange blossom water (1/2 tsp) and Ziba syrup (1 tablespoon). If you prefer less floral or sweeter, adjust: reduce orange blossom water to 1/4 tsp or increase simple syrup by 1/4–1/2 tablespoon.

Add the simple syrup (1/2 tablespoon) only if additional sweetness is needed after tasting—the Ziba syrup typically provides fragrant sweetness.

Cap the shaker and shake vigorously for 8–12 seconds to chill, dilute slightly, and aerate the mixture.

Prepare a highball or Collins glass: add remaining crushed ice (about 1/2 cup) to the glass.

Strain the shaken juice mixture into the prepared glass over the fresh crushed ice, leaving about 1/2 inch headspace for soda.

Top gently with chilled club soda or sparkling water (1/2 cup). Stir once gently with a bar spoon to combine without losing too much fizz.

Garnish with 3 thin apple slices fanned on the rim or floated atop, add an edible orange blossom or flower if available, and a mint sprig for aroma.

Serve immediately with a straw. Recommend tasting on first sip and adjusting future batches: more orange blossom water for floral lift, more Ziba syrup for sweetness and signature flavor, or more lemon for brightness.