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Wild Recipe: Rose Floats!

Colin Stuckert

 Rose Floats Recipe by:  The Castaway Kitchen

Rose Floats Recipe by: The Castaway Kitchen

Beautiful and refreshing! Perfect for 4th of July too!  


  • ½ cup Wild Rose buds or rose petals 
  • 3 cups filtered water
  • 6oz sparkling water (you may use berry or lemon flavored if you prefer)
  • ½ cup coconut milk fat
  • ½ tsp Wild Vanilla Powder
  • 5 drops liquid stevia 
  • 4 large strawberries (optional)
  • 2 springs rosemary (optional)


  1. Procure a can of full fat coconut milk. Place it in the fridge overnight, in the coldest part of the fridge. 
  2. Brew your rose tea:
    1. Heat 3 cups of filtered water until it’s steaming.
    2. Then steep the roses in the water for 4 minutes.
    3. Press and strain.
    4. Pour your tea into a jar or pitcher and set in the refrigerator to cool for a few minutes. 
  3. Core and slice two strawberries, save the other two for garnish. Fill two cups with ice cubes and strawberry slices. Then fill each cup ¾ of the way with rose tea. Top each cup off with sparking water. Garnish with berries and rosemary. 
  4. Open your coconut milk can, the fat will be separated to the top and solidified. Scoop it all out into a bowl. Whisk it with stevia and vanilla powder until smooth. If it became too soft, set it in the freezer for 2 minutes to stiffen up.  Then spoon it liberally over your beverages. 
  5. Relax. Enjoy. Stay cool.