WATERMELON and LIME MOCKTAIL
Nothing is more refreshing than the flavours of sweet watermelon and sharp lime on a hot summer’s day.
Put your feet up and relax in the shade with this cooling mocktail recipe.
1 tbsp white sugar, runny honey or agave alternative for vegans
500ml (17fl oz) chilled soda water
10 mint leaves, plus a few mint sprigs for garnish
about 10-15 ice cubes to serve, plus extra (optional)
Halve the watermelon and cut the flesh into chunks, discarding any seeds and the rind – you'll need about 450g (15 1/2oz) flesh in total. Transfer to the freezer, in a suitable container, and leave for an hour to get really cold.
Slice 2 thin round slices from each of the limes and set aside for garnish, then squeeze the juice from the remaining limes into a blender.
After an hour, remove the watermelon from the freezer and add to a blender, along with the sugar or honey, chilled soda water and the mint leaves.
Blend until smooth, adding a splash more soda water if you prefer a thinner consistency, then stir and pour into a jug filled with the ice cubes.
Garnish with the reserved lime slices and the mint sprigs. Serve in tall glasses, filled with more ice, if you like.
Serve up summer in a glass with this tropical pineapple mocktail recipe.
Shake together pure pineapple and orange juice, mint and ice and serve – it's that easy! Or, see the tip below for how you can turn this summer drink into a float.
150ml 100% pure pineapple juice
50ml 100% pure orange juice smooth
10 fresh mint leaves, plus 1-2 finely shredded to garnish
a few ice cubes
¼ thin orange slice, to garnish
Shake the juices with the mint leaves and ice in a cocktail shaker or sealed jam jar for 30 secs.
Strain into a martini glass and garnish with the orange slice and shredded mint.
Tip: Turn this into a tropical juice float by serving in a sundae glass. Add some chopped pineapple and a scoop of vanilla ice cream.
Summer melon slushies
1 6-to 7-lb. watermelon
Simple syrup (recipe, right)
Zest of 2 limes
Juice of 4 limes (about 1/2 cup total)
2 4-lb. honeydew melons
Simple syrup (recipe, right)
2 tbsp. fresh grated ginger
4 sprigs fresh mint
Easy Sparkling Blueberry Lemonade
2/3 cup white sugar (superfine is best)
2/3 cup water
1 and 1/2 cups fresh blueberries
1 teaspoon lemon zest
1 cup freshly squeezed lemon juice (~4-5 whole large lemons)
2 cups ice cubes
3 cups sparkling water or club soda (my favorite is sparkling lemon lime water)
This non-alcoholic version of the classic Bloody Mary is a tomato juice drink that you can sip all day and night. For best results, use top quality tomato juice for a rich and authentic taste.
It’s also a healthy choice for breakfast.
Salt and Pepper
Squeeze half a lemon into a glass
Add salt and pepper
Add a couple of dashes of Tabasco Sauce
Add a splash of Worcestershire Sauce
Tear 4 basil leaves and add them to the glass
Add Tomato Juice
Top the glass with a shaker and shake contents thoroughly
Get a tall glass, add ice and pour the contents of the shaker into the glass through a strainer
Garnish with celery stick, basil leaves, lemon and pickles
Rich and creamy, this drink is a nice alternative to traditional Black or White Russians.
Makes two drinks
Serving glass: Lowball
4 ice cubes
2 shots of espresso, about 1/2 cup, chilled
2 to 4 tbs. maple syrup, depending on desired sweetness
1/3 cup coconut milk or half-and-half
Put two ice cubes into each glass. Mix together the chilled espresso, maple syrup, and coconut milk, and pour over the ice.
(Alcohol option: Vodka)
FIZZY PINEAPPLE PUNCH
This sweet and easy to make pineapple punch will be the hit of any party! Just 4 simple ingredients plus fresh fruit and pretty garnishes!
1 - 12 oz can frozen pineapple juice concentrate thawed
1 - 6 oz can frozen limeade concentrate thawed
4 1/2 cups cold water
1 liter club soda chilled
Assorted fruits (such as strawberries raspberries, blueberries, oranges, limes, and pineapple)
Garnishes such as fresh mint
Pour thawed pineapple juice concentrate and thawed limeade concentrate in a large pitcher.
Add cold water and most of the club soda, reserving about 1/3 cup.
Stir to combine and chill until cold.
Add ice cubes and assorted fruits to serving glasses and pour in chilled punch.
Garnish as desired and top off glasses with a splash of extra club soda for extra "fizz".
1. Can be made alcoholic by adding a splash of vodka or rum to the serving glasses.
2. For extra gorgeous presentation, freeze mint into ice cubes and use in serving glasses.
Grapefruit Citrus Sparking Cocktail
This sparkling mocktail will give you all the buzz, without the hangover.
Serve these at your next girls night or afternoon lunch and see how fast they fly.
4 oz grapefruit juice
6 oz sprite, 7up, club soda, or flavoured sparkling water
wedge of fresh lime
wedge of fresh lemon
splash of simple syrup (optional)
rosemary or thyme and grapefruit wedge for garnish
Add your grapefruit juice into your glass (don’t you love those gold fern glasses?)
Squeeze in your wedge of lime and wedge of lemon. Top off with 7up, stir to combine and add a few ice cubes. Taste to see if you want to add a dash of simple syrup. If you are using grapefruit juice from the store and don’t like drinks too sweet, you may not need the simple syrup, but if you use a fresh grapefruit it may be on the sour side where an extra dash of sugar would be helpful
Add your garnish and serve!
If you are making multiples of this drink at once, I would mix the grapefruit, lemon, and lime in a cocktail shaker first (like this pretty gold one) and then pour in the 7up or flavoured sparkling water of your choice once you portion out your citrus mixture. Yum!
Lemon-Basil Mojito Mocktails
1-1/2 cups sugar
4 cups water
6 cups fresh basil leaves, divided
Crushed ice, divided
2 bottles (1 liter each) Seltzer water/ sparkling water
Fresh lemon wedges
In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved. Place half of the basil in a small bowl. With a pestle or wooden spoon, crush basil until its aroma is released. Stir into sugar mixture. Remove from heat; cool completely. Strain; refrigerate until cold.
Place 2 cups crushed ice and remaining basil in a 4-qt. pitcher. Using a muddler or a wooden spoon, press basil leaves against ice until their aroma is released. Stir in basil syrup and seltzer. Serve over crushed ice in tall glasses; squeeze lemon wedges into drink.
ROASTED PEACH AND STRAWBERRY FIZZ
Delightful spring/ summer mocktail – roasted peach and strawberry fizz!
This drink is like a pie in a glass!
The roasted peach and strawberry fizz is so simple. It is more of a warmer comfort beverage but still works for the summer and all year round.
All you’ll need to do is cut peaches and strawberries in half, roast them and blend them. Then add a little apple juice, preferably homemade or organic, and some sparkling water.
A perfect spring drink!
600 g strawberries
1 1/2 cup apple juice
1 1/2 sparkling water
abundance of crushed ice
Preheat the oven to 175 °C.
Cut peaches in half and remove the pit. Cut strawberries in half. Place the fruit on a baking tray lined with baking paper and roast for 25 minutes.
Take the tray out and leave to cool for 10 minutes or more.
Remove the skins from peaches and blend the flesh together with apple juice in a blender to get a smooth pureé.
Blend the strawberries separately.
Divide the strawberry pureé into 6 glasses and add ice.
Pour the peach and apple juice mixture over ice and add sparkling water.
GREEN LADY - KHUS & CUCUMBER MOJITO MOCKTAIL
4 tbsps Cucumber Juice
4 tsp Lemon Juice
2 tbsp Sugar Syrup - or as needed
2 tbsp syrup Khus
400 ml Sparkling water/ seltzer
Ice cubes - plenty
Mint - few
Lemon slices - few
Cucumber slices - few
Crush cucumber pieces in a mortar and collect the juice. Keep aside.
In a pitcher squeeze lemon to extract the juice and add mint leaves. Crush the leaves with a pestle and add sugar syrup, khus syrup and cucumber extract.
Stir it and add sparkling water into it.
Take a serving glass, add lots of ice in it.
Pour in the prepared drink and add slices of cucumber and lemon on top with some mint leaves.