Summer mocktail recipes that taste like the real thing
Jump on the alcohol-free cocktail trend for a summer free of hangovers!
Image: Cartwright & Butler
As we become more health conscious and increasingly aware of our alcohol intake, mocktails have seen a surge in popularity. Dedicated alcohol-free drink sections have sprung up in supermarkets and mocktail menus have become more prominant in the local pubs.
So, if you want to jump on the trend and serve up a deliciously alcohol-free drink at your next gathering, check out these easy mocktail recipes that’ll make you think you’re drinking the real thing.
Watermelon smash
Image: Eisberg
Ingredients
- 100ml watermelon purée/juice
- 125ml Alcohol-Free Sauvignon Blanc (e.g. Eisberg)
- 20ml lemon juice
- 500ml water
- 500g caster sugar
For the gomme:
- 500ml water
- 500g caster sugar
For garnish:
- Skewers
- Watermelon balls
- Mint leaves
Method
1. Make the gomme by adding the water and caster sugar to a large saucepan and bring to a boil – stirring constantly. When it reaches boiling point remove from the heat and allow to cool. Keep refrigerated until needed.
2. Add the Eisberg Alcohol-Free Sauvignon Blanc, watermelon puree or juice and the lemon juice to a mixing glass.
3. Shake the ingredients in the mixing glass then strain into an extra wide coupette glass.
4. Use a melon baller to create balls of watermelon. Add to skewers along with mint leaves to garnish.
Basil cooler
Image: British Soft Drinks Association
Ingredients
- 35ml pink grapefruit juice
- 150ml sugar-free cloudy lemonade
- 6-8 basil leaves
Method
1. Put some ice in a glass and pour in all the liquids.
2. Gently bruise the basil leaves in your hands (leave one to decorate) and stir into the drink. Garnish with the fresh basil leaf.
Raspberry mint cooler
Image: Cartwright & Butler
Ingredients
- 1 tbsp loose mint tea (e.g. Cartwright & Butler)
- 1 heaped tbsp caster sugar
- 250g raspberries
- 1lt cloudy lemonade
- Crushed ice
- Handful of raspberries
- Fresh mint
Method
1. Sprinkle the loose tea into a saucepan along with the caster sugar. Pour in 200ml water and place over a gentle heat. Heat the water to a gentle simmer.
2. When the sugar has dissolved, add the raspberries and continue to gently cook for a further 5 minutes until the raspberries fully break down.
3. Pass the raspberry and mint mixture through a muslin cloth or fine sieve, discarding the raspberry and mint tea pulp.
4. Using a funnel, pour the syrup into a sterilised, resealable bottle and store in the fridge until ready to use.
5. When serving, mix half the syrup with 1lt cloudy lemonade, crushed ice and fresh raspberries and mint – this will make approximately 8 servings. Reseal the bottle and store the remaining syrup in the fridge for 7 days.
Non-Alcoholic Pimm’s
Image: BerryWorld
Ingredients
(Serves 4)
- 150ml tonic water
- 450ml lemonade
- 5ml balsamic vinegar
- Strawberries, raspberries, orange, cucumber and mint to decorate
- Ice to serve
Method
1. Combine the tonic, lemonade and balsamic in a large jug and mix well.
2. Add the fruit and ice.
Whitstable sunrise
Image: Pearson’s Arms pub in Kent
Ingredients
- 60ml Orange juice
- 60ml Pinapple juice
- A dash of grenadine
Method
1.. Add the juices together in a large glass
2. Drizzle grenadine over the drink. This should sink to the bottom giving it the sunrise effect.
Pink sunrise
Image: Chiquita banana
Ingredients
- Two bananas
- Onegrapefruit
- Three slices of watermelon
- Two cups of sparkling water
- One lemon
- Mint to garnish
Method
1. Blend two bananas with half a grapefruit, three quarters of a cup of sparkling water and one squeezed lemon.
2. In a separate bowl, blend one and half cups of sparkling water with the three slices of watermelon and the second half of the grapefruit.
3. To serve, fill half of the glass with the red juice and top up with the second juice.
4. Garnish with a piece of watermelon and mint.
Do you have any mocktail recipe ideas to share? Tweet us @goodhomesmag or post a comment on our Facebook page.