Summer is a time of patios and cocktails with friends, but sometimes we feel like maybe it’s time to take a break from booze. Whatever your reason for declining to indulge, there’s no reason to sit in a corner sipping flavoured water all night! Enter: the mocktail.
Fruity, fun flavours in bright, cheerful colours equal all the fun of a summer patio cocktail, but no hangover – guaranteed! Plus, when your little asks for a sip, you can offer them a whole glass all to themselves.
Here are a few of our fave refreshing summer mocks:
Lemon-Pineapple Kiwi Sparkling Mocktail:
- 1 kiwi
- 3 teaspoons pineapple juice
- 1 teaspoon (or more if you like it sweet) raw honey
- 1 can sparkling lemon water
- *optional: ice cubes with fresh mint leaves
- Peel and slice the kiwi and place into a small food processor or blender
- Add the pineapple juice and raw honey (honey should be warmed a few seconds in the microwave so it is in a liquid state)
- Pulse or blend to make a thin, well-blended puree
- Pour 3/4 cup sparkling water into each glass. Divide the puree and pour in each glass
- Serve with mint ice cubes if desired
Frozen Peach Bellini Mocktail
- 2 ripe peaches, peeled and sliced (or you can use frozen)
- 1 cup sparkling apple juice, plus more for serving
- 2 teaspoons SPLENDA® Sugar Blend
- 1 teaspoon lime juice
- Place sliced peaches in freezer for 1 hour
- Combine peaches, 1 cup sparkling apple juice, Splenda (or sugar alternate substitute), and lime juice in a blender and blend until smooth
- Pour into 2 glasses and add about 1/2 inch of additional sparkling apple juice
Note – depending on the sweetness of your peaches and your personal taste you may want to use more or less sugar substitute. Start with 1 teaspoon and add more if desired.
Blueberry Maple Mojito Mocktail
- 8-10 mint leaves, plus more for garnish
- 1 tablespoon fresh lime juice
- 1 tablespoon good quality maple syrup
- ⅓ cup added blueberry juice
- ½ cup club soda
- Frozen blueberries, for garnish
- Add the mint leaves to a glass (size depends on how much ice you want). Muddle well until the mint releases its flavor.
- Add the lime juice, maple syrup, blueberry juice and club soda to the glass and stir until all the ingredients are well combined.
- Add ice and a handful of frozen blueberries for garnish. You can garnish with additional mint leaves if you’re feeling fancy.
Mock Champagne Punch
- 1 bottles (2 liters) ginger ale, chilled
- 1 can (46 oz.) pineapple juice, chilled
- 1 bottle (64 oz.) white grape juice, chilled
- In a large punch bowl, combine all ingredients.
PG-13 Singapore Sling
¾ cup pomegranate juice
½ cup mango juice
½ cup pineapple juice
2 tablespoons fresh lime juice
8–12 ounces tonic water
4 sprigs mint
- Combine juices in a pitcher filled with ice and stir until cold
- Divide among 4 Collins glasses filled with crushed ice and add 2–3 oz. tonic water to each
- Garnish with mint sprigs.
- ¼ cup sugar (60 ml)
- ¼ cup water (60 ml)
- 2 cup orange juice, freshly squeezed or store-bought (500 ml)
- Juice of 3 limes
- ¼ cup fresh mint leaves, chopped (60 ml)
- 1 cup carbonated water (250 ml)
- Ice, for filling glasses
- 12 fresh mint leaves, for garnish
- 4 orange slices, for garnish
- Make a simple syrup by combining the sugar and water in a small saucepan. Bring to a boil over high heat and simmer for 3 minutes, or just until the sugar dissolves. Remove from the heat and cool completely.
- In a large measuring cup or serving jug, mix together the simple syrup with the orange juice, mint and lime juice. Let sit for 5 minutes so that the flavours blend together.
- Fill 4 tall glasses with ice. Pour ½ cup of the orange mix into each glass and top with ¼ cup of carbonated water into each glass. Garnish with orange slices and mint leaves. Serve immediately. Yield: Serves 4
Do you have a favourite mocktail? We’d love to hear about it! Find us on social and share your secrets!