The heat has arrived and that means its time to break out those little umbrellas and cocktail glasses. For those who do not drink alcohol, or for those who ran out over the weekend, here are 3 cost-effective non-alcoholic drinks for you to enjoy.
Mojito Mocktail
Be sure to try this non-alcoholic mojito, which skips the rum, but still leaves you with a carefree summer vibe.
Ingredients:
- One tablespoon sugar
- Small bunch of mint
- Three limes
- Juiced soda water
Method:
- Muddle the sugar with leaves from the mint using a pestle and mortar (or use a small bowl and the end of a rolling pin).
- Put a handful of crushed ice into 2 tall glasses. Divide the lime juice between the glasses with the mint mix. Add a straw and top up with soda water.
Recipe from Good Food Magazine, August 2011
Pineapple and lime mocktail
This tasty mocktail will bring a ray of sunshine to almost any poolside party.
Ingredients:
- One teaspoon clear honey
- Edible gold glitter
- Small bunch of coriander leaves
- Juice from one lime
- 750ml pineapple juice
- 400ml tonic water
- A handful of ice
Method:
- Dip a pastry brush in the honey and paint a line down one side of 4 tumblers. Sprinkle some edible gold glitter over the honey, dust off any excess, then put the glasses in the fridge.
- Chop the coriander leaves and place in a cocktail shaker with the lime juice, 100ml pineapple juice and a handful of ice. Shake together until the outside of the shaker feels cold. Strain into the glasses, add extra ice cubes and divide 650ml pineapple juice and the tonic water between the glasses.
Recipe from Good Food Magazine, May 2015
Rhubarb Cordial
This snazzy cordial will take you about 10 minutes to make, leaving you enough time to enjoy socialising in the sun.
Ingredients:
- 300g golden caster sugar
- Zest and juice from one orange
- Zest and juice from one lemon
- 450g rhubarb, chopped
- One slice of fresh root ginger, peeled
Method:
- Put the sugar in a large saucepan with 300ml water. Bring to a simmer then add the zest and juice of both the orange and the lemon along with the rhubarb and the ginger.
- Cook the mixture over medium heat until the rhubarb is falling apart.
- Pour the mixture through a sieve lined with muslin into a clean heatproof jug then transfer to sterilised bottles. Keeps in the fridge for up to 1 month.
- Serve approx. 25ml of cordial per 100ml sparkling water, or to taste.
Recipe from bbcgoodfood.com, July 2016
Be sure to try one of these drinks and don’t be shy to share your favourite mocktail recipes with us in the comment section below.
Author: Quinton Boucher
Edited: Calvin Swemmer
