When it’s summer, there’s nothing better than a fruity, herby or frozen drink in hand! There’s a great variety of summer drinks that play on the flavours of the season: sweet watermelon and juicy peaches, herbaceous mint and basil, and bright berries. Even better: icy summer drinks are the perfect way to beat the heat.
Here are all the best summer mocktails to try! Really: we want to drink them all.
- Virgin Mojito
The virgin mojito is a sour mocktail that originates from Havana, Cuba. The origins of the Mojito are cloudy: some say it was invented in the 1500s, others in the 1800’s with the birth of the Bacardi rum company. In any case, its place as an iconic Cuban cocktail was solidified by the 1930’s when Ernest Hemingway helped to popularise the drink.
Here’s what’s in a classic virgin mojito recipe:
- Fresh mint
- Lime juice
- Simple syrup
- Soda water
To make it, you’ll simply muddle mint, add the lime juice, rum, and simple syrup, and shake it in a cocktail shaker. Then top off the glass with club soda before serving. Wondering how to muddle?
Muddling is gently mashing herbs or fruits to release their juices. This technique is often used in cocktails because it helps the flavours incorporate better than if you just threw a mint sprig right into the drink. Is there a right way to muddle? In fact, there is! Here’s how to muddle mint…the right way:
- Place the mint leaves in the bottom of a cocktail shaker. If you don’t have one, you can use a large metal cup or bowl.
- Using a wooden cocktail muddler or unfinished wooden spoon, gently mash the mint a few times to release the juices. Do not mash the mint with a lot of force! The key to muddling is a light touch.
A quicker way to achieve this effect is by using the Nutri-blend BOLT with its surgical grade steel blades to grind hardest ingredients and yet stay sharp. They extract immunity enhancing anti-oxidants, pain relieving Omega 3s, proteins, vitamins & minerals from your foods. Cleaning is super-easy because the blades are right on top when you unscrew the jar base, unlike in normal mixers where the blades are at the bottom of the jar.
- Watermelon Lemonade
This watermelon lemonade looks amazing but is super simple to make. It’s perfect for a kids’ party or makes a refreshing summer drink for kids or adults.
- 1 large or 2 small watermelons
- 250ml lemon juice (from a bottle or squeeze your own)
- 100g golden caster sugar
- 1l bottle soda water
- 1 lime, cut into slices
- small handful mint
- crushed ice
Cut the top off the watermelon and hollow it out using a large spoon, fishing out any pips along the way. Mash the flesh through a sieve into a bowl. Put the flesh in a blender with the lemon juice and sugar, whizz to a purée, then stir in the soda. I use the Nutri Blend 400 to obtain the best consistency for the puree. Its Polycarbonate jars actually let you see what’s inside, so you don’t need to keep opening up the lids to see whether your job is done or not.
Heap some ice into the hollowed-out watermelon and fill it with the lemonade mixture. Serve the rest in a jug with the lime slices and mint. Have a bowl of extra crushed ice on the side so people can help themselves.
- Raspberry lemonade slushies
An easy frozen drink to satisfy your cravings for something cool. Toss the ingredients in a blender and enjoy!
- 600g frozen raspberries
- juice 3 lemons
- 225ml soda water
- 9 ice cubes (roughly 170g)
- 3 tbsp agave nectar
Put all the ingredients in a blender or food processor and blitz until you get a smooth slush. Divide between six jars or cups to serve. I use the same Nutri BOLT as before for amazing results! The speed-breakers inside the jars ensure proper grinding of all the fruits, ensuring smooth, pulpy consistency!
- Virgin pina colada
For an alcohol-free party option, try the spiced piña colada mocktail (or virgin piña colada), with mock rum syrup, pineapple juice and coconut milk.
- 150ml pineapple juice
- 50ml coconut milk
- 25ml lime juice
- cherry, to garnish
For the mock rum syrup
- 100g dark brown muscovado sugar
- 1 pineapple, a few strips of skin, plus leaves to garnish
- 5 black peppercorns
- 5 cloves
- 1 cinnamon stick
To make a mock rum syrup, put the dark brown muscovado sugar and 200ml water in a saucepan, stir well and heat gently until the sugar has dissolved. Add a few strips of skin from the pineapple, add the black peppercorns, cloves and a cinnamon stick, then bring to the boil. Turn off the heat and leave to infuse until cold. Strain into a jug and set aside in the fridge until needed. Will keep for up to three days.
Pour the pineapple juice into a tall glass, and add the coconut milk and lime juice. Stir gently. Fill up the glass with a handful of ice then slowly add 25ml of the syrup so it sinks to the bottom. Garnish with pineapple leaves and a tinned cherry.
- Faux fizz
Make a fun and fizzy mocktail for teetotal party guests. The flavors of pear, apricots, honey, lemon and rosemary make the delicious base syrup.
- 2 tsp apple cider vinegar
- sparkling water, to top up
For the base syrup
- 1 sliced pear
- 4 dried apricots
- 75g golden caster sugar
- 25g honey
- 1 sprig rosemary , plus extra to garnish (optional)
- 1 strip lemon zest
To make the base syrup, put the sliced pear, dried apricots, golden caster sugar, honey, sprig of rosemary and a strip of lemon zest in a saucepan with 100ml water. Heat for 10 mins or until the sugar has dissolved and the pear is very soft, then leave to cool completely.
Strain the syrup into a jug, add the apple cider vinegar and chill in the fridge for at least 30 mins. Pour about 25ml of the syrup into a champagne flute and top with cold sparkling water. Garnish with a rosemary sprig, if you like.