Quitting alcohol may seem like a major challenge, but considering the number of perks associated with limiting your alcohol intake, it might be worth reconsidering.
Rhubarb cordial
A refreshing cordial that takes 10 minutes to prep. Use up a glut of fresh rhubarb and make the most of summer.
Ingredients
- 300g golden caster sugar
- zest and juice 1 orange
- zest and juice 1 lemon
- 450g rhubarb, chopped
- 1 slice fresh root ginger, peeled
Method
- STEP 1
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.
- STEP 2
Cook the mixture over medium heat until the rhubarb is falling apart.
- STEP 3
Pour the mixture through a sieve lined with muslin into a clean heatproof jug then transfer to sterilized bottles. Keeps in the fridge for up to 1 month.
- STEP 4
Serve approx. 25ml of cordial per 100ml sparkling water, or to taste.
Mojito mocktail
Try a refreshing, non-alcoholic mojito cocktail recipe that skips the usual rum to create a booze-free blend for parties.
Ingredients
- 1 tbsp sugar
- small bunch mint
- 3 limes, juiced
- soda water
Method
- STEP 1
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).
- STEP 2
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
Watermelon lemonade
This watermelon lemonade looks amazing but is super-simple to make. It’s perfect for a kid’s party or makes a refreshing summer drink for kids or adults.
Ingredients
- 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
Method
- STEP 1
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 (or use a tall jug and hand blender) with the lemon juice and sugar, whizz to a purée, then stir in the soda.
- STEP 2
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.
Summer cup mocktail
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Get into the summer vibe with this fruity mocktail featuring red berries, lemonade, mint, and cucumber. Cool and refreshing, it’s fabulous on hot summer days
Ingredients
- 1cm thick slice of cucumber
- 1 sprig mint
- few frozen red berries
- 120ml clear, sparkling lemonade
- ice
To garnish
- more frozen berries, chopped fruits, cucumber slice, mint, citrus – all optional
Method
- STEP 1
Chop the cucumber and mint sprig into small pieces. Bring 200ml water to the boil in a small pan and then add the mint and cucumber. Turn off the heat and leave for 2 mins. Add a small handful of frozen berries, let them defrost for a minute, then crush them lightly with the back of a spoon. Strain the mixture. This will keep in the fridge for up to 24 hours and will be enough to make four drinks.
- STEP 2
Pour 40ml of your strained mixture into a tall glass. Add a handful of ice and top up with 120ml lemonade. Garnish with whatever chopped fruit you like or some more frozen berries and mint leaves if you have them. Stir gently to combine.
Fruity mocktail
Make this fruit-flavored mocktail with grenadine and orange juice to serve as a non-alcoholic drink option at a family party. It’s more fun with grape and blueberry stirrers that double as a snack.
Ingredients
- a handful of green grapes
- handful of blueberries
- 4 tbsp grenadine
- 300-400ml orange juice
- sparkling water, to top up
You will need
- 4 bamboo skewers
Method
- STEP 1
Thread the grapes and blueberries onto the skewers to make stirrers.
- STEP 2
Pour the grenadine into four glasses. Gently tip the glasses and pour the orange juice down the inside of the glasses so it sits on top of the grenadine. Top up with sparkling water, and add the stirrers to serve.
Alcohol-free passion fruit martini
Serve up this fizzy and fruity mocktail at a party, for all of the fun but none of the alcohol. Use an alcohol-free spirit with a spicy, complex flavor.
Ingredients
- 3 passion fruits, halved
- 1 lemon, juiced
- 1 egg white
- 100ml alcohol-free spirit
- 2 tsp sugar syrup
- handful of ice
- sparkling grape juice, to serve
Method
- STEP 1
Scoop the flesh from four of the passion fruit halves into a cocktail shaker. Add the lemon juice, egg white, spirit, and syrup and shake vigorously until frothy.
- STEP 2
Add the ice, then shake again until the outside of the shaker feels cold. Double strain into martini glasses (see tip below).
- STEP 3
Top up the martinis with the grape juice and garnish with the remaining passion fruit halves.
Pineapple & lime mocktail
Mix a sparkling mocktail that will bring sunshine to any party – and to make it slightly sweeter, use soda water instead of tonic water.
Ingredients
- 1 tsp clear honey
- edible gold glitter
- small bunch coriander leaves
- juice 1 lime
- 750ml pineapple juice
- a handful of ice
- 400ml tonic water
Method
- STEP 1
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.
- STEP 2
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.
Pear & rose punch
Treat party guests to our fabulous pear, apple, and rose mocktail. Garnish the punch bowl with redcurrants to make a stunning alcohol-free drink
Ingredients
- 1l pear juice
- 1 vanilla pod
- 1 tbsp golden caster sugar
- 4 cardamom pods
- few slices root ginger
- 25ml raw apple cider vinegar
- ½ tsp rosewater
- 250ml sparkling water
- ice
For the garnish
- Rosemary sprigs
- thyme leaves picked
- sliced red pear
- handful frozen redcurrants
Method
- STEP 1
Pour the pear juice into a large pan. Add the vanilla pod, golden caster sugar, cardamom pods, and root ginger, then bring to a simmer. Leave to cool completely, then strain into a punch bowl or jug.
- STEP 2
Add the raw apple cider vinegar, rosewater, and sparkling water. Garnish with rosemary sprigs, thyme, sliced red pear and a handful of frozen redcurrants. Add ice and serve.
Raw raspberry shrub
A cordial-like drink made from fruit, vinegar, and sugar with sweet and sharp notes – an elegant mocktail to share with friends.
Ingredients
- 300g raspberries
- 50g raw honey (see tip)
- 75ml raw apple cider vinegar (see tip)
- ½ small pack mint leaves only
- 750ml bottle sparkling water
- ice
Method
- STEP 1
Put half the raspberries in a large bowl and lightly crush some of them with a muddler or a potato masher. Pour over the honey, stir well, cover and leave in the fridge overnight.
- STEP 2
The following day, stir in the vinegar, then tip the mixture into a sieve over a large jug and press through using the back of a spoon.
- STEP 3
Add the remaining raspberries, the mint leaves, sparkling water, and ice. Stir gently to combine, then serve.
Citrus peach cooler
A refreshing non-alcoholic drink, perfect for a summer garden party. If you want to make it boozy, add a little peach schnapps.
Ingredients
- 2 lemons, juice only
- 2 limes, juice only
- 1 lemon, thinly sliced
- 1 lime, thinly sliced
- peach nectar
- cloudy lemonade
- a few sliced strawberries
- sparkling water
- mint sprigs
Method
- STEP 1
Put the lemon juice and lime juice into a large jug. Add the sliced lemon and lime, and a handful of ice cubes. Add peach nectar to fill about one-third of the jug and top up to fill with lemonade.
- STEP 2
Add the strawberries and top up with sparkling water and mint sprigs.
Gooseberry & mint lemonade
Make your own concentrated fruit cordial to serve with sparkling water over lots of ice
Ingredients
- 250g caster or granulated sugar
- 3 large lemons, plus more to serve
- 350g gooseberry topped and tailed, then halved
- mint leaves from 3 sprigs, plus extra to serve
- ice and sparkling water, to serve
Method
- STEP 1
In a large pan, gently melt the sugar in 250ml water. Meanwhile, using a vegetable peeler, pare away a few long strips of lemon zest. Squeeze the juice to give about 100ml.
- STEP 2
Add the zest, juice, gooseberries, and mint leaves to the pan, and bring to a simmer. Cook for 5-10 mins until the gooseberries are very soft, then mash with a potato masher and leave to cool. Strain through a sieve, pressing the flesh well to extract the juices, then chill thoroughly.
- STEP 3
To serve, dilute 4 tbsp of the lemonade base with 100ml sparkling water (or to taste), adding extra ice, lemon, and mint.
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