The season has come for picnic, barbecues and spring get-togethers! Every good soiree has a few different alcoholic drink options, but why not keep the non-drinkers in mind when planning what to serve? We have put together some of our favorite mocktail recipes for you!
A handful of organic berries
Fresh, organic mint leaves (no more than two sprigs)
Juice of 1 organic lime
2 tablespoons of agave, honey, or other sweetener (optional)
1. Muddle or purée the berries with the juice of one lime, the mint, and the optional sweetener.
2. Fill your glass with ice. Spoon your berry mixture over it. Then top it with club soda. Depending on how fruity you enjoy your drinks, you can reserve this for one mocktail or divide it between two.
3. Mix the spritzer using a cocktail shaker.
4. Serve with berry, lime, or mint garnishes.
Virgin Pina Colada
2 frozen organic ripe bananas
1 cup fresh pineapple chunks (frozen will work if you cannot find fresh)
1 cup no sugar added organic pineapple juice
1/2 can organic coconut milk (full fat or light) – frozen into cubes
Coconut flakes for garnish
Fresh pineapple wedges for garnish
Add all of the ingredients except the coconut flakes and pineapple wedges to your blender. Blend until smooth and creamy. Pour into 4 glasses, serve each topped with coconut flakes and garnish with a fresh pineapple wedge.
Watermelon Strawberry Cooler
4 cups cubed watermelon
1 cup hulled strawberries
1/2 peeled lime (or juice from 1/2 lime)
2 teaspoons chia seeds
6 mint leaves, plus more for garnish
- 1. Blend the watermelon, strawberries, and lime until smooth. Strain through a sieve, pushing the juice through with a spatula. Discard the solids.
- 2. Mix the chia seeds into the juice and refrigerate for about 15 minutes to let the chia seeds swell.
- 3. Muddle 3 mint leaves in the bottom of each glass. Fill glasses with ice (optional). Stir the juice to break up the chia seeds, pour into glasses, and serve.
6 cups water, divided
1/2 cup sugar
1/4 cup honey
3 Tbsp dried lavender
2 cups lemon juice
Lemon slices and lavender petals for garnish
Blue or purple food coloring (optional)
- 1. Over medium heat, combine two cups of water and sugar, bringing to a boil until sugar is dissolved. Turn off of the heat and stir in agave nectar and lavender.
- 2. Allow mixture to steep for 2 hours (less if you want less of a lavender taste). Strain the liquid, pressing the lavender down to make sure you get all of those juices into your mixture!
- 3. In a large pitcher, combine freshly squeezed lemon juice, lavender mixture and water.
- 4. Feel free to add a couple drops of blue or purple food coloring if you want more color than the lavender provides. Serve over ice.
2 cups boiling water
2 black tea bags (or 2 teaspoons loose-leaf tea in an infuser; decaf tea is fine)
2 cinnamon sticks
1/2 cup sugar
3 cups pomegranate juice
1 cup freshly squeezed orange juice
1 medium orange, sliced into thin rounds
1 medium lemon, sliced into thin rounds
1 medium lime, sliced into thin rounds
1 medium apple, cored and cut into 1/2-inch chunks
3 cups Sparkling Saratoga Water
- 1. Pour the boiling water over tea bags and cinnamon sticks and steep for 5 minutes. Discard tea bags and stir in sugar to dissolve.
- 2. In a large jar or pitcher, combine tea, cinnamon sticks, pomegranate juice, orange juice, orange, lemon, lime, and apple. Refrigerate for at least 1 hour and preferably overnight.
- 3. Just before serving, stir in sparkling water. Serve in glasses over ice.