Summer Mocktail Recipes
These refreshing booze-free drinks are perfect for warm-weather celebrations — whether you’re on a cleanse or not!
For mocktail recipes that require a sweetener, use small amounts of pure monk fruit (no erythritol) and pure stevia (no erythritol or natural flavors).
Cool as a Cucumber
Adapted from 8fit
- 1/4 cucumber
- 1/4 cup soda water
- 2 tbsp fresh lime juice
- 3-4 large ice cubes
- 1/4 crushed ice per serving
- 2 springs fresh mint or herb of your choosing (optional)
- Peel and remove seeds from cucumber, then chop into thin slices — setting a few slices aside for garnish at the end.
- Blend lime juice, one sprig of mint and cucumber in a blender until smooth. If you don’t have a blender, you can muddle ingredients.
- Add crushed ice into two glasses and pour mixture on top.
- Top each glass off with soda water.
- Garnish with cucumber slices, lime wedges and mint leaves (if desired).
Healthy Mojito Mocktail
Adapted from Emmeline Kemperyd, Always Use Butter
- 1 lime cut in wedges
- 20 fresh mint leaves
- 2/3 cup soda water
- Crushed ice
- Place your lime wedges and mint leaves in a highball glass, squeeze in some of the juice from the lime wedges before adding them. Muddle together until most of the juice has been released from the lime.
- Add in crushed ice, mix and top with soda water. Decorate with a straw and a sprig of mint and serve immediately.
Adapted from Mindful Mocktail
- 2 tsp dried lavender
- 2 tsp stevia
- 2 tbsp lemon juice
- 1 cup boiling water
- 2 cups sparkling water
- Place the lavender, sweetener and water in a small saucepan and bring to a gentle boil.
- Turn to very low, so the water is just steaming. Leave until the colour has faded out of the lavender (about 7-8 minutes). Strain and leave to cool.
- Add 2 tbsp lavender syrup and 2 tbsp lemon juice to a glass.
- Add ice and top with sparkling water.
Adapted from Becca Ludlum, My Crazy Good Life
- 6 ounces sparkling water
- 1 lime (squeezed)
- 3 Ice
- 2-3 drops stevia
- Salt to rim the glass
Optional: jalapeños, herbs, flowers, extra lime or lemon
- Rim the glass with salt, if you'd like and add ice to your liking. Squeeze a lime over the ice, add 2-3 stevia drops and fill with sparkling water.
Adapted from 8fit
- 1/2 cup frozen strawberries
- 1 cup soda water
- 6 mint leaves (plus more for garnish)
- 4 fresh strawberries to garnish
- Pure stevia or monk fruit sweetener
- In a blender, add the frozen strawberries and mint.
- Blend until smooth and pour into two glasses.
- Add chilled soda water and a couple drops of sweetener.
- Wash and remove stems of two fresh strawberries, cut in half and mix into drink.
- Garnish with the rest of the strawberries and mint.
Spice Hibiscus Margarita
Adapted from Seedlip
- 2 ounces Seedlip Spice 94
- Stevia to taste
- 1 ounce hibiscus tea
- 1/4 ounce fresh lime juice
- Monk fruit sugar
- 4 tbsp kosher salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- Star Anise, for garnish
- Lightly muddle all ingredients in a shaker.
- Add ice, shake and strain over ice. Garnish with a Star Anise and a half-rim of Spiced Sugar-Salt.
- For the Spiced Sugar-Salt: Combine 4 tbsp kosher salt, 2 tbsp granulated monk fruit sugar and 1 tsp of each ground cinnamon & nutmeg.
Spicy Cucumber Cooler
Adapted from The Merry Thought
- 1/4-inch jalapeño (adjust according to heat of the jalapeño you get)
- 1-inch cucumber, chopped
- 8 leaves cilantro
- 1 tbsp lime juice
- Sparkling water
- Squeeze of lemon
- Combine and muddle jalapeño, cucumber and cilantro.
- Add this mixture into a cocktail shaker half full of ice and add 1 tbsp lime juice, sparkling water and a squeeze of lemon.
- Shake well and strain into a glass of crushed ice.
Strawberry Basil Soda
Adapted from Fork Knife Swoon
- 2 cups strawberries, hulled and quartered
- 1/3 cup monk fruit sugar
- Juice of half a lemon
- 1/2 tsp pure vanilla extract
- Handful of fresh basil, roughly chopped or torn
- Sparkling water
- Fresh strawberries, for serving
- In a large mixing bowl combine the chopped strawberries, sugar, lemon juice and vanilla. Cover with plastic wrap and refrigerate for at least 4 hours or overnight (even better).
- To serve, add a heaping spoonful of the strawberries and syrup to a glass. Add a few torn basil leaves and muddle to combine. Add ice and top with 8 ounces of sparkling water.
- Garnish with fresh strawberries. Stir and enjoy!