Ahhh, summer holidays. You’re relaxing on a lounger. The sun’s sizzling. You reach for a cold beer….no wait! Don’t fall into the alcohol trap. Too many boozy sips during the day will send you to sleep fast and is a bad health choice.
Go for a refreshing compromise.
Fill your glass with concoctions of irresistible fruits, bold herbs, sparkling water, crushed ice….you’re getting the picture. What’s more, these non-alcoholic mocktails tend to have less sugar than their boozy counterparts, meaning you can have extra barbeque portions too!
This is a great recipe to make ahead as you add the sparkling water just before serving.
HOW: In a large jug, mix together the orange, lemon and lime juice. Add 1 tsp sugar to each mason jar and top with the juice mixture. Add lemon and lime slices. Just before serving, add ice, cover and shake to dissolve the sugar. Top up with sparkling water and enjoy!
Originally a farm recipe, you can add a splash of rum to this family-friendly drink to add some after-hours appeal!
HOW: Make a syrup by simmering 1 cup tap water with the sugar and ginger until the sugar is dissolved. Leave to steep for 30 mins, then drain through a sieve (crushing ginger to release all the flavour) and refrigerate. Divide peach slices between glasses and press to release juice. Pour a tablespoon of syrup into each glass. Add ice cubes, sparkling water and garnish with mint leaves. Yum!
When all you want is a pina colada, this coconut-crammed beverage will transport you to tropical island heaven. And you can drink it every summer’s day. Guilt-free!
HOW: Make the coconut water ice cubes the night before by simply pouring coconut water into an ice cube tray and freezing! In a blender, add frozen pineapple, coconut water ice cubes, coconut milk, pineapple juice and lime juice and blend until frothy. Garnish with mint leaves and fresh cherries. Serve immediately.
The simplest recipes are sometimes the best. This recipe uses tarragon but feel free to experiment with other fresh herbs like thyme, mint and rosemary. There’s just one rule – make it only a few hours ahead to keep the flavours fresh.
HOW: Steep teabags in 4 cups boiling water, then chill. Make the tarragon syrup by bringing to the boil 1 cup water and sugar. Add tarragon, remove from heat and steep. Use the syrup to add sweetness and flavour to the chilled white tea.
Who really bothers to go to such lengths to make a cold drink? Me, I just cut a slice of lemon or lime and pop it in some cold sparkling water. Delicious and easy!
I have had white iced tea before and it's lovely, and I can definitely recommend using mint and rosemary in it, as that's what we've got in our garden and it works very well.
I am very much liking the sound of that pina colada mocktail. Anything with pineapple is delicious in my opinion. You can buy fresh pineapple and chop and freeze it, my little tip.