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Tasty non-alcoholic drinks for summer

Tasty non-alcoholic drinks for summer

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!

MASON JAR ZINGY CITRUS COOLER (serves 4)

This is a great recipe to make ahead as you add the sparkling water just before serving.

  • ¾ cup orange juice (preferably fresh)
  • ¼ cup lemon juice
  • ½ cup lime juice
  • 1 tsp sugar
  • 3 cups sparkling water
  • Lemon and lime slices

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!

GINGER-PEACH SPARKLER (serves 4)

Originally a farm recipe, you can add a splash of rum to this family-friendly drink to add some after-hours appeal!

  • ½ cup sugar
  • 1 tbsp grated ginger
  • 1 very ripe peach
  • 1 litre sparkling water
  • 8 mint leaves

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!

PINA COLADA MOCKTAIL (serves 8)

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!

  • 1 ½ cups frozen pineapple cubes
  • 1 cup coconut water ice cubes
  • 1 can coconut milk
  • ½ cup pineapple juice
  • 3 tablespoons lime juice
  • To garnish - fresh mint leaves and fresh cherries

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.

WHITE ICED TEA (serves 4)

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.

  • 4 white tea bags
  • 4 cups water
  • ½ cup sugar
  • Fresh tarragon sprigs

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.

Photo by Alison Marras on Unsplash

the author

Kath Webb

Kath is a contributing writer for Hussle. Football, running, weight training, yoga and walking are her forte, along with cooking tasty, nutritious food - with a regular batch of cake chucked in.

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