Three booze-free cocktails

Three booze-free cocktails
  • Serves icon for lots of people
  • Time icon Ready in a flash

Call them booze-free, mocktails or non-alcoholic drinks – serve these three up on a summery day for all the non-drinkers at your party

Ingredients

Cucumber iced tea

  • 3-4 green tea bags
  • Honey (to taste)
  • 1 cucumber
  • 1 lemon

Raspberry, peach and orange cooler

  • 1 tin of peaches (in syrup)
  • 500g frozen raspberries
  • 1 orange

Elderflower, basil and mint fizz

  • Fresh basil
  • Fresh mint leaves
  • Lime juice
  • 50ml elderflower cordial
  • 1 litre sparkling water

Method

Cucumber iced tea

  1. Put 3-4 green tea bags in a jug (oolong and jasmine teas work well too), then pour over 1 litre boiling water. Infuse for 5 minutes or until the liquid is pale yellow, then remove and discard the tea bags. Sweeten with honey to taste, then leave the tea to cool. Add ice cubes and thinly sliced cucumber and lemon to the jug, chill in the fridge, then serve ice cold.

Raspberry, peach and orange cooler

  1. In a food processor, blend 1 tin of peaches and their syrup with 500g frozen raspberries. Add the juice of 1 orange and a splash of water, then whizz again. Pour the cocktail into tall glasses, then garnish each with an orange slice.

Elderflower, basil and mint fizz

  1. Shred fresh basil and mint leaves into ice cube trays, then fill with a mixture of lime juice and water. Freeze until the ice cubes are just frozen (about 2 hours), then blitz in a food processor. In a jug, mix 50ml elderflower cordial with 1 litre sparkling water and a good squeeze of lime juice. Put the crushed herby ice in chilled glasses, then pour over the elderflower fizz.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious. magazine today

Rate & review

Rate

5 votes

Reviews

Share a tip

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe to the digital edition of delicious. magazine