10 mocktails you can make right now
These tasty, refreshing and alcohol-free drinks can be thrown together from whatever you have left over in your fridge.
Whether you’re giving up booze for a while, trying to have a few days off the wine or just fancy something a little different, how about mixing up a mocktail?
Non-alcoholic cocktails are easy to make with frozen and tinned fruit – along with those random bits you have lurking in the fridge.
Simply mix citrus peel, a few frozen berries, some fresh herbs and slices of ginger or cucumber with still or sparkling water for a quick refresher. Think about freezing some in ice-cube trays so you have some ready to drop into drinks as needed.
Experiment with different flavour combinations, such as lemon, cucumber and mint, or strawberry and basil.
Got some tinned fruit that needs using up? The syrup makes a great mocktail sweetener, and the fruit can be blitzed up with ice cubes or used as garnish.
Here’s a few ideas to get you started...
All the zing without the rum hangover.
Add frozen berries or crush up any soft fruit for a jammy twist.
Spiked citrus iced-tea slush
This recipe uses rum, but the iced-tea slush is a great base for any kind of tropical fruit. Throw in the rest of that tin of fruit cocktail.
Use fresh or frozen berries for a superfood twist on a childhood fave.
Lime, lemon and ginger refresher
When life gives you lemons (and limes), squeeze them into this zingy sparkler. It’s a great way to use up all those mixers you stocked up with over Christmas, too.
Just skip the vodka, obviously.
Even if eating an apple a day won’t come close to emptying your overflowing fruit bowl, turn them into a cockle-warming winter drink by mulling your own non-alcoholic cider from scratch. The recipe uses up loads of apples, oranges and Christmassy spices.
Pineapple coconut fizz
If you often buy packets of herbs for a recipe and end up binning the rest, think about how they could be used up in drinks. Such as this exotic beauty.
You can also used tinned pineapple, if you have some that needs eating up. Or experiment with different herbs: coriander with pineapple and a little fresh green chilli is a zinger.
Slightly overripe avos add creaminess to smoothies, and this indulgent Indonesian-style shake.
You can use frozen strawbs for this classy mocktail, given a twist with fresh basil leaves.
Rhubarb and star anise cordial
Wondering what to do with all of that star anise you bought to make festive mulled cider? Use it to make this prettily pink cordial, which can be stored in the fridge for mocktails on demand.
Sparkling ginger mint julep
Omit the bourbon and jazz up a mocktail version of this Gatsby-esque julep with curls of citrus peel and slices of fresh ginger. Top tip: keep ginger root in the freezer and simply grate or slice when required.
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