Springtime is all about hydration. So this season, we are trading our cocktails for non-alcoholic elixirs or mocktails. They are just as delicious, but will leave you feeling a bit more refreshed. Both in the moment, and in the morning. 
We have have been on the hunt for the best recipes made with fresh, seasonal ingredients. Here are our top five picks x 
    Grapefruit Rosemary Lemonade Sparklers 
    • 3 pink grapefruits
    • 2 lemons
    • 4 sprigs fresh rosemary
    • 32 oz sparkling water
    • agave or stevia to taste optional
    • Use a citrus reamer to juice the grapefruits and lemons in a large or you can squeeze them by hand (that’s how I did it!). Use a fine mesh strainer to remove any pulp or seeds. 
    • Add the sparkling water to your juice and mix well. Transfer to serving glasses with ice and finish with rosemary sprigs. 
    Non-Alcoholic Sangria
    • 3 cups (750 ml) red grape juice
    • 1.5 cups (375 ml) sparkling water / carbonated water
    • 1.5 cups (375 ml) cranberry juice or orange juice
    • 2 cups (500 g) of chopped fruit
    • ice
    • herbs and fresh citrus slices, to garnish
    • Add the grape juice, cranberry or orange juice, and sparkling water and chopped fruit to a large jug or drink dispenser.
    • Chill in the refrigerator for a minimum of 1 hour.
    • Remove from fridge, top with ice and garnish with herbs and fruit before serving. 
    Raspberry Mint Lime Cooler
    • 5 raspberries
    • 1/2 lime juiced
    • 2 mint leaves
    • 200ml sparkling water

    For garnish 

    • 4 raspberries
    • 1 slice lime
    • ice cubes
    • Crush 5 raspberries thoroughly with 1 tbsp water.
    • Pass the raspberries mixture through a sieve, pressing down firmly to extract all the juice into a waiting bowl or glass.
    • Juice the lime and add it to the glass with the raspberry juice.
    • Finely chop the mint leaves and add to the glass.
    • Add ice cubes to the glass with the whole raspberries as garnish.
    • Top up the glass with sparkling water and stir.
    • Garnish the glass with a slice of lime and serve. 
    Watermelon 'Nojitos'
    • 1/2 cup caster sugar
    • 1.5kg watermelon, peeled, chopped
    • 2 limes, sliced
    • 2 cups chilled soda water
    • 1/3 cup lime juice
    • 1 small bunch fresh mint, sprigs picked
    • 1 tbsp caster sugar, extra
    • 2 tsp finely grated lime rind
    • Ice-cubes, to serve
    • Place the sugar and 1 cup water in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar dissolves.
    • Increase to high heat until the mixture is at a boil. Boil, without stirring, for 5 minutes, then remove from heat. Set mixture aside to cool completely.
    • Place watermelon in a blender and blend until smooth.
    • Place lime slices in a large jug. Using the end of a rolling pin, slightly crush lime to release juice. Add watermelon, soda water, lime juice and cooled sugar syrup. Stir to combine. Add mint.
    • Combine the extra sugar and lime rind on a small plate. Place 1⁄4 cup water in a separate bowl. Dip the rim of serving glasses into water, then in sugar mixture. Divide ice among glasses. Add watermelon mixture and serve. 
    Sparkling Cucumber Limeade 
    • 1 cup sugar
    • 1 tablespoon lime zest
    • 1 cup water
    • 1/4 cup fresh mint leaves
    • 1 cup lime juice
    • 1 medium English cucumber, halved and thinly sliced
    • 2 cups sparkling water, chilled
    • Combine sugar, lime zest and water in a medium saucepan over medium heat. Bring to a simmer, stirring constantly, until the sugar is dissolved. Remove from the heat and stir in the mint leaves. Let sit for 30 minutes.
    • Strain the lime syrup through a fine mesh sieve. Combine the syrup with the lime juice and cucumber. Refrigerate for at least 1 hour. When ready to serve, add in the sparkling water.
    • Serve over ice.

    Michele's Negroni Recipe > 

    Lavender Lemon Spritzer Recipe > 

    Our Favorite Non-Alcoholic Elixirs >

      Laurie Furber