Y’all, it’s barely mid-June and this summer heat is already grueling. And if a hop in the pool or staying inside with a massive fan aimed at your face isn’t quite enough to beat the heat, enjoy these 5 refreshing mocktails we found. Whether you’re pregnant or not, they’re worth a few sips.
Cold, fizzy and tart.
15 mint leaves
2 oz fresh lime juice
8 oz Dasani sparling raspberry lemonade
A few raspberries, a lime wedge and some mint for garnish
Mix the ingredients, and then garnish the drink as you please!
Delicious and healthy!
10–12 fresh blackberries
¼ cup honey
Handful fresh mint leaves
Juice of 1 lemon
½ cup water
2 cups seltzer
Muddle about eight blackberries with the honey and the majority of your mint leaves until well blended. Add the lemon juice and water, cover and shake to mix. Strain the mixture into two glasses with ice. Top each glass with 1 cup of seltzer. Garnish with remaining blackberries and mint leaves.
Pro Tip: For better muddling, shaking and straining, we recommend using a cocktail shaker. Don’t have a muddler? A wooden spoon will do the trick, and you can use a mesh sieve to strain if needed.
Who doesn’t love a good pink drink?
For the syrup:
8 oz strawberries; hulled and quartered
3 inches of fresh ginger; peeled and sliced
3 3-inch strips of orange peel
1/3 cup honey
¼ cup orange juice
¼ cup water
Pinch of sea salt
For each drink:
2–3 Tbsp. strawberry orange ginger syrup
6 oz sparkling water
2 ice cubes
Half an orange slice, half a hulled strawberry and a sprig of mint for garnish
To make the syrup, place all ingredients in a small saucepan over medium heat. Bring to boil, then simmer for 5 minutes (until the liquid around the fruit is pinkish-red and strawberries look a little dull).
Let the syrup cool for about 5 minutes, then pour through a mesh sieve into a bowl or jar. Allow the syrup to cool to room temperature.
To make each drink, put 2–3 Tbsp. of syrup in the bottom of a glass. (Add more later if you like.) Pour in the sparkling water until the glass is almost full and add the ice cubes. Garnish with the orange, strawberry and mint sprig. Enjoy!
Pro Tip: The syrup makes enough for 6–8 drinks and can last in the fridge for up to a week.
Cue the 1979 Rupert Holmes song.
1 cup pineapple juice
1 cup canned coconut milk (full fat)
¼ cup granulate sugar
¼ cup heavy whipping cream
1 tsp. vanilla extract
8 cups cubed ice
Put it all in a blender and blend until smooth! This makes about 4 cups.
After all, watermelon is the official summer fruit.
¾ cup sugar
½ cup water
¼ cup chopped and peeled fresh ginger
10 cup diced watermelon
¾ cup fresh lime juice
4 cups chilled club soda
Mint springs for garnish
Combine the sugar, water and ginger in a small saucepan over high heat. Cook until the sugar dissolves, stir with a whisk. Remove from the heat and cover. Let stand for 15 minutes. Strain the solids.
Place diced watermelon and lime juice in a blender, then blend until smooth. Strain this mixture and discard the solids. Stir in the sugar syrup and club soda. Serve over ice and garnish with mint sprigs. Voila!
Pro Tip: You may need to blend the watermelon and lime juice in batches, depending on your blender.
Pretend you’re in the Caribbean while sipping on this one.
4 cups tonic water (or ginger ale or lemon-lime soda)
3 cups ice cubes
2 cups pineapple juice, chilled
2 cups orange juice, chilled
2 cups light cranberry juice cocktail, chilled
1 lime, sliced
1 orange, sliced
1 star fruit, sliced (optional)
Combine everything in a pitcher and serve! This makes about 10 servings.
Image courtesy of iStock.