Alcohol-Free Summer Drink Recipes
There are plenty of ways to cool off this summer and some of them are quite yummy; take these delicious summer drinks for example!
Summer Drink #1: Basil Lemonade
– 1 cup sugar
– 1cup fresh basil leaves, plus 8 sprigs for garnishing
– 8cups lemonade
1. In a small saucepan, over medium heat, bring the sugar and 1 1/2 cups cold water to a simmer. Cook, without stirring, until the sugar dissolves and the mixture thickens slightly, about 5 minutes.
2. Remove from heat, add the basil, and let cool to room temperature. Strain the syrup into a resealable container and discard the solids.
3. Pour 2 to 3 teaspoons of the basil syrup into each of 8 ice-filled glasses, than fill with lemonade. Garnish with an additional sprig of basil. (You can cover and refrigerate the remaining syrup for up to 2 weeks.)
Summer Drink # 2: Hibiscus Mocktini
– 3 cups hibiscus tea
– 3 cups ginger ale
– 6 fresh pineapple spears
In a pitcher, mix together the hibiscus tea and ginger ale. Serve over ice in a tall glass with a fresh pineapple spear.
Summer Drink #3: Ginger Beer (Non-alcoholic)
– 4 lemons
– 1 orange
– ¾ cup roughly chopped fresh ginger
– ¾ cup honey
– ¾ cup sugar
– 1 ¼ cups orange juice
– 4 cups sparkling mineral water, chilled
1. Grate 2 tablespoons each of lemon and orange zest. Squeeze 1/3 cup lemon juice from 3 of the lemons. Set aside.
2. In a food processor, pulse the ginger, honey, and sugar until just combined. Add the orange and lemon juices and process. Transfer to a large lidded container. Add the orange and lemon zests and 2 cups of boiling water and stir until the sugar dissolves. Cool to room temperature. Cover and refrigerate for at least 24 hours and up to 5 days.
3. To serve, strain the ginger-beer base into a pitcher. Thinly slice the remaining lemon and orange to form circles. Add the slices and mineral water to the pitcher and stir. Serve over ice.
Summer Drink #4: Pomegranate and Lime Iced Tea
– 8 cups boiling water
– 8 tea bags
– 2cups pomegranate juice
– 3 limes, thinly sliced
– ¼ cup sugar
1. Pour 8 cups of boiling water into a heat-resistant pitcher. Add 8 tea bags and let steep for 10 minutes.
2. Remove and discard the bags and allow the tea to cool to room temperature. Stir in the pomegranate juice, limes, and sugar. Refrigerate until ready to use. Serve over ice.
Summer Drink #5: Espresso Slushy
– ¾ cup sugar
– 1/3 cup instant espresso
– ¼ cup lemon juice
– 2 tablespoons lemon zest
– 1 pint heavy cream (optional)
1. In a medium saucepan over high heat, combine the sugar and 6 cups of water. Bring to a boil. Cook until all the sugar dissolves. Remove from heat, add the espresso, mix, and let steep for 10 minutes. Strain the liquid into a shallow pan (about 2 inches high). Add the lemon juice and zest.
2. Place the pan in the freezer. Using a fork, crush the mixture every 30 minutes until it is firm but not frozen hard (should be slightly slushy), about 2 hours. To serve, spoon the slush into glasses or bowls. Drizzle with cream and garnish with more zest if desired.
Summer Drink #6: Raspberry Fizz
– ½ cup sugar
– 3 tablespoons lime juice
– 2 cups cranberry juice
– 3 cups seltzer
– 1 cup ginger ale
– 1 pint raspberry sorbet
1. In a small saucepan over high heat, combine the sugar and 1/2 cup of water. Bring to a boil and cook until slightly thickened, about 2 minutes. Remove from heat and add the lime juice. Let the lime syrup cool to room temperature.
2. In a large pitcher, combine 1/2 cup of lime syrup with the cranberry juice, seltzer, and ginger ale. To serve, pour into glasses and top with scoops of raspberry sorbet.
Summer Drink #7: Farmers’ Lemonade
– 1 ½ cups freshly squeezed lemon juice (from about 12 lemons)
– ½ cup sugar
– 6 cups water
– 1 16-ounce package fresh strawberries, stemmed and pureed
– 1 cup heavy cream
– lemon slices (to garnish)
1. Place the lemon juice, the sugar, and 1 cup water in a large pitcher. Stir until the sugar dissolves, then add 5 more cups water, the strawberries, the cream, a few slices of lemon to garnish, and plenty of ice.