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"Stay Cool with These Top 5 Summer Mocktail Recipes"

5 REFRESHER RECEPIES THE WHOLE FAMILY CAN ENJOY!

1. WATERMELON NOJITOS


INGREDIENTS (9)

  • 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


STEP 1

Place sugar and 1 cup water in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar dissolves. Increase heat to high. Bring to the boil. Boil, without stirring, for 5 minutes. Remove from heat. Set aside to cool completely.


STEP 2

Place watermelon in a blender. Blend until smooth.


STEP 3

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.


STEP 4

Combine 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. Serve immediately.



2. PEACH MELBA PUNCH


INGREDIENTS (6)

  • 4 yellow peaches

  • 1 cup pineapple juice

  • 250g raspberries

  • 4 cups ice cubes

  • 1.25 litres lemonade, chilled

  • Fresh mint sprigs, to serve


STEP 1

Roughly chop 3 peaches. Place chopped peach and pineapple juice in a food processor. Process until smooth. Transfer to a sieve set over a bowl. Using the back of a spoon, press peach mixture through sieve. Discard solids.


STEP 2

Place 1/2 the raspberries in a bowl. Lightly crush with a fork. Thinly slice remaining peach.


STEP 3

Place ice cubes in a 2-litre-capacity jug. Add peach slices and purée, and crushed and whole raspberries. Pour over lemonade. Using a large spoon, stir to combine. Top with mint. Serve.




3. GRAPE & APPLE MINT MEDLEY


INGREDIENTS (7)

150g fresh raspberries or frozen raspberries, partially thawed

  • 125g fresh blueberries or frozen blueberries

  • 125g strawberries, hulled, thinly sliced

  • 1 small pink lady apple, cored, thinly sliced

  • 8 fresh mint leaves, torn

  • 3 cups (750ml) chilled lemonade

  • 3 cups (750ml) chilled sparkling grape juice


STEP 1

Using a fork, lightly crush raspberries in a bowl. Transfer to a jug. Add blueberries, strawberries, apple, mint, lemonade and grape juice. Stir to combine. Serve.



4. CRANBERRY SANGRIA


INGREDIENTS (8)

  • 1 cup ice cubes

  • 1/4 pineapple, peeled, thinly sliced, cut into wedges

  • 1/2 small orange, thinly sliced, cut into wedges

  • 1 passionfruit, quartered

  • 500ml (2 cups) cranberry juice

  • 500ml (2 cups) ginger beer

  • 1/2 cup fresh mint leaves

  • Pomegranate seeds, to serve


STEP 1

Divide the ice cubes among 4 large serving glasses. Top with the pineapple, orange and passionfruit.


STEP 2

Divide the cranberry juice and ginger beer among the glasses. Top with the mint leaves and pomegranate seeds.



LIME & MINT SODA


INGREDIENTS (5)

  • 8 limes, quartered

  • 2/3 cup finely chopped fresh mint leaves

  • 1/2 cup lime cordial

  • 2 cups ice cubes

  • 1.25 litres soda water, chilled


STEP 1

Place mint and lime in a large jug. Using the end of a rolling pin, carefully pound until limes are crushed and juiced. Add cordial and ice. Stir to combine. Top with soda water. Serve.



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