alcohol free drinks

I’ve made this sherbet recipe, adapted from Cooks Illustrated, more than a dozen times, and each time, I can’t get over how good, bright, and delicious it is.  It knocks the socks off store-bought versions.  My favorite part of this recipe is the technique of whipping the cream and then gently incorporating it into the orange juice base, which results in a wonderfully creamy yet light sherbet.  Enjoy the sherbet on its own, or for a really refreshing drink, combine a few scoops of it with orange juice and seltzer.  The sherbet recipe is very adaptable, so feel free to play around with the types of citrus you use.  A nice variation is using 1 cup OJ and 1 cup grapefruit juice, especially when grapefruits are at their peak.

Fizzy Orange Sherbet Cooler

sugar

salt

orange juice,

lemon juice lemons

heavy cream

orange juice, preferably freshly squeezed, chilled

seltzer,

orange sherbet

In a food processor, process zest, sugar, and salt for about 10 to 15 one-second pulses, or until damp.  With machine running, add OJ and lemon juice in a steady stream.  Continue to process until sugar is fully dissolved, about 1 minute.

Pass mixture through fine-mesh strainer into medium-sized bowl.   Cover with plastic wrap and chill in the freezer until very cold but not frozen – about 45 minutes.  Alternatively, chill in the refrigerator for 2+ hours.  

When juice mixture is cold, whip the cream using whisk or stand mixer until soft peaks form.  Whisking constantly, add juice mixture to cream in a steady stream, pouring against the edge of the bowl.  Immediately transfer juice/cream mixture to the canister of your ice cream maker and begin churning.  Churn until set, about 25 to 30 minutes.  

When done, transfer sherbet from canister to storage container and press plastic wrap against surface.  Freeze until firm, about 3 hours.  

For orange sherbet

Pour the orange juice and seltzer into a tall glass, with enough clearance to hold the sherbet.  Add the sherbet and let it fizz.  Alternatively, you can blend the three ingredients together for a shake of sorts.  Enjoy!

To assemble coolers

From John deBary—an elegant, ethereal, non-alcoholic riff on the champagne cocktail. 

Reviver Royale

nonalcoholic sparkling wine,

Grapefruit, Jasmine & Green Tea Syrup (below)

lime juice

grapefruits

green tea bag

“blooming” jasmine tea ball

filtered water

Build in a white-wine glass or large cocktail coupe. Add the sparkling wine first, then the remaining ingredients. Swirl the drink gently to combine. 

Wash the grapefruits thoroughly with soap, water, and a scrubby sponge. Towel dry. Use a vegetable peeler to peel the grapefruit zest into strips. Combine the peels and sugar in a resealable plastic or silicone bag. Compress the air out and let sit for 12 to 16 hours at room temperature, massaging the mixture every few hours to extract the oils from the peels. You’ll know it’s ready when the peels are translucent and the sugar is gooey. 

Meanwhile, combine the tea, jasmine ball, and water in a small container and let sit for 12 hours in the refrigerator. After 12 hours remove the solids and let the infusion reach room temperature. 

Stir together the tea infusion and the grapefruit sugar mixture, then strain through a fine-mesh filter or sieve. This syrup will keep in the refrigerator for up to 1 week, or 4 weeks if frozen. 

Grapefruit, Jasmine & Green Tea Syrup

This recipe is an absolute flavour bomb, and it is satisfying to know we can drink something more complex than simply fruit juice.

Pineapple-Elderflower Fizz Mocktail

½ pineapple, peeled and cubed,

(125 ml) elderflower syrup (see note)

¼ cup (60 ml) lemon juice

(250 ml) ice cubes,

Plain or lemon-flavoured sparkling water

pineapple cubes

Pineapple leaves, to decorate (optional)

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Ricardo

In a blender, purée the pineapple with the elderflower syrup, lemon juice and ice cubes.

Serve in tulip glasses filled with more ice cubes. Top off with sparkling water. Thread 4 to 6 pineapple cubes onto cocktail sticks. Garnish each glass with a pineapple skewer and a parasol or pineapple leaf, if desired.

Bon, mais étant un mocktail j'ai opté pour rajouter de la vodka . Ça rajoute du pep pendant le confinement.

An alcohol free twist on a summer cocktail, this blueberry mojito mocktail is the perfect refreshment for your next outdoor gathering!

Blueberry Mojito Mocktail

Water

Monk Fruit (or sugar of choice)

Frozen Blueberries

Lemon

Mint Leaves

oz Ritual Zero Proof Rum Alternative

oz Blueberry Mint Simple Syrup

Lime

oz Pineapple Juice

Lime Seltzer

Mint + Lime Wheels

Blueberries

In a small saucepan over medium heat, boil water. Once water is boiling, add sugar and reduce to a simmer, stirring often until all sugar has dissolved.

Add blueberries, lemon juice, and mint continuing to simmer about 10 minutes.

Strain into a mason jar or container with lid and store in the fridge up to 1 week. Makes 4 servings.

Make the Blueberry Mint Simple Syrup

In a cocktail shaker, muddle together fresh blueberries + mint leaves. Add ice, simple syrup, rum alternative, pineapple juice + lime juice, shaking vigorously to combine.

Strain into a collins glass over ice, top with lime seltzer + garnish with lime and fresh mint.

Make the Blueberry Mojito

This recipe was inspired by the concept of Almdudler, but I think this tastes sharper, punchier, and it’s sweetened with apple juice concentrate.

Alpine Apple Soda Syrup

100% apple juice concentrate, divided

organic lemon, zest and juice

1-1 1/2 inch fresh ginger root, grated

orange peel

citric acid powder (optional)

gentian root

water

Add 6 oz. of the apple juice concentrate to a small saucepan and add salt, citric acid, 2-3 hops, orange peel, Echinacea, and gentian. Using a microplane, grate in the ginger (no need to peel it) and zest the lemon. Place the pot over medium-low heat and bring just to a boil then reduce the heat and let simmer for 5 minutes.

Meanwhile, pour the remaining 6 oz. of apple juice concentrate into a 1quart glass measure with a pouring spout. Place a fine mesh strainer on top of the glass measure and juice the lemon into the apple juice through the strainer.

Next, place the 2-3 remaining hops in a small bowl, pour Jägermeister or vodka over them and mash with the back of a spoon.

After the hot liquid has steeped and simmered for the allotted 5 minutes, pour it into the cold liquid through the strainer, press and discard the contents of the strainer and replace the strainer over the syrup. Then add the hops steeped in alcohol to the strainer and press them to release any remaining liquid. Discard hops.

Using a funnel, pour the syrup into a clean 16 oz. bottle (I use 500 ml oil dispensing bottles with removable pour spouts for this). Cap and store in the refrigerator. Use within a few days, or store up to 2 weeks with the addition of the alcohol. To serve, mix 1 part syrup to 3 parts carbonated water in a glass or vary the mix by taste.

Adapted slightly from Brit+Co&#39;s Adult Capri Sun recipe: brit.co/make-this-strawberry-kiwi-vodka-lemonade-adult-capri-sun-recipe/.

Capri Sun

lemon juice (about 6 large lemons)

strawberries,

kiwis,

Add lemon juice to the sugar water mixture. Blend until smooth.

Blend strawberries and kiwis in a blender. Add the lemon sugar water mixture and blend.

Serve with ice and add extra lemon slices or fruit chunks if you'd like. 

This recipe makes a sweet, vinegary, tomatoey syrup. Use it for making a Bloody Mary, as a base for gazpacho or in a salad dressing. The recipe is fantastic!

Tomato Shrub

fresh tomatoes, chopped

coriander seeds

whole cumin seeds

cinnamon

red pepper flakes

salt (plus more to taste)

white wine vinegar

Worcestershire sauce,

Combine all the ingredients except the vinegar (or Worcestershire or hot sauce) in a heavy bottomed pot. Cover and bring to a simmer.  Remove from the heat and stir in the vinegar, cover, and allow to sit in the fridge overnight. Strain the pulp and spices out and reserve the liquid. (If you fish out the spices, you can use the pulp as a kind of tomato jam, if you don't mind tomato peels and seeds). Adjust seasoning to your tastes: You can add Worcestershire to make it more savory or even stir in more sugar to take it in a sweeter direction for non-Bloody Mary type cocktails.

The shrub will keep sealed in the refrigerator for a month or more, and will mellow over time. Shake an ounce or two of shrub with vodka, aquavit, or tequila strain over ice and garnish with Bloody Mary garnishes for a tangy take on a Bloody Mary. Or top some of the syrup with a pilsner-style beer for a variation on a Michelada.   

This Magical Coffee recipe was inspired by a drink I love at a local café.  Is it magic because it tastes amazing, or because it’s so simple to make? both!

Magical Coffee

coffee

dark brown sugar

Ice,

milk

In a quart jar, stir the water, coffee, brown sugar, and cinnamon. Cover and refrigerate overnight.

Coffee Base

Pour the coffee base through a fine-mesh sieve or strainer into a medium bowl, then strain back into the jar for easy storage.

For each drink:  Fill a tall glass halfway with ice. Pour in the coffee until the glass is about three-quarters full. Add the creamer or milk to taste.

Die of happiness.

Assembly

https://cdn.jwplayer.com/videos/36LcCIpF.mp4

How to make perfect lemonade, if you follow this recipe for the best lemonade. The secret? Rubbing strips of lemon zest into sugar before making simple syrup.

Lemonade 

lemons (preferably organic), peeled in long strips*

water, divided

kosher salt

Combine the lemon zest strips and sugar in a bowl, using your fingers to rub the sugar into the peels for a couple of minutes. Cover and let sit for an hour.

Add 1 cup water to a saucepan. Bring to a simmer, then turn off the heat and immediately add the sugar and lemon zest, plus a large pinch of kosher salt. Stir until the sugar and salt has dissolved. Let cool to room temperature. (You can stick it in the fridge to expedite, if you like, but letting it steep a full 30 minutes will make it more lemony.)

Once the simple syrup is at room temperature, set a small fine mesh sieve over a large pitcher, and pour through the sieve to remove the strips of zest. Press on the strips of zest to get every last drop through! To the pitcher, add the lemon juice, and stir. Add the remaining 4 1/2 cups of water, and stir again. Serve over ice.

I find most mulled things to be tongue-numbingly over-spiced, so this is pretty subtle (hey! you can tell there's apple under there somewhere!), but don't be too hasty to pile on extra spice, because the flavors do get stronger the longer it mulls. The recipe is a combination of ideas I found on the internet, inspiration from ingredients I happened to have on hand (the pear: a real winner), and memories of studding oranges with cloves as a child. A slow cooker makes for an easy, low-maintenance time, but you can also simmer this in a pot on the stove if you must.

Delicately Fragrant Mulled Cider (in the Crockpot)

pear, not too soft; bosc highly recommended

orange

whole cloves

lemon

allspice berries

ginger

apple cider

You know your slow cooker best: Get this started in time to allow at least 30 minutes of simmering.

Using a vegetable peeler or sharp knife, peel large pieces of rind from the lemon, trying to avoid the white pith. Give each piece a little twist to release some of the lemon oil.

Put fruits and spices in your slow cooker, pour a gallon of cider over it all, and put it on high heat for a few hours, allowing for at least half an hour at a full simmer. As you drink the cider, top it off every now and then with new cider—the mixture can keep mulling and spicing all day.

Cater for the designated drivers at your party with this divine alcohol-free G&T mocktail. Chamomile, cardamom, mint, cloves and rosemary create the botanical flavour

Non-alcoholic G&T

cardamom pods

cucumber

chamomile teabag

mint leaves

cloves

rosemary

tonic water to top up

pomegranate seeds (optional)

Bruise the cardamom pods and slice the cucumber. Put them both in a large jug and add the chamomile teabag, mint leaves, lemon zest, cloves and rosemary. Top up with 500ml cold water. Leave to infuse in the fridge for 2-4 hrs. To serve, strain the infused water and pour 50ml of it into each glass. Top up with tonic water and lots of ice. Garnish each one with a few more mint leaves and pomegranate seeds, if you like.

Make a fun and fizzy mocktail for teetotal party guests. The flavours of pear, apricots, honey, lemon and rosemary make the delicious base syrup

Faux fizz

tsp apple cider vinegar

pear

apricots

golden caster sugar

honey

To make the base syrup, put the sliced pear, dried apricots, golden caster sugar, honey, sprig of rosemary and a strip of lemon zest in a saucepan with 100ml water. Heat for 10 mins or until the sugar has dissolved and the pear is very soft, then leave to cool completely.

Strain the syrup into a jug, add the apple cider vinegar and chill in the fridge for at least 30 mins. Pour about 25ml of the syrup into a champagne flute and top with cold sparkling water. Garnish with a rosemary sprig, if you like.

Top 12 alcohol free drinks recipes from across the web

The most viewed alcohol free drinks recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Fizzy Orange Sherbet Cooler

Reviver Royale

Pineapple-Elderflower Fizz Mocktail

Blueberry Mojito Mocktail

Alpine Apple Soda Syrup

Capri Sun

Tomato Shrub

Magical Coffee

Lemonade

Delicately Fragrant Mulled Cider (i...

Non-alcoholic G&T

Faux fizz

Top 12 alcohol free drinks recipes from across the web

The most viewed alcohol free drinks recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fizzy Orange Sherbet Cooler

Reviver Royale

Pineapple-Elderflower Fizz Mocktail

Blueberry Mojito Mocktail

Alpine Apple Soda Syrup

Capri Sun

Tomato Shrub

Magical Coffee

Lemonade

Delicately Fragrant Mulled Cider (i...

Non-alcoholic G&T

Faux fizz

The most viewed alcohol free drinks recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine