Three refreshing mocktails to make the most of summer's bounty.

On a mission to pair refreshing sips with peak-season ingredients, Chef Do pulled together three mocktails you’ll want topped off again and again. From local berries to rooftop veggies and daily-squeezed citrus, now’s the time to try a trio of drinks rooted in what’s currently flowing in - whether you’re cooling down after a long day, setting the tone for apero hour, or simply upgrading your daily dose of vitamin C. 

Scroll down to find the recipes, add what you need in one click, and keep summer flowing.

Minty blueberry lemonade

When the heat hits hard, sub out your classic lemonade stand concoction for this quick citrusy and minty blueberry mocktail featuring Quebec blueberries and fresh rooftop mint. It comes together in five minutes - but if you have popsicle moulds on hand, it doubles as a frozen treat too.

Ingredients  

  • ¼ cup fresh or frozen blueberries
  • 1 tbsp simple syrup, or more to taste
  • Mint or lemon balm leaves, to taste
  • ½ cup lemonade

Simple syrup

  • 1 cup sugar
  • 1 cup water

Garnishes

  • Lemon, 1 large zest or slices
  • Blueberries
  • Mint or lemon balm leaves

Instructions

  1. To make a simple syrup, heat the sugar and water in a small saucepan until the sugar is dissolved. Set aside in the fridge.
  2. In the bottom of a glass, mix and mash the blueberries, simple syrup, and mint leaves.
  3. Add ice, then pour in lemonade up to the rim - pour slowly for a two-tone effect. Tip! You can use half lemonade, half sparkling water or tonic to make a fizzy mocktail.
  4. Garnish with blueberries and mint leaves, and serve immediately.

Peach and raspberry iced tea

This summer in a glass starts with a cold infusion of our partner’s peach rooibos herbal tea (just let it steep overnight for optimal flavour!). The next day, all it takes is a quick mix of raspberries, lemon, and a splash of simple syrup for a peach and berry iced tea, set to sip in just ten minutes flat.

Ingredients

Simple syrup

  • 1 cup sugar
  • 1 cup water

Iced tea

  • 3 tbsp peach rooibos herbal tea
  • 1 cup (1 pack) of raspberries
  • Juice of 1 lemon
  • 1/4 cup simple syrup, or more to taste
  • Ice

Garnish

  • Raspberries
  • Lemon slices
  • Mint or lemon balm leaves

Instructions

This recipe includes a step to do the day before or a few hours ahead.
  1. Add the herbal tea to 4 cups of cold water and let it steep overnight or for at least 6 hours.
  2. To make a simple syrup, heat the sugar and water in a small saucepan until the sugar is dissolved. Set aside in the fridge.
  3. Once the tea has steeped, place a sieve over a pitcher and pour in the tea to remove the leaves. Set aside.
  4. Place the raspberries, lemon juice, and simple syrup in a bowl. Mix while mashing the raspberries. Place a sieve over another bowl and pour in the raspberry mixture. Press the mixture with the back of a spoon to extract all the juice.
  5. Pour the raspberry juice and the pitcher with the tea. Taste and add more simple syrup if needed.
  6. When ready to serve, add ice and garnish with fresh raspberries, lemon slices, and mint leaves.

Cool cucumber and lime mocktail

This cool cuke and lime blend is an easy way to make the most of your herb garden (or our fresh rooftop supply!). It’s undeniably fresh, packed with a light lime punch, and mixes together in no time - you can even blend it with ice for the most refreshing bevy of the summer.

Ingredients

  • 1 Lebanese cucumber, peeled and cubed
  • ½ cup water
  • Juice of 1 lime
  • 6 mint or Thai basil leaves
  • Simple syrup, to taste

Simple syrup

  • 1 cup sugar
  • 1 cup water

Garnishes

  • Thinly sliced cucumber
  • Lime slices
  • Mint leaves

Tools

  • Blender

Instructions

  1. To make a simple syrup, heat the sugar and water in a small saucepan until the sugar is dissolved. Set aside in the fridge.
  2. In a blender, pour in the lime juice and water, then add the cucumber and mint leaves. Blend for 30 seconds, taste, and adjust as needed. Optionally, strain the mixture to remove pulp. Tip! You can make this mocktail a slushie by using ¼ cup of water and ½ cup of ice cubes (5–6), and skipping the straining step.
  3. Garnish with thin cucumber slices and a few lime rounds, and serve immediately.

 

Bon appétit!