Having a crack at Dry July? Good on you! You shouldn’t have to miss out on the fun, either, so we’ve rounded up the top mocktails for you (and even the kids!) to sip on these holidays.
Frozen Minty Lychee Mocktail
You’ll need: one cup ice cubes, juice of one lime, ½ cup Nexba Lychee Lemon Sparkling Water, 10 mint leaves (+ extra to garnish), one tsp matcha powder (optional), lime wheels, to garnish.
How to make it: Combine all ingredients in a high-power blender, blend until it forms a slushy-like consistency. Spoon into a wine glass (or glass of your choice) and garnish with lime wheels and/or additional mint leaves).
Grapefruit and Rosemary Mocktail
You’ll need: one cup fresh rosemary, one cup water, one cup monkfruit sweetener (or sweetener of your choice), pinch of sea salt, ¼ cup freshly squeezed grapefruit juice, sparkling water.
How to make it: Add ¼ cup freshly squeezed grapefruit juice and ⅛ cup rosemary syrup (see below) to an ice-filled glass. Top with sparkling water and finish with a pinch of salt. Garnish with a rosemary sprig and slice of grapefruit.
To make rosemary syrup: Add rosemary, water and sweetener to a small saucepan. Stir to dissolve sweetener. Leave on a very light boil for five minutes. Remove from heat, cover, and let steep for 30 mins. Set aside to cool.
The Quick Kiwi
You’ll need: three kiwi fruits, peeled and quartered, juice of one lime, eight to 10 mint leaves, sparkling water or kombucha.
How to make it: Place kiwi fruit, lime juice and mint leaves in a high speed blender and blend until smooth. Divide between two ice-filled glasses and top with sparkling water or kombucha. Stir to combine. To decorate the glasses: peel kiwi fruit, then cut into thin slices. Press gently onto the inside of the glass.
Whipped Lemon Fizz Mocktail
You’ll need: 400g tin of chickpeas strained with juice reserved, two cups and two tbsps Nexba Elderflower and Lemon Kombucha, one handful ice cubes, two tbsp freshly squeezed lemon juice, ½ tsp vanilla powder or one vanilla pod, ½ tsp cinnamon.
How to make it: To prepare the aquafaba, strain chickpeas until you are left with just the water. Combine chickpea water and two tbsp Elderflower and Lemon Kombucha in a mixing bowl. Whisk until soft peaks form, which usually takes three to five minutes with an electric whisk. Set aside. Combine ice, lemon juice, remaining Elderflower & Lemon Kombucha, vanilla and cinnamon in a blender, and briefly blend. Pour into glasses and top with aquafaba whip. Dust with cinnamon, and garnish with lemon wedges.
Wild Berry Kombucha
You’ll need: one cup ice cubes, one cup frozen mixed berries, two tsp blackberry powder, 330ml Nexba Mixed Berry Kombucha.
How to make it: Combine all ingredients in a high-speed blender, blend until well combined. Pour into 2 glasses and garnish with coconut flakes.