Sweet Sips: Fruity Cocktails and Mocktails for Spring

Naturally Sweetened Herbal Iced Tea

Cocktail season is upon us, and in anticipation I’m stocking my fridge with cordials and cold-brew teas. My ideal Mother’s Day would definitely include one of the beverages listed below (paired with a good book and a quiet afternoon of reading), and if you’re hosting a brunch, lunch or dinner for mom this year consider adding one of these sweet sips to your menu.

Naturally Sweetened Herbal Iced Tea
Makes 1 litre

You’ll Need:

  • 2 herbal lemon tea bags
  • 2 herbal raspberry tea bags
  • 2 cups apple juice
  • Optional: lemon slices and fresh raspberry, for garnish

Prep and Cook:

  1. Place the lemon and raspberry tea bags into a glass jar or measuring cup and cover with 2 cups boiling water. Let steep 10 minutes.
  2. Discard the tea bags and transfer the tea to the fridge to chill. To drink, combine the tea concentrate with the apple juice and stir well. Serve over ice and garnish with a lemon slice and fresh raspberries, if desired.

Rhubarb Syrup
Make approx. 2 cups

You’ll Need:

  • 1 lb. chopped rhubarb
  • 2 cups sugar or honey
  • 2 cups cold water

Prep and Cook:

  1. In a medium saucepan combine the rhubarb, sugar and water and bring to a boil over medium-high heat. Reduce to medium, and cook, stirring until the sugar is dissolved and the rhubarb is soft, about 10 minutes. Let syrup cool to room temperature, strain and discard solids. Store syrup in the fridge in a covered container for up to four weeks.
  2. To make a rhubarb gin fizz, combine 1 part rhubarb syrup and 1 part gin in an ice filled glass and top with sparkling wine. For a non-alcoholic version, combine 1 part rhubarb syrup with 3 parts sparking water in an ice-filled glass and garnish with lemon.

Strawberry Mojito
Makes 1 drink

You’ll Need:

  • 1.5 oz simple syrup
  • 3 strawberries, chopped
  • 3 mint leaves
  • ½ lime
  • 2 oz rum
  • Sparkling water
  • Optional: mint leaves and strawberry slices, for garnish

Prep and Cook:

  1. Muddle the syrup, berries and mint in a large glass, taking care to crush the berries well.
  2. Squeeze the juice from the lime into the glass and add the rum. Fill the glass with ice and top with soda water; stir well.
  3. Garnish with mint leaves and strawberry slices, if desired

Good to Know: To make simple syrup, combine equal parts water and sugar in a saucepan and bring to a boil. Reduce heat to medium and cook until the sugar is dissolved. Cool to room temperature and store in the fridge in a covered container for up to 4 weeks.


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