Mocktails are a wonderful way to relax and cool off on hot summer days! Whether you’re enjoying a mocktail from the comfort of your own patio or you’re going out with friends, a refreshing beverage is always a welcome break from the heat.
If you prefer the luxury of a fine dining experience, we’ve got you covered with our delicious beverages at Doors Freestyle Grill. Here, you can enjoy an elegant mojito mocktail while overlooking the stunning Al Seef Dubai Creek.
However, if you can’t make it to our restaurant, here are some delicious and unusual mocktail recipes for you to try.
For a Classic Taste of Summer . . .
Watermelon Agua Fresca with Mint and Lime from Wide Open Eats
- 1 cup chopped watermelon
- ¼ cup water
- 1 fresh lime
- ½ ounce fresh mint leaves
- 2 tablespoons sugar
Pour water and the chopped watermelon into a blender and puree. Cut your lime into four quarters and squeeze the juice from one of these quarters into the blender. Continue to puree. The contents of the blender should be completely smooth when you turn it off. Add the mixture to a pitcher and refrigerate until chilled.
Meanwhile, cut the rest of the lime into thin slices. Take out your cocktail glasses and add one slice of lime and a few mintleaves to the bottom of each glass. Add a little sugar to the bottom of each glass. You can use anywhere from one teaspoon to one tablespoon depending on how sweet your watermelon is and how sweet you would like your mocktails to be. Add a few ice cubes into each glass then pour the mocktail mixture over top.
Sit back, relax, and sip this delightful beverage!
Sweet and Tart . . .
The Meyer Mango Margarita from An Edible Mosaic
- 1 mango
- 1 Meyer lemon
- ¼ cup white sugar (plus more for rims)
- ¼ cup water
- 16 ounces sparkling water
- Ice cubes
- Fresh mint
Add your sugar and water in a saucepan. Bring the mixture to a boil then reduce heat to a simmer. Allow the pan to simmer for about thirty seconds before removing from heat. Wait two to three hours to bring the syrup to room temperature.
Meanwhile, chop your mango and puree it in the food processor until smooth. Add the puree into a pitcher with two tablespoons of Meyer lemon juice and the simple syrup. Whisk all of them together. Pour the sparkling water into the pitcher and lightly stir again.
If you want, dip the rims of each glass into sugar and place a lemon wedge on each glass for a little extra flavor. Add a few ice cubes into each glass then pour in the margarita mix. Garnish with mint and enjoy!
For an Aesthetically Pleasing Mocktail . . .
Coconut Pomegranate Mojito Mocktail from Jessica Spiro Nutrition
- ½ cup fresh mint leaves
- ½ cup pomegranate juice
- 1 ½ cups coconut water
- 2 limes
- Sparkling water
- Fresh pomegranate
You’ll need to start by making your own ice for these mocktails. Pour 1 cup of coconut water into an ice tray. De-seed your pomegranate and put two or three seeds in each cube. Put the tray in the freezer and let the ice cubes form.
Juice your two limes into a bowl and add mint leaves. Let these flavors muddle together then distribute the mixture among your glasses.
Next, add two tablespoons of pomegranate juice to each glass. Now pour two tablespoons of coconut water to each glass and finish off with a little sparkling water.
Remove your ice cubes from the freezer and put a few in each glass. Sip your mojito mocktail with delight!
For a Little Spice in Your Life . . .
The Ginger Blue Cooler from Cook with Manali
- 1 liter of water
- 1 ¼ cups fresh blueberries (plus more for garnishing)
- Fresh ginger
- 4-5 tablespoons of white sugar
- 2-3 cans unsweetened lemon-lime sparkling water
- Fresh mint
Grate one tablespoon worth of the fresh ginger. Add it to a saucepan with the water and blueberries. Heat the pot over medium-high heat until it comes to a boil. Add the sugar and gently mix until it dissolves.
Reduce the heat to low. Use a rubber spatula to smash the blueberries against the side of the pan. Continue to simmer this mixture for a total of ten to fifteen more minutes. By that time, all the blueberries should be mashed together.
Turn off your stove and remove the pan from the heat. Allow the mixture to cool down then cover the pot. You will need to wait two to three hours for the syrup to come to room temperature. During the time, all the flavors will marry to make a delicious summer mocktail simple syrup!
Next, you will need to strain your syrup with a fine strainer. This will get rid of any big chunks of blueberries, so it is easier to drink. If you’d like, you can put the mixture in a covered container and refrigerate it for later. But if you’re ready to make your mocktails, you can go right to the next step!
Take your cocktail glasses and pour some of the syrup into the glasses until each one is about two-thirds of the way full. Add a few ice cubes to each glass then fill them the rest of the way with the lemon-lime sparkling water. Stir the soda and syrup together so they are well-combined. They may separate a bit after stirring, and you will have to stir them again as you drink. Top each glass off with a few blueberries and mint leaves. Enjoy!
For a Refreshing Caffeine Boost . . .
The Pineapple Ex-presso from Myrecipes.com
1 ½ cups pineapple juice
½ cup cold-brew coffee concentrate
2 tablespoons almond syrup
Chop your pineapple into cubed pieces. You’ll need four cubes per mocktail, so eight total for this recipe.
Add the pineapple juice, coffee, almond syrup, and ice to a cocktail shaker. Shake for about 30 seconds. Pour into your cocktail glasses and enjoy the caffeine boost!