Place fresh raspberries and 2 tablespoons simple syrup in a blender. Blend on high for 15–20 seconds until mostly smooth. Strain through a fine mesh sieve into a small bowl, pressing solids to extract puree and juice. Discard seeds and solids left in sieve.

Assemble mocktail

In a large pitcher, combine orange juice, cranberry juice and lemon juice. Stir to combine. Add chilled sparkling water and gently fold to keep carbonation. Add raspberry puree and stir gently to create a marbled look.

Fill four glasses with ice cubes (about 1/4 cup ice each). Pour the mocktail into the glasses, distributing evenly. Garnish each glass with an orange slice and a sprig of fresh mint. Serve immediately.

Cucumber Lime Fizz

Make cucumber syrup

In a blender, combine peeled cucumber slices and 1 cup cold water. Blend until smooth. Strain through a fine mesh sieve into a bowl, pressing to extract as much liquid as possible. Discard solids. Stir the cucumber water together with agave syrup until dissolved.

Assemble mocktail

In a pitcher, combine the cucumber-agave mixture with fresh lime juice. Add chilled club soda and stir gently to combine without losing too much fizz.

Fill four glasses with ice. Divide the cucumber lime fizz among the glasses. Garnish each with a cucumber ribbon and a lime wheel. Serve immediately.

Ginger Pineapple Cooler

Mix base

In a container, combine pineapple juice, fresh lime juice, grated fresh ginger and honey. Stir until honey is fully dissolved. Taste and adjust sweetness by adding up to 1 additional teaspoon honey if desired.

Assemble with ginger beer

Fill four glasses with crushed ice. Divide the pineapple mixture evenly among the glasses (about 1/2 cup each). Top each glass with 1/4 cup chilled non-alcoholic ginger beer to add fizz and ginger spice. Stir gently once to combine.

Garnish each glass with pineapple chunks and a few mint leaves. Serve immediately.