Mocktails Recipe

Make basil syrup (optional)

In a small saucepan combine 0.5 cup simple syrup with 8 basil leaves. Warm gently over low heat for 3 minutes to infuse, do not boil. Remove from heat and cool; strain out basil. (If you prefer a brighter basil note, muddle basil fresh in the glass instead.)

In a pitcher combine 2 cups fresh orange juice, 0.5 cup fresh lemon juice and the cooled basil-infused syrup (or 12 leaves lightly muddled with the juices). Stir to combine.

Add 2 cups ice to the pitcher or fill individual glasses with ice. Pour the citrus-basil mixture over the ice until glasses are two-thirds full.

Top each glass with club soda or sparkling water to taste (about 2 cups total for the pitcher). Stir gently to combine so you keep the fizz.

Garnish each glass with an orange slice and a small basil leaf. Serve immediately.

If using homemade ginger syrup: combine equal parts sugar and water with 2–3 inches sliced fresh ginger in a saucepan. Simmer 5–8 minutes, cool and strain. Use 0.5 cup for the recipe. If using ginger beer, omit the syrup and adjust honey/agave to taste.

In a pitcher combine 0.75 cup fresh lime juice, 0.5 cup ginger syrup (or 0.5 cup ginger beer), and 2 tsp honey or agave if extra sweetness is desired. Stir until honey dissolves.

Add 2 cups ice and 8 mint sprigs (lightly clap mint between your palms to release oils) to the pitcher or to individual glasses.

Top with 2 cups sparkling water or additional ginger beer for more ginger bite. Stir gently to combine.

Garnish each glass with a lime wheel and a mint sprig. Serve chilled.

Steep hibiscus: bring 2 cups cold water to near-boil, pour over 2 tbs dried hibiscus flowers in a heatproof container, steep 8–10 minutes for bright flavor and color. Strain and cool. (If using hibiscus tea concentrate, dilute to about 1.5 cups liquid.)

In a blender, combine the cooled hibiscus infusion, 1 cup mixed berries and 0.5 cup fresh lemon juice. Pulse until smooth. Strain through a fine mesh if you prefer a smoother drink; otherwise keep some pulp for texture.

Return the puréed mixture to a pitcher, stir in 0.25 cup simple syrup to taste. Taste and adjust sweetness or acidity if needed.

Fill glasses with ice (about 2 cups total). Pour the hibiscus-berry mixture until glasses are two-thirds full, then top each with club soda (about 1 cup total) to add fizz. Stir gently to combine.

Garnish with fresh berries and a lemon wheel. Serve immediately.