Simple Mocktails That Look Fancy But Use Juice

This holiday season, if your friends spring a surprise on you, you totally gotta spring a surprise back at them! And what better way to do that than with some amazingly delicious mocktails? I’m going to show you three types today—seriously, they’re so good.

Let’s just dive right in and get started.

3 Non Alcoholic Mocktails

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Ingredients

For the Tender Coconut Sunshine:

• 1 cup Tender Coconut Water
• 60 ml Mango Juice (or fresh pulp)
• 1 tsp Rose Syrup
• 1 tsp Lemon Juice (freshly squeezed)
• 1 tbsp Sugar Syrup (adjust to taste)
• Ice cubes (lots)
• Mint sprigs (for garnish)

For the Kiwi Cucumber Cooler:

• 1 Kiwi (scooped and diced)
• ½ Cucumber (peeled and diced for blending)
• ½ Cucumber (sliced thin for garnish)
• 1 Imported Orange (sliced for garnish)
• 1 tbsp Lemon Juice
• 1 tbsp Sugar Syrup (optional)
• ½ cup Cold Water
• 4-5 Mint leaves (for blending) + extra for garnish
• Ice cubes

For the Rooh Afza Mojito:

• 1 tbsp Rooh Afza
• 1 tbsp Fresh Lemon Juice
• ½ Lemon (cut into chunks, de-seeded)
• 10-12 Fresh Mint leaves
• 1-2 tbsp Sugar Syrup
• 1 pinch Pink Salt
• 1 cup Cold Water (or soda water)
• Ice cubes

1. Tender Coconut Sunshine

The first mocktail I’m showing you uses tender coconut water and mango juice. Now, both are available in store-bought forms, so go all out and put those to use! And hey, if you have some fresh mango pulp that you froze in the summer, it’s definitely time to bring it out.

For this one, I use a goblet filled with lots of ice. Because remember, it’s a mocktail, so you want it nice and chilled. I don’t want to flavor this too much because the flavor I want screaming out is the tender coconut. So, we just use a touch of rose syrup and a touch of mango juice to start. Then, a fresh squeeze of lemon and a little sugar syrup.

After that, we add the mango juice—fresh, canned, or preserved, the choice is completely yours. And then comes the hero of this mocktail: the tender coconut water. We build this up lightly, without stirring or shaking too much, and finish it with fresh mint. With this, your Tender Coconut Sunshine is done and ready!

2. Kiwi and Cucumber Cooler

Moving on to the next one: a Kiwi and Cucumber Cooler. This is super refreshing.

Start by scooping the flesh out of a kiwi and roughly chopping a cucumber. I always keep a few nice slices aside for the garnish. Into the blender jar goes the diced kiwi, cucumber, fresh lemon juice, ice, mint sprigs, and a little sugar syrup if you like it sweet. Add some water, give it a churn, and you have the most amazing chilled drink in just a few minutes.

To serve, I like to make the glass look fancy. Slide a thin slice of cucumber down the side so it takes the shape of the glass, add a slice of kiwi, and maybe a slice of orange on the other side. Pour that luscious mocktail in, and it looks colorful and gorgeous.

3. Rooh Afza Mojito

The third one is a twist on a classic: the Rooh Afza Mojito.

In a jar, Build up a classic mojito base first—lots of ice, fresh lemon juice, de-seeded lemon chunks, lots of fresh mint, pink salt, and sugar syrup. Then, last but not least, the star of the show: Rooh Afza.

Now, you might be wondering, “I added Rooh Afza, but I also added sugar syrup. Why two sweeteners?” Here’s the thing: Imagine you want this mocktail slightly sweeter. If you only use Rooh Afza to sweeten it, the rose flavor will become too overpowering. You don’t want that. The Rooh Afza needs to be there, but in moderation. The sugar syrup builds the sweetness so you find the right balance. No recipe in the world can help you with that exact balance—you decide how sweet and how much flavor you want. Remember that!

Top it up with cold water, give it a crush, and add more mint. With this, your Rooh Afza Mojito is done and ready.

Happy holidays to all of you across the globe!

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Coconut, Kiwi Cooler & Rooh Afza Mojito

Recipe by Sana ReiCourse: BeverageCuisine: FusionDifficulty: Easy

Servings 1 of each type

3

servings

Prep time

10

minutes

Calories

150

kcal

Total time

10

minutes

Ingredients

• For the Tender Coconut Sunshine:

• 1 cup Tender Coconut Water

• 60 ml Mango Juice (or fresh pulp)

• 1 tsp Rose Syrup

• 1 tsp Lemon Juice (freshly squeezed)

• 1 tbsp Sugar Syrup (adjust to taste)

• Ice cubes (lots)

• Mint sprigs (for garnish)

• For the Kiwi Cucumber Cooler:

• 1 Kiwi (scooped and diced)

• ½ Cucumber (peeled and diced for blending)

• ½ Cucumber (sliced thin for garnish)

• 1 Imported Orange (sliced for garnish)

• 1 tbsp Lemon Juice

• 1 tbsp Sugar Syrup (optional)

• ½ cup Cold Water

• 4-5 Mint leaves (for blending) + extra for garnish

• Ice cubes

• For the Rooh Afza Mojito:

• 1 tbsp Rooh Afza

• 1 tbsp Fresh Lemon Juice

• ½ Lemon (cut into chunks, de-seeded)

• 10-12 Fresh Mint leaves

• 1-2 tbsp Sugar Syrup

• 1 pinch Pink Salt

• 1 cup Cold Water (or soda water)

• Ice cubes

Directions

• Tender Coconut Sunshine:
• Take a goblet and fill it with lots of ice.
• Add just a touch (approx 1 tsp) of rose syrup to the bottom.
• Add the lemon juice and sugar syrup.
• Pour in the mango juice.
• Gently pour the tender coconut water on top. Try not to stir too much to keep the layers distinct.
• Garnish with fresh sprigs of mint.
• Kiwi Cucumber Cooler:
• Slice the ends off the kiwi and scoop out the flesh with a spoon. Dice it roughly.
• Peel and chop half the cucumber.
• In a blender jar, combine the diced kiwi, chopped cucumber, lemon juice, sugar syrup (if using), mint leaves, and a splash of water. Blend until smooth.
• Prepare the glass: Slice the remaining cucumber into thin, long strips. Slide one strip inside the glass and push it against the wall so it sticks. Slide a kiwi slice and an orange slice down the sides as well.
• Fill the decorated glass with ice and pour the blended mixture over it.
• Rooh Afza Mojito:
• In a tall glass or jar, add the lemon chunks (de-seeded), fresh mint leaves, and pink salt. Muddle (crush) them gently to release the flavors.
• Fill the glass with ice.
• Add the fresh lemon juice, sugar syrup, and the Rooh Afza.
• Top it up with cold water.
• Stir well to combine and garnish with extra mint.

Notes

• The Garnish Trick: For the cucumber garnish, rub a little salt on the cucumber slices and let them sit for precisely two minutes. The cucumber will become nice and soft/pliable. You can then roll it or shape it easily onto a toothpick for a pro garnish.
• Balancing Sweetness: In the Rooh Afza Mojito, we use both sugar syrup and Rooh Afza. This is important! If you only use Rooh Afza for sweetness, the rose flavor will be too strong. Use the syrup to adjust the sweet level while keeping the rose flavor in moderation.
• Mango Options: You can use fresh, canned, or preserved mango pulp for the Sunshine mocktail—whatever is available to you.