Get crafty with a non-alcoholic Aperol Spritz
- 700ml of Aperol
- 4g of malic acid
- 100ml of water
- rhubarb soda, preferably Square Root
- ice cubes
1. Add the Aperol to a pan and reduce over a low heat until it has a syrupy consistency – this will remove the alcohol from the liquid. Remove from the heat and allow to cool before returning to a clean bottle.
2. Dissolve the malic acid in the water and stir thoroughly. Add to a dripper bottle.
3. To assemble the mocktail, add 15ml of the reduced Aperol to a glass with ice. Add 3 drops of the malic acid solution and top with the rhubarb soda. Stir and serve.
Non-Boozy Mint Mojito
- 2 litres of club soda
- 2 tsp agave or sugar (or to taste)
- 1 small bunch of mint
- 2 fresh limes, sliced lengthwise
1. Fill glass half way with ice.
2. Fill glass with club soda.
3. Add agave or sugar, stir.
4. Add 3-4 fresh limes, lightly squeezing and stir.
5. Add 8-10 mint leaves.
6. Stir and Enjoy!
garnish with lime wedge and mint leaf, if desired.
Rose water, apple and rhubarb mocktail
- 1 egg white
- caster sugar, 3-4 tbsp
- 600ml of apple and rhubarb juice
- 400ml of soda water
- 2 tsp rose water
- 2 limes, 1 juiced, 1 sliced
- ice cubes, crushed
- mint leaves, to serve
1. First, prepare your rose petals. Paint both sides of each rose petal with egg white and sprinkle with caster sugar on both sides. Set on a piece of parchment paper and leave to dry overnight.
2. When ready to serve, combine the apple and rhubarb juice, soda water, rose water and lime juice in large jug. Stir together to combine. Divide the ice between four tumblers, pour over the mocktail and top with the rose petals, mint and slices of lime. Serve.
Photo credit: The Independent and Cooking with Ruthie