Liven up spring gatherings with a mocktail or punch

Adelicious drink can round out the spread at a spring or summer gathering. Colorful and refreshing, mocktails and punches provide enjoyable sipping without the cost or effects of alcohol.

Not just for Dry January or for those who don’t imbibe, mocktails and punches are having a moment. Nonalcoholic beverages are gaining in popularity as more dry bars open and restaurants broaden their beverage offerings. Mixologists are experimenting with fresh fruit juices, botanicals and syrups to create drinks just as complex and flavorful as their cocktail counterparts.

In fact, according to a NeilsonIQ report, nonalcoholic beverage sales in the U.S. rose 20% in 2022, accounting for $395 million in sales. Many in the beverage industry attribute the increase to wellness trends and health-conscious consumers.

While professional mixologists may create their own craft mixers and artisan syrups, those who don’t feel like starting from scratch can use simple combinations of fruit juices, sodas and seltzers to make a refreshing sipper.

Try one of these simple mocktail or punch recipes at your next warm-weather event.

INGREDIENTS

4 cups cubed watermelon

¼ cup fresh lime juice

1/2 cup mint leaves

1/2 cup basil leaves

1 cup water

1/2 cup honey preferred flavored soda water, chilled mint and basil leaves for garnish

In a food processor, pulse the watermelon and lime juice until just combined. Pour the watermelon mixture through a strainer over a 9-by-13 inch freezersafe baking dish. Transfer the dish to the freezer, and let the mixture chill for about 30 minutes.

Use a fork to break up the watermelon, and then return to the freezer for another half hour.

Repeat the process 3 to 4 more times or until the granita is completely frozen. Meanwhile, in a small saucepan, combine the mint, basil, water and honey. Bring to a low simmer, and cook for about 10 minutes, stirring until the honey has dissolved.

Remove from the heat, and let cool completely. Strain into a glass jar.

To assemble the mocktail, scoop the granita into 4 glasses. Drizzle with 2 or 3 tablespoons of the syrup, then top with the chilled soda water. Garnish with additional basil and mint leaves. Serve with a small spoon or straw.

—Recipe courtesy of the National Watermelon Promotion Board

2 6-ounce cans frozen orange juice concentrate, thawed

2 6-ounce cans frozen lemonade concentrate, thawed

48-ounce can pineapple juice

3 cups water

3 cups sugar

2 pints strawberries, hulled

1 liter bottle lemon lime soda

Combine the orange juice, lemonade and pineapple juice, and stir well.

In a heavy saucepan, bring the water and sugar to a boil until the sugar is dissolved, about 5 minutes. Let cool. Add this syrup to the fruit juices.

Place the whole strawberries into a ring mold. Pour enough of the fruit juice to fill the mold. Freeze. Refrigerate the remaining juice.

When ready to serve, pour the fruit juice into a punch bowl, and add the lemon lime soda. Float the strawberry ice ring in the punch.

—Recipe courtesy of Bring it to the Table, the Surprising Southeast Virginia Farm Bureau Women

1 cup fresh pineapple chunks

1 cup unsweetened coconut milk

1 banana

¼ cup ice cubes

2 teaspoons honey pineapple wedges, for garnish

In a blender, add the pineapple chunks, coconut milk, banana, ice and honey, and puree until smooth. Pour into two large glasses, and garnish with pineapple wedges.

—Recipe courtesy of Bring it to the Table, the Surprising Southeast Virginia Farm Bureau Women

INGREDIENTS

11/2 cups apple juice

11/2 cups lemon juice

1/2 cup simple syrup

1 liter ginger beer

1 orange, sliced

In a pitcher, stir juices and syrup with crushed ice. Add ginger beer and stir gently, then add orange slices, and serve.

—Recipe adapted from the Virginia Alcoholic Beverage Control Authority