10 Delicious Non-Alcoholic Drink Recipes

Ingredients

1 (6-pound) seedless watermelon, cut into 1-inch chunks (8 cups)

1 can (12 ounces) frozen lemonade concentrate

1 can (12 ounces) pink lemonade concentrate

Chilled seltzer or club soda

Lime slices, for garnish

Directions

Puree watermelon, in batches, in blender until smooth. Pour into a 2-quart pitcher. Stir in lemonade concentrates until completely melted. Cover; refrigerate overnight.

When ready to serve, fill 10-ounce glasses with ice cubes and 1/2 cup of the watermelon mixture; top with seltzer or club soda and garnish with lime slices.

Ingredients

2 cups seltzer

2/3 cups frozen raspberries

2 sprigs fresh mint

3 ounces raspberry-flavored syrup, or Chambord

Ice cubes

Directions

Combine seltzer, raspberries, mint and raspberry-flavored syrup (or Chambord) in a small pitcher. Pour over ice.

Ingredients

8 cups cubed seeded watermelon (about 6 pounds with the rind), divided

1 cup water, divided

1/3 cups sugar, divided

1/4 cups fresh lime juice

1 club soda, or seltzer water, well chilled

Lime slices, for garnish

Directions

Combine half the watermelon, half the water and half the sugar in a blender; puree. Pour through a coarse strainer into a large container. Repeat with the remaining watermelon, water and sugar. Stir in lime juice. Refrigerate until well chilled, about 4 hours.

To serve, stir in club soda (or seltzer) and garnish with lime.

Ingredients

1 large (about 4 pounds) fresh pineapple

1 1/4 cups sugar

11 sprigs fresh lavender, rosemary, or lemon verbena

1/4 cups fresh lemon juice

Directions

Cut the peel from the pineapple, remove the core, and cut the fruit into 1-inch pieces.

Place the fruit in a food processor fitted with a metal blade and pulse until the pineapple is crushed but not pureed. Transfer to a large nonreactive pot, add the sugar, 4 cups water, and 3 herb sprigs.

Bring to a simmer over medium-high heat. Reduce heat to medium-low and cook for 15 minutes. Strain the mixture through a fine mesh sieve.

Gently press the solids to extract the juice. Cool and stir in the lemon juice. Serve over ice garnished with the remaining herb sprigs.

Ingredients

6 cups assorted fruit juices

3 cups ginger ale

3 cups seltzer water

Directions

Make the ice:

Freeze juice in ice trays. When solid, release from molds and store by flavor in sealable freezer bags for up to 1 month.

Make the punch:

Fill an 8-ounce glass to the top with about 1/2 cup assorted flavored ice cubes, add 1/4 cup ginger ale and 1/4 cup seltzer, and serve immediately.

Ingredients

1 cup sugar

6 large lemons, seeded and juiced

Directions

Bring the sugar and 1 cup of water to a boil in a small saucepan. Stir occasionally until sugar dissolves completely. Cool.

Stir the syrup, unstrained lemon juice, and 4 cups of cold water together in a large pitcher.

Chill. Serve over ice.

Ingredients

1 1/2 cups fresh lime juice

1/2 cups lemon juice

6 cups water

1 cups superfine sugar

Directions

Combine the lime juice and lemon juice with the water and sugar. Serve over ice in a glass with a sugared rim and garnish with a lime wedge.

Ingredients

3 large cucumbers

1 tablespoon chopped fresh rosemary, plus 4 sprigs for garnish

1 cup water

1/2 cups lemon juice

3 tablespoons agave syrup

Directions

Cut 12 thin slices of cucumber for garnish.

Peel and chop the rest of the cucumber; transfer to a food processor, add rosemary, and puree. Pour the puree through a fine-mesh strainer set over a medium bowl or large measuring cup. Press on the solids to extract all the juice. Add water, lemon juice, and agave syrup to the cucumber juice; stir until the agave is dissolved. Divide among 4 ice-filled glasses. Garnish with cucumber slices and rosemary sprigs.