10 Delicious Non-Alcoholic Drink Recipes

There's nothing quite like a tall glass of cool lemonade to hit the spot on a super-warm day. Drink up these 10 simple, summer cocktail recipes courtesy of Delish and enjoy the balmy weather R

Liquid, Drink, Alcoholic beverage, Tableware, Ingredient, Juice, Food, Classic cocktail, Cocktail, Produce,
Whole Foods Market

There's nothing quite like a tall glass of cool lemonade to hit the spot on a super-warm day. Why settle for that tried-and-true powder mix when you can whip up a refreshing spritzer or iced punch in the same time? Drink up these 10 simple, summer cocktail recipes courtesy of Delish and enjoy the balmy weather — you can thank us later. Cocktail hour over? Get an idea for dinner tonight with our round-up of unique burger recipes for both meat-lovers and vegetarians alike, and chow down on these tasty summer side dishes, too.

Liquid, Drink, Alcoholic beverage, Tableware, Ingredient, Juice, Food, Classic cocktail, Cocktail, Produce,
Whole Foods Market
1 of 10
Sparkling Watermelon-Lemonade Spritzers


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


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.

Liquid, Fluid, Drink, Ingredient, Alcoholic beverage, Produce, Tableware, Distilled beverage, Drinkware, Apéritif,
"Courtesy of KitchenDaily"
2 of 10
Raspberry Spritzer


2 cups seltzer

2/3 cups frozen raspberries

2 sprigs fresh mint

3 ounces raspberry-flavored syrup, or Chambord

Ice cubes


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

Liquid, Drink, Alcoholic beverage, Ingredient, Fluid, Juice, Red, Tableware, Produce, Classic cocktail,
"Courtesy of Cooking Light"
3 of 10
Watermelon Agua Fresca


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


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.

Drink, Fluid, Liquid, Classic cocktail, Tableware, Glass, Juice, Cocktail, Liqueur, Fruit,
"Courtesy of First Coast Weddings"
4 of 10
Pineapple Cooler


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


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.

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"Courtesy of Country Living "
5 of 10
Iced Fruit Punch


6 cups assorted fruit juices

3 cups ginger ale

3 cups seltzer water


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.

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"Courtesy of Betty Crocker"
6 of 10
Cranberry and Ginger Tea Punch


1 pieces (3-inch) fresh ginger, thinly sliced

3 cups cranberry-raspberry juice

1 1/2 teaspoons lemon juice

1 tablespoon orange juice

6 slices lemon

6 slices orange


Make the ginger tea:

Bring the ginger and 3 1/2 cups of water to boil in a medium saucepan. Remove from the heat and steep for 2 hours. (Tea can be made up to a day ahead and refrigerated.)

Mix the punch:

Strain the tea into a large pitcher and stir in the remaining ingredients. Serve over ice.

Drink, Liquid, Lemon, Ingredient, Citrus, Tableware, Classic cocktail, Fruit, Juice, Lemonade,
"Courtesy of Martha Stewart Living"
7 of 10
Classic Lemonade


1 cup sugar

6 large lemons, seeded and juiced


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.

Liquid, Fluid, Drink, Red, Classic cocktail, Produce, Tableware, Cocktail, Alcoholic beverage, Fruit,
"Courtesy of Food Network"
8 of 10
Strawberry Lemonade


12 ounces (2 cups) strawberries, hulled

2 quarts homemade or store-bought sugar-free lemonade


In blender, puree strawberries. Strain through fine mesh sieve (you should have about 1 c. strained puree). Stir strawberry puree into lemonade. Chill before serving.

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"Courtesy of Cooking Light"
9 of 10


1 1/2 cups fresh lime juice

1/2 cups lemon juice

6 cups water

1 cups superfine sugar


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.

Fluid, Glass, Drink, Liquid, Drinkware, Tableware, Cocktail, Classic cocktail, Alcoholic beverage, Distilled beverage,
"Courtesy of The Art of the Occasion"
10 of 10
Rosemary-Infused Cucumber Lemonade


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


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.

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