Sip-N-Snip Mocktails
At our July ‘25 Sip-N-Snip event, we enjoyed a variety of Mocktails made with herbs and flowers from the WTF (Weather-it-All Tiny Farm). Mocktails vs. Cocktails because we don’t have a liquor license here at the WTF, but you could certainly Zhuzh them up with a shot of your spirit of choice.
Pineapple Rosemary Spritzer
Serves 6-8
Ingredients:
1 ripe pineapple, peeled, cored, and cut into large pieces
½ cup water
¼ cup lime juice
1 tablespoon rosemary leaves, packed
48 ounces lemon-lime seltzer water (or club soda), chilled and divided
Ice
Lime slices (optional, for garnish)
Pineapple pieces (optional, for garnish)
Rosemary sprigs (optional, for garnish)
Instructions:
Blend the Base: In a blender, combine the pineapple chunks, water, lime juice, and rosemary leaves. Blend until smooth.
Infuse and Chill: Refrigerate the pineapple mixture for at least 1 hour to allow the flavors to meld. Strain the mixture through a fine-mesh sieve to remove any pulp.
Pour and Top: Add approximately 4 ounces of the strained pineapple juice mixture to each glass. Top with about 8 ounces of chilled seltzer water (or club soda).
Optional Garnishes: Garnish with lime slices, pineapple chunks, and/or fresh rosemary sprigs for an added touch of elegance and aroma.
Notes:
For a deeper rosemary flavor, consider making a rosemary simple syrup ahead of time by simmering sugar, water, and rosemary sprigs
Adjust the amount of seltzer water to your preference for fizziness, and whether you are adding alcohol
Original recipe from thirstytales.com
Watermelon Basil Lime Iced Tea
Serves 8
Ingredients
6 Green Tea teabags (I use decaf bc who wants caffeine in a mocktail?!?)
6 cups boiling water
1 small seedless watermelon or half of a large one
½ cup granulated sugar
½ cup water
½ cup fresh basil leaves thinly sliced (chiffonade)
3 limes juiced
Instructions
Brew the tea for about 5 to 10 minutes, depending on how strong you like your iced tea. Chill for at least 1 hour.
Scoop out the watermelon flesh and place it into a blender or food processor. Blend until completely smooth and then pour through a fine-mesh strainer, into a large bowl or separate pitcher. Use a spoon to help pass the blended juice through the strainer. Cover and chill.
Combine the ½ cup sugar and ½ cup water in a small sauce pot. Place over medium-high heat and simmer until the sugar has completely dissolved. Remove from heat and stir in the sliced basil. Transfer to a glass measuring cup and allow to cool completely.
To make the iced tea, pour about 3 cups watermelon juice into the chilled tea. Add as much or as little of the basil simple syrup as you'd like, depending on how sweet you like your tea. Add the fresh lime juice and give it a big stir.
Serve with lots of ice in tall glasses. Garnish with a few lime slices, fresh basil leaves, and a slice of watermelon. Or use a melon baller to make watermelon rounds. Skewer two melon balls onto a toothpick and use as a garnish.
Original recipe from Jonathanmelendez.com
Minty Cucumber Limeade
Serves 6
Ingredients:
1 large English cucumber, peeled, seeded and chopped
4 sprigs of mint, de-stemmed
Juice of 2 limes 1/4 cup sugar 1/4 tsp
course sea salt
3 1/2 cups filtered water 1 cup ice
cucumber spears, mint leaves and lime wedges to garnish (optional)
Instructions:
1. Coarsely chop up your cucumber and put it into your blender. Pull the mint leaves away from their stems and add them to the blender as well.
2. Add the remainder of the ingredients to the blender (excluding garnishes) and blend on high until the limeade is completely liquefied and mixed.
3. Serve immediately over ice and garnish with mint, a slice of cucumber and a lime wedge.
Original recipe from soletshangout.com