Splashy Summer “Mocktails”

developed by Church Health Center Wellness

It’s summer, and time for sabbath from sugar! Ditch the sugar and pre-made powders and enjoy these healthy, delicious drinks.

Cucumber Cooler

Not only is this a refreshing option on a hot day, but it’s also high in calcium, dietary fiber and iron.

Serves 6

½ Cucumber, washed and cut into thin slices
1 bunch Mint, washed well and patted dry
2 quarts Carbonated water, well chilled
1 Lemon, washed and cut into wedges
1 Lemon, washed and ready to squeeze

Place half of the cucumber slices into the bottom of a large pitcher. Reserve the other half for garnishing. Remove the leaves from the stems of half of the mint. Reserve the other half for garnishing.  Place the picked mint leaves into the pitcher with the cucumber and squeeze the lemon juice in on top.  Using a wooden spoon turned upside down mash the cucumber mint mixture until the cucumber and mint are bruised and fragrant. Fill the pitcher with ice and pour in the carbonated water.  Stir well and pour into well-iced glasses. Garnish with a cucumber slice, lemon wedge and sprig of mint and serve.


Ginger Peach Sunset

Sweeten up unsweetened tea with fruit and orange juice to create a sunny “mocktail” for a summer evening.

Serves 6

2 cups Peach slices, fresh or frozen, not canned
Thumb sized piece of Fresh Ginger
1 cup Orange Juice
1 quart Unsweetened Iced Tea
1 orange, washed and sliced into half moons

Using a food processor or blender, puree the peaches with the ginger and orange juice. Fill a pitcher with ice and add the tea and the peach puree and stir well. Fill 6 glasses with ice and pour the tea into the glasses. Garnish with the orange slices and serve.


Watermelon Basil Tango

A juicy watermelon isn’t just for a snack! This spicy but refreshing option is a perfect compliment to a hot day.

Serves 8

3 cups seedless Watermelon
1 bunch Fresh Basil, washed well and patted dry
1 Jalapeno, washed and seeded (optional)
3 Tablespoons Honey
1 quart Carbonated Water
1 Lime, juiced
8 lime wedges

In a food processor or blender, puree the watermelon, jalapeno, lime juice, and honey. Fill a large pitcher with ice. Pull the stems from the leaves of half of the basil. Reserve the other half for garnishing.  Roll the leaves up and slice them into thin ribbons and place them into the pitcher. Pour in the watermelon puree and the carbonated water and stir. Pour into 8 well-iced glasses and garnish with lime wedges and basil sprig and enjoy.

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