Summer Mocktail Recipe

Summer mocktail. It’s tangy, fizzy, with that sweet-meets-sharp rhubarb kick I keep chasing like a memory of childhood lemonade stalls. Perfect for hot afternoons or pretending you’re fancy with zero booze involved. Also — budget-friendly and a bit impressive if you swirl the glass right.

Ingredients Needed

For the Syrup:

• 400g rhubarb, chopped
• 5cm piece fresh ginger, grated
• 2 tablespoons honey (or maple/agave)
• 400ml water

For Assembling:

• 2 lemons, sliced into wedges
• 1 bunch mint (30g), leaves picked
• Soda water, chilled, to top
• Ice, as much as you like

How To Make Summer Rhubarb Ginger Mocktail

1. Make the Syrup: Toss the rhubarb and ginger into a pan with the water. Bring it up to a low simmer. Let it bubble for 10 mins — you’ll see the rhubarb soften like jam.
2. Strain and Sweeten: Once it’s cool enough, strain the mix through a sieve. Press the pulp down to get all the flavour. Stir in the honey while it’s still warm so it dissolves nicely.
3. Muddle the Citrus + Mint: Grab a big jug. Throw in the lemon wedges and mint leaves (save a few pretty ones for the end). Give it all a gentle smash with a muddler or wooden spoon to get the juices flowing.
4. Assemble the Mocktail: Pour the syrup into the jug. Add ice, then fill up with soda water. Stir gently. Taste — add more honey if your rhubarb was super tart.
5. Serve Cold: Pour into glasses. Garnish with mint and if you’re feeling extra — curl a strip of raw rhubarb around the inside of the glass. Looks fancy. Zero effort.

Why I Love This Recipe

I made this once at a BBQ when it was too hot to move, and honestly? It vanished faster than the beers. It’s crisp, refreshing, and doesn’t hit you with sugar like store-bought lemonades. Plus, it looks like something out of a cookbook photo — with about 6 minutes of actual effort.

Recipe Tips

• Use super ripe rhubarb for more sweetness and colour.
• If your rhubarb’s pale, toss in a few frozen raspberries for hue.
• Don’t boil the syrup too long — you want it runny, not jammy.
• Fresh ginger gives the sharpness — skip powdered, it’s not the same.
• You can batch the syrup and store for up to a week in the fridge.
• For parties: freeze it in cubes for cold fizz without watering down.
• Kids love it — just ease up on the ginger if they’re spice-sensitive.

How To Store Summer Mocktail

• At Room Temperature: Only while serving. Keep it chilled.
• In the Fridge: Store syrup (without mint/lemon) in a sealed jar for up to 7 days.
• In the Freezer: Freeze syrup in ice cube trays, then bag for later. Good up to 2 months.
• Reheating: No reheating — it’s a cold drink! Just thaw syrup if frozen.

Nutrition Facts (per serving)

• Calories: ~45
• Carbs: 11g
• Protein: 0g
• Fat: 0g
• Sugar: 9g
• Fibre: 1g
• Sodium: 5mg

Let’s Answer a Few Questions! (FAQs)

• Q: Can I make this ahead of time?
  A: Yep. Make the syrup a few days early, store in the fridge, assemble fresh with ice and soda water when serving.
• Q: Can I use something else instead of rhubarb?
  A: Try strawberries or raspberries — similar tangy vibe. Not identical, but tasty.
• Q: Is there a sugar-free version?
  A: Use agave or stevia if you like, or skip sweetener if your rhubarb’s naturally sweet (rare but it happens).