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Summer sips

Refreshing mocktails leave out the alcohol, but not the fun May 31, 2020 at 6:00 a.m.

Alcohol-Free Mojitos


2 cups water

1 1/2 cups white sugar

2 cups mint leaves, chopped

2 cups lime sherbet, softened

1 cup lime juice

1 cup water

8 cups club soda

lime slices for garnish


1. Combine 2 cups water and the sugar in a microwave-safe bowl; heat in microwave on High for 5 minutes. Stir the mint into the water; let stand for 5 minutes. Strain and discard the mint leaves from the syrup; set aside.

2. Stir the lime sherbet, lime juice, and 1 cup water together in a large pitcher until well combined. Pour the mint-infused syrup into the mixture. Add club soda and stir. Serve over ice. Garnish with lime slices.

Cucumber Punch


3 quarts water

3 quarts ice cubes

1 (.14 ounce) package sugar free instant lemonade powder

1 (12 fluid ounce) can white grape juice concentrate

1 lemon, sliced

1/2 medium cucumber, thinly sliced


In a punch bowl, stir together the water, ice, lemonade powder and grape juice concentrate. Float slices of lemon and cucumber on top.

Tiki Cooler


ice cubes

1 (6 ounce) can pineapple juice

6 fluid ounces coconut milk

3 limes, juiced

2 tablespoons almond-flavored syrup (such as Torani(R))

1 cup club soda, or as needed

4 pinches ground nutmeg

4 lime wheels

4 sprigs fresh mint

cocktail umbrellas


1. Place a few ice cubes in a pitcher; add pineapple juice, coconut milk, lime juice, and almond-flavored syrup and stir until chilled. Strain mixture and pour into 4 glasses.

2. Top each glass with club soda; mocktail will foam up.

3. Dust each mocktail with nutmeg. Garnish with a lime wheel, sprig of mint, and umbrella.

Alcohol-Free Mint Julep


1/4 cup water

1/4 cup white sugar

1 tablespoon chopped fresh mint leaves

2 cups crushed ice

1/2 cup prepared lemonade

Fresh mint sprigs, for garnish


1. In a small saucepan, combine the water, sugar and 1 tablespoon of chopped mint. Stir and bring to a boil. Cook until sugar has dissolved, then remove from heat and set aside to cool. After about an hour, strain out mint leaves.

2. Fill 2 cups or frozen goblets with crushed ice. Pour 1/2 of the lemonade into each glass and top with a splash of the sugar syrup. Garnish each with a mint sprig and a straw. Serve on a silver platter.


NAN Dining Guide Kitchen Talk on 05/31/2020

Print Headline: Summer sips


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