With just a handful of ingredients, you can make three festive mocktails this holiday season! Whether you’re aiming to cut back on alcohol consumption this year, or keeping your expecting friends in mind for your next cocktail party, you’ll have sophisticated choices fit for all your party guests!
The Ingredients
What you’ll need:
2 cooked and peeled beets
2-3 pears
1 gala apple
2-3 inches fresh ginger root
1 lime
1 lemon
1 c sugar
4.5 c (36 oz.) water (I used TEN water)
1 bottle (750 mL) sparkling white grape juice
1 liter club soda
1 liter tonic water
For the garnishes:
Additional limes
Fresh cranberries
Fresh sprigs of rosemary
Fresh sprigs of thyme
The Recipes
Making the Juices + Syrup
I recommend setting aside 30 minutes the morning of your party to make the simple syrup and fresh juices you’ll need for the mocktail recipes. Then store them in an airtight Mason jar in the fridge until your guests arrive.
We recommend alkaline water in place of regular tap water for these recipes. The added alkaline minerals and electrolytes will ensure that these mocktails are super hydrating. Our favorite alkaline water is TEN water because it’s sourced from natural springs and has a high alkalinity (a 10 pH!).
To Make Ginger Simple Syrup:
Peel and thinly slice the ginger. Place in a small saucepan with 1 c TEN water and 1 c sugar. Heat over medium, stirring frequently until the sugar crystals have dissolved. Once dissolved, continue to simmer over low heat for 30 minutes. Remove from heat and continue to steep the ginger for 30 minutes. Once cool, carefully remove the ginger slices and reserve. You’ll use these slices to make fresh ginger juice.
To Make Fresh Ginger Juice:
Rinse the ginger slices reserved from the simple syrup, removing any sugar. Place the sliced ginger in a blender with 1 c TEN water. Blend until puréed. Strain through a fine mesh sieve, reserving the liquid. (Note: if you like, you can reserve the pulp for another use, such as smoothies or stir fry.) Store the ginger juice in a Mason jar, or similar airtight container for up to 48 hours.
To Make Fresh Pear Purée:
Core one pear and cut into large chunks. Add to the blender with 1.5 c TEN water. Blend until puréed. Strain through a fine mesh sieve, reserving the liquid. (Note: if you like, you can reserve the pear pulp for use in a smoothie.) Store the juice in a Mason jar, or similar airtight container for up to 48 hours.
To Make Fresh Beet Purée:
Quarter two cooked beets and add to the blender with 1 c TEN water. Blend until puréed. Strain through a fine mesh sieve, reserving the liquid. Be careful here, as beet juice will stain clothing! Store the juice in a Mason jar, or similar airtight container for up to 48 hours.
