Drinks · Zero alcohol
Bright Drinks, No Alcohol
Every recipe on this page is non-alcoholic from start to finish. No spirits, no liqueurs, no "just a dash" of anything — only fruit, herbs, spice, tea and bubbles.
A note on bitters: most aromatic cocktail bitters are made with high-proof alcohol. We leave them out. For a bitter edge, use grapefruit peel, a little strong black tea or a citrus-peel syrup instead.
01 — The principleHow citrus builds a drink
A good alcohol-free drink needs the same things as any balanced glass: acidity, sweetness, aroma and texture. Citrus juice gives acidity and body; peel oils give scent — twist a strip of zest over the glass and you will smell the difference. Sparkling water adds lift, a pinch of salt rounds sharp edges, and herbs such as rosemary, thyme or mint add a savoury, grown-up note that stops the drink tasting like plain juice.
02 — Blood orange & rosemary spritzRuby and resinous
Serves 1
Ingredients
- 80 ml freshly squeezed blood orange juice
- 10 ml lemon juice
- 1 small rosemary sprig
- 1 tsp honey (optional)
- 120 ml chilled sparkling water
- Ice and a strip of orange peel
Method
- Bruise the rosemary gently in the bottom of a glass with the honey.
- Add the blood orange and lemon juice and stir to dissolve the honey.
- Fill with ice and top with sparkling water.
- Twist the orange peel over the glass to release its oils, then drop it in.
03 — Orange & carrot agua frescaA Mexican-style refresher
Aguas frescas are everyday drinks across Mexico, made by blending fruit with water and a little sugar. Orange and carrot is a popular pairing, sweet and earthy.
Serves 4
Ingredients
- 4 oranges (Valencia works well), juiced
- 2 medium carrots, peeled and chopped
- 750 ml cold water
- 1–2 tbsp sugar, to taste
- Juice of ½ lime
- Ice
Method
- Blend the carrots with 250 ml of the water until very smooth.
- Strain through a fine sieve, pressing on the pulp.
- Stir in the orange juice, lime juice and remaining water.
- Sweeten lightly, taste and adjust.
- Serve over plenty of ice the same day.
04 — Yuzu honey teaWarming, from Korea
Korean yuja-cha is not brewed from leaves; it is a thick preserve of thinly sliced yuzu and honey or sugar, spooned into hot water.
Makes one small jar
Ingredients
- 3 yuzu (or 1 lemon plus 1 mandarin)
- Equal weight of honey or sugar
- Hot water, to serve
Method
- Wash the fruit well, halve and remove the seeds.
- Slice peel and flesh very thinly.
- Weigh, then mix with the same weight of honey or sugar.
- Pack into a clean jar and refrigerate for 3 days, stirring daily.
- Stir 1–2 tbsp into a cup of hot water. Keep refrigerated and use within a month.
05 — Orange blossom lemonadeFloral and still
Serves 4
Ingredients
- 120 ml lemon juice
- 120 ml orange juice
- 60 ml simple syrup (equal parts sugar and water)
- ¼ tsp orange blossom water
- 700 ml cold still water
- Mint leaves and orange slices
Method
- Combine the juices and syrup in a jug.
- Add the orange blossom water a few drops at a time — it is strong.
- Top with cold water and stir.
- Add mint and orange slices; chill for 30 minutes before serving.
These drinks contain natural fruit sugars, and some add honey or sugar. Enjoy them as treats alongside meals rather than as health tonics. Honey is not suitable for babies under 12 months.