Savouring the allure of non‑alcoholic mocktails: a guide to enriching taste

Prepare syrup from dried hibiscus flowers (available in health food shops). We need roughly 60ml of these. Pour boiling water (around 470ml) over these dried flowers and leave to steep for about 10 minutes. Strain the tea infusion and add sugar (100g) to the warm mix. Stir until the sugar dissolves, and then leave it to cool.

To an ice-filled shaker, pour approximately 100ml of hibiscus syrup and 2 tablespoons of freshly squeezed lemon juice, and add a few slices of hot jalapeno pepper. Shake for 15-20 seconds, then serve in a cocktail glass, topped with chilled carbonated water. Garnish the mocktail with a slice of lemon.

Traditionally, this Cuban cocktail includes rum, but we can also prepare a delicious and refreshing Mojito without the alcohol. But how can this be done?

Place lime pieces and a handful of fresh mint leaves into a shaker, add crushed ice (approximately 240ml), pour in fizzy mineral water and a tonic-like drink (120ml each), then mix vigorously. Pour into glasses, garnish with a lime slice, and serve immediately - a Mojito, even a non-alcoholic one, should be served chilled.

Despite its distinctive bitter taste, aloe juice has beneficial health properties - it aids the functioning of the digestive system, boosts immunity, and even alleviates allergy symptoms. Therefore, it's worth utilising to create a mocktail.

The process is straightforward. In the shaker, mix grapefruit juice (240ml), agave syrup (3-4 tablespoons), and aloe juice (3 tablespoons). Shake for a few seconds, then pour into a glass, top up with fizzy mineral water, and garnish with fresh sage leaves.

Originating from China, this pleasantly tart and slightly fruity fermented tea drink is rich in nutrients and a powerful probiotic. It's worth including in a refreshing mocktail.

Ginger Kombucha, which is pleasantly bubbly and warming, is perfect for this drink. Place a few ice cubes in a cocktail glass, add a teaspoon of lime juice, pour in the kombucha, and stir with a long spoon. Serve the mocktail with a lime slice, fresh basil leaves, and thin slices of a slightly tart apple.

This eye-catching blue cocktail originated in the early 20th century at the Parisian Harry’s New York Bar. Its unique hue comes from Blue Curacao liqueur, sweet and bitter oranges and a special dye.

Blue Curacao can also be bought in a non-alcoholic variant. Pour the non-alcoholic liqueur (approximately 80ml) into a shaker, together with grapefruit juice (roughly 160ml) and pineapple juice (around 120ml). Mix thoroughly, then serve in glasses, garnished with lime slices.

Hailed as the oldest drink globally with over 4000 years of history, the Chinese have been drinking this brew made from dried tea leaves, which have not been fermented for centuries. Green tea has many beneficial properties, such as helping to prevent cardiovascular diseases, speeding up metabolism, and improving concentration. It also percolates the senses when used in a mocktail.

Steep green tea (6 bags) in hot but not boiling water (roughly 950ml) for three minutes. Add a tablespoon of honey, and once it dissolves, pour the drink into a jug. Add chilled white grape juice (about 470ml) and diced fruits: 2 oranges, 5 limes, 2 kiwis, and a cup of diced pineapple. Chill in the refrigerator for 2-3 hours before serving.