Mocktails

Blackberry Lavender Lemonade

1/2 cup dried culinary lavender

5 cups water

1/4 – 1/2 cup maple syrup (raw honey, agave or raw sugar will also work)

1 cup freshly squeeze lemon juice (about 6-8 lemons)

4-6 teaspoons maple sugar (you can also use raw sugar or any other sugar of your choice)

6 ounces fresh blackberries

ice

Bring 5 cups of water to a boil in a medium saucepan over high heat, stir in the lavender and reduce the heat. Partially cover and simmer for 10-15 minutes. Strain the lavender tea over a strainer or through cheesecloth, pressing down to get out as much liquid as you can, discard the lavender. Pour the liquid into a large pitcher. Stir in maple syrup, honey or whatever sweetener you are using, until it has dissolved. I prefer my lemonade on the tart side so I only used 1/4 cup of maple syrup, but feel free to use as much as you would like. Let cool. Once cooled, add the lemon juice to the pitcher and give it a good stir. Taste to see if it needs more sweetener or if you want to add some water to dilute it a little. To serve, place 5 to 8 blackberries and 1 teaspoon of sugar in each glass. Muddle. Pour the lemonade mixture over to fill the glass about 2/3 of the way full, give it a stir, then top with ice. Garnish with lemon slices pressed into some dried lavender, or add a fresh sprig of lavender if you have it.

Pineapple Horchata

1 cup long grain white rice, uncooked and rinsed

2 cinnamon sticks, broken in small pieces

1/2 cup sugar, or to taste

1 anise star, broken in small pieces

1 tablespoon ground cinnamon, more for garnish

3 cups fresh pineapple juice

In a blender, combine rice, cinnamon sticks and star anise with 4 cups water. Pulse to blend. Transfer to a large bowl and add another 4 cups water. Soak at room temperature for 4 hours. Return mix to blender and blend until smooth. Run throught a fine sieve into a pitcher.  Add pineapple juice, stir to combine. Add sugar and chill.  Serve over ice with a sprinkle of ground cinnamon.

Cucumber Melon Agua Fresca

One 8-pound watermelon

2 large cucumbers

2 to 4 Tablespoons lime juice

1 to 2 cups granulated sugar

2 cups water

Yield: About 8 cups

Remove rind and seeds from watermelon. Cut into cubes. Peel cucumber and cut into chunks. Puree fruit in a a blender until smooth -- this can be done in batches if necessary. Add water to fruit and stir well. Strain through a sieve and discard pulp. Add lime juice and sugar to taste. Many times the fruit is sweet enough that very little sugar is needed, so use as you desire. Chill for 4 hours or until very cold. Serve over ice.

Perfect Fruit Punch

2 cups cranberry juice

1 cup pineapple juice

1 cup orange juice

1/4 cup grenadine syrup

1/4 cup lime juice

1 lemon, cut into thin slices

1 lime, cut into thin slices

3 1/2 cups club soda, chilled

Mix the juices and syrup in a large pitcher. Chill for at least an hour to allow the flavors to blend. Right before serving, add the lemon and lime slices and the club soda, then pour over ice. Makes 8 cups.

Sparkling Strawberry Ginger Lemonade

1 1/2 cups fresh lemon juice (about a dozen-or-so lemons)

3/4 cup of sugar

1/2 teaspoon kosher salt

3 large strawberries

1 1/2 inch piece of fresh ginger (a little larger than a walnut)

2 lemongrass stalks

2 cups water

2 cups of chilled sparkling water or club soda

4 cups of ice

Peel the ginger by lightly scraping the sides sideway with a knife. Chop up the ginger as fine (stronger flavor) or as coarsely (milder) as you like.

Cinnamon Cider

1 quart pasteurized apple cider or juice

1/4 cup cinnamon-flavor hard candies

1 teaspoon vanilla extract

1/4 teaspoon cardamom or cinnamon or 1/8 teaspoon allspice (optional)

Cinnamon sticks or orange slices for garnish

In a medium saucepan, combine the apple cider or juice and candies. Cook the cider over medium heat until the candies dissolve. Stir in the vanilla extract and spice (if you're using one). Serve warm in mugs garnished with a cinnamon stick or orange slice. Makes 4 to 6 servings.