15 Ridiculously Tasty Summer co*cktails And Mocktails (2024)

6 Tbsp fresh lemon juice
3 Tbsp sugar
12 mint leaves

COMBINE lemon juice, sugar, and 1 cup water in measuring cup or bowl. Stir until sugar dissolves. Pour into ice cube tray. Add 1 mint leaf to each section and freeze until solid, about 2 hours. Divide cubes among 4 tall glasses and fill each with 1 cup cold water. Serves 4.

NUTRITION (per serving) 42 cal, 0 g pro, 11 g carb, 0 g fiber, 0 g fat, 0 g sat fat, 9 mg sodium

2 1/2 c chopped mango (about 2 mangoes)
1 c ice cubes
1 c low-fat buttermilk
1/4 c honey
Ground cardamom (optional)
Finely chopped toasted pistachios (optional)

COMBINE mango, ice cubes, buttermilk, and honey in blender. Puree until smooth. Pour into 4 chilled glasses and garnish with cardamom and pistachios if desired. Serves 4.

NUTRITION (per serving) 155 cal, 3 g pro, 38 g carb, 2 g fiber, 1 g fat, 0.5 g sat fat, 69 mg sodium

2/3 c frozen blueberries
1/2 c low-fat French vanilla yogurt
1/3 c vanilla soy milk
1/4 c pomegranate juice

COMBINE all ingredients in blender. Puree until smooth. Serves 1.

NUTRITION (per serving) 219 cal, 9 g pro, 40 g carb, 3 g fiber, 3.5 g fat, 1 g sat fat, 120 mg sodium

20 ice cubes
2 c cubed cantaloupe (about 1/2 melon)
6 oz low-fat plain yogurt
3 Tbsp sugar
1/2 tsp grated fresh ginger

Combine all ingredients in blender and puree until smooth. Taste and add more sugar if desired. Pour into 4 glasses. Serves 4.

NUTRITION (per serving) 91 cal, 3 g pro, 19 g carb, 0.5 g fiber, 1 g fat, 0.5 g sat fat, 46 mg sodium

1 oz vodka
1 oz cranberry juice
1/2 oz fresh lime juice
1 tsp agave nectar

COMBINE all ingredients in an ice-filled co*cktail shaker. Shake and pour into a martini glass. Serves 1.

NUTRITION (per serving) 103 cal, 0 g pro, 10 g carb, 0 g fiber, 0 g fat, 0 g sat fat, 1 mg sodium

2 tsp instant espresso powder
2 c 2% milk
3 Tbsp chocolate syrup + additional for garnish
1 c crushed ice

COMBINE ½ cup boiling water and espresso powder in measuring cup or bowl. Stir to dissolve. Pour into ice-cube tray. Freeze until solid, about 2 hours. Combine milk, chocolate syrup, and frozen coffee ice cubes in blender. Puree until smooth. Add crushed ice. Blend until smooth. Pour into 2 glasses and garnish with additional syrup. Serves 2.

NUTRITION (per serving) 204 cal, 9 g pro, 31 g carb, 1 g fiber, 5 g fat, 2.5 g sat fat, 140 mg sodium

1 1/4 c 2% milk
1 1/4 c low-fat vanilla frozen yogurt
1/2 c frozen blackberries, strawberries, or raspberries
1/4 c orange juice

COMBINE all ingredients in blender and puree until smooth. Pour into 2 glasses. Serves 2.

NUTRITION (per serving) 241 cal, 11 g pro, 40 g carb, 2 g fiber, 5 g fat, 2.5 g sat fat, 146 mg sodium

1 c low-fat plain yogurt
1 banana, sliced
3 Tbsp wheat germ
5 frozen strawberries
1/4 c frozen blueberries
1/2 tsp pure vanilla extract
1 Tbsp 2% milk

COMBINE all ingredients in blender and puree until smooth. Pour into 2 glasses. Serves 2.

NUTRITION (per serving) 204 cal, 11 g pro, 35 g carb, 4 g fiber, 3.5 g fat, 1.5 g sat fat, 91 mg sodium

6 oz low-sodium vegetable juice
11/2 oz vodka
Juice of 1/4 lemon
1 tsp prepared horseradish
3 or 4 dashes Worcestershire sauce
Pinch of celery salt
Hot-pepper sauce (optional)
Optional garnishes: Fresh celery stick, olives, pickled vegetables such as co*cktail onions and green beans)

COMBINE the vegetable juice, vodka, lemon juice, horseradish, Worcestershire sauce, celery salt, and hot-pepper sauce (if using) in a tall glass. Stir vigorously. Fill glass with ice and top with fresh ground black pepper. Garnish with a celery stick, olives, and pickled vegetables if desired. Serves 1.

NUTRITION (per serving) 143 cal, 1 g pro, 10 g carb, 2 g fiber, 0 g fat, 0 g sat fat, 220 mg sodium