Fresh & Fizzy: 6 Spring Mocktails Bursting With Seasonal Flavor

When bright flowers start blooming and the farmers’ market overflows with herbs and berries, it’s the perfect time to put away heavy winter drinks and shake up something lighter. These six spring mocktail recipes capture the season’s crisp produce and fragrant blossoms—no fancy bar gear or alcohol required. Serve them at brunch, baby showers, picnics, or anytime you want a celebratory sip that keeps things refreshing and zero‑proof.

1. Strawberry‑Basil Spritzer

Ingredients

• 6 ripe strawberries, hulled and sliced

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• 4–5 fresh basil leaves

• 1 Tbsp honey or agave (adjust to taste)

• Juice of ½ lemon

• 1 cup chilled sparkling water (unflavored or berry‑flavored)

• Ice, extra basil for garnish

Directions

1. Muddle strawberries, basil, honey, and lemon juice in a sturdy glass or shaker until berries release juice.

2. Strain into two ice‑filled glasses (or leave pulpy for extra texture).

3. Top each with sparkling water, stir gently, and garnish with basil sprigs.

2. Cucumber‑Mint Cooler

Ingredients

• 4 cucumber slices, halved

• 5 mint leaves

• 1 tsp sugar (or simple syrup)

• Juice of ½ lime

• ½ cup chilled coconut water

• ½ cup club soda

• Ice, cucumber ribbon for garnish

Directions

1. Muddle cucumber, mint, sugar, and lime juice in a glass until fragrant.

2. Add coconut water and ice.

3. Top with club soda, swirl once, and garnish with a long cucumber ribbon.

3. Lavender‑Lemon Fizz

Lavender Syrup (makes ½ cup)

Simmer ½ cup water, ½ cup sugar, and 1 Tbsp culinary lavender buds for 5 min; cool and strain.

Mocktail Ingredients

• ¾ cup freshly squeezed lemon juice

• ¼ cup lavender syrup (more or less to taste)

• 2 cups sparkling water

• Ice, edible flowers or lemon twists

Directions

1. Blend lemon juice and syrup in a pitcher.

2. Add ice; gently pour in sparkling water.

3. Decorate glasses with edible flowers or twists of lemon peel.

4. Pineapple‑Ginger “Mojito”

Ingredients

• 8 fresh mint leaves

• ½ oz ginger syrup*

• 4 oz pineapple juice

• Juice of ½ lime

• 6 oz plain seltzer

• Ice, mint sprigs & pineapple wedges

*Ginger syrup: simmer equal parts sugar & water with sliced ginger 10 min; cool & strain.

Directions

1. Lightly muddle mint and ginger syrup in shaker.

2. Add pineapple juice, lime juice, ice; shake briefly.

3. Strain into two ice‑filled glasses; top with seltzer.

4. Garnish with mint sprig and pineapple wedge.

5. Blossom Punch (Pitcher)

Ingredients

• 2 cups white grape juice (chilled)

• 2 cups hibiscus or berry herbal tea (brewed strong & chilled)

• 1 cup orange juice

• 1 liter lemon‑lime sparkling water

• Sliced oranges, strawberries, and edible flower petals

• Ice block or plenty of cubes

Directions

1. Combine grape juice, tea, and orange juice in a punch bowl.

2. Add citrus slices, berries, and a decorative ice block.

3. Top with sparkling water just before serving; ladle into cups with floating flowers.

6. Sparkling Peach‑Thyme Refresher

Thyme Syrup (makes ½ cup)

Heat ½ cup water, ½ cup sugar, and 4 thyme sprigs until sugar dissolves; cool, strain.

Mocktail Ingredients

• ½ cup peach nectar or purée

• 2 Tbsp thyme syrup (adjust to taste)

• 1 tsp fresh lemon juice

• 1 cup sparkling mineral water

• Ice, fresh thyme sprigs, peach slice

Directions

1. Shake peach nectar, syrup, and lemon juice with ice.

2. Pour into two glasses; top with sparkling water.

3. Garnish with thyme sprig and peach slice.

Spring is all about renewal and lightness—qualities these mocktails embody in every bubbly sip. Whip up one for a quiet patio afternoon or mix a whole pitcher for friends. Either way, you’ll toast the season’s flavors without missing the booze. Cheers to fresh starts!