Cashew Free Blueberry Mint Mocktail
Fresh blueberries and bright mint come together in a mocktail that looks stunning and tastes even better ā deep purple, ice-cold, and alive with citrus from freshly squeezed lime. Muddling the berries and mint releases their natural oils and juice, so every sip is layered and aromatic rather than flat or one-note. A touch of maple syrup rounds out the tartness without making things cloying, and the finish of sparkling water gives it that satisfying effervescent lift. The whole thing is built from whole, simple ingredients ā no syrups with mystery additives, no nut-based creamers, nothing to second-guess. Tree nut allergies can make navigating packaged drinks and cocktail mixers genuinely stressful, but this one is made entirely from scratch so you know exactly what's in the glass. It's elegant enough to serve at a dinner party and easy enough to throw together on a weeknight, especially when blueberries are in season and practically begging to be used.
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Learn more āIngredients
2 servings
- Ā½ cup fresh blueberries (about 75 g)
- 12 fresh mint leaves, plus 2 sprigs for garnish
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp maple syrup
- 1 cup cold water
- 1 cup sparkling water, chilled
- 1 cup ice cubes
For serving
- 2 lime wheels or wedges (optional)
Instructions
- 1
Add the blueberries and mint leaves to a cocktail shaker or large jar. Muddle firmly 8ā10 times until the blueberries are fully crushed and the mint is bruised and fragrant.
- 2
Add the lime juice, maple syrup, cold water, and ice to the shaker. Seal and shake vigorously for 15 seconds, until the outside of the shaker feels cold.
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