Easy recipe

by Evelyne & Clara

This summer, enjoy a delicious non-alcoholic creation with the scent of coconut and pineapple. A low-tea mocktail that's as refreshing as it is exotic, for sipping at any time of the day or evening!

Preparation1.For the tea Steep 8 g of in 5 mL tonic water for 1.5 hours in the refrigerator. To keep the tonic from going flat, cover your tea with cling film while steeping and until you add it to the cocktail. 2.Mix the cocktail (makes one drink) Fill a shaker with crushed ice, then add 12 mL of -infused tonic water and the juices Shake vigorously for about 15 seconds, then pour into a lowball glass such as a whiskey glass Finish with a splash of grenadine

Preparation1.For the tea Steep 8 g of Sweet Sorbet in 5 mL fizzy lemonade for 1.5 hours in the refrigerator. To keep the lemonade from going flat, cover your tea with cling film while steeping and until you add it to the cocktail. 2.Mix the cocktail (makes one drink) Start by filling your wine glass with crushed ice. If you don’t have any, you can crush whole ice cubes with a muddler. Pour 15 mL of Sweet Sorbet -infused fizzy lemonade, the Prosecco, and the elderflower syrup over the ice. S

Preparation1.For the tea Steep 8 g of Sweet Sorbet in 5 mL fizzy lemonade for 1.5 hours in the refrigerator. To keep the lemonade from going flat, cover your tea with cling film while steeping and until you add it to the cocktail. 2.For the cocktail (makes one pitcher) Cut your melon in half. Remove the seeds, then cube the flesh. Add the cubes to the pitcher containing the Sweet Sorbet -infused fizzy lemonade Add the Orgeat syrup and mint leaves, then stir with the cocktail spoon

Preparation1.For the tea Steep 16 g of in 5 mL tonic water for 1.5 hours in the refrigerator. To keep the tonic from going flat, cover your tea with cling film while steeping and until you add it to the cocktail. 2.For the cocktail (makes one drink) Coupez les framboises en deux. Pour 2 mL of -infused tonic water into your glass, then the grenadine syrup Stir with the cocktail spoon Cube the blood orange and add it to your cocktail

Preparation1.For the tea Steep 32 g of in 5 mL sparkling water for 1.5 hours in the refrigerator. To keep the tonic from going flat, cover your tea with cling film while steeping and until you add it to the cocktail. 2.For the cocktail (makes one drink) Coupez les framboises en deux. Fill a shaker with crushed ice, then add 1 mL of -infused sparkling water and the apple juice. Add the tablespoon of honey Finish with the lime juice, then shake vigorously for about 2 seconds Serve and enjoy!

Preparation1.For the tea Steep 16 g of in 5 mL filtered water (or low-mineral water, if you prefer bottled) for 1.5 hours in the refrigerator 2.For the cocktail (makes one pitcher or two Mason jars) Cut the raspberries in half Add the raspberries and the lemon round to the steeped Add a few mint leaves for flavour and refrigerate for at least 3 minutes before serving

Preparation1. For the tea Steep 13 g of in 4 mL of water at 94°C (2°F) for 1 minutes. Let the infusion cool for about 15 minutes. 2.For the mocktail (makes one drink) Put the basil leaves into a shaker, squeeze the juice of the lime over them, then add the elderflower syrup, the apple juice, and finally 1 mL of steeped . Shake the ingredients gently together and serve in a large wine glass

Preparation1. For the tea Steep 24 g of in 5 mL tonic water for 1.5 hours in the refrigerator 2.For the cocktail (makes one drink) Pour the tequila into your glass Add 16 mL of the -infused tonic water and the mango-passion fruit coulis. Stir with the cocktail spoon. Add a sprig of thyme and a few ice cubes, then serve!