Lavender Pomegranate Raspberry Cooler

Makes 2 Mocktails

  • 4 Pomegranate raspberry flavored “Stash” Tea bags
  • Curly Zest of one orange
  • 1 pint raspberries, rinsed
  • 1 Cup Simple Truth Pomegranate juice 
  • Lavender DRY Sparkling

Steep tea bags in two cups water. Allow to cool completely. Add three raspberries and some orange zest to each compartment of an oversize ice mold. Fill with tea and freeze until solid.

Pour about an inch of pomegranate juice into the bottom of a large wine glass. Add two to three ice cubes to glass. Fill with Lavender DRY Sparkling and serve.

Mock Vanilla White Russian (vegan option)

Makes 2 Mocktails

  • Chocolate syrup
  • 3 tablespoons Cashew Cream OR about ¼ cup of Half and Half
  • Cooled espresso (or strong black coffee)
  • 1 Tablespoon Vanilla Syrup
  • Shaved chocolate for garnish
  • Vanilla DRY Sparkling 

For the Chocolate Syrup:

  • 1 cup unsweetened cocoa powder
  • 1 cup sugar
  • 1 cup water
  • ½ teaspoon kosher salt
  • 1 teaspoon vanilla

Add cocoa, sugar and salt to small saucepan. Mix to blend. Add water and stir to combine. Turn heat to medium high. Allow sauce to come to slow boil. Allow to boil for 3-4 minutes. Remove from heat and allow to cool slightly. Add vanilla and stir to blend. Cool completely before using. 

For the Cashew Cream:

  • 1 cup raw cashews
  • 2 cups boiling water

Cover cashews with boiling water and allow to soak for 2 to 3 hours. Drain Cashews and rinse. Add cashews to high speed blender and blend on high until smooth and creamy. Thin to heavy cream consistency. 

Place martini or coupe glass into freezer until well chilled, Drizzle chocolate syrup around and up the sides of chilled glass. Place cashew cream or half and half into a small pitcher. Add vanilla syrup and espresso to pitcher. Pour about 1 inch of mixture into chilled glass. Fill glass with cold Vanilla DRY Sparkling. Garnish with shaved chocolate.

Cucumber, Meyer Lemon and Ginger “Margarita”

Makes 3-4 Mocktails

  • 1 cup water
  • ½ cup granulated sugar
  • 2 teaspoons finely grated fresh ginger
  • Juice of 3 Meyer Lemons (OR 3 lemons and ½ orange)
  • Cucumber DRY Sparkling 
  • Thinly sliced cucumber and Meyer lemon for garnish

Bring sugar and water to a boil in a small saucepan. When sugar is dissolved, add ginger and remove from heat. When cool, add Meyer Lemon juice and stir to combine. Place mixture in a metal or glass baking dish and place in the freezer. Stir mixture every hour until ice crystals begin to form. When Mixture is thoroughly frozen, use two forks to scrape ice crystals. Use an ice cream scoop to place a scoop of the granita into a Margarita glass. Fill with Cucumber DRY Sparkling, garnish with lemon and cucumber slices and serve.

Find in Specialty Soda section of all Fred Meyers.

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