Summer soirees and festive sips go together like few things do. And when the occasion (or non-occasion) calls for it, you'll want to have a refreshing, bright, delicious and thirst-quenching sip in your arsenal.
And I just happen to have the drink that's all that--sangria mocktails. Fruity, light, and bursting with the essence of Summer, sangria is the perfect sip for toasting the longer, more relaxed days of the season. With its roots in Spanish and Portuguese cultures, it’s loved the world round—and for good reason! Sans the alcohol, this mocktail version is a festive alternative that captures all the deliciousness that this drink is known for and delivers a tropical flair that's ever so good and toast-worthy.
This recipe was a hit at my Pop-Up Cooking School earlier this Summer, and I'm sure you'll enjoy it, too. So here's to the remaining days of Summer and...
1 cup papaya nectar
1 cup tropical Italian soda
1 cup lime Italian soda
1 cup sparkling grape juice
Fresh mint leaves
1 teaspoon sugar
Fresh or frozen fruit
Roughly tear mint leaves and place in the bottom of a pitcher. Sprinkle with sugar and muddle together to release the mint oils. Pour in nectar, soda, and juice and stir to combine. Add in fruit to finish. Chill before serving or serve over ice. Enjoy!
(Cook's Note: If unable to locate tropical flavored soda, substitute with an alternate flavor, like lemon or orange.)