Rosemary, lemon, apple and cranberry mocktail - UK Independent

Rosemary, lemon, apple and cranberry mocktail by Simon Rogan

Lemon verbena and rosemary syrup ingredients

50 g of rosemary

10 g of lemon verbena

500 ml of water

500 g of caster sugar

To finish the cocktail

20 ml of lemon juice

100 ml of apple juice

100 ml of cranberry juice, fresh

apple marigold, leaves

orange peel

raspberries

ice cubes

Method

Preheat a water bath to 50°C. To prepare the lemon verbena and rosemary syrup, add the rosemary, lemon verbena, water and sugar to a vac pac bag.

Remove the air with your hands, seal without vacuum and place in the water bath for 1 hour. Allow the mix to cool, then pass through a strainer.

Add 20ml of the syrup to a cocktail shaker with the lemon juice, apple juice and cranberry juice. 

Shake and strain into a Collins glass filled with ice cubes, garnish with the apple marigold leaves, orange peel and raspberries. 

Serve immediately.

Non-alcoholic Aperol Spritz by Lee Westcott - UK Independent

Non-alcoholic Aperol Spritz by Lee Westcott

Ingredients

700 ml of Aperol

4 g of malic acid

100 ml of water

rhubarb soda

ice cubes

Method

Add the Aperol to a pan and reduce over a low heat until it has a syrupy consistency – this will remove the alcohol from the liquid. 

Remove from the heat and allow to cool before returning to a clean bottle​.

Dissolve the malic acid in the water and stir thoroughly. 

Add to a dripper bottle.

To assemble the mocktail, add 15ml of the reduced Aperol to a glass with ice. 

Add 3 drops of the malic acid solution and top with the rhubarb soda. 

Stir and serve.

Rose water, apple and rhubarb mocktail by Georgina Fuggle - UK Independent

Rose water, apple and rhubarb mocktail by Georgina Fuggle

Ingredients

1 egg white

caster sugar, 3-4 tbsp

600 ml of apple and rhubarb juice

400 ml of soda water

2 tsp rose water

2 limes, 1 juiced, 1 sliced

ice cubes, crushed

mint leaves, to serve

Method

First, prepare your rose petals. 

Paint both sides of each rose petal with egg white and sprinkle with caster sugar on both sides. 

Set on a piece of parchment paper and leave to dry overnight.

When ready to serve, combine the apple and rhubarb juice, soda water, rose water and lime juice in large jug. 

Stir together to combine. Divide the ice between four tumblers, pour over the mocktail and top with the rose petals, mint and slices of lime. Serve.

Recipes courtesy of Great British Chefs. Visit their site for more mocktail recipes