Nonalcoholic Summer Drinks are everywhere right now. If you’ve been scrolling through TikTok or Pinterest this year, you’ve definitely seen those bright drinks with mint, fruit, and the caption “nonalcoholic.” Looks simple enough—but somehow you never actually get around to trying them.
That’s why I’ve put together 10 drink recipes we actually make at home. No rare ingredients, no sugar overloads. Just easy-to-make, refreshing drinks that are perfect for hot weather—whether you’re with friends, kids, or just enjoying a quiet moment alone on the porch. I won’t promise these recipes will change your life. But they’ll make a hot day a little better. And that’s already something.
Each of these drinks became part of our summer. Maybe they’ll become part of yours, too.
1. TikTok’s Favorite Coconut Lime Cooler (No Alcohol!)
This nonalcoholic Coconut Lime Cooler became a total TikTok favorite in 2025. And for good reason: it cools you down better than any fan and looks like it came straight from a trendy Bali beach bar. It’s ridiculously easy to make—even if, like me, you sometimes confuse salt and sugar.
The first time I tried it was in June, during a stretch of heat so brutal even our chickens refused to leave the shade. I just mixed up whatever I had on hand, and it turned out to be one of those rare cases where less is absolutely more. No syrups, no food coloring, no sugar overload. Just three bold flavors: coconut, lime, and mint.
What you’ll need (for 2 tall servings):
- 1 cup coconut water (8 fl oz / approx. 240 ml) — go for the natural, no-additives kind.
- 1/2 cup sparkling water (4 fl oz / ~120 ml) — plain or lightly mineralized.
- Juice of 1 lime (about 2 tbsp / ~30 ml) — fresh-squeezed, not bottled!
- 1–2 tsp honey or agave syrup — to taste. You can skip it for a super-light version.
- Ice — as much as you like (I load it up — I like that crunch!)
- A few mint leaves — optional, but they make the drink taste twice as fresh.
How to make it:
- Mix coconut water, lime juice, and honey (or agave) in a shaker or a jar with a lid.
- Shake it up well! You want the honey fully dissolved.
- Fill your glasses with ice all the way to the top.
- Pour the mix over the ice, then top off with sparkling water.
- Garnish with mint, a slice of lime—and if you want to go extra, a few coconut flakes on top for that “I’m on vacation” vibe.
I’ve tried this all sorts of ways. If you’re into a more coconut-heavy flavor, swap out some of the water for coconut milk—it’ll be creamier, richer, almost like a cocktail (just without the booze).
And if you can’t find limes—like that time ours disappeared from the store for two whole weeks—lemon works fine, just add a touch more honey to even out the tang.
Also, this cooler was made for pretty glassware. In a clear glass, with a lime slice and a sprig of mint, it looks like it came off a tropical resort menu.
Summer has officially started.
2. Blueberry Lavender Lemonade That’s Taking Over Pinterest
This lemonade has it all — flavor and feeling. Blueberry Lavender Lemonade is showing up in every other Pinterest roundup right now. Not because it’s trendy, but because it’s actually delicious, refreshing, and stunningly pretty.
I found this recipe by accident while trying to come up with something special for our anniversary. I wanted something floral, but not perfume-y. And yes — lavender can be tricky. Overdo it, and it smells like your grandma’s soap drawer.
But if you get the balance right? It’s perfect. No soda, no artificial syrups. Just real, natural ingredients.
What you’ll need (for 4 servings):
- 1 cup blueberries (fresh or frozen)
- 1/2 cup fresh-squeezed lemon juice (about 2–3 lemons)
- 1/3 cup honey or maple syrup — more if you like it sweet
- 3 cups water
- 1 tbsp dried lavender (culinary grade) or 1 lavender tea bag
- Ice — as much as you like
- Garnish — a few lavender sprigs and lemon slices
Step-by-step:
- In a small saucepan, combine the blueberries, honey (or syrup), and 1 cup of the water. Bring to a medium heat.
- Once the berries start to burst, stir and gently mash them with a spoon to release the juice. Simmer for 5–6 minutes.
- Remove from heat and add the lavender. Cover and let steep for 10–15 minutes.
- Strain the syrup through a fine mesh to remove berries and herbs.
- Add the lemon juice and remaining water. Taste and adjust sweetness if needed.
- Pour over ice in glasses. Garnish with a flower, lemon slice, or a few blueberries on a pick.
This is the kind of drink you can serve to kids, to friends at brunch, or at a party — and it just works.
And it’s been one of my go-to recipes for two summers now. Because it’s about summer — warm, quiet, and bright all at once.
3. Kid-Approved Strawberry Slushie That Tastes Like Candy
We’ve got a tiny taste tester in our house. Four years old, big opinions on every vegetable, and zero trust for homemade drinks — especially the ones that don’t come in a box with cartoons.
But this strawberry slushie, the one we made “just to try,” he drained it in under a minute. Then asked for more. And now — it’s officially our drink of the summer.
No weird stuff. Just frozen strawberries, a bit of honey, and lemon juice. The flavor? Like strawberry Starburst candy — only without the sugar crash.
Just 3 ingredients, 3 minutes, and it’s done.
What you’ll need (for 2 servings):
- 2 cups frozen strawberries
- 1/4 cup water (or more if you like it thinner)
- 1–2 tsp honey or agave syrup — to taste
- 1 tbsp lemon juice — for balance
- Ice (optional — if you want it extra cold)
I sometimes use organic frozen strawberries when we’re out of fresh. Great texture and flavor.
How to make it like a pro:
- Throw everything into a blender.
- Blend.
- Stop after 30 seconds, check the texture — if it’s too thick, add a little more water.
- Blend again. That’s it. Time to pour.
The texture is just like a real slushie from a machine. And the taste? Fresh, bright, summery.
And it looks… well, let’s just say it’s very Instagram-friendly. Especially with a straw and a slice of strawberry on the rim.
A small tip. If you want a grown-up twist, toss in a few basil or mint leaves before blending — it turns into something between a smoothie and a farm café mocktail.
4. Healthy Cucumber Mint Cooler You’ll Make All Summer
This drink happened by accident. One especially hot day, I picked the last cucumbers from our garden — the kind that were already a bit overgrown but too good to toss. The mint was growing wild by the kitchen window, as always. Everything else came from the fridge. And that’s how we ended up with the most refreshing cucumber mint cooler, one that doesn’t just quench thirst — it actually cools you down from the inside.
It’s clean, fresh, and simple. No sugar. Just water, cucumbers, mint, and a bit of lime.
And it fits into literally any kind of diet. Want less sugar? Perfect. Watching your health? Even better. Need something for guests? Pour it into a pitcher — it’ll look like something from a spa.
What you’ll need (for 4 servings):
- 1 large cucumber (peeled and chopped)
- 4 cups cold water
- Juice of 1 lime
- A handful of fresh mint
- Ice
- Optional — a pinch of sea salt or a splash of honey
How to make it:
- Chop the cucumber and blend it with mint and lime juice.
- Add 1 cup of water and blend into a purée.
- Strain it through a sieve — this makes the drink smoother and lighter.
- Transfer to a pitcher, add the remaining water and plenty of ice.
- Chill for 30 minutes — let the flavors blend.
This cooler is perfect for those hot days when even cooking feels like too much. It’s refreshing, not heavy, and surprisingly great even with a big lunch.
At our house, this is the drink that’s always waiting in the fridge — for guests, for us, or just for a moment of pause. A few sips and it’s like you’re back outside, near the cucumber patch, with the breeze in your face and mint in the air.
5. This Frozen Mango Refresher Is Like Sunshine in a Glass
This one’s for those days when the kitchen feels like an oven and the garden feels like the tropics.
Mango + orange + ice — that’s all it takes. Few ingredients, huge payoff. And the texture? Thick and creamy, almost like a frozen dessert.
What you’ll need (for 2 servings):
- 1 cup frozen mango
- 1/2 cup fresh orange juice
- 1/2 cup coconut water or plain water
- Juice of 1/2 lime
- Optional — 1 tsp honey or maple syrup
- A couple ice cubes — if you want it extra chilled
Tip. If you can’t find frozen mango, try 365 by Whole Foods, Organic Frozen Mango — it works great.
How to make it:
- Place the mango in a blender. It should be frozen — that’s what gives the drink its thick, icy texture.
- Add orange juice and coconut water. The juice adds richness, the coconut water brings a light, tropical note.
- Squeeze in the lime juice. It pulls all the flavors together and adds just the right amount of acidity.
- Add a touch of honey or syrup, but only if needed — sometimes mango is sweet enough on its own.
- Toss in a couple ice cubes. Not required, but they make the texture slightly more slushy — like a real frozen.
- Blend until smooth. You want something between a thick juice and a sorbet.
- Serve immediately. This drink isn’t made to sit around — it should be cold, thick, and fresh, just the way you imagined it.
How we serve it at home
We often make a double batch and pour it into glasses that have been chilling in the freezer — that way, the texture holds even longer.
Sometimes we garnish it with an orange wedge or a bit of mint to make it pretty. But more often, we just drink it on the porch, barefoot on the steps.
That’s summer.
6. Easy Pineapple Punch That’s a Backyard Party Essential
We made this punch last July for a friend’s birthday—right out in the yard, surrounded by wind, grill smoke, and plates of corn on the cob. Since then, pineapple punch has become a non-negotiable item on our summer menu.
It’s bright but not overly sweet. Fresh, but not too tangy. And most importantly — it keeps well in the fridge all day and actually tastes better as it sits. Serve it with some fresh fruit and ice, and it looks like something off a California café menu.
What you’ll need (for 6–8 servings):
- 3 cups pineapple juice
- 2 cups orange juice
- 1 cup sparkling water (or Sprite if you want it sweeter)
- Juice of 1 lemon or lime
- Optional: 1/2 cup chopped pineapple
- Orange slices, mint, ice — for serving
Finding a good pineapple juice can be tricky — I usually go with Lakewood Organic Pineapple Juice because it’s nothing but juice. And it doesn’t have that plastic-y taste like so many others do.
How to make it:
- Combine the pineapple and orange juices in a large pitcher. That’s your base — juicy, sweet, and bold. Use chilled juices if you plan to serve it right away.
- Add the lemon or lime juice. It freshens everything up and keeps the punch from turning too sweet.
- Toss in the fruit slices and a bit of fresh mint. Not just for looks — the fruit adds real aroma and depth.
- Right before serving, pour in the sparkling water. Not earlier — you want to keep those bubbles. This gives the punch that light, fizzy finish.
- Add ice and serve. Use clear glasses so you can see the fruit — instant party mood.
How we serve it in the backyard
This punch is a staple at every outdoor party. I prep everything ahead of time and stash it in the fridge in separate jars. Right before guests arrive, I mix it in a big glass dispenser with a tap. Everyone helps themselves, adds ice — and the party flows from there.
If there’s any left, it stores well in a sealed jar. Sometimes we strain the leftovers and pour them into bottles for the next morning’s breakfast — over ice, with toast. Works every time.
7. Aesthetic Rose Lemonade with a Secret Ingredient
This rose lemonade is all about feeling good. It’s light, floral, with a citrusy note and something else you can’t quite name — but everyone asks for seconds.
We make it when it’s hot out. When friends come over just to hang. Or when you treat yourself after a long day in the garden.
The secret ingredient? Rose jam water. Or a petal syrup. Yes, seriously.
What you’ll need (for 4 servings):
- 1/2 cup lemon juice (freshly squeezed)
- 1/3 cup rose petal syrup or rosewater mixed with honey
- 3 cups cold water or sparkling water
- Ice to taste
- Optional: hibiscus syrup or a pinch of dried hibiscus for color
- Fresh mint, rose petals, lemon slices — for garnish
Good rose petal syrup can be hard to find, but Heritage Store Rosewater Concentrate is natural, gentle, and aromatic. Just a drop and it already works wonders.
How to make it:
- Mix the lemon juice and rose syrup. This is your flavor base. The syrup shouldn’t overpower the lemon — just soften it.
- Add the water — flat or sparkling. If you want a “celebration” version, go for the bubbles.
- Add ice and garnish. A few petals, a lemon slice, a mint leaf — and you’ve got a drink that’s basically a table centerpiece.
- Want deeper color? Add 1 tsp hibiscus syrup or cooled brewed hibiscus tea. It brings richness and a hint of tartness.
This drink isn’t for rushing. It’s for porches, for books, for guests you don’t need to entertain. Sometimes I pour it into a thermos and take it out to the garden while I weed.
Other times, I just pour it into a pretty pitcher, set it on the table, and watch it catch the light. It’s that kind of drink.
8. Big Batch Orange Creamsicle Drink That’s Pinterest-Perfect
This drink isn’t just delicious. It’s nostalgic. If you ever had a Creamsicle as a kid — vanilla inside, orange outside — you’ll remember that flavor from the very first sip. Only now, it’s in the form of a big chilled drink you can pour for a whole crowd.
No alcohol, no sugar overload, but it still feels like a celebration.
What you’ll need (for 6–8 servings):
- 3 cups orange juice
- 2 cups vanilla almond milk (or regular milk with a splash of vanilla)
- 1/2 cup coconut milk (for a creamy texture)
- 2 tbsp honey or maple syrup — to taste
- 1 tsp vanilla extract
- Ice — for serving
- Orange slices and mint — for garnish
How to make it:
- In a large pitcher, mix the orange juice and vanilla milk. Everything should be chilled — otherwise, your ice will melt too fast.
- Add the coconut milk and vanilla extract. Don’t skip this — the coconut and vanilla are what make it taste like melted ice cream.
- Taste and add honey if needed. Some juices are more tart, especially if they’re unsweetened.
- Chill for at least 30 minutes. The flavors will come together, and the texture will smooth out.
- Serve over ice with orange slices. If you want to impress, add a scoop of orange sorbet right into the glass.
This drink is our go-to for birthdays, summer holidays, and family gatherings.
One time, we served it with straws in clear cups and orange slices on the rim — and a guest actually asked what café we bought it from.
But honestly, we make it on regular days too. Just because it’s so easy to drink and makes any moment feel a little festive.
9. Pitcher-Style Cherry Citrus Splash You Can Make Ahead
Not lemonade, not juice — this is something deeper. Tart cherry, bright citrus, and the best part: you can make it ahead and forget about it until you need it.
I mix it up in the evening, seal the pitcher, and by the next day the flavor is even better. And the color — deep ruby red — makes it look like stained glass when poured into a clear jar.
I serve it over ice with a mint sprig or two — that’s really all it needs.
What you’ll need (for 6 servings):
- 2 cups pitted cherries (fresh or frozen)
- 2 cups orange juice
- 1 cup sparkling water or chilled green tea
- Juice of 1 lemon
- 1–2 tbsp honey or maple syrup — to taste
- Ice, citrus slices, and mint — for serving
Tip. If using frozen cherries, try Wyman’s Frozen Cherries — great flavor, not watery, and they infuse well overnight.
How to make it:
- Blend the cherries with lemon and orange juice.Don’t aim for a smooth purée — a bit of texture is good here.
- Strain if you want a cleaner texture. I usually don’t — I like a bit of pulp.
- Stir in the honey or syrup. Taste as you go — cherries can be tart, especially when fresh.
- Pour into a pitcher and top with sparkling water or tea. The bubbles make it lighter, the tea adds depth. I often use chilled green tea with mint.
- Refrigerate for at least an hour, preferably overnight. The flavor will deepen, and your kitchen will smell like a cherry orchard.
When we make this drink
I keep a pitcher in the fridge and know it’s waiting when the heat hits or guests show up.
Sometimes I take it in a thermos when I’m headed to the garden, or fill a bottle before hitting the farmers market.
It’s not flashy, not dramatic — but it’s always just right.
10. Sparkling Blue Citrus Mocktail That’s Party-Ready & Stunning
Sometimes, drinks aren’t just for thirst. They’re for putting on the table and making people go wow. For adults to ask for the recipe, and kids to come back for seconds. For looking stunning — and tasting light, citrusy, just sweet enough, and a little fizzy.
That’s exactly what this blue citrus mocktail became for us.
I first made it for a summer get-together with friends — simple, quick, last-minute. But this drink got all the attention. And yes — the color isn’t from food dye. It’s from natural juice and blue tea (butterfly pea flower) — beautiful and delicious.
What you’ll need (for 4–6 servings):
- 1/2 cup brewed and chilled blue tea (butterfly pea flower)
- 1 1/2 cups lemon or lime juice
- 1 cup pineapple juice
- 2 cups sparkling water
- 1–2 tbsp honey or agave syrup
- Ice and citrus slices — for serving
Blue tea is easy to find — for example, Blue Butterfly Pea Flower Tea on Amazon. It gives you a deep, pure color with zero added flavor.
How to make it:
- Brew the blue tea and let it chill. Brew it strong: 1 tsp per 1/2 cup of water. The color should be intense.
- Mix the lemon and pineapple juices, then stir in the honey. It blends better if dissolved in juice first.
- Add the sparkling water. Do this right before serving to keep the fizz.
- Add ice to the glasses and pour in the juice mix. Leave room at the top — we’re not done yet.
- Slowly pour in the blue tea. Gently pour it down the side of the glass. It’ll float on top, creating a cocktail-style gradient.
How we serve this mocktail
We pour it into tall glasses or clear jars with straws. A few ice cubes go in first, then the juice, and finally the blue tea floats on top, creating a clean, deep blue layer.
At the bottom, you’ve got the golden-yellow pineapple and citrus mix. At the top — the cool cornflower blue of the tea. As the ice melts and you start drinking, the colors begin to swirl into each other, forming soft purples and pale lavender streaks.
It honestly looks like a little light show in a glass.
Sometimes we top it with edible flowers — like butterfly pea petals, marigolds, or violets. They don’t change the flavor but make it even more of an experience.
Summer Recipes
You can save recipes, scroll Reels, pin pretty photos… but it only really starts when you grab a pitcher, squeeze the lemon, drop in the ice — and hear that first shhhh as juice hits water.
None of these drinks are about perfection. They’re about real joy — cold in a glass, a hint of tartness, kids laughing at the table, and the mint you planted by the back door.Try one. Then another. And maybe, just maybe, you’ll come up with your own version — and share it with us in the comments at RootedRevival.com.
I’d love that.
