Clare Kelly

Three of the best – fruity summer drinks

Clare Kelly

1. Elderflower & Raspberry Mocktail
Alcohol-free, but packed with lots of fruity, flowery taste. It's the perfect summer tipple without the hangover!

Serves: 6

Preparation time: 5 minutes plus 20 minutes to macerate


150g Raspberries
1 tbsp icing sugar
1L Rocks Sparkling Elderflower (4 x 250ml bottles), well chilled
Orange Zest to decorate


What You Do

Mash together the raspberries and icing sugar, cover and refrigerate for 20 minutes to macerate.

Sieve the raspberries to remove the seeds, pressing the flesh through the sieve with the back of a spoon. 

Divide the raspberry puree between 6 glasses and top up with Rocks Sparkling Elderflower. Peel thin strips of orange zest with a vegetable peeler and drop one into each glass to serve.


2. Lemon and Mint Green Tea Mocktail
If there's a nip in the air, this is a top idea and is an innovative way to use cordial


Large Martini glass
25ml Frobishers Lemon & Mint Cordial
2 x Green Teabags
Lemonade or Tonic water

What to do

Pour 200ml of hot water over the green tea bags like you would to make a cup of tea. Leave to flavour the hot water for a few minutes.

Strain the tea bags and pour liquid into a cocktail shaker with the Lemon & Mint Cordial, few cubes of ice and shake well until cold.

Pour into large martini glass and top with lemonade or tonic water.

Decorate with lemon, mint leaves & crushed ice for that extra touch.


3. Long Island Iced Tea
Long Island Iced Tea’s are perfect for barbecues. Serve your cocktail with Carob glazed burgers – adding a little more sweetness to a British summertime tradition.


15ml Vodka
15ml peach juice
15ml orange juice
15ml gin
15ml white rum
15ml orange liqueur
15ml tequila
15ml lemon juice
1 tsp Clarks Carob Syrup
Iced tea - top up
Glass of ice
1 spring of rosemary
1 orange slice

 What to do

For a lower sugar Long Island Iced Tea prepare your own iced tea in advance by leaving 2-4 bags of classic black tea in an airtight container with 1 litre of cold water for 12 hours.

Fill a cocktail shaker with ice and pour in all the ingredients. Shake hard to mix and chill.

Pour the whole drink including the ice into a highball glass and top with your traditional cold brewed iced tea.

Garnish with a thin slice of orange and a sprig of rosemary.