Just when we thought we’d seen the last of prohibition, BAM. Like the tremor that comes after a devastating earthquake, Uncle Cyril drops another alcohol ban on the country. Effective immediately. So if you, like millions of South Africans, didn’t have the chance to stock up and are now facing down a booze-free summer, we have these words of advice for you: fake it until you make it with these delicious mocktail recipes!
1. Blueberry ginger cooler

What you need:
- 1 Litre water
- 1¼ Fresh (or frozen) blueberries
- Fresh ginger, grated (one heaped tablespoon)
- 4 to 5 tablespoons sugar (depending on the sweetness you like)
- 2 to 3 tins of unsweetened lemon/lime sparkling water (or just sparkling water and then the juice of one lemon)
- Crushed ice
How to make your blueberry ginger cooler:
- Add water, fresh blueberries, and grated ginger to a pan on medium-high heat and bring to boil.
- Stir in the sugar until it dissolves.
- Lower the heat and mash the blueberries until you have a jam-like mixture.
- Allow to simmer for a further 10 to 15 minutes.
- Remove from the heat and allow to cool down to room temperature.
- Then, cover with cling wrap and leave for the flavours to develop for two to three hours.
- Strain the syrup into a clear bowl or pouring glass. If you don’t intend on using it right away, you can put it in the fridge.
- To craft your blueberry ginger cooler, fill ⅔ of your glass with your delicious syrup and add crushed ice.
- Then, add lemon-lime sparkling water and stir to combine the syrup and soda.
- Garnish with fresh lemon or mint and blueberries and enjoy!
2. Roasted peach and strawberry fizz
What you need:
- 3 Peaches
- 600 Grams of strawberries
- 1½ Cup apple juice
- 1½ Sparkling water
- Lots of crushed ice
How to make your roasted peach and strawberry fizz:
- Preheat the oven to 175°C.
- Halve the peaches (removing the pits) and strawberries
- Put on a baking tray lined with parchment paper and roast for 25 minutes.
- Take out and allow to cool for at least 10 minutes before peeling off the peach skins.
- Blend the peaches with the apple juice to make a smooth purée.
- Blend the strawberries separately.
- Divide the strawberry purée into six glasses and add ice.
- Pour the peach and apple juice mixture over the ice, add sparkling water, and enjoy!
Check out the original recipe on Use Your Noodle.
3. Grapefruit kombucha agua fresca

What you need (makes two cups):
- 1 Cup 100% grapefruit juice
- 1 Cup (unflavoured) kombucha tea. If you can’t find that, use rooibos.
- 1 Teaspoon of maple syrup (or more if you like your mocktails sweet)
- 2 Sprigs of fresh rosemary
- Crushed or whole ice (depending on your preferences)
- Optional: sparkling water
How to make your grapefruit kombucha agua fresca:
- Mix together your grapefruit juice, kombucha (or rooibos tea), and maple syrup in a pitcher or two-cup measure.
- Fill two glasses with ice and pour in your delicious mixture.
- Add a splash of sparkling water if you’d like an effervescent drink.
- Finish off with a sprig of rosemary (but rub between your hands before to release the oils).
- If you want it sweeter, just add a little more maple syrup, and enjoy!
Check out the original recipe on the Will Frolic for Food.
4. Virgin piña colada
What you need:
- 1 Cup of pineapple juice
- 1 Cup canned coconut milk
- ¼ Cup of granulated sugar
- ¼ Cup of heavy whipping cream
- 1 Teaspoon of vanilla extract
- 8 Cups of cubed ice
How to make your virgin piña colada:
Easy peasy: throw all the ingredients into a blender and blend until they’re reduced to smooth, velvety, and delicious mocktail! Garnish with a slice of pineapple.
5. Mango lemon margarita mocktail

What you need:
- Fresh mango (puréed)
- 3 to 4 tablespoons of simple syrup
- 2 Tablespoons fresh lemon juice
- 500 ml of sparkling water
- 1 Wedge of fresh lemon
- Coarse sugar (to coat the rim of your glass)
- Ice cubes
- Fresh sprigs of mint to garnish
How to make your mango lemon margarita mocktail:
- Peel and cut up your mango and purée it in a blender until smooth. Set aside.
- Pour four tablespoons of water and four tablespoons of sugar into a pan and heat (while stirring) until the sugar has fully dissolved.
- Allow to cool to room temperature before using. Congratulations, you have just made your own simple syrup!
- Combine the mango purée, homemade simple syrup, and lemon juice in a large pitcher and stir in the sparkling water. Be careful not to over-stir or else you’ll lose all that sparkle!
- Rub the fresh lemon wedge over the rim of your glassware and then dip into the coarse sugar.
- Place a few ice cubes in each glass, pour in your mocktail, garnish with mint, and enjoy!
Check out the original recipe on An Edible Mosaic.
6. Tropical mocktail
What you need:
- Two oranges
- 1 tin of pineapple-flavoured sparkling water
- ¼ Cup of raspberries
- 8 to 10 large strawberries, chopped
- An ice-cube tray
How to make your tropical mocktail:
- Optional step: Cut a strawberry into small pieces and place one piece per ice cube compartment. Fill with water and freeze.
- Chill your glasses by filling them with ice and water or putting them in the freezer for an hour.
- Muddle the strawberries and raspberries into a paste.
- Juice the oranges and add the pineapple-flavoured sparkling water.
- Add the mashed strawberry and raspberry paste and gently stir in.
- Add your fruity ice to your chilled glasses and strain your tropical fruity mixture into them.
- Bottoms up!
Check out the original recipe on Jess Explains It All.
7. Orange mint mocktail

What you need:
- 2 Cups orange juice
- ¼ Cup lemon juice (squeezed)
- ½ Cup club soda / carbonated water
- ¼ Cup water
- 2 Tablespoons sugar
- 2 to 3 slices of orange
- Fresh mint
- Ice cubes (as required)
How to make your orange mint mocktail:
- Mix orange juice, lemon juice, water, and sugar in a pitcher until the sugar has completely dissolved.
- Throw in a sprig of mint (but crush beforehand to liberate the oils) and allow to steep for 10 to 20 minutes.
- Garnish a glass with slices of orange, mint leaves, and ice cubes and pour in the desired volume of your juice.
- Top up with soda water and serve!
8. Raspberry lemonade virgin mojito

What you need (per serving):
- 15 mint leaves
- 30 ml simple syrup
- 60 ml freshly squeezed lime juice
- One cup (235 ml) raspberry flavoured sparkling water
- Fresh raspberries, mint, and wedge of lime to garnish
How to make your Raspberry lemonade virgin mojito:
- Throw the mint leaves into a tall glass.
- Gently crush the leaves with a pestle or other blunt tool (this is called muddling in mixology)!
- Pour in the simple syrup and lime juice and add a handful of ice.
- Fill the remaining glass with raspberry flavoured sparkling water.
- Garnish with fresh raspberries, a sprig of mint, and a lime wedge.
Check out the original recipe on West of the Loop: a Cook in Cook County.