Mocktails can be just as fun to design and drink as cocktails. This delicious and fresh Raspberry Mocktail is proof of that, combining fresh lemon juice, homemade raspberry syrup and raspberry herbal tea.
About Mocktail Design
Designing a good mocktail can be a fun challenge. Sure, you can always just throw some soda and berries into a glass with ice. But if you want to really layer in the flavor, it's going to take a bit of work.
Mocktails are a lot more diluted than cocktails, and you don't have the flavor of the alcohol as a backbone. So, you're going to need to think outside the box if you want something more complex than lemonade.
Adding Flavors to a Mocktail
Since we can't use liqueurs or infusions to add flavor, we have to look elsewhere. Teas, fruit juices and fresh herbs all work great. Basically, anything that will extract its flavor in water is fair game.
Another great way to add in flavor is to use a flavored syrup as a sweetener, instead of plain simple syrup.
In this recipe, I used a homemade raspberry syrup, made by macerating fresh raspberries and straining them through a cheesecloth. To go with that, I used a raspberry herbal tea and lemon juice.
Egg Whites in a Mocktail
I wanted to fancy this up a bit more, so I added pasteurized egg whites (from a carton) in order to get a foamy top. Adding egg whites to a mocktail is tricky. You need to add enough to make a foam, which is tough because of all the watery liquid. But you can't add too much, because it will dial down the flavors of the other ingredients. Experiment until you find a happy medium.
Bitters: Yay or Nay?
The answer is up to you and how comfortable you are with a tiny amount of alcohol. Bitters are highly concentrated, so you only need a few drops, but they do pretty much all contain at least some alcohol.
I skipped them for this recipe, but there are a few low-alcohol brands available, such as Fee Brothers. I would recommend trying those, and you can also check out this article for some other non-alcoholic options to add bitter flavors.
Making this Raspberry Mocktail
Fresh Raspberry Syrup
To start, you'll need to make some raspberry syrup. I wanted to make a syrup with the taste of fresh raspberries. Rather than heating up the raspberries with sugar, I macerated them, which just means I mashed them up together with sugar and let it sit for a while.
After about 20 minutes, I added a little bit of water, stirred it up and then strained it through a cheesecloth.
The resulting syrup is really delicious and has the sweet-tart flavor of fresh raspberries. Bottle it up and you can keep it in the fridge for a couple of weeks.
You can check out some video instructions for this syrup in my Instagram story highlights (and follow me while you're at it!)
Building the Mocktail
Ahead of time, you'll need to make the raspberry tea. I used this Raspberry Zinger tea. I brewed it according to the package, let it cool and then chilled it in the fridge.
Once you have the tea and syrup ready, you can put the mocktail all together. Add the tea, syrup, lemon juice and egg whites to a cocktail shaker. Shake everything without ice. If you want to try to get a ton of foam, try putting in the spring from your cocktail strainer or a blender ball in the shaker.
Then, add ice and shake everything again to chill. Strain it into a fancy glass and garnish with lemon and raspberries.
Other Recipes You Might Like
- This Earl Grey Gin cocktail can be converted to a mocktail using Earl Grey tea
- Omit the rum in this Dragonfruit Mojito for a delicious and beautiful mocktail
- Amp up your orange juice by using ginger juice, like in this Blood Orange Ginger Whiskey Sour
Did You Make This Recipe?
I would love to hear if you tried out this Raspberry Mocktail! Did you try adding egg whites? Please leave me a star rating or comment below, I would love to hear from you!
- Cocktail shaker and strainer
- Cocktail serving glass
- Cocktail pick for garnish (optional)
- Fine mesh strainer or cheesecloth
Fresh Raspberry Syrup
- 3 oz sugar about ⅓ cup
- 3 oz raspberries around 20 berries
- 2 fl oz water ¼ cup
- 3 fl oz Raspberry zinger tea brewed and chilled
- 1½ fl oz Fresh Raspberry syrup
- 1 fl oz lemon juice
- ¾ fl oz egg whites pasteurized, from a carton
Make the Raspberry Syrup
- Place the raspberries and sugar in a bowl and mash them together until well combined, using a muddler or a fork.
- Let the mixture rest for 10 to 20 minutes.
- Add the water and stir until well combined.
- Strain the mixture through a fine mesh strainer or a cheesecloth. If using a cheesecloth, you will need to pull the corners together, twist the top and squeeze the mixture through with your hands. This will be the fastest way to strain.
- Bottle the strained liquid in a clean bottle or mason jar. It will keep in the fridge for a couple of weeks.
Make the Raspberry Mocktail
- Add the Raspberry zinger tea, Fresh Raspberry syrup, lemon juice and egg whites to a cocktail shaker. If you have the spring of a cocktail shaker or a blender ball, add that as well.
- Shake the mixture without ice to develop the foam. Then, add ice to chill everything and shake again.
- Strain the mixture into a cocktail glass.
- Garnish with a lemon wheel and fresh raspberries and serve immediately.
- You can make the syrup low-sugar by substituting the sugar with 100 grams of allulose (½ cup).
- Convert this recipe to a cocktail by adding 1½ fl oz white rum, vodka or gin in place of half of the raspberry tea.