Monsoon Mocktails Using Seasonal Fruits: Jackfruit, Lychee, Jamun and More
As monsoon settles in, a short but lucrative window opens up for enjoying seasonal fruits like jamun, lychee, jackfruit, peach, plum and mango. Instead of reaching out for the hot chocolate, why not create measured mocktails to enjoy at home next time you have friends over or are having a cosy night in? This selection of alcohol-free drinks is designed to serve one person and uses precise quantities, making them appropriate for pairing with light snacks such as pakoras or evening snacks for you when you want to sit by the window and watch the rain.
Lychee and mint soda
The lychee and mint soda is made by gently muddling six peeled and deseeded lychees, which comes to about 60 grams, along with eight mint leaves. To this, add one tablespoon or 15 ml freshly squeezed lime juice and one teaspoon or 5 ml simple syrup. After stirring, pour the over three to four ice cubes and topped with 120 ml club soda. A mint sprig may be added for garnish. The outcome is a clean, fruit-forward drink that maintains a strong lychee flavour without additional sweeteners.
Jamun mint fizz
Jamun may not be the first fruit that comes to mind when you think mocktails, but that could change with the jamun mint fizz. Start by preparing approximately 80 ml jamun pulp, which typically requires around half a cup of deseeded jamun. Blend this with six fresh mint leaves, one tablespoon or 15 ml lemon juice, half a teaspoon black salt, and one to two teaspoons of honey or simple syrup, depending on preferred sweetness. Strain the mixture into a tall glass containing three to four ice cubes, top with 120 ml sparkling water, stir gently, and garnish with a lemon slice if desired. This drink balances tartness with a hint of salt, making it suitable for early evening.
Jackfruit coconut cooler
The jackfruit and coconut cooler is prepared by muddling 80 grams of chopped ripe jackfruit with a handful of fresh mint leaves, half a lime cut into two wedges, and one teaspoon of sugar or 5 ml syrup. Once the mixture is gently crushed, add four ice cubes and pour over 100 ml fresh coconut water. Stir gently and garnish with a slice of jackfruit and a mint sprig. The components remain subtle and refreshing, with the coconut water providing a mild sweetness.
Peach tamarind soda
For a peach-based variation inspired by imli panna, this peach tamarind soda combines the tang of tamarind with the balanced flavour of stewed peach. The drink can be made by blending 80 grams of stewed peach with one tablespoon or 15 ml tamarind water and topping it with 120 ml soda water. If mangoes are available, a mango-based variant can be prepared instead. Combine 100 ml mango pulp with 15 ml lime juice and add 120 ml chilled water or soda. Garnish with a thin mango slice and a light dusting of chilli-lime seasoning, if desired.
These mocktail-style recipes offer ways to use seasonal produce in simple combinations suited to monsoon evenings, especially when paired with light snacks such as pakoras, roasted makhana or steamed corn.
