Complete with the freshness of mint and lime, this non-alcoholic spin on the classic cocktail is a popular beverage option for summer barbecues, brunches and high tea parties. Contemporary innovations of the mocktail have also included a variety of citrus beyond limes and lemons, using ingredients such as grapefruit and yuzu.
In a tall glass, muddle the mint leaves and lime wedges lightly to release oil and juice—do not shred the herb.
Add the simple syrup and fill with ice cubes, then fill with soda water to the brim of the glass.
Stir lightly to combine the flavours well, and serve at once, before garnishing with a sprig of mint or slice of lime, if desired.
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