This story is part of The EDIT: Summer Issue. Our quarterly magazine celebrates the rituals, recipes, and rhythms of intentional living. This season’s theme is Carefree—an invitation to live lighter and love deeper. Explore the full issue or order the print edition here.
There’s something undeniably perfect about a summer afternoon with a bowl of cold watermelon, a good book, the warmth of the sun, and a chilled drink in hand. As someone who often opts for non-alcoholic options, I’m always looking for drinks that feel just as fun and special as a cocktail—full of flavor, refreshing, and perfect for kicking back on a warm day. These spritzes check all the boxes—and then some.
I took a more-is-more approach and created a variety of flavors so everyone can find a favorite. The Pinkberry Rose spritz is sweet, fruity, and perfect for a laid-back patio hang. The Cucumber Ginger spritz is my ode to the savory flavors of my mom’s mint chutney, just sweet enough to be the ultimate summer sipper. And the Mango Orange spritz is a celebration of sunshine in a glass—bright, fun, and poolside-ready. For me, a great NA drink needs more than bubbles—it has to deliver real flavor. Blending the fruits and veggies smooth means no straining is required, and it gives the drink a richness that makes these spritzes especially satisfying.
Description
An easy and refreshing collection of spritzes to enjoy all summer long.
For the Pinkberry Rose Spritz Mix:
- 1/2 cup raspberries
- 1/2 cup strawberries
- 1/4 cup cherries
- Juice of 1/2 lemon
- Pinch of salt
- For the Rose Simple Syrup:
- 1/2 cup granulated sugar
- 1/4 cup water
- 2 tbsp food grade dried rose petals
- Pinch of powdered vanilla or vanilla extract
For the Cucumber Ginger Spritz Mix:
- 2 small cucumbers, chopped
- 2 inches ginger, peeled
- Handful of mint leaves
- Small handful of cilantro leaves
- 2 – 3 tbsp honey
- Juice of 1/2 lime
- Pinch of salt
For the Mango Orange Spritz Mix:
- 1 mango, peeled
- Juice of 1 orange
- Juice of 1 lemon
- Pinch of salt
- Prepare the rose simple syrup. In a small stovetop pan or pot, add the sugar and water. Bring up to a slow simmer, stirring occasionally. Cook on low until sugar has dissolved, this should take just a few minutes. Remove from heat and add the rose petals and vanilla. Let steep until syrup is cool. Add syrup to an airtight container and keep in fridge until ready to use.
- For the Pinkberry Rose Spritz, add 2 – 3 tbsp of the spritz mix, and 2 tbsp of the rose syrup to a glass. Top with ice, then finish with sparkling water.
- Prep the spritz mixes. For each mix, add the ingredients to a high powered blender and blend until completely smooth. Taste and adjust flavors as needed, adding more honey for a sweeter flavor or extra lemon juice for more bite. Store each mix in an airtight jar in the fridge until ready to use.
- To serve, add a few tablespoons of your spritz mix to a glass, top with ice, and sparkling water. Enjoy cold!
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