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Summer Mocktail

Summer mocktail with a sunset pink strawberry puree layered over a lemon-citrus base and finished with sparkling water. The two-tone gradient plus cold, fizzy topping makes this drink feel special without any alcohol.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Drink
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

Strawberry pink layer
  • 12 oz strawberries
  • 0.33 cup sugar
  • 1 tbsp lemon juice
Lemon-yellow citrus base
  • 0.5 cup orange juice
  • 0.5 cup lemon juice
  • 0.75 cup water
  • 0.25 cup honey
To finish
  • 2 cup sparkling water
  • 4 ice

Method
 

Make the strawberry puree
  1. Simmer strawberries, sugar, and lemon juice in a saucepan over medium heat for 25-35 minutes, stirring occasionally, until thick and syrupy with visible berry pieces. You should see the mixture deepen to a vibrant pink and lightly cling to the spoon.
  2. Blend the hot strawberry mixture until smooth, then strain if you want a thinner puree. Continue until the puree looks glossy and uniform, then set aside to cool slightly for layering.
Mix the citrus base
  1. Whisk orange juice, lemon juice, water, and honey until the honey dissolves completely. The mixture should taste bright and pour smoothly without any visible honey streaks.
Assemble and top
  1. Add 1-2 large scoops of ice to each serving glass. Fill the bottom so the drink stays cold and the layers stay distinct.
  2. Pour strawberry puree into the glasses first, using about 1-2 tbsp per glass to create a pink foundation. Stop when you see a clear pink layer against the ice.
  3. Slowly pour the citrus base over the puree until the glass is about three-quarters full. Pour gently so a visible gradient forms between the pink and yellow.
  4. Top each glass with sparkling water right before serving. Add until the drink looks fizzy and lightly foamy on top.

Notes

For the cleanest layered look, keep the strawberry puree slightly warm-to-room temperature while the citrus base is cold, and pour slowly over the back of a spoon. Store leftovers in separate airtight containers in the refrigerator up to 2 days; assemble with sparkling water only at serving time. Freezing: puree can be frozen up to 1 month, then thaw and rewarm gently, but sparkling water should not be frozen. If you want it lower sugar, swap honey for an equal amount of a no-sugar-added sweetener made for drinks and adjust to taste.