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Blood Orange & Raspberry Mocktail

A bright and balanced Blood Orange and Raspberry Mocktail made with fresh blood orange, raspberries, lemon, honey and black tea. Shaken with aquafaba or egg white for a silky foam, this alcohol-free sour is tart, fruity and refreshing without being overly sweet.
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Prep Time:10 minutes
Course: Drinks
Cuisine: australian
Keyword: alcohol-free cocktail, alcohol-free sour, aquafaba mocktail, Blood Orange and Raspberry Mocktail, blood orange drink, blood orange mocktail, citrus mocktail, egg white mocktail, mocktail recipe, non-alcoholic cocktail recipe, non-alcoholic sour, raspberry drink, raspberry mocktail, winter mocktail
Servings: 1 Mocktail

Equipment

  • 1 cocktail shaker

Ingredients

  • 60 ml fresh blood orange juice
  • 20 ml fresh lemon juice
  • 5 ml 5 ml honey syrup Mix equal parts honey and water in small saucepan, heat until honey just dissolves. Cool before using.
  • 4-5 fresh or frozen raspberries
  • 20 ml aquafaba or 1 fresh egg white
  • 1 dash orange Bitters (optional)
  • 1 pinch fine sea salt
  • 60 ml soda water (optional)
  • 1 blood orange slice or fresh raspberries to garnish

Instructions

  1. Add the raspberries and honey syrup to a cocktail shaker and gently muddle.
  2. Add the blood orange juice, lemon juice, aquafaba or egg white, salt and bitters, if using.
  3. Dry shake vigorously for 15–20 seconds. Add ice and shake again until thoroughly chilled.Double strain.
  4. Serve it two ways
    As a sour: Strain into a chilled coupe and serve as is. You get a more concentrated, silky mocktail with the blood orange and raspberry front and centre.
    With soda: Strain over fresh ice into a highball or stemless glass and top with 30–60 ml soda water. I’d start with 30 ml and add more to taste. It becomes lighter and more refreshing without turning into flavoured sparkling water.