Citrus and Mint Mocktail

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A refreshing, icy citrus mocktail with muddled mint and a splash of sparkling water. This recipe, ready in about 5 minutes, brings together fresh mint leaves, granulated sugar, fresh lemon juice for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 60 calories and feeds 2, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Serves 2 Cocktails cuisine 60 cal/serving

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Ingredients

10 fresh mint leaves
2 tsp granulated sugar
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
1 cup sparkling water
1 cup crushed ice
2, for garnish lemon slices
2, for garnish orange slices

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Instructions

Step 1: In a sturdy glass or cocktail shaker, combine 10 fresh mint leaves with 2 tsp granulated sugar. Gently muddle with a muddler or the back of a spoon for 30 seconds until fragrant and the sugar begins to dissolve.
Step 2: Add 1/4 cup fresh lemon juice and 1/4 cup fresh orange juice to the muddled mint mixture. Stir to combine all flavors.
Step 3: Fill a tall glass with 1 cup crushed ice and pour the citrus-mint mixture over the ice.
Step 4: Top with 1 cup sparkling water and stir gently to mix while maintaining the bubbles.
Step 5: Garnish with 2 lemon slices and 2 orange slices on the rim to serve a visually vibrant, frosty drink.