Summer Drinks with a Sparkling Twist

Summer Drinks with a Sparkling Twist

Summer is well and truly underway. That means beaches, BBQs and the odd hangover. We have something that might help.

Our sparkling teas have been designed for the mindful drinker. Those that wish to cut back or cut out alcohol but still want to drink something interesting and a little different. And while we think our sparkling teas are interesting enough on their own, here are a few tasty and fun recipes to get 2026 off to a refreshing start. All completely alcohol free!

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PINK ANGEL
(Pomegranate and Honey Orchid Red)

Ingredients
Juice and seeds of 1 pomegranate 
1 tbs rosewater
750ml Junco Honey Orchid Red Sparkling Tea
Ice


Method
Combine juice and seeds of the pomegranate with rosewater. Add in ice and top with the Honey Orchid Red Sparkling Tea. Mix and serve with a few sprinkles of pomegranate seeds.

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SUNNYFIELD
(Lemon, Lime and Jasmine Pearl)

Ingredients
1/2 cup of small grape, cut in half
1 lemon, thinly sliced
1 lime, thinly sliced
Fresh mint sprigs
Ice


Method
Place grapes, lemon slices, lime slices and mint sprigs into a large serving jug. Add ice and pour in 750ml of Jasmine Pearl Sparkling Tea. Stir.

To serve, salt the rim of your glass and pour drink into glass. Top with a sprig of mint. 

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MELON BLOOM
(Watermelon and Jasmine Pearl)

Ingredients
1/2 cup watermelon pieces
1 tablespoon lime juice
6-8 mint leaves
Jasmine Pearl Sparkling Tea


Method
Place watermelon pieces into a tall glass or shaker. Crush / muddle until the juice has been released from the fruit. Add lime juice. Clap mint together in your hands and add to the mixture. Gently muddle and mix it all up. Top with Jasmine Pearl Sparkling Tea. Stir.

To serve, place a few ice cubes in your serving glass and pour in drink over ice. Garnish with a sprig of mint.

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HONEY ORCHID MIMOSA
(Orange Juice and Honey Orchid Red)

Ingredients
750ml bottle Junco Honey Orchid Red Sparkling Tea, chilled
3 cups orange juice, 750 mL

Method
Pour the sparkling tea into champagne flutes, filling each glass about half full. 
Pour the orange juice on top to fill each glass. Top with a sprig of mint and serve.

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THE GREEN GOBLIN
(Basil Granita and Honey Orchid Red)
This one may sound a little strange but it works surprisingly well. Something different to surprise your friends with at your next dinner party. You can replace the basil with mint.

Ingredients
750ml bottle Junco Honey Orchid Red Sparkling Tea, chilled
250g Basil
80g Caster sugar
Water

Method

Making the Basil Granita
Bring a saucepan of cold water to boil. Separately, prepare a bowl of iced water for refreshing the basil leaves.

Add basil leaves to the boiling water and blanch for 10 secs, then immediately transfer the basil to the bowl of iced water using a strainer or slotted spoon. After 5 minutes in the cold water, remove the leaves, squeeze out the excess water and place them on a tray lined with kitchen paper.

Place blanched basil leaves with 500g of cold water and the sugar in a blender and blitz for approx. 3 mins. Stain the mixture through a sieve and into a small, deep-sided baking tray or metal bowl in the freezer.

Whisk the mixture with a fork every 20-30mins until the mixture crystallises (approx. 1.5hrs). Decant the granita into a sealable container and place in the freezer for at least 1hr before serving.

To serve

Using a fork, scrape approx. 2 tablespoons of basil granita into a cup then pour over with sparkling Honey Orchid Red sparkling tea.

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While we designed our sparkling teas to be had on their own, they're also light and versatile enough to be used as a base for many creative drinks. Share your creations with us by either tagging us on the usual socials @juncodrinks or email us at hello@juncodrinks.com
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