Watch CBSN Live

Festive Non-Alcoholic Cocktails

Refresh yourself this summer with drink sensations full of citrus fruits, summer flowers, and vibrant color.

Chef Scott Linquist executive chef of Dos Caminos and Dos Caminos Soho restaurants in New York City, knows just how to wet your whistle with summer drinks that give a great high, without the alcohol.

He demonstrates the following recipes on Tuesday's The Early Show:

Hibiscus Lemonade- Jamaica Con Limon

2 Cups hibiscus flowers (aka Jamaica)
2 Qts. water
4 Cups sugar
2 Cups fresh lemon juice
1 Bunch fresh mint
2 Lemons cut into rings

Bring Hibiscus, water and sugar to a simmer.
Remove from heat and allow time to cool.
Strain liquid; add lemon juice and refrigerate.
Add mint leaves and lemon rings; pour into a large pitcher filled with lots of ice.

Watermelon Agua Fresca - Sandia

5 Lb. Watermelon cut into cubes
1 Cup fresh lime juice
4 Cups simple syrup (see method)
2 Ice cube trays
30 Cubes of watermelon for ice cubes

Press watermelon cubes through a fine mesh strainer to yield approx. 2 QTS. Fresh watermelon juice; add fresh lime juice and simple syrup.

Simple Syrup
Bring 2 cups water and 2 cups sugar to a simmer and allow time to cool.

Ice Cubes
Cut watermelon into cubes to fit in each section of the cube tray; leave a little unfilled space.
Pour some of the watermelon mixture until each cube is full.

Serve chilled; pouring Agua Fresca over watermelon ice cubes.
Garnish with a fresh lime wedge.


2 Pounds tamarind (usually sold in blocks)
2 Qts. water
4 Cups sugar

Bring all ingredients to a simmer; stirring frequently until sugar and tamarind are slowly dissolved into the water.

Let stand to cool; strain and refrigerate. Serve with plenty of ice and a wedge of lemon.

Cafe Frio

2 Cups fresh espresso (chilled) or very strong coffee
2 Cups milk
2 Discs (6oz.) Mexican chocolate (Ibarra)
6 Ounces semi-sweet chocolate
2 Cups whipped cream

In a medium saucepan bring milk to a simmer adding chocolate; stir frequently over low heat until chocolate is evaporated.

Make espresso or coffee and chill.

Combine both mixtures in a blender with 3-4 cups of ice; blend until smooth.
Garnish with a scoop of whipped cream, and sprinkle with cocoa powder.

Iced Chammomile Tea - Te de Manzanilla

2 Cups fresh chammomile flowers
2 Qts. Water
2 Cups sugar
1 Cup fresh lemon juice
2 Cups diced fresh peaches

Bring water and sugar to a simmer; remove from heat.
Add chamomile flowers and allow time to cool.
Strain liquid; add lemon juice, diced peaches and refrigerate.
Serve chilled over ice.


7 Oz. Arborio rice
1 Qt. water
7 Oz. Sugar (just short of 1 cup)
1/2 Stick canela (Mexican cinnamon)
3 Cups milk

Place the rice, sugar and cinnamon in a large pitcher. Bring water to scald (just before boiling.)
Pour the hot water into the container with the rice.
Allow to sit at room temperature for 2-3 hours.
Add the milk and pulse in a blender to break the rice.
Strain through cheesecloth and chill.
Serve over ice.

Citrus Granita

1 Qt. milk
1 Orange peel
1 Orange peel (zested)
2 Cups buttermilk
2 Cups simple syrup (equal parts water and sugar mixed)

Place the milk and peel into a container; cover and chill for 5-6 hours.
Strain; add the remaining ingredients.
Pour into a flat container and place in freezer.
Stir with spoon every 15 minutes until frozen.

Cherry-Lime Raspado

2 Cups fresh lime juice
2 Cups sugar
4 Cups water
3 Cups fresh Bing cherries

In a medium sauce pot, bring sugar and water to a simmer.
Allow time to cool; add lime juice.

Raspado: Take 4 cups of the limeade mixture and combine with 2 cups fresh, seeded bing cherries. Puree in blender until smooth.
Strain; pour liquid into a rectangle baking dish and freeze.
Once frozen, using a fork, scrape the ice to create "shaved ice."

To serve: Fill glasses with cherry-lime raspado. Pour remaining limeade over the top to fill the glass. Garnish with fresh Bing cherry halves.

Iced Green Tea With Fresh Strawberries

1 Cup green tea leaves
2 Quarts water
2 Cups sugar
1/2 Cup fresh lemon juice
2 Cups sliced strawberries

Bring sugar and water to a simmer; remove from heat and add tea leaves.
Allow time to cool; add lemon juice and strawberries.
Refrigerate and serve chilled over ice.

View CBS News In
CBS News App Open
Chrome browser logo Chrome Safari browser logo Safari Continue