Non-Alcoholic Grapefruit Julep recipe

This Grapefruit Julep is a delicious non-alcoholic cocktail that hits all the right notes. A play on the classic Mint Julep, it mixes the tartness of lemon juice and grapefruit soda with honey, ginger ale and mint to create a smooth, fresh drink. Trust us – you won’t miss the bourbon one bit.

The julep is over 400 years old, and at the time of its creation, the word was used to refer to any type of syrupy medicinal concoction. Like many supposedly medicinal creations, it eventually became a mainstream beverage and has been made using rum, brandy and whiskey. It was especially popular in the American South, where it was traditionally enjoyed among the elite members of society and served in a pewter or silver cup.

These days, the most famous iteration of the julep – the Mint Julep – is served as the traditional drink of the Kentucky Derby. It’s estimated that some 120,000 cocktails are served over the course of the weekend, a mind-boggling number that requires 450 kilograms of freshly harvested mint and close to 27 tonnes of ice. Fortunately you won't need anything close to this amount to make yourself a simple, alcohol-free Grapefruit Julep to enjoy at home.

This recipe uses honey syrup, which adds a richness and complexity of flavour to the drink. It’s a versatile ingredient for both cocktails and baking, and can be further enhanced with other additions like ginger or rosemary, which will create other flavours. To make a batch, combine one cup of honey and one cup of water in a small saucepan over low heat. Slowly stir with a whisk for about five minutes, or until the honey is fully dissolved. You can then store it in the fridge for two to three weeks.

A traditional Mint Julep uses crushed ice instead of ice cubes, which creates a slushy type consistency that is extra refreshing. There are a few quick ways to achieve crushed ice. If you have a blender, simply throw some ice cubes in and pulse until you have the desired size. Strain to get rid of any water, then store any excess back in the freezer in a bag. If you don’t have a blender handy, simply put ice cubes in a cocktail shaker, hold it firmly on a hard surface and use a muddler to repeatedly smash the ice until you see that it is the right consistency. 

Our final tip? Clap the mint leaves between your hands to release their aroma before you garnish.