Three booze-free cocktails

Method

Cucumber iced tea

1. Put 3-4 green tea bags in a jug (oolong and jasmine teas work well too), then pour over 1 litre boiling water. Infuse for 5 minutes or until the liquid is pale yellow, then remove and discard the tea bags. Sweeten with honey to taste, then leave the tea to cool. Add ice cubes and thinly sliced cucumber and lemon to the jug, chill in the fridge, then serve ice cold.

Raspberry, peach and orange cooler

1. In a food processor, blend 1 tin of peaches and their syrup with 500g frozen raspberries. Add the juice of 1 orange and a splash of water, then whizz again. Pour the cocktail into tall glasses, then garnish each with an orange slice.

Elderflower, basil and mint fizz

1. Shred fresh basil and mint leaves into ice cube trays, then fill with a mixture of lime juice and water. Freeze until the ice cubes are just frozen (about 2 hours), then blitz in a food processor. In a jug, mix 50ml elderflower cordial with 1 litre sparkling water and a good squeeze of lime juice. Put the crushed herby ice in chilled glasses, then pour over the elderflower fizz.