Recipes

Servings: About 4–5 glasses

Ingredients:

• 2 cups lemonade (store-bought or homemade)
• 1/2 cup blueberries (fresh or frozen)
• 1/3 cup sugar (or to taste)
• 1/3 cup water
• Handful of fresh mint leaves

Instructions:

1. Make the blueberry syrup: In a small saucepan, combine blueberries, sugar, and water. Simmer over medium heat for 8–10 minutes, stirring occasionally, until the berries burst and the liquid thickens slightly.
2. Strain through a fine mesh sieve, pressing the berries to release all the juice. Discard solids. Let the syrup cool completely.
3. In a pitcher, combine the lemonade and blueberry syrup.
4. Lightly muddle the mint leaves and add them to the pitcher.
5. Stir, chill, and serve over ice.

Tip: For an extra pop, garnish each glass with a lemon wheel or a few whole blueberries.

Servings: 4–5 glasses

Ingredients:

• 2 cups strong-brewed hibiscus tea (cooled)
• 1 can (12 oz) Olipop Lemon Lime
• 1–2 teaspoons simple syrup (optional)
• Lemon wheels or wedges, for garnish

Instructions:

1. Brew hibiscus tea double strength and let it cool completely.
2. In a pitcher, gently combine cooled hibiscus tea and Olipop Lemon Lime.
3. Taste and stir in simple syrup if you’d like it sweeter.
4. Pour over ice and garnish with a lemon wheel or wedge.

Servings: 4–5 glasses

Ingredients

• 6 oz bottled lemon juice
• 6 oz 100% pomegranate juice
• 4½ oz simple syrup (1:1)
• 8 oz non-alcoholic sparkling wine (added to each glass)
• Ice

Optional

• Adaptogen splash per glass
• Pomegranate arils + rosemary sprigs

Method

1. In a pitcher, combine lemon juice, pomegranate juice, and simple syrup.
2. Stir well and chill.
3. To serve, add ice to glasses and pour 4½ oz of the base.
4. Top each glass with 2 oz non-alcoholic sparkling wine.
5. Garnish as desired.