This Cucumber and Rosemary Infused Ginger Beer Mocktail makes the perfect party mocktail. Suitable for Vegan, Gluten-Free, Low Carb and Keto diets. Post includes Weight Watchers points.
Delighted to have teamed up with ao.com to bring you this review. Although they sent me the Hisense RQ689N4AC1 American Fridge Freezer to review, all opinions are my own.
Sometimes it is all about non-recipe recipes like this Cucumber and Rosemary Infused Ginger Beer Mocktail. Don’t you just love these? It is going to be one of the drinks I serve during our summer university friends reunion supper party.
How To Make Rosemary and Cucumber Infused Ginger Beer Mocktail
It is one of those drinks that is absolutely perfect for entertaining. Simply throw in all the ingredients a couple of hours before your guests arrive, refrigerate and you are good to go. It makes a great centrepiece and talking point too.
Feel free to vary the herbs and fruits depending on what you have in your pantry. It is that flexible. Best of all, thanks to the usage of sugar-free ginger beer, it contains 0 Weight Watchers Freestyle points.
More Mocktail Recipes
Now back to making a gazillion and one Cucumber and Rosemary Infused Ginger Beer Mocktails and letting them infuse in my brand new fridge freezer. I hope you try it and like it as much as I do.
Sierra Leone flavours – is the spot on my blog where I share both traditional Sierra Leonean recipes and West African fusion recipes.
Thank you for reading my Cucumber and Rosemary Infused Ginger Beer Mocktail recipe post. And please visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you. Thanks for reading Recipes from a Pantry, UK food blog.
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Rosemary and Cucumber Infused Ginger Beer
- 1 L (4 cups) of ginger beer, sugar free
- ½ a cucumber sliced
- 2 spring of rosemary slightly crushed
- Ice and Extra rosemary sprigs, to serve
- Add all the ingredients into a jug and stir
- Cover and refrigerate for between 2-4 hours.
- Serve over ice and garnish with extra rosemary sprigs.