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Blueberry Mojito Mocktail
The blueberry mojito mocktail builds on the virgin mojito's frame — fresh mint, lime, sugar, soda — then muddles a handful of ripe blueberries into the base. The berries pull double duty: their jammy sweetness lets the simple syrup step back, and their crushed skins release a violet stain that turns the whole glass the color of dusk. Lime juice keeps all that fruit tart rather than juicy, mint carries the aromatics, and a top of cold soda water stretches it into a long, spritzy, alcohol-free cooler.
This is a July drink: patio dinners, cookouts, the designated driver's round at any bar with decent mint on hand. One point of technique worth insisting on — muddle the blueberries hard and the mint barely. Berries need real crushing to give up their color, but mint pressed more than two or three times releases bitter chlorophyll, and the drink slides from garden-fresh to lawn clippings. Two different jobs, two different touches.
- Prep
- 5 min
- Total
- 5 min
- Makes
- 1 drink
- Calories
- ~90 per serving
Published by the NA Bar Finder editorial team
Ingredients
- 1/4 cup (40 g) ripe fresh blueberries
- 8 to 10 fresh mint leaves
- 1 oz (30 ml) fresh lime juice
- 0.75 oz (22 ml) simple syrup
- 3 to 4 oz (90 to 120 ml) chilled soda water
- Crushed or pebble ice
- Mint sprig, to garnish
- 3 or 4 blueberries on a cocktail pick, to garnish
- Lime wheel, to garnish
How to make it
- 1
Muddle the blueberries
In a sturdy highball or Collins glass, combine the blueberries and simple syrup. Muddle firmly until every berry is fully crushed and the syrup has turned deep purple.
- 2
Bruise the mint
Add the mint leaves and lime juice. Press the mint gently against the side of the glass two or three times with the muddler — just enough to release the aroma, not enough to shred the leaves.
- 3
Churn with ice
Fill the glass three-quarters full with crushed ice. Stir vertically with a bar spoon for 10 to 15 seconds, lifting the fruit and mint up through the ice until the color is even.
- 4
Top with soda
Pour in the chilled soda water and give one gentle lifting stir to integrate without knocking out the bubbles.
- 5
Garnish and serve
Cap with a final mound of crushed ice. Slap the mint sprig against the back of your hand to wake up the oils, then tuck it in alongside the blueberry pick and lime wheel. Serve with a straw.
Bartender’s notes
- Muddle in two stages with two pressures: crush the blueberries completely against the bottom of the glass, then add the mint and press it only two or three times. Pulverized mint tastes bitter and grassy.
- Crushed or pebble ice is the difference between a mojito and a fruit soda — it chills fast, dilutes gently as you sip, and holds the muddled fruit in suspension instead of letting it sink to the bottom.
- Frozen blueberries are a legitimate upgrade: freezing ruptures the cell walls, so they release more juice and color than fresh. Thaw them for five minutes, then cut the simple syrup to 0.5 oz (15 ml) — thawed berries drink sweeter.
- If seeds and skins bother you, muddle the berries with the syrup and lime in a shaker instead, fine-strain into the glass, and continue with the mint from there. Less rustic, much cleaner sip.
Variations
- Spirited zero-proof build: add 1.5 oz (45 ml) Lyre's White Cane Spirit, Ritual Zero Proof Rum Alternative, or Free Spirits The Spirit of Fresh Cane with the lime juice and cut the soda to 2 oz (60 ml) — the closest thing to a classic rum mojito without the alcohol.
- Hopped blueberry mojito: top with Lagunitas Hoppy Refresher instead of soda water for a dry, citrusy edge that lands somewhere between mojito and shandy.
- Blueberry royal mojito: crown the finished drink with a 2 oz (60 ml) float of Noughty alcohol-free sparkling wine in place of the soda for a brunch-ready version.
Bottles that make it better
Non-alcoholic brands from our directory that fit this build — each page lists where to find them near you.
Lyre's
0.5% ABV or less (individual spirits test under 0.3%–0.4% ABV)
Award-winning NA range that mirrors classics: American Malt (whiskey), Italian Orange (Aperol), Dry London Spirit (gin). The widest classic-cocktail toolkit on the market.
Where to find Lyre's →Ritual Zero Proof
0.5% ABV or less
Chicago-based, restaurant-favorite NA spirit line. Their Tequila and Whiskey alternatives are built to disappear into Margaritas and Old Fashioneds.
Where to find Ritual Zero Proof →Free Spirits
Less than 0.5% ABV (approx. 0.2%)
Distilled non-alcoholic spirits with added B-vitamins and amino acids. Spirit of Tequila and Spirit of Gin are the workhorses of the lineup.
Where to find Free Spirits →Lagunitas Hoppy Refresher
0.0%
Technically a sparkling hop-water: zero calories, zero alcohol, all the citrusy hop aroma. A go-to alternative for IPA drinkers.
Where to find Lagunitas Hoppy Refresher →Noughty
0.0% ABV
Thomson & Scott’s organic alcohol-free sparkling and still wines — the style-forward 0.0% pour on many top NA bar lists.
Where to find Noughty →Rather have it made for you?
These verified bars and restaurants pour blueberry mojito mocktail-style builds from their own zero-proof menus — no shaker required.
Free Spirit @ Riverdale Hub
Leslieville / Gerrard India Bazaar
Free Spirit is a fully alcohol-free cocktail bar and restaurant operated by Riverdale Hub, a not-for-profit social enterprise inside a converted century-old building in Toronto's Leslieville / Gerrard India Bazaar neighbourhood. It opened April 23, 2024 and runs on a no-tipping, living-wage model, with restaurant proceeds going toward addressing barriers for equity-deserving groups in the community. The ten-drink zero-proof menu spans a Bloody Caesar, a Cosmo built on Seedlip Garden 108, and an Espresso Martini made with Seedlip Spice 94, backed by a zero-proof beer list that includes Guinness 0.0 and Heineken 0.0.
The Neighbors
Audubon Park (East End Market)
A neighborhood store, cocktail lounge, kitchen and event space on the second floor of Audubon Park's East End Market, blending a Florida-maker retail shop with a full bar. The Neighbors runs a dedicated zero-proof cocktail section built around Seedlip, and its Lavender Pomojito won Orlando Weekly's 'Best Zero-Proof Cocktail' in the 2025 Best of Orlando awards.
Awafi Cafe
Hamtramck
Awafi Cafe is a fully alcohol-free, halal Yemeni coffeehouse on Hamtramck's Joseph Campau Avenue, so its drink menu was never built around removing booze — it just never had any. A printed "Refreshers" section carries four virgin mojitos (Blueberry, Mango, Raspberry, Strawberry) plus a Strawberry Mint Lemonade and fruit smoothies, served alongside traditional Yemeni coffees like Sana'ani, Mufawar, and Qishr made from organic imported beans.
Shibam Coffee
Alpharetta
Shibam Coffee is a Yemeni coffeehouse at North Point Parkway in Alpharetta, opened in February 2025 as one of the first Yemeni cafes to reach metro Atlanta's northern suburbs. The brand was founded in Dearborn, Michigan, and Wasim Nasir is a co-owner of the Alpharetta shop. It serves no alcohol, and it trades to midnight most nights and 2am on Friday and Saturday — genuinely late for this part of the metro, and the reason the room fills up with groups rather than laptops after dark. The menu covers classic Yemeni coffee served in the traditional style alongside espresso drinks, and a set of house specialities including the Shibam Royal, strawberry and raspberry mojitos built without alcohol, dragon fruit lemonade and a pistachio iced latte. Desserts and Yemeni pastries are sold alongside.
Maison Selby
St. James Town (bordering Cabbagetown / South Rosedale)
Maison Selby is a French bistro, café and cocktail bar from Toronto's Oliver & Bonacini restaurant group, set inside the 136-year-old Gooderham mansion at Bloor and Sherbourne in St. James Town. Built in 1883 for one of Toronto's wealthiest families - the Gooderhams of Gooderham & Worts, the distillery that later became the Distillery District - the building now holds multiple dining rooms, a patio, and the basement Bar Sous Sol. The official menu carries a dedicated "Zero-proof Cocktails" section with five priced, non-alcoholic drinks, including a Raspberry Pepper Mojito and sangrias built on Grüvi sangria and alcohol-free Chardonnay.
Shibam Coffee
North Park
Shibam Coffee is an alcohol-free Yemeni coffeehouse that opened on 21 December 2025 at 5241 N Kedzie Ave in North Park, on the Kedzie Avenue corridor where several Middle Eastern cafes have opened within a mile of each other. It is the eleventh location of a chain that started in Dearborn, Michigan in 2022 and has since expanded through Ohio, Texas and now Chicago, and it imports its coffee beans and tea directly from Yemen. The menu is unusually deep on the traditional side for a US cafe, listing Adeni tea, mufawar, sana'ani, jubani, rad'ai and qishr alongside Saudi and Turkish coffee, an espresso list, non-caffeinated refreshers and a pastry case of sabaya, honeycomb and basbousa. There is no alcohol on the menu at all.
Frequently asked
Yes, and they often work better than fresh. Freezing ruptures the berries' cell walls, so they release more juice and color when muddled. Let them thaw on the counter for about five minutes first, and consider reducing the simple syrup to 0.5 oz (15 ml), since thawed berries taste noticeably sweeter.
Batch the base, not the finished drink. Muddle and fine-strain the blueberries, lime juice, and simple syrup together — about 2.25 oz (67 ml) of base per serving — and refrigerate for up to 24 hours. At serving time, pour the base over crushed ice, add the mint, and top each glass with soda water so the bubbles and mint stay lively.
It contains no alcohol and no caffeine, so it suits all ages. Expect roughly 20 g of sugar and about 90 calories per glass, most of it from the simple syrup. Cutting the syrup to 0.5 oz (15 ml) and using very ripe or thawed frozen berries brings that down without flattening the flavor.