Recipe By Buckwheat Queen
Published Jun 19th
Prep 15m Cook 5m Additional 1h 30m Ready In 1h 50m
Servings 8 servings Calories 101.2

I tried to make a lactose and alcohol free version of the famous cocktail and found that my family went crazy for this recipe. It is fantastically refreshing and addictive! Enjoy.

Recipe Ingredients

  • 1 cup water
  • 1 cup white sugar
  • 1 ½ cups fresh mint leaves, divided
  • ⅓ cup cream of coconut
  • ⅓ cup lime juice
  • 1 tablespoon grated lime zest
  • 1 cup sparkling water

Cooking Directions

  1. 1 Combine water and sugar in a saucepan; bring to a boil, stirring until sugar is completely dissolved and syrup forms, about 5 minutes. Remove from heat, stir 1 cup mint leaves into mixture, and let steep for 30 minutes. Strain and discard leaves. Transfer syrup to refrigerator to cool completely.
  2. 2 Blend coconut, remaining mint leaves, lime juice, and lime zest together in a blender until mint is minced and mixture is well-combined, about 1 minute.
  3. 3 Stir coconut mixture, cooled syrup, and sparkling water together in a bowl.
  4. 4 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions.

Nutrition Facts

  • Calories 101.2
  • Carbohydrate 26.2 g
  • Fiber 0.1 g
  • Protein 0.2 g
  • Sodium 3.6 mg
  • Sugar 25.2 g

Chef's Notes

Do not add the steeped mint to the mixture; it turns brown and mushy having already given all its flavor. Adding the fresh mint at the end adds flavor and bright green colorful specks; My picture reflects my using raw cane sugar so it is a bit darker than it would with white sugar. Use whichever you choose.


  1. I didnt have time to do the mint syrup so I added 2 Tbsp Peppermint coffee syrup and I also didnt freeze it it was an outstanding drink. So nice to have a non alcoholic alternative. Will share with family and friends.

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