Pitcher perfect

Grab a jug and mix these vibrant cocktails, ideal for sipping and sharing in the sunshine. We’ve got options with and without alcohol, so no one has to miss out!

Pineapple mimosa

Prosecco and pineapple complement each other brilliantly in this easy tropical cocktail

Serves 4 • Ready in 15 mins  

  • 435g can pineapple slices in juice, chilled
  • 75cl bottle Co-op Irresistible prosecco, chilled
  • ½ fresh pineapple, cut vertically, to garnish (optional)
  1. Put the canned pineapple slices and juice in a blender and blitz until smooth. Tip into a serving jug, then pour in the prosecco and mix.
  2. If using, cut a wedge off the fresh pineapple, vertically, and pop it into the jug. Slice or peel and chop the remainder, and use it to decorate your glasses or add it to the jug.  

Energy per glass 754kJ/180kcal.
Alcohol units per glass 2.1*

Co-op Irresistible Prosecco, 75cl

MAKE IT A MOCKTAIL

Replace the prosecco with 750ml Co-op Sparkling Lemon & Lime Flavour Spring Water.


Raspberry frosé

Our frosé (aka frozen rosé) is essentially a grown-up slushie, with lovely acidity from the raspberries and lime

Serves 8 • Ready in 15 mins, plus freezing  

  • 75cl bottle Co-op Solo dry rosé
  • 125g Co-op British raspberries
  • Juice of 1 lime 
  • 50g Fairtrade caster sugar
  • Fresh mint leaves, to garnish
  1. Pour the wine into ice cube bags or trays and freeze for 2-3 hours, or until frozen.
  2. Set aside a few raspberries to garnish, and put the rest in a blender with the lime juice and sugar. Whizz until smooth.
  3. In three batches, add the frozen wine cubes to the raspberry mixture, blending well after each addition, until smooth. Serve the frosé garnished with the remaining raspberries and the mint leaves.

Energy per glass 421kJ/101kcal.
Alcohol units per glass 1.3*

MAKE IT A MOCKTAIL

Instead of the rosé, use 750ml Co-op apple and raspberry juice.


Peach & mango white sangria

You may be more familiar with traditional red sangria, but this makes a deliciously delicate and fruity alternative 

Serves 4 • Ready in 20 mins  

  • 1 peach, cut into wedges
  • 1 ripe mango, peeled and cut into wedges
  • 100ml Co-op white rum
  • 200ml Co-op apple juice
  • 75cl bottle Co-op Spanish white wine, chilled
  1. Heat a barbecue or griddle pan over a high heat. Griddle the peach and mango wedges for 5 mins on each side, or until grill marks appear. Leave to cool, then chop.
  2. Pour the rum, apple juice and wine into a large serving jug or carafe and mix. Add the fruit, along with a handful of ice. Stir again and serve.

Energy per glass 876kJ/210kcal.
Alcohol units per glass 2.8*

MAKE IT A MOCKTAIL

Replace the rum and wine with 850ml Co-op diet ginger ale.


Alcohol-free watermelon punch

Everyone will love this fragrant spin on a classic summer punch – a must for garden gatherings

Serves 4 • Ready in 15 mins  

  • 2 x 200g packs Co-op watermelon wedges, rind cut off
  • 227g pack Co-op British strawberries, hulled
  • 200ml Co-op smooth orange juice
  • 1 tbsp Co-op balsamic vinegar of Modena
  • 500ml Co-op sparkling lemonade 4-5 cucumber ribbons
  • 1 orange, sliced
  1. Reserve one of the watermelon wedges. Roughly chop the others and put them in a blender with half the strawberries. Whizz until smooth.
  2. Pour the watermelon mixture into a jug, and add the orange juice, balsamic vinegar and half the lemonade. Mix gently to combine. 
  3. Add a large handful of ice to a serving jug, then pour in the punch mixture, straining it through a sieve.
  4. Halve the remaining strawberries and cut the reserved watermelon into chunks. Add to the jug with the cucumber ribbons and orange slices, then pour in the remaining lemonade and serve immediately.
WASTE NOT

Try grating the leftover cucumber, then mixing it with chopped mint and yogurt for a cooling raita dip. 


* Applies to cocktails, not mocktails. Approximate, based on Co-op branded alcohol where possible