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Summer cocktails that are (super) light on the sugar

davidstea sparkling sangria mimosa

Nothing says summer like sipping an ice cold, fruity cocktail out by the pool (or, fine, on the unfinished cement rooftop of your apartment building), a sensation DavidsTea seems to know intuitively, having launched cocktail teas that coincide with the start of summer.

While tea is one of those beverages with a wellness aura, more companies are trying to get it onto the bar menu. In this case, it doesn’t feel forced: DavidsTeas cocktail teas ($20 for the trio or $7.50 each) are limited-edition blends that come in three flavors: raspberry mojito, ruby red, and sangria, all inspired by classic mixed drinks that you could feasibly riff on.

Think of them as loose-leaf mixers. They taste similar to the fruity bar drinks you’re probably somewhat familiar with, only with one very substantial difference: they all have less than zero grams of sugar. (Which is a very good thing considering how many people might be addicted to sugar without even knowing it.)davidstea ruby mule

A super-simple tea cocktail recipe:

1. Brew up a glass or pitcher of your tea of choice and let come to room temperature or refrigerate.

2. When cool, pour it into pretty glass with ice until its 3/4 full, and add a small shot of your spirit of choice, such as vodka, tequila, or rum.

3. Add fresh fruit and herbs like mint or basil (if your fridge complies and you feel like getting decorative), and stir.

3. And voila, you have a cocktail that’s likely healthier (not to mention fancier) than your average sugar-packed mojito.

We tried the raspberry mojito mixed with rum, raspberries, and muddled mint, and it was refreshing, fruity, and flavorful, without being at all saccharine.

So you can enjoy it on a hot night—and tell your guests that while it might give you a buzz, it’s not coming from the sugar. —Amy Marturana

davidstea raspberry mojirita

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More reading:

6 tips for cutting back on sugar
5 summer cocktails that are actually (almost) good for you
Kalejito: A kale-infused Fourth of July cocktail recipe

(Photos: DavidsTea)