Tropical Raspberry Papaya Splash – Refreshing Tropical Mocktail
Tropical Raspberry Papaya Splash blends sweet papaya, tart raspberry, and crisp lime in a hydrating, fizzy mocktail. Bright, tropical, and easy to make, it’s the perfect pick-me-up for sunny days or brunch get-togethers.
A Mocktail Made for Sunshine
Sweet papaya and tangy raspberry meet coconut water and lime in this vibrant, alcohol-free refresher. One sip delivers tropical escape vibes—no blender stress or exotic spirits required.
Background
Papaya’s creamy sweetness and raspberry’s tart sparkle are a natural match found in Central American and Caribbean kitchens. This mocktail riffs on tropical fruit coolers, updated for modern home bars.
What You’ll Need
Ingredients
- Papaya – adds body and tropical sweetness.
- Raspberries – bright tartness and color.
- Coconut Water – light hydration with a subtle tropical note.
- Lime Juice – acidity that sharpens and balances.
- Honey – natural round sweetness (or agave for vegan).
- Sparkling Water – effervescent finish.
Equipment
Blender, fine-mesh sieve, jug, and two highball glasses filled with ice.
Why You’ll Love It
- Naturally Refreshing – fruit-forward flavor without heaviness.
- Quick to Make – under 5 minutes from blender to glass.
- Guilt-Free Sipper – no alcohol, minimal added sugar.
Substitutions & Variations
- Swap papaya for mango or pineapple for a new tropical note.
- Replace honey with agave nectar or maple syrup.
- Add fresh mint or basil for aroma.
- Stir in a splash of ginger ale for gentle spice.
Helpful Tips
- Blend Smoothly: strain well for a seed-free texture.
- Serve Chilled: pre-chill fruit and coconut water.
- Garnish: fresh raspberries + lime wedge = instant island mood.
- Pair It With: light fare—shrimp, fruit salad, tacos, or pastries.
Tropical Raspberry Papaya Splash Recipe
Type of Glass
Highball Glass
Ingredients
- 1 Papaya
- 1/2 cup Raspberries
- 1 cup Coconut Water
- 1 tbsp.
- 2 tbsp.
Directions
- In a blender, combine the papaya, raspberries, coconut water, lime juice, and honey. Blend until smooth and no seeds remain.
- Strain the mixture through a fine-mesh sieve into a bowl or jug.
- Fill each highball glass halfway with ice cubes.
- Pour the papaya-raspberry mixture over the ice until the glass is about three-quarters full.
- Top with sparkling water for a refreshing fizz.
- Garnish with a few fresh raspberries and a lime wedge on the rim.
Makes about 2 servings.
A bright, balanced tropical mocktail that proves refreshment doesn’t need rum.
