Time for a holiday brunch or New Year’s Day gathering with these lighter, healthier versions of classic cocktail and mocktail combinations made using Truvia® natural sweetener instead of sugar! The Strawberry Rouge recipe is simply delightful – unique and elegant, this mocktail (if made using club soda, which “Mom” prefers) combines fresh strawberries, basil, balsamic vinegar and a variety of fresh juices to make a lovely libation! Another wonderful beverage to serve for brunch in lieu of the typical mimosa is the Grapefruit Basil Champagne! Again, basil adds an interesting twist to this drink that will be loved by guests! If you are lucky, like “Mom,” to live somewhere where fresh grapefruits can be picked from a tree in the backyard, a fresh grapefruit rather than a canned or boxed juice variety makes it all the sweeter! To learn more about substituting Truvia® in your cooking, baking, and beverages such as coffee or tea, please visit truvia.com.

Strawberry Rouge


½ cup cachaca or good quality rum (for a non-alcoholic version substitute 2/3 cup club soda, which “Mom” adores)
1 teaspoons aged balsamic vinegar
6 medium sized strawberries, rinsed and quartered
10 medium sized basil leaves, roughly chopped
2/3 cup pineapple juice, with no added sugar
2 Tablespoons lime juice, approximately 2 limes
1 3/4 tsp Truvia® natural sweetener spoonable*
½ cup crushed ice
* or 2 packets Truvia® natural sweetener


1. In a tumbler, combine the basil, strawberries and lime juice. Muddle the mixture by pounding to break up the berries and release the basil flavor.

2. Add the cachaca or rum, balsamic vinegar, pineapple juice, Truvia® natural sweetener, and ice into the tumbler. Shake for several minutes, until the drink is chilled and well blended.

3. Strain only half of the mixture, so that you still get a few pieces of basil and strawberry in each glass. Serve the drink in a well chilled martini glass.

Grapefruit Basil Champagne


1.5oz Grapefruit Juice
0.5oz Truvia® Simple Syrup
1 Basil Leaf
2.5oz Brut Champagne
Basil leaf, for garnish


1. In a Boston Shaker add all the ingredients together except champagne and fill halfway with ice. Shake vigorously.

2. Double strain into cocktail glass, fill with champagne and garnish.

White Sparkling Sangria


Citrus Simple Syrup
Makes 1 cup

1 cup water
1/4 cup Truvia® natural sweetener, spoonable
1/2 whole orange, sliced thinly
1/2 whole lemon, sliced thinly
1 whole lime, sliced thinly.
*or 14 packets of Truvia® natural sweetener

Makes 10 servings, 8 fl oz servings

1 bottle (750 mL) white wine (“Mom” tried Sparkling White Grape Juice for a mocktail version)
1/3 cup citrus simple syrup (recipe above)
1/2 cup papaya or mango nectar
1 Red Delicious apple, cored and sliced
1 cup green grapes
Orange, lemon and lime slices (optional)
3 cups sparkling water
2 cups ice cubes


Citrus Simple Syrup

1. Place all of the ingredients in a medium saucepan, stir.

2. Heat on high heat, bring to a boil.

3. Remove from heat, allow to cool completely.

4. Pour syrup through a strainer to remove fruit. Press the fruit slices with the back of a large spoon to squeeze out juice and syrup. Discard pressed fruit.

5. Pour syrup into a jar with lid and store refrigerated. Shake before using.


1. Add the wine, citrus syrup, papaya nectar, apple, grapes, optional citrus slices and wine to a large glass pitcher.

2. Stir well and refrigerate for 2 hours.

3. Add the sparkling water and serve over ice.

*Recipes, samples and images generously provided by Truvia. All thoughts expressed within are strictly those of Tiny Green Mom.*

1 reply
  1. selenar
    selenar says:

    I have never tried truvia, I kind of want to try the strawberry rouge..I usually make voli pink lemonades that I found on google

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