The Blue Lagoon Mocktail is one of the most stunning and refreshing non-alcoholic drinks out there — that vibrant electric blue color instantly makes it feel tropical and fun! It's the perfect alcohol-free version of the classic Blue Lagoon cocktail, with bright citrus flavors, a touch of sweetness, and fizzy sparkle.

Here are some gorgeous examples of how this mocktail looks in real life — that signature turquoise blue is impossible to resist!

Classic Blue Lagoon Mocktail Recipe (Serves 1)

Ingredients:

• Ice cubes

• 1–2 oz (2–4 tbsp) non-alcoholic blue curaçao syrup (Torani or Monin are popular brands — this gives the color & orange-citrus flavor without alcohol)

• 4 oz (½ cup) lemonade (store-bought or fresh)

• 4–6 oz lemon-lime soda (like Sprite or 7UP) or sparkling water for a lighter version

• Fresh lemon juice (½–1 oz / 1–2 tbsp) — optional for extra tartness

• Garnish: Lemon wheel/slice, maraschino cherry, or fresh mint

How to Make It (Takes ~2 minutes!):

1. Fill a highball glass (or any tall glass) with ice cubes.

2. Pour in the blue curaçao syrup and lemonade (and fresh lemon juice if using).

3. Top off with chilled lemon-lime soda or sparkling water.

4. Stir gently — the blue color will mix beautifully!

5. Garnish with a lemon slice and cherry on the rim.

Pro tip: Chill all ingredients beforehand for the best refreshment. For a stronger citrus kick, add a splash fresher lemon juice.

Here’s another beautiful version with that perfect gradient and garnish:

Quick Variations to Try:

• Extra Tropical → Swap lemonade for pineapple juice + a splash of coconut water

• Less Sweet → Use sparkling water instead of soda

• Fancy Twist → Add a dash of non-alcoholic gin/vodka alternative for closer-to-original flavor

• Party Pitcher → Multiply by 8–10 and serve in a big jug with lots of ice & fruit slices

 

Blue noodles typically refer to noodles naturally colored vibrant blue using butterfly pea flowers (also called blue pea or clitoria ternatea flowers), a popular ingredient in Southeast Asian cuisine. The color is all-natural, antioxidant-rich, and pH-sensitive—adding acidic ingredients like lime or lemon juice magically turns them purple or pink!

They're often made with absorbent noodles like glass (mung bean) noodles, rice vermicelli, or even handmade pasta. Here's a simple, versatile recipe for Unicorn Blue Noodles (serves 2-4 as a side or base).

Ingredients

• 100-200g dry glass noodles or rice vermicelli (these absorb color best)

• 20-30 dried butterfly pea flowers (or 1-2 tsp butterfly pea powder for convenience)

• Boiling water (about 1-2 liters)

• Pinch of salt (optional)

• Optional for serving: Sesame oil, soy sauce, stir-fried veggies/protein, lime juice for color change, or a simple sauce

Instructions

1. Make the blue tea: In a pot, bring 1-2 liters of water to a boil. Add the dried butterfly pea flowers (or powder). Reduce heat and simmer for 5-10 minutes until the water turns a deep cobalt blue. Strain out the flowers if using dried ones (or leave powder in).

2. Cook the noodles: Add the dry noodles directly to the hot blue water. Turn off the heat (or keep on low) and let them soak for 7-10 minutes, stirring occasionally, until softened and fully blue. (Follow your noodle package times—glass noodles often just need soaking.)

3. Drain and rinse: Drain the noodles and rinse briefly under cold water to stop cooking and set the color. Toss with a drizzle of oil to prevent sticking.

4. Serve:

• As a cold salad: Toss with veggies (cucumber, carrots, herbs), peanuts, and a dressing (soy sauce, lime, chili).

• Stir-fry: Sauté with garlic, protein (tofu, beef, shrimp), and veggies.

• Fun twist: Squeeze lime juice over portions to watch them turn purple/pink!

These are mild in flavor (the flowers add an earthy note), so they pair well with bold Asian-inspired dishes. If you want the Star Wars-inspired "glowblue noodles," top with a creamy Alfredo-style sauce. Enjoy the magic!