She can use a fruit juice

I would pick up the tiny shot bottles at the liquor store for it, if you don't want a huge bottle to just sit in your cabinet. You can find any main type of alcohol in those things. Just look at how much you need first, then pick it up. If you're going to use the recipe often, I'd pick up a bottle. You can substitute, but it won't be the same. Alcohol lends a very particular flavor to food.

I don't drink, either, but I use alcohol in my cooking. Most of the alcohol evaporates within 15 minutes of cooking. Alcohol adds flavor and acidity. Apple juice or grade juice (especially from white grapes) can approximate the flavors in some dishes. If the acidity is important, add fresh lemon juice or vinegar to perk it up. Stocks (chicken, beef, vegetable, etc) can be used for flavor, but it won't quite be the same dish. If you get "cooking wine", remember to adjust the salt (cooking wine contains 1tsp salt per cup).

Here's a list for you. Hope this helps. :-) Amaretto - Almond extract. (Substitute 1/4 to 1/2 teaspoon almond extract for 2 tablespoons Amaretto.) Anisette - Anise Italian soda syrup or fennel. Beer - Chicken broth, beef broth, mushroom broth, white grape juice, ginger ale. Bourbon - 1 1/2 to 2 teaspoons of non-alcoholic vanilla extract. Brandy - Water, white grape juice, apple cider or apple juice, diluted peach or apricot syrups. (Substitute equal amounts of liquid.) Champagne - Ginger ale, sparkling apple cider, sparkling cranberry juice, or sparkling white grape juice. Cointreau - Orange juice or frozen orange juice concentrate. Coffee Liqueur - To replace 2 tablespoons of liqueur, use 1/2 to 1 teaspoon of chocolate extract mixed with 1 teaspoon of instant coffee, which has been mixed in 2 tablespoons of water. Can also substitute expresso, non-alcoholic coffee extract or coffee syrup. Cognac - Juice from peaches, apricots, or pears. Creme de menthe - Spearmint extract or oil of spearmint diluted with a little water or grapefruit juice. Grand Marnier or Orange-Flavored Liqueur - Unsweetened orange juice concentrate or orange juice. (Substitute 2 tablespoons unsweetened orange juice concentrate or 2 tablespoons orange juice and 1/2 teaspoon orange extract for 2 tablespoons Grand Marnier.) Kahlua - Coffee or chocolate-flavored liqueur. (Substitute 1/2 to 1 teaspoon chocolate extract or substitute 1/2 to 1 teaspoon instant coffee in 2 tablespoons water for 2 tablespoons Kahlua.) Kirsch - Syrup or juices from cherries, raspberries, boysenberries, currants, or cider. (Substitute equal amounts of liquid.) Peppermint Schnapps - Non-alcoholic mint or peppermint extract, mint Italian soda syrup, or mint leaves. Port Wine, Sweet Sherry, or Fruit-Flavored Liqueur) - Orange juice or apple juice. (Substitute equal amount of liquid.) Rum (light or dark) - Water, white grape juice, pineapple juice, apple juice or apple cider, or syrup flavored with almond extract. (Substitute equal amounts of liquid.) Sake - Rice vinegar. Sherry or Bourbon - Orange or pineapple juices, peach syrup, or non-alcoholic vanilla extract. (Substitute equal amount of liquid 1 to 2 teaspoons vanilla extract.) Southern Comfort - Peach flavored nectar combined with a small amount of cider vinegar. Tequila - Cactus juice or nectar. Triple Sec - Orange juice concentrate, orange juice, orange zest or orange marmalade. Vermouth, Dry - White grape juice, white wine vinegar, or non-alcoholic white wine. Vermouth, Sweet - Apple juice, grape juice, balsamic vinegar, non-alcoholic sweet wine, or water with lemon juice. Whiskey - If a small amount is called for, it can be eliminated. Vodka - White grape juice or apple cider combined with lime juice or use plain water in place of the vodka.

It depends on the reason you wish not to use them. For cooking, alcoholic beverages are used for two things: liquid content and flavoring. The alcohol rapidly evaporates during the cooking process and leaves only the flavor of the beverage and whatever moisture content (water) remains. Probably the best example of an alcoholic flavoring used in cooking is vanilla extract. Alcohol is used to extract the flavor of vanilla beans and is usually about 35% alcohol (70 proof), which is nearly what the average bourbon, scotch, or vodka is. However, vanilla extract is a very strong flavoring, so usually only tiny amounts are needed. But still, the alcohol is long evaporated during the cooking process. If there is a specific alcoholic beverage you do not want to use, then it's simply a matter of substituting another one to give you a different flavoring. Keep in mind, however, that the final liquid content of the beverage used may be important to whatever it is you are cooking. So something that is 80 proof will be 40% alcohol and 60% water. If it's just the desire to use something non-alcoholic, then Shemarq has quite an extensive list of possible substitutes. The key even then is to use something to substitute for the original flavor and to substitute for the liquid content. A little experimentation will find what you want.