Banana Berry Fizz Recipes

SUNNY'S BLACKBERRY GIN FIZZ FLOAT

Steps:

• Heat the blackberries, sugar and 1 tablespoon water in a small pot over medium-high heat. While warming, smash with a potato masher until a thick even consistency is reached, about 8 minutes.
• Pour the blackberries through a sieve into a bowl, pushing some flesh through with the juices and making sure to catch the seeds. Cool in the refrigerator for at least 10 minutes.
• Fill a cocktail shaker with 2 tablespoons of the blackberry puree, 2 tablespoons of the mint leaves, 2 ounces of gin, 1 tablespoon lime juice and a handful of ice. Shake vigorously 5 to 6 times until the drink is ice cold. Strain the mixture into a tall glass. Top with 6 ounces of ginger ale and stir lightly. Repeat for the remaining 3 servings. Finish and serve with a scoop of sorbet or ice cream in each.

BLACKBERRY FIZZ

Steps:

• Muddle the blackberries with the simple syrup in a pint glass. Add ice, bourbon and vermouth. Top off with club soda and stir to combine.
• Combine 3/4 cup water with the sugar, peppercorns, thyme and lemon in a small saucepan over medium-high heat. When the sugar dissolves and mixture just begins to boil, lower the heat and simmer for 5 minutes. Remove from the heat and let cool, then strain through a fine-mesh sieve. Refrigerate in an airtight container.

GIN-BERRY FIZZ

Steps:

• Muddle strawberries and sugar in a mixing glass until crushed. Add gin and stir to dissolve sugar. Strain into 2 ice-filled Collins or rocks glasses. Top with seltzer.

BLUEBERRY-GINGER FIZZ

Steps:

• Bring blueberries, water, sugar, and ginger to a boil in a saucepan over medium-high heat. Reduce heat to a simmer and cook for 5 minutes, crushing the blueberries occasionally with a masher. Remove from heat and let cool, about 10 minutes. Pass the mixture through a food mill or fine mesh sieve to remove the skins of the blueberries. Set aside 1/4 cup syrup and store the remainder in the refrigerator for up to 1 week.
• Place crushed ice in a glass. Add reserved blueberry-ginger syrup and orange juice. Top off with club soda and stir to combine. Garnish with orange slice.

BLUEBERRY FIZZ POPS

Steps:

• Place blueberries, banana and, if desired, food coloring in a blender; cover and process until smooth. Add grape juice and process until blended., Fill each mold or cup with 1/4 cup blueberry mixture. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.

STRAWBERRY MELON FIZZ

Steps:

• In a large saucepan, combine the sugar, water and mint; bring to a boil. Reduce heat; simmer 10 minutes. Remove from the heat; allow to cool completely. Discard mint. , Combine strawberries and melon. Just before serving, fill tall glasses with fruit and drizzle each with 1 tablespoon syrup. Add ginger ale to each glass.