Forest Fizz Non Alcoholic Recipes

GINGER ALERT (NON-ALCOHOLIC)

Steps:

• Pour the apple, pear, and lemon juices into a shaker with ice.
• Grate the ginger into the shaker.
• Shake well to infuse the ginger flavor.
• Strain into a highball glass with ice.
• Top up with ginger ale. Stir.
• Garnish with a fresh wedge of apple if desired.
• Serve with a straw.

CRANBERRY FIZZ -NON-ALCOHOLIC

Steps:

• In large non-metal pitcher or punch bowl, combine cranberry, grapefruit and orange juices. Add sugar; blend well.
• Just before serving, add ginger ale; stir gently.
• Diet gingerale and sugar substitute can be used in place of regular ginger ale and sugar to reduce calories per serving.

FUZZY LEMON FIZZ (NON-ALCOHOLIC)

Steps:

• Pour ingredients into ice-filled highball glass.
• Garnish with a twist of lemon peel if desired.

NON-ALCOHOLIC TROPICAL FIZZ

Steps:

• Fill 8 glasses with a mixture made up of strawberries, kiwi fruit and pineapple rings. Fill the glasses with equal amounts of chilled sparkling apple juice, chilled tropical fruit juice and chilled soda water. Serve immediately.

PEACH FUZZ (NON-ALCOHOLIC)

Steps:

• Add ingredients and ice cubes.
• Blend on high for 15 seconds.

RHUBARB & GINGER NO-GIN FIZZ

Steps:

• Put the rhubarb, the rhubarb syrup, sugar, stem ginger and 1 tbsp water in a small pan and bring to a gentle simmer, breaking up the rhubarb with a back of a spoon. Remove from the heat and leave to infuse for 1 hr. Strain into a jug, pressing the rhubarb through to release all the juice. Discard the solids and leave to cool completely. Will keep, chilled, for up to two days.
• Put 1 tbsp of the prepared rhubarb ginger syrup into the bottom of four champagne flutes. Divide the lime juice between the glasses, about 1 tsp each. Add the non alcoholic rhubarb & ginger flavour gin to each glass and stir with a bar spoon or teaspoon. Top the flutes up with the chilled nosecco and put a piece of crystallised ginger onto the side of each glass to serve.