Fresh Blueberry Fizz Recipes

BLUEBERRY-GINGER FIZZ

Blueberry-Ginger Fizz image

This blueberry ginger fizz "mocktail" is perfect for non-drinkers and those watching their waistlines. It's light and refreshing and perfect for the holidays.

Provided by Kim's Cooking Now

Categories Drinks Recipes Mocktail Recipes

Time 30m

Yield 1

Number Of Ingredients 8

Ingredients

1 pint blueberries
1 cup water
¼ cup sugar
1 tablespoon grated fresh ginger
¼ cup crushed ice
2 tablespoons orange juice
¼ cup club soda
1 slice orange

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.

Nutrition Facts : Calories 406.6 calories, Carbohydrate 103.7 g, Fat 1.2 g, Fiber 8.4 g, Protein 2.9 g, SaturatedFat 0.1 g, Sodium 13.3 mg, Sugar 86.8 g

VIRGIN BLUEBERRY FIZZ

Virgin Blueberry Fizz image

Provided by Food Network

Categories beverage

Time 1h25m

Yield 1 drink

Number Of Ingredients 6

Ingredients

1/4 cup fresh blueberries, plus 3 blueberries for garnish
1 ounce Fresh Mint Syrup, recipe follows
A hefty splash of sparkling lemonade
1 small sprig fresh mint, for garnish
3/4 cup sugar
1 large bunch fresh mint (about 1 ounce)

Steps:

Add the blueberries to a lowball glass and crush with a muddler. Add the Fresh Mint Syrup and fill the glass with ice. Top with the sparkling lemonade and stir everything together with a spoon. Thread 3 blueberries and the mint sprig on a small skewer and set on the side of the glass for garnish. Serve immediately.
Stir together the sugar and 3/4 cup water in a small saucepan. Bring to a simmer over medium heat and cook until the sugar completely dissolves, 3 to 5 minutes. Turn off the heat. Use your hands to tear the bunch of mint in half and add it to the saucepan. Using a spoon, press down the mint to make sure that it is completely submerged. Allow the syrup to cool to room temperature in the saucepan, about 1 hour. Strain the mixture through a fine-mesh strainer set over a small bowl or liquid measuring cup. Use the back of a spoon to press down on the mint to extract as much flavor as possible. The syrup can be used immediately and will keep in the refrigerator for up to 2 weeks.

Nutrition Facts : Calories 141, Sodium 17 milligrams, Carbohydrate 36 grams, Fiber 1 grams, Sugar 33 grams

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