Virgin Blueberry Fizz Recipes

HIBISCUS FIZZ

Hibiscus Fizz image

It's hard to beat the natural sweetness, unique tartness and stunning color of hibiscus, but this fizzy drink can be modified with any chilled tea. Don't turn away at the mention of apple cider vinegar: It's decidedly tame. But if you're into the aggressive sourness of vinegar, feel free to add more.

Provided by Alison Roman

Categories for one, non-alcoholic drinks

Yield 1 drink

Number Of Ingredients 5

Ingredients

1/4 cup strong hibiscus tea, chilled
1 tablespoon agave nectar or honey
1 tablespoon unfiltered apple cider vinegar
Soda water, to taste
Slice of grapefruit or lemon, for garnish

Steps:

Combine hibiscus tea, agave nectar or honey, and apple cider vinegar in a large rocks glass. Fill with ice and top with soda water. Garnish with a slice of grapefruit.

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

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Add the blueberries to a cocktail shaker and crush with a muddler. Add the gin, Fresh Mint Syrup and enough ice to fill the cocktail shaker. Cover tightly and shake vigorously for a few seconds, until the mixture is very cold. Double-strain into a lowball glass filled with crushed ice. Top with a splash of club soda. 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.

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