Best 7 Cranberry Gingerale Fizz Recipes

CRANBERRY GINGER FIZZ COCKTAIL

Steps:

• For the syrup: Puree the cranberries and the cranberry juice in a blender until finely chopped.
• Combine cranberries with all other ingredients in a medium saucepan and bring to a boil. Reduce the heat to low and let the mixture simmer for 10 minutes.
• Strain the syrup into a bowl using a fine mesh strainer, pressing on the solids to get all the liquid out.
• Let the syrup cool to room temperature and use in drinks or cover tightly and put it in the fridge. The syrup can be stored for up to 5 days.
• For the cocktail: Combine syrup, ginger ale, and vodka in a large pitcher and stir to combine.
• Mix together cinnamon sugar in a small bowl. Spread some of it out onto a plate, adding more as needed while you work. Wet the rims of 8 glasses and then rub them in the cinnamon sugar to coat the rims. I used a piece of the orange that I had juiced for the syrup, but water works just as well.
• Add ice to the glasses and pour about 6 1/2 oz of the cocktail into each glass.

CRANBERRY FIZZ

Steps:

• In a pitcher, combine cranberry, orange and grapefruit juices and sugar. Refrigerate, covered, until chilled. Just before serving, stir in ginger ale. To serve, pour mixture over ice.

CRANBERRY GINGER FIZZ

Steps:

• In a small pot, combine all ingredients and bring to a boil. Stir until sugar is completely dissolved. Reduce heat, simmering gently for 10 minutes. Remove from heat and allow to cool completely.
• Can be stored in an airtight container in the fridge for up to 2 weeks.
• In a shaker filled with ice, combine the vodka, cranberry juice, lime juice and ginger simple syrup. Shake until well combined and chilled. Pour into a glass.
• Top with club soda and garnish with cranberries.

MARGARITA FIZZ

Steps:

• Mix ginger ale and margarita mix in a large bowl. Add cranberry juice and large chunks of ice to keep mixture cool. Float orange and lemon slices on top.

CRANBERRY GIN FIZZ

Steps:

• Combine the gin, cranberry juice and orange juice in a pitcher and stir.
• When ready to serve, pour the drink over ice. Top with ginger beer or ginger ale to taste. Garnish with thyme, a few cranberries and orange peel.

CRANBERRY GIN FIZZ

Steps:

• Tip the sugar and 150ml water into a saucepan set over a low heat and heat until all the sugar has dissolved. Turn up the heat to medium-low and add the cranberries. Cook, stirring occasionally for 15 mins or until the cranberries have started to break down. Leave to cool, then blitz to a smooth purée using a hand blender, if you like (you can also leave it as is). Will keep in a sterilised sealed jar in the fridge for up to a week.
• To serve, spoon 1 tbsp of the cranberry purée into each glass, stir in a single or double measure of the gin and top up with the soda water. Garnish each glass with an orange slice and add a few ice cubes. Alternatively, mix everything together in a jug and serve.

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.