Best 10 Ginger Fizz Recipes

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.

GINGER-GRAPEFRUIT FIZZ

Steps:

• In a small saucepan, bring the first six ingredients to a boil. Reduce heat; simmer 10 minutes. Refrigerate until cold. Strain syrup, discarding ginger and peppercorns., Using water, moisten rims of eight cocktail glasses. Sprinkle coarse sugar on a plate; hold each glass upside down and dip rims into sugar. Discard remaining sugar on plate., In a pitcher, combine grapefruit juice and syrup. Pour 1/2 cup into prepared glasses over ice; top with 1/2 cup sparkling water.

GINGER LEMON FIZZ

Steps:

• Mix together the lemon juice, ginger juice, salt, sugar, mint leaves, and lemon rind.
• Put about 1/4 cup of the crushed ice into a tall glass, add 1/4 of the lemon-ginger mixture, pour the Sprite over it and serve immediately. Enjoy!
• Ginger Juice:.
• Slice 4 or 5 thin rounds of ginger and simmer in 1/4 cup of water in a small pan for about 5-7 minutes to get a nice gingery flavored juice.

GINGER FIZZ

Steps:

• For ginger syrup:
• Bring one 3" piece ginger, peeled, thinly sliced, 1/2 cup raw or granulated sugar, and 1/2 cup water to a boil in a small saucepan; reduce heat and simmer 5 minutes. Let cool. Strain syrup through a fine-mesh sieve into a small jar or bowl; discard ginger.
• DO AHEAD: Syrup can be made 1 week ahead. Cover and chill.
• For cocktails:
• Pour 1/4 ounces ginger syrup in each coupe glass. Dividing evenly, top off with two 750-milliliter bottles chilled Prosecco (about 5 ounces per glass) and garnish each with a thin clementine or orange slice.

APRICOT-GINGER FIZZ MIXER

Steps:

• Bring ginger, sugar, and 1/2 cup water to a boil, stirring. Reduce heat; stir until sugar has dissolved. Let cool. Put apricot nectar into a large container; stir in ginger mixture. Refrigerate 2 to 4 hours. Strain; pour into an airtight bottle.

LEMON, GINGER AND MINT FIZZ

Steps:

• Place ginger beer, lemonade and bitters in a jug.
• Place lemon, mint and ice in a 2L serving jug. Pour over the ginger-beer mixture to serve.

RED WINE AND GINGER BEER FIZZ

Steps:

• Cut six slices off the orange and stack into two tall tumblers with plenty of ice.
• Pour over the red wine then top up with the ginger beer and serve immediately.

CUCUMBER GINGER FIZZ RECIPE - (4.4/5)

Steps:

• In a tall glass, squeeze a wedge of lime, and then muddle with a few slices of cucumber. Then, combine 2 to 3 ounces vodka with ginger ale (and club soda if you prefer your drinks on the drier side), and stir with ice.

GINGER APPLE FIZZ

Steps:

• In a pitcher, combine apple juice concentrate and ginger. slowly stir in soda. Serve in chilled glasses over ice.

GINGER FIZZ

Steps:

• Push ginger through hopper with apple.
• Pour into ice filled glass.
• Top with water.