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–+ servings
Sparkling Blueberry Ginger Mocktail

Sparkling Blueberry Ginger Mocktail for Refreshing Fun

Experience a delightful blend of sweet blueberries and spicy ginger in this Sparkling Blueberry Ginger Mocktail.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 4 glasses
Course: Drinks
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Blueberry Syrup
  • 1 cup water filtered or spring water preferred
  • 1 cup blueberries, fresh or frozen
  • 2 tablespoons roughly chopped fresh rosemary can substitute with fresh mint
  • 1 tablespoon finely chopped fresh ginger adjust quantity if ginger-sensitive
  • 1/4 cup maple syrup can substitute with honey or agave syrup
  • 2 tablespoons fresh lemon juice can use apple cider vinegar as a non-citrus substitute
For Serving
  • 1/2 cup sparkling water champagne can be used for an adult twist
  • few dashes orange bitters (optional) use for enhancing flavor

Equipment

  • saucepan
  • fine-mesh sieve
  • glasses
  • spoon

Method
 

Step-by-Step Instructions
  1. In a small saucepan, combine 1 cup of water, 1 cup of blueberries, 2 tablespoons of rosemary, and 1 tablespoon of ginger. Bring to a boil over medium heat, then cover and simmer for 20 minutes.
  2. Strain the syrup through a fine mesh sieve into a glass jar, pressing to extract as much liquid as possible. Mix in 1/4 cup of maple syrup and 2 tablespoons of lemon juice.
  3. While the syrup cools, fill glasses with ice cubes. Fill each glass halfway with ice.
  4. Pour 1/4 cup of the cooled blueberry syrup over the ice in each glass. Slowly pour in 1/2 cup of sparkling water.
  5. If desired, add a few dashes of orange bitters. Garnish with a sprig of rosemary or a slice of lemon. Serve immediately.

Nutrition

Serving: 1glassCalories: 100kcalCarbohydrates: 25gSodium: 5mgPotassium: 100mgFiber: 2gSugar: 22gVitamin C: 10mgCalcium: 1mgIron: 1mg

Notes

Store any leftover blueberry syrup in an airtight container in the fridge for up to 1 week. Freeze syrup in ice cube trays for longer storage.

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