Description
An easy and refreshing collection of spritzes to enjoy all summer long.
Ingredients
Units
Scale
For the Pinkberry Rose Spritz Mix:
- 1/2 cup raspberries
- 1/2 cup strawberries
- 1/4 cup cherries
- Juice of 1/2 lemon
- Pinch of salt
- For the Rose Simple Syrup:
- 1/2 cup granulated sugar
- 1/4 cup water
- 2 tbsp food grade dried rose petals
- Pinch of powdered vanilla or vanilla extract
- 2 small cucumbers, chopped
- 2 inches ginger, peeled
- Handful of mint leaves
- Small handful of cilantro leaves
- 2 - 3 tbsp honey
- Juice of 1/2 lime
- Pinch of salt
- 1 mango, peeled
- Juice of 1 orange
- Juice of 1 lemon
- Pinch of salt
Instructions
- Prepare the rose simple syrup. In a small stovetop pan or pot, add the sugar and water. Bring up to a slow simmer, stirring occasionally. Cook on low until sugar has dissolved, this should take just a few minutes. Remove from heat and add the rose petals and vanilla. Let steep until syrup is cool. Add syrup to an airtight container and keep in fridge until ready to use.
- For the Pinkberry Rose Spritz, add 2 – 3 tbsp of the spritz mix, and 2 tbsp of the rose syrup to a glass. Top with ice, then finish with sparkling water.
- Prep the spritz mixes. For each mix, add the ingredients to a high powered blender and blend until completely smooth. Taste and adjust flavors as needed, adding more honey for a sweeter flavor or extra lemon juice for more bite. Store each mix in an airtight jar in the fridge until ready to use.
- To serve, add a few tablespoons of your spritz mix to a glass, top with ice, and sparkling water. Enjoy cold!