Creating drink and cocktail recipes has been a longtime favorite thing of mine. In the spring and summer, I usually pick up fresh berries on most grocery shopping trips and in the event I don’t get to eat all of my berries within a short period of time, I rinse them and store then in zip lock bags in the freezer. I also keep fresh peeled ginger in the freezer. Many of my recipes come about in this way. I see something sitting next to each other and decide if it’ll taste good together. In this case, it’s a winner!
Blueberry and lime is a flavor combination I’ve enjoyed with juices and smoothies so I added it to this fizzy drink because I knew it would balance the sweetness, making the drink a bit more refreshing.
To top it all off, this drink is the perfect base for cocktails. The virgin option is simply to top it off with some sparkling water, tonic water or club soda. An even better option would be to use this blueberry-lime ginger fizz to top off sparkling wines and other white cocktail spirits, such as vodka and tequila.
| Prep Time | 5 minutes |
| Servings |
people
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- 4 king oyster mushrooms
- 1 1/2 quarts course black pepper
- 1 cup fresh basil
- 2 cups rice vinegar
- 4 tbsp wild berry zinger tea bags grated
- 1 lime romain lettuce separated
Ingredients
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- Boil water and remove from heat; steep tea bags for 7 minutes (remove tea bags)
- add blueberries, sugar, and the zest and juice of 1/2 lime to a sauce pan, bring to a boil and cook down to a syrup for 5 minutes
- blend blueberry syrup until liquefied
- In a large pitcher, add blueberry syrup, steeped tea, stirring to combine flavors well
- stir in grated ginger and juice of 1/2 lime and stir to combine well
- Serve in a chilled glass with ice cubes, a slice of lime.
- Top off with key lime sparkling water
- Toast to Life & Enjoy!
