This strawberry orange ginger fizz is the perfect spring mocktail or cocktail. It’s sweetened with honey, so it’s paleo friendly and free of refined sugar.
I love a good pink drink, and this strawberry orange ginger fizz is the one I can’t stop sipping on at the moment. It’s a mix of wintry citrus and springy strawberries, so it’s the perfect way to toast the bridge between the seasons, and the ginger gives the drink just the right amount of bite.
I’ve gotten to the point where I find a cocktail boring if just tastes sweet and has no other flavors. The ginger cuts through the fruit and honey here to create a taste that’s not only sweet and delicious, but also intriguing. And of course, the bubbles help with that, too.
The syrup for this drink takes less than 15 minutes to make and keeps for a week or so in the fridge. So if you make the syrup ahead of time, all you need to do when you’re ready to serve is spend two minutes chopping an orange and some strawberries and one minute mixing the ginger fizz itself. It’s so easy, and so good! Why not invite a few friends over for an impromptu drink to celebrate spring?
I wish I could say I’d thrown an impromptu gathering centered around the strawberry orange ginger fizz, but the guest house where we’re living is much too small to entertain. We did, however, pack up all the ingredients for this and bring it to our friends’ house for brunch.
It’s easy to pack up a jar of syrup, some chopped fruit, and a sprig of mint, and then pick up a bottle of bubbly and some sparkling water on the way to your destination. Everyone loves a guest who brings over everything you need to make a unique seasonal cocktail or mocktail!
Now that I think of it, you know what would be even more fun? A brunch or cocktail party where you have two or three options for different drinks made with homemade syrups, and each person gets to add just the amount of syrup they’d like, top it off with champagne or club soda or both, and then put on all their own garnishes.
That’s what I’m going to do as soon as we move into a bigger place–in fact, I think I’ll make it our housewarming party. The options will include this strawberry orange ginger fizz, my old standby, the blackberry smash, and maybe one or two others.
Have you raised a glass to spring yet? If not, I hope you try this soon!
For the syrup (makes enough for 6-8 drinks):
- 8 ounces strawberries, hulled and quartered
- 3 inches of fresh ginger, peeled and sliced
- Three 3-inch strips of orange peel, removed with a vegetable peeler
- 1/3 cup honey
- 1/4 cup fresh-squeezed orange juice
- 1/4 cup water
- Pinch of sea salt
For each drink:
- 2-3 tablespoons strawberry orange ginger syrup
- 6 ounces sparkling water and/or champagne
- 2 ice cubes
- Half an orange slice, half a hulled strawberry, and a sprig of mint, for serving
- To make the syrup, place all the ingredients in a small saucepan over medium heat. Bring to a boil and then simmer for about five minutes, until the liquid surrounding the fruit is a bright pinkish-red and the strawberries themselves are much less vibrant.
- Let the syrup cool for five minutes, then pour through a fine-mesh strainer into a bowl or jar, using a spoon to push on the solids in the strainer to extract as much liquid as possible.
- Allow the syrup to cool to room temperature before making drinks with it, or store covered in the refrigerator for up to a week.
- To make each drink, put 2-3 tablespoons of syrup in the bottom of an 8- to 10-ounce glass. You can always start with two tablespoons and add more later if you'd like. Pour in sparkling water and/or champagne until the glass is almost full. Add two ice cubes. Garnish with a halved orange slice, half a strawberry, and a sprig of mint, and serve right away.
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Nutrition Information:Yield: 8 drinks Serving Size: 1 drink
Amount Per Serving: Calories: 122Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 31mgCarbohydrates: 28gFiber: 2gSugar: 21gProtein: 1g
The nutrition label provided is an estimate for informational purposes only and may not be accurate. I am not a nutritionist or medical professional.