Blueberry-Rosemary Fizz

This mocktail is perfect for a summer get-together. Fresh fruit is great for garnish, but for syrups, use thawed frozen fruit. Picked when it was at its peak, frozen fruit is full of flavor and often cheaper.
Author:
Publish date:
blueberry rosemary fizz

Recipe by Charles Grayauskie

Start to Finish: 25 minutes

Servings: 4 drinks

Ingredients

  • 1/3 cup sugar

  • 1 tbsp. chopped fresh rosemary, plus sprigs for garnish

  • 3 strips orange zest, plus slices for garnish

  • 3/4 cup frozen blueberries, thawed

  • Ice

  • Seltzer

  • Fresh blueberries, for garnish

Preparation

1. In a small saucepan, bring the sugar, chopped rosemary, orange zest, and 1/2 cup water to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat. Steep for 10 minutes; strain.

2. In a blender, puree the thawed frozen berries with their juices; strain.

3. Divide the rosemary syrup and berry puree among 4 glasses filled with ice. Top with seltzer. Garnish with rosemary sprigs, orange slices, and fresh berries.