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.
Publish date:
blueberry rosemary fizz

Recipe by Charles Grayauskie

Start to Finish: 25 minutes

Servings: 4 drinks


  • 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


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.