Refreshing Blueberry Fizz

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    Refreshing Blueberry Fizz

    Refreshing Blueberry Fizz

    (9)
    20min


    9 people made this

    This is a summer favourite which can also be frozen to make ice blocks. Fresh mint leaves could also be used instead of basil.

    Ingredients
    Serves: 8 

    • 1 cup (250ml) water
    • 1 cup (200g) white sugar
    • 2 cups fresh basil
    • 2 cups (290g) blueberries
    • 1/2 cup (125ml) water
    • 2 tablespoons lemon juice
    • 4 cups (1 litre) carbonated sparkling water

    Directions
    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Bring 1 cup (250ml) water to a boil in a saucepan. Stir the sugar and basil into the water and return to a boil; cook at a boil for 10 minutes and immediately remove from heat. Chill in refrigerator until slightly cooled, about 10 minutes.
    2. Blend the blueberries, 1/2 cup (125ml) water and the lemon juice in a blender until smooth; pour into a pitcher. Remove the basil leaves from the simple-syrup mixture; discard the basil. Stir the syrup into the blueberry mixture. Add the carbonated water to the mixture and stir gently.
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    Reviews and Ratings
    Global Ratings:
    (9)

    Reviews in English (9)

    by
    14

    I thought of this recipe after having a blueberry basil sorbet that i thought was AMAZING! In my opinion the basil is a nice twist but mint taste great as well or you could just go the traditional route and just have the blueberries!  -  09 Sep 2010  (Review from Allrecipes USA and Canada)

    by
    14

    I followed this recipe exactly, including the basil. I tried the finished soda, then ended up straining the mixture through a sieve to remove the excess bits of blueberry skin and tiny seeds. This made the soda more visually appealing as well as easier to drink. This is very tasty and the basil adds a delicious twist!  -  06 Sep 2010  (Review from Allrecipes USA and Canada)

    by
    7

    I really wanted to like this but there was way too much pulp. Plus, the basil seemed to overpower everything and I'm a huge basil fan. Next time I won't use as much as it calls for and I'll strain as much of the pulp as I can.  -  25 Jul 2011  (Review from Allrecipes USA and Canada)

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