NEW! Citrus Lavender Spritz

Ingredients

• 3/4 ounce fresh squeezed grapefruit juice
• 3/4 ounce fresh squeezed lemon juice
• 1 ounce lavender syrup(see recipe below)
• 3 ounces Club Soda
• Half-wheel of grapefruit for garnish
• To make lavender syrup you will need 1/2 cup cane sugar, 1/2 cup water and 1 tsp. of food grade dried lavender flowers

Preparation

1. Prepare lavender syrup: On medium heat, In a small saucepan, combine sugar, water and dried lavender. Bring mixture to a simmer until sugar is dissolved, approx. 2 minutes. Remove from heat and let rest for 20 minutes. Strain out dried lavender flowers.
2. Pour grapefruit juice, lemon juice and cooled lavender syrup into a shaker with ice and shake. Strain into a glass with fresh ice. Top with club soda and garnish with half -wheel of grapefruit.

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NEW! Strawberry Citrus Fizz

Ingredients

• 1/4 cup filtered water
• 1/4 cup sugar
• 2 1/2 cups strawberries, stemmed and quartered
• 1/4 cup fresh lime juice or lemon juice
• 1/2 cup mint leaves
• 9 cups sparking water, chilled
• Additional berries and mint sprigs, for garnish

Preparation

1. In a small saucepan, combine water and sugar. Place pan over medium heat and bring to a boil. Stir until sugar dissolves, about 1 minute. Remove from heat and allow syrup to cool.
2. In a blender, combine strawberries, lime or lemon juice, mint leaves and the cooled syrup. Process until smooth.
3. Pour about 3 tablespoons of strawberry puree into each glass and slowly add 3/4 cup sparkling water, stir gently. Add ice if desired.
4. Garnish with additional berries and/or mint springs. Enjoy! Extra strawberry puree can be frozen in ice cube trays for easy storage and future enjoyment.

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NEW! Pomegranate Citrus Fizz

Ingredients

• 1 cup pomegranate juice
• 2/3 cup fresh orange juice
• 1/4 cup fresh lime juice
• 1/4 cup pomegranate seeds
• 4 thin slices navel orange
• 16 oz. of club soda, chilled

Preparation

1. In a small pitcher combine the pomegranate juice, orange juice and lime juice. In a medium glass filled with ice, add 3 oz. of the juice mixture. Sprinkle in a half dozen pomegranate arils. Top with 3 oz. of club soda. Add the orange slice and stir.

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NEW! Blueberry Rosemary Spritz

Ingredients

• 10 blueberries, plus a few extra for garnish
• 1 sprig of fresh rosemary
• 1 Tablespoon agave or honey
• 2 Tablespoons fresh lemon juice
• 6-8 ounces sparkling water

Preparation

1. Strip the bottom half of the rosemary leaves from the sprig of rosemary and reserve the top of the sprig and leaves for a garnish. Place the blueberries, rosemary leaves and agave into a cocktail shaker or strong glass. Muddle for about 30 seconds to combine the flavors.
2. Add the lemon juice and stir. Strain the syrup into a preferred drinking glass, pressing on the solids to get all of the good stuff. Add the sparkling water and give it a little stir. Add ice if desired. Garnish with additional fresh blueberries and reserved rosemary sprig if desired.

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Cool Infused Waters

Ingredients

• 12 ounces filtered water
• 1 slice of lemon + 1 strawberry (stem removed and sliced) + a few leaves of fresh basil
• OR
• 1 slice of lime + 2 slices of cucumber + a few leaves of fresh mint
• OR
• 1/2 slice of grapefruit + 2 blackberries + a small sprig of fresh thyme
• OR
• 1 slice of orange + 3 raspberries + a small sprig of fresh rosemary
• OR
• 1 slice of lemon + 2 slices of fresh ginger + 2 slices fresh turmeric + a small drizzle of honey or stevia (if desired)

Preparation

1. Fill a glass or water bottle with 12 ounces of filtered water. Add any of the combinations of fruit, herbs or spices listed. Cover and refrigerate and allow to steep for a bit to enhance the flavors. Fruit may be consumed if desired, although the flavor of the fruit will weaken as the flavor of the water grows. You can make several at a time as they will be great for 3-4 days. Or feel free to make a big pitcher - just multiply the ingredients as desired.
2. Feel free to make with sparkling water if you like fizzy drinks. Can also be steeped in hot water to make a tea - especially the lemon, ginger, turmeric and honey (if desired).
3. Experiment with your own flavors and stay well-hydrated! Cheers!

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Light and Sparkling Rosemary Blueberry Smash

Servings: 2

• 1/4 cup  fresh blueberries
• 2 rosemary sprigs
• 1 teaspoon  honey -- or as desired
• 2  tablespoons  fresh lemon juice

Method

• Combine the blueberries 1 rosemary sprig, honey and lemon juice in a small shallow bowl, or a cocktail shaker. Gently press on the blueberries and rosemary with the back of a spoon to release their juices and flavor.  
• If using a cocktail shaker shake vigorously with ice. Either way, when the juices have come out of the blueberries and the rosemary sprig is bruised, strain into a small pitcher.
• Divide between two tall glasses of fresh ice, top with sparkling water and serve.

Serving Ideas : If preparing to serve more, just double or quadruple the first four ingredients and divide between ice filled tall glasses then top with sparkling water!  Muddled ingredients will keep refrigerated for about 5-6 days!

NOTES : This is a delightfully quenching beverage subtly flavored and swetened. Increase the lemon juice and honey of greater depth of flavor is preferred.

Nutrition Information (per serving)

36 Calories; 1g Fat (12.2% calories from fat); trace Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 3mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Fruit; 0 Fat; 0 Other Carbohydrates.

Cucumber Mint Cooler

Servings: 2

• 1/2 English cucumber, scrubbed and cut into chunks
• 2 tablespoons fresh lime juice
• 2 teaspoons chopped mint
• 1 tablespoons agave syrup
• 1 cup sparkling mineral water, such as Pellegrino

Method

• In a blender, combine cucumber, lime juice, mint, and agave syrup.
• Blend until smooth.
• Stir in sparkling water.
• Serve over ice if desired.
• Garnish with cucumber round and lime wedge.

Nutrition Information (per serving)

20 calories (1.1% calories from fat), trace fat, 1 g protein, 5 g carbohydrate, 1 grams dietary fiber, 0 mg cholesterol, 2 mg sodium

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Lemon Basil Ginger Ale

Servings: 2

• 1/4 cup fresh lemon juice
• 1 tablespoon agave syrup
• 1 tablespoon fresh basil, finely chopped
• 1 teaspoon ginger root, freshly grated
• 2 cups sparkling mineral water

Method

• In a small bowl or jar, combine lemon juice, agave syrup, basil, and ginger and allow to steep 30 minutes.
• Strain and divide into two glasses.
• Add sparkling water to each glass.
• Add ice, if desired.
• Garnish with a twist of lemon peel.

Nutrition Information (per serving)

13 calories (0.8% calories from fat), trace fat, trace protein, 4 g carbohydrate, trace dietary fiber, 0 mg cholesterol, 4 mg sodium

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Lemon Ginger Green Tea

Servings: 4

• 3 cups filtered or spring water
• 4 green tea bags
• 1 tablespoon fresh ginger root, peeled and thinly sliced
• 2 tablespoons fresh lemon juice, plus 4 slices for garnish
• 2 tablespoons honey

Method

• In a medium saucepan, bring water to just below boiling point.
• Remove from heat.
• Place tea bags into pitcher, add ginger slices.
• Pour hot water over tea bags and allow to steep for 8-10 minutes.
• Remove tea bags, stir in lemon juice and honey.
• Can be served either warm or iced.
• Garnish each serving with a lemon slice if desired.

Nutrition Information (per serving)

35 calories (0.2% calories from fat), trace fat, trace protein, 10 g carbohydrate, trace dietary fiber, 0 mg cholesterol, 1 mg sodium

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Spicy and Bloody Dill-icious

Servings: 2

• 2 small tomatoes, or one medium, seeded. Strain seeds and reserve juice
• 5 1/2 ounces V-8® vegetable juice, no added salt, one small can
• 1/2 teaspoon Worcestershire sauce
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon celery salt, preferably celery sea salt
• 1 teaspoon fresh dill, chopped
• 2 teaspoons dill pickle juice
• Dash Tabasco sauce, or your favorite hot sauce
• 2 dill pickle spears, optional for garnish

Method

• In a blender combine all ingredients, excluding pickle spears.
• Blend until smooth.
• Serve over ice, if desired.
• Garnish with pickle spears.

Nutrition Information (per serving)

47 calories (7.8% calories from fat), trace fat, 2 g protein, 10 g carbohydrate, 2 grams dietary fiber, 4 mg cholesterol, 239 mg sodium

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Strawberry Citrus Fizz

Servings: 12

• 1/3 cup filtered water
• 1/3 cup sugar, preferably cane sugar
• 2 1/2 cups strawberries, stemmed and quartered
• 1/4 cup fresh lime juice or lemon juice
• 1/2 cup mint leaves
• Sparking water, chilled
• Additional mint sprigs, for garnish

Method

• In a small saucepan, combine water and sugar.
• Place pan over medium heat and bring to a boil.
• Stir until sugar dissolves, about 1 minute.
• Remove from heat and allow to cool.
• In a blender, combine strawberries, lime or lemon juice, mint leaves and the cooled simple syrup.
• Process until smooth.
• Pour about 1/4 cup of strawberry puree into each glass and slowly add sparkling water as desired.
• Stir gently and garnish with additional mint sprigs and enjoy!

Nutrition Information (per serving)

34 calories (2.7% calories from fat), trace fat, trace protein, 8 g carbohydrate, 1 grams dietary fiber, 0 mg cholesterol, 2 mg sodium

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Watermelon Aqua Fresca

Servings: 6

• 1/4 cup ginger root, sliced, peeled
• 1/4 cup sugar
• 1/4 cup lime juice
• 1/4 cup water
• 4 cups watermelon, peeled, and cubed
• Fresh mint sprigs for garnish

Method

• In a small bowl, combine ginger, sugar, lime juice, and water.
• Bring to a boil and simmer until reduced by half.
• Allow to cool, strain.
• In the bowl of a blender, combine watermelon cubes, and reduced, strained ginger syrup.
• Blend until smooth, but with a little texture still evident.
• Serve in chilled glasses with a sprig of fresh mint, if desired.

Nutrition Information (per serving)

71 calories (5.6% calories from fat), trace fat, 1 g protein, 17 g carbohydrate, 1 grams dietary fiber, 0 mg cholesterol, 3 mg sodium

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Gingered Apple Cider Sparkler

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Powerfully Ginger Lemon Spritzer

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MHealthy Cool as a Cucumber Iced Herbal Tea Mocktail

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Lavender Infused Lemon Spritzer

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Mocktails from the Adult Bariatric Surgery Program at Michigan Medicine

View/print mocktail recipes from the Adult Bariatric Surgery Program.