Recipes

Summer Spritz Recipes

Looking for the drink of the summer? From the bold flavours of the blood orange and rosemary spritz to the refreshing taste of the lemongrass spritz, these two non-alcoholic cocktails are the perfect drinks to share on hot summer’s day.

Read on for the full recipe—part of our Summer Entertaining recipe series, featuring recipes perfect for enjoying the outdoors all summer long.

Featured Appliance: Breville ‘the InFizz™ Fusion’ Sparkling Drink Maker

Breville The InFizz™ Fusion Sparkling Drink Maker on an outdoor kitchen bench. Placed around it are glasses with cocktails inside, one with a lemongrass spritz and the other with a blood orange and rosemary spritz. The Sparkling Drink Maker has the carbonated liquid for the Orange and Rosemary Spritz inside.

Blood Orange and Rosemary Spritz

Prep Time: 5 minutes (+ chilling time)

Serves: 4

 

Ingredients

⅔ cups caster sugar

⅔ cups water

2 rosemary sprigs, plus extra to serve

3 blood oranges

1L water, chilled

Crushed ice, to serve

 

Method for Blood Orange and Rosemary Spritz

1. Combine the sugar and water in a small saucepan over medium heat and stir for 5 minutes or until dissolved. Remove from heat, add rosemary and steep for 15 minutes.

2. Stir in the juice from 2 blood oranges. Place in the fridge to chill.

3. Cut the remaining blood orange into slices.

4. Once chilled, pour the orange syrup into a Breville The InFizz™ Fusion Sparkling Drink Maker bottle and fill with water. Secure the FusionCap™ to the top of the bottle and fit it to the machine, twisting it to lock it in place before carbonating.

5. Remove the bottle and serve over crushed ice with orange slices and rosemary.

 

Lemongrass Spritz

Prep Time: 5 minutes (+ chilling time)

Serves: 4

 

Ingredients

2 lemongrass stalks

1 cup of caster sugar

250ml water

1L sparkling water

1 lemon, sliced, to serve

 

Method for Blood Orange and Rosemary Spritz

1. Cut the lemongrass into 4cm batons and, using the back of a knife, bash to slightly open.

2. Combine the sugar and water in a small saucepan and bring to a boil, stirring until sugar has dissolved.

3. Take off the heat, add lemon grass and chill to infuse and until completely cooled. Strain and discard lemongrass.

4. To serve, add 60ml of lemongrass syrup to a tall tumbler. Top with sparkling water and garnish with a lemon slice.

 

Discover More Seasonal Recipes in Our Summer Entertaining Series

► Barbecued Salt and Pepper Crab with Garlic Chilli Sauce

► Chocolate and Espresso Banoffee Tart

► Zucchini Flower and Buffalo Mozzarella Pizza with Basil Pesto