A mocktail that impresses with the combination of sweet-sour lingonberry syrup, creamy cream, and fruity grape juice. The texture plays a central role here: the cream gives the drink body, while the syrup provides a slightly tart note. Perfect for anyone who doesn’t like it too sweet – and ideal after a workout as it provides quick energy without weighing heavily on the stomach.
And this is what you need for the Athletic – alcohol-free
2 cl lingonberry syrup (homemade or store-bought, but without artificial flavors)
2 cl cream (at least 30 % fat, chilled)
14 cl red grape juice (cloudy, not from concentrate)
Garnish: 3–4 seedless grapes (fresh, halved)
What matters
The cream must be ice cold, otherwise it will curdle when shaking. If you don’t have time to chill it, place the cream in the freezer for 2 minutes – but not longer, otherwise it will become too firm. A trick from the bar: add a splash of lemon juice (0.2 cl) to the cream before shaking. This stabilizes the emulsion and prevents the drink from separating later in the glass. If you prefer it less sweet, replace 2 cl of grape juice with cold-pressed apple juice – this better rounds off the acidity of the lingonberry.
Variations
- Athletic Spritz — For a more effervescent version: replace 10 cl of grape juice with 8 cl of grape juice and 2 cl of soda water. Prepare the drink *built* in a wine glass – first ice, then syrup and cream, stir briefly, top up with soda, and garnish with a lemon zest. Less creamy, but more refreshing.
- Athletic Herbal — Mix 1 cl of freshly pressed ginger juice into the ingredients. The ginger gives the drink a slight spiciness and makes it more invigorating – ideal for mornings. Garnish: a thin ginger leaf or a slice of ginger on the rim of the glass.
Frequently asked questions
Can I make the lingonberry syrup myself?
Yes. Simmer 200 g fresh or frozen lingonberries with 100 g sugar and 100 ml water for 10 minutes until the berries burst. Strain through a cloth, do not squeeze – otherwise the syrup will turn bitter. Keeps refrigerated for 2 weeks.
Why does the cream sometimes curdle?
Either it wasn’t cold enough or the shaker was too warm. If it happens: strain the drink through a sieve and rescue it with a splash of lemon juice or a dash of soda water – this restores the emulsion.
Can I use plant-based cream?
Coconut milk (from the can, not light) works well, but has a distinct flavor. Oat or almond cream curdles more easily – here a splash of lemon juice helps as a stabilizer.
