The Cranberry-Ginger Spritzer is a non-alcoholic drink that combines the tart freshness of cranberry juice with the sharp spice of fresh ginger. Topped up with mineral water, it becomes a refreshing spritzer that is especially suitable for warm days or as a non-alcoholic alternative at social gatherings. The combination of fruity acidity and ginger heat makes it a refreshing companion that delivers character without alcohol.
And this is what you need for the Cranberry-Ginger Spritzer
10 cl cranberry juice
2 cm fresh ginger
1.5 cl lemon juice
1 cl agave syrup
10 cl mineral water
What matters
The ginger should really be fresh and not have been stored in the fridge for too long, otherwise it will lose its heat. When pressing the ginger slices, don’t squeeze too hard, otherwise the drink will turn bitter. It’s enough to lightly break the fibres. Those who prefer it hotter can let the ginger steep for one to two minutes before adding the ice. The cranberry juice should be as cloudy and unsweetened as possible so that the tart note remains. Still water also works, but it takes away the sparkling freshness of the spritzer.
Variations
- Cranberry-Ginger Mule — With 5 cl vodka and ginger beer instead of mineral water for an alcoholic variation.
- Cranberry-Ginger Fizz — With 8 cl Prosecco instead of mineral water for a sparkling alcoholic variation.
- Raspberry-Ginger Spritzer — Replace cranberry juice with raspberry juice for a sweeter, less tart note.
Frequently asked questions
Can I use ginger syrup instead of fresh ginger?
Yes, 2 cl ginger syrup replaces the fresh ginger. Then omit or reduce the agave syrup, as ginger syrup is already sweetened. However, the heat is milder and the freshness is somewhat lacking.
Which mineral water works best?
A mineral water with a medium level of carbonation harmonises best. Too much fizz overpowers the delicate aromas of cranberry and ginger, while too little takes away the liveliness of the spritzer.
How long does the drink keep?
The Cranberry-Ginger Spritzer should be drunk fresh. If left to stand for too long, it becomes increasingly spicy due to the ginger and the carbonation dissipates.
