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Spring Recipes

SodaStream Recipes

    SPARKLING BLUEBERRY MOJITO
  • SPARKLING BLUEBERRY MOJITO

  • TROPICAL RUM PUNCH

    TROPICAL RUM PUNCH

    RASPBERRY ROSÉ PUNCH

    PASSIONFRUIT MEZCAL PALOMA

    PASSIONFRUIT MEZCAL PALOMA

    BITTER ORANGE ANTIOXIDANT SPRITZ

    BITTER ORANGE ANTIOXIDANT SPRITZ

     THE BALSAMIC STRAWBERRY COCKTAIL

    THE BALSAMIC STRAWBERRY COCKTAIL

    SANGRIA ROSY

    SANGRIA ROSY

    MINTY REFRESHER

    MINTY REFRESHER

    PINK GRAPEFRUIT & CHAMPAGNE COCKTAIL

    PINK GRAPEFRUIT & CHAMPAGNE COCKTAIL

  • SPARKLING BLUEBERRY MOJITO

    Ingredients:

    • Blueberry simple syrup
    • 1/2 cup sugar
    • 1 cup water
    • 1 cup frozen blueberries, heaped
    • 1 cup strawberries, heaped
    • Cocktail Ingredients
    • 6 ounces white rum
    • Handful of mint leaves
    • 2 cups Sparkling Water

    Method:

    • Prepare the sparkling water: Fizz 1 bottle of water.
    • Prepare Blueberry simple syrup: Combine sugar, water, strawberries and frozen blueberries to a small medium saucepan, bring to a boil, reduce and let cook for 10 minutes. As it cooks, mash the blueberries with a fork or spoon to break down.
    • Once cooked, add contents to a blender (or use a handheld blender) and puree until smooth. Add to a container and let cool for a few hours or until ready to serve.
    • Prepare cocktail: Add a few mint leaves and 1 shot of rum to a tall glass with ice. Add 1 ½ shots of the blueberry simple syrup. Top with the sparkling water and serve immediately.
    • Tip: garnish with cucumber and mint or extra blueberries, if desired.
    SPARKLING BLUEBERRY MOJITO
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  • TROPICAL RUM PUNCH

    Ingredients:

    • 1 mango, peeled and cored
    • 1 punnet sliced strawberries
    • 750mL pineapple juice
    • 2 cups coconut water
    • 1 cup light rum
    • ½ cup dark rum
    • ¼ cup agave nectar
    • 1 orange, sliced
    • 600mL Sparkling Water

    Method:

    • Prepare the sparkling water: Fizz 1 bottle of cold water. Add mango with 250mL of pineapple juice to a blender and blend together.
    • In a large pitcher, stir together the mango mixture with 500mL of pineapple juice, coconut water, sparkling water, both the rums and agave.
    • Taste and adjust if required. Add in some sliced strawberries and use also to garnish. Serve over ice. Tip: add fresh lime to spice things up.
    TROPICAL RUM PUNCH
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  • RASPBERRY ROSÉ PUNCH

    Ingredients:

    • 1 litre SodaStream sparkling water
    • 250g raspberries
    • 3 tbsp caster sugar
    • 700ml Rosé
    • 250ml vodka
    • Small handful pink rose petals
    • Ice

    Method:

    • To prepare the SodaStream sparkling water: Fill a Sodastream 1 Litre Bottle with cold water and carbonate.
    • Place raspberries into a punch bowl and crush gently with the back of a fork. Add caster sugar, Rosé and vodka, then stir to combine until sugar is dissolved.
    • To serve: Top raspberry mixture with SodaStream sparkling water, rose petals and plenty of ice. Serve immediately.
    • SERVES: 10-15
    RASPBERRY ROSÉ PUNCH
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  • PASSIONFRUIT MEZCAL PALOMA

    Ingredients:

    • 1 litre SodaStream sparkling water
    • 1/2 tsp grated pink grapefruit zest
    • 70ml fresh pink grapefruit juice
    • 20ml fresh lime juice
    • Pulp from 1/2 passionfruit
    • 1 tsp sugar
    • 45ml white Mezcal
    • To serve:
    • Caster sugar, to rim
    • Ice
    • 1/2 passionfruit, to garnish

    Method:

    • To prepare the SodaStream sparkling water: Fill a Sodastream 1 Litre Bottle with cold water and carbonate.
    • Place pink grapefruit zest and juice, lime juice, passionfruit pulp, sugar and Mezcal into the cocktail shaker and shake until sugar is dissolved.
    • To serve: Rim a serving glass with caster sugar. Add ice then gently pour in mixture.
    • Top with SodaStream sparkling water to fill.
    • Garnish with 1/2 a passionfruit.
    PASSIONFRUIT MEZCAL PALOMA
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  • BITTER ORANGE ANTIOXIDANT SPRITZ

    Ingredients:

    • 1 litre SodaStream sparkling water
    • 80g blueberries
    • 8 medium basil leaves
    • 100ml cranberry juice
    • For each glass:
    • 60ml bitter orange liqueur
    • Ice
    • 4 tbsp pomegranate seeds

    Method:

    • To prepare the SodaStream sparkling water: Fill a Sodastream 1 Litre Bottle with cold water and carbonate.
    • Muddle blueberries and basil leaves with a fork. Add the blueberries and basil to a jug, along with cranberry juice. Add 1 litre of sparkling water and mix well.
    • For each cocktail, add 250ml of the flavoured sparkling water. Add the bitter orange liqueur, stir, then top with plenty of fresh ice.
    • Garnish with 1 tbsp pomegranate seeds per drink.
    • SERVES: 4
    BITTER ORANGE ANTIOXIDANT SPRITZ
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  • THE BALSAMIC STRAWBERRY COCKTAIL

    Ingredients:

    • 2 shots of plain or strawberry flavoured vodka
    • 1 ½ tablespoons of simple syrup
    • 1 ½ tablespoon of balsamic vinegar
    • ½ a fresh lime, juiced
    • Fresh strawberries, plus 1 to garnish
    • Sparkling water

    Method:

    • Prepare the sparkling water: Fizz 1 bottle of cold water.
    • Using a martini shaker, combine strawberries with simple syrup, then add vodka, vinegar and lime juice and shake well.
    • Pour into a glass, top with sparkling water and garnish with a strawberry.
    • Tip: combine the balsamic vinegar and strawberries before adding to the shaker to infuse the balsamic with some sweetness.
     THE BALSAMIC STRAWBERRY COCKTAIL
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  • SANGRIA ROSY

    Ingredients:

    • Rose Petal Simple Syrup
    • 1 cup washed fresh rose petals (or any edible flowers of your preference)
    • 1 cup Sugar
    • 1 cup water
    • A dash of lemon juice
    •  
    • Sangria Recipe
    • 70ml Rose petal simple syrup
    • 1 Bottle Rosé
    • 70mL Brandy
    • 2 Tablespoons raspberry liqueur
    • A handful of fresh wild rose petals (washed)
    • Fresh mint leaves as garnish
    • 1L Sparkling Water

    Method:

    • Prepare the sparkling water: Fizz 1 bottle of cold water.
    • Make rose petal simple syrup. Bring all ingredients to a simmer, stir until sugar is dissolved. Let roses petals steep for 12 - 24 hours and then strain.
    • Add the Rosé, ⅓ cup Rose petal simple syrup, ⅓ cup Elder Flower Liqueur and 1-2 tablespoons fresh wild rose petals (washed) in a large pitcher, top up with Sparkling Water and refrigerate for 1-2 hours. Serve over ice.
    • Tip: Rose petals are completely edible, they are in the same plant family as strawberries and apples, but just be very sure that they are untreated with pesticides before you use them!
    SANGRIA ROSY
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  • MINTY REFRESHER

    Ingredients:

    • Juice of 1 whole lemon
    • 400g Watermelon
    • 25 Fresh mint leaves (approx.)
    • 240ml Vodka (optional)
    • 1L Sparkling Water

    Method:

    • Prepare the sparkling water: Fizz 1 bottle of cold water.
    • Slice watermelon into desired shape and size and then combine with sparkling water, lemon juice and vodka.
    • Add the mint leaves and stir well. Serve over ice.
    • Tip: Activate the flavour of the mint by 'clapping' the leaves before adding them to the recipe.
    • Serves 5.
    MINTY REFRESHER
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  • PINK GRAPEFRUIT & CHAMPAGNE COCKTAIL

    Ingredients:

    • 150 ml rose water
    • 3/4 cup sweetener of choice
    • A bottle of your favorite champagne
    • 3 tbsp agave syrup
    • Pink grapefruit slices
    • A sprig of rosemary
    • 1 Litre Sparkling Water

    Method:

    • Prepare the sparkling water: Fizz 1 bottle of cold water and place this and the champagne in the fridge to cool.
    • Put all the other ingredients in a pot and bring to a boil. Lower heat and let it reduce for about 15 minutes. Remove from heat and let the mixture cool. Once cooled, run through a fine sieve and set aside.
    • Add ice cubes to each glass. Add the champagne & sparkling water. Carefully spoon the pink grapefruit syrup into the glasses, and garnish with a sprig of rosemary. Tip: best enjoyed as an aperitif.
    PINK GRAPEFRUIT & CHAMPAGNE COCKTAIL
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