Add prepped fruit to a tall glass.
Add ice to the glass.
Pour sparkling water into glass.
Allow to sit for the flavors to infuse as you drink and enjoy!
Bring first 4 ingredients to a boil. Cook for 10 minutes. Cool. Remove and discard lime and mint. Thoroughly chill for at least 1 hour.
Stir in Champagne or sparkling water before serving.
Serve over ice and garnish, if desired.
Whirl melon in blender in batches, adding mint leaves to one of the batches.
Pour puree into large pitcher, stir in sparkling water and add sugar to taste (perfectly ripened melon should not require any).
Chill at least one hour.
Pour over ice in tall glasses and garnish with mint sprig.
Mix peach and cranberry juice then divide between 6 glasses. Top each glass with sparkling water (or lemon lime soda if using) and garnish with 3 cranberries and 1 sprig rosemary.
Mix the cherry juice, elderflower cordial, and lemon juice in a glass. Top off with sparkling water and garnish with lemon and kiwi slices.
Place the white currants, raspberries, lime, mint and ice cubes in a jug. Top up with the prosecco and sparkling water.
Process berries and water in blender. Add concentrate and 1 cup of the sparkling water. Blend. Pour into pitcher with remaining sparkling water. Serve over ice. Add garnish.
edium heat combine sugar and water. Stir until sugar is completely
Add 1/2 cup sugar to the lime juice and stir until the sugar is dissolved. Add sparkling water. Stir and taste for sweetness. Add more sugar if desired. Pour over ice and serve. The sparkling water must be added at the last minute. Complements mexican dishes.
Soak lemons in hot water for about 15 minutes.
Dissolve sugar in 1 cup boiling water and cool.
Squeeze juice from lemons. Combine fresh squeezed juice with dissolved sugar water.
Pour into 2-quart pitcher and add sparkling water.
Check for sweetness, but added sugar will not dissolve well.
Add ice and garnish with lemon slice.
Combine the sugar and 1/2 cup water in saucepan.
Cook and stir until the sugar is dissolved, boiling for 3 minutes. Refrigerate. Combine sugar syrup, daiquiri mix (undiluted), limeade (undiluted), strawberries and
the ice water in a punch bowl.
Add ice.
Pour in the sparkling water.
Dissolve sugar in 3/4 cup of water, and boil gently until a syrup has formed. Set aside and let cool.
Steep the jasmine tea in the remaining 3 1/4 cups of hot water for around 6 minutes.
Strain out tea, and let cool.
In a pitcher, combine syrup and tea.
Stir or whisk until fully blended.
Add sparkling water and cool thoroughly.
Serve over ice at once.
Can be served with cinnamon sticks, lemon slices or mint sprigs.
Makes 1 quart of iced tea.
Stir lime gelatin, lemon gelatin, and boiling water together in a bowl until fully dissolved. Chill in refrigerator for 15 minutes.
Stir tequila, triple sec, orange liqueur, and sweetened lime juice into gelatin mixture. Gently stir in sparkling water. Ladle mixture into 24 small cups. Sprinkle each serving with lime zest. Refrigerate until set, at least 4 hours. Sprinkle each serving with margarita salt before serving.
Combine sparkling water, water, iced tea mix, and honey in a pitcher.
Take margarita glasses and rim in 1/4 cup of lemon juice.
Then rim the glasses with the sugar.
Fill your glasses with ice and pour in the iced tea.
Garnish with lemons or limes.
sugar and 1/2 cup water in medium saucepan.
Stir
Bring sugar and water to a boil, stirring to dissolve sugar. Boil 1 minute.
Add lemon peel strips and mint sprigs (I prefer Kentucky mint, but any will work).
Cover and let stand 30 minutes to infuse syrup with flavors.
Strain through a sieve into a large pitcher.
Add lemon juice.
Stir well and chill for at least 2 hours.
At serving time, add sparkling water.
Place ice cubes in a glass, and fill with mint lemonade.
Enjoy!
Dissolve sugar in hot water and combine with lime juice.
Cool in a 1 1/2-quart pitcher.
Add the sparkling water.
Add crushed ice.
Garnish with a paper thin slice of lime and cherries.
Put the sugar, lemon juice, lemon zest and blueberries in a blender or food processor. Blitz until the mixture is smooth.
If you wish your lemonade to be pulp-free, strain the mixture through a tea strainer or drive, otherwise pour the mixture into a 2-quart pitcher.
Add the sparkling water and stir to combine. Fill the pitcher with ice and serve.
Mix concentrated juice and sparkling water in a large container.
Gently stir until combined.
Makes eight 5-ounce servings.
In a 2-quart nonmetal pitcher, combine juice concentrate and sparkling water.
Stir to blend.
Serve over ice cubes or crushed ice.
Makes 6 servings.