Satisfying Spritzers to Beat the Heat – Amla Green
This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.

FREE SHIPPING ON ALL ORDERS OVER $59 IN THE CONTIGUOUS UNITED STATES. 30-DAY MONEY-BACK GUARANTEE.

Satisfying Spritzers to Beat the Heat

Spritzer drinks are a great way to beat the heat and stay refreshed during the summer months. There are lots of different recipes for spritzers, but most of them boil down to mixing a carbonated beverage with a flavored or sweetened liquid. This can be anything from fresh fruit juice to homemade syrups to sparkling water.

Spritzer drinks are perfect for hot summer days because they are hydrating and pack a lot of flavor. Whether you’re looking for something fruity or sweet, there’s sure to be a spritzer recipe that fits the bill. Plus, most of them are easy to make and only require a few simple ingredients, and the combination of green tea, lemon, ginger, and honey is one of the most potent cocktails around.

No matter what recipe you choose, spritzers are the perfect drink to enjoy on a hot day. So pull out your blender or juicer, gather up some ingredients, and get ready to make some delicious spritzers! And if you want three simple party recipes to pair with your spritzers, head to this article. Or, if you prefer salads, we got you covered!

Blueberry Ginger Cooler

Ingredients:

Blueberry/Ginger Syrup:

  • 1 pint blueberries
  • 1 1/2 cups water
  • 1 tbsp grated ginger or juiced ginger
  • maple syrup (or sweetener of choice) to taste

Mocktail:

  • 3 oz blueberry/ginger syrup
  • 1/2 lemon - squeezed
  • 1 scoop Amla Green Decaf
  • top with seltzer water

Instructions:

For the Syrup:

  1. To a pan add water, blueberries, and ginger and bring to a boil. Reduce the heat, mash the blueberries, and simmer for 10-15 minutes. Let sit until mixture reaches room temperature and strain for future use.

For the Mocktail:

  1. Add 3 oz blueberry/ginger syrup and squeeze 1/2 lemon with 1 scoop Amla Green Decaf. Shake until mixed thoroughly and add to a glass with ice. Top with seltzer water.

Pamplemousse and Lavender Mocktail Spritzer

Ingredients:

For the Lavender Simple Syrup:

  • 2 cups water
  • 2 tbsp honey
  • 2 tbsp food-quality, dried lavender

For the Mocktail:

  • ice
  • 6 oz grapefruit juice
  • 2 oz of lavender simple syrup
  • 4 oz Pamplemousse sparkling water
  • 1 scoop Amla Green Decaf
  • grapefruit slices, to garnish

Instructions:

To Make the Simple Syrup:

  1. Add the water, honey, and lavender to a small saucepan over high heat. Whisk to combine and bring the mixture to a boil. Cover, reduce the heat to low, and simmer for 10 minutes. Remove from the heat and allow the mixture to steep for about 30 minutes, covered.
  2. Strain the lavender buds from the liquid and discard. Allow the mixture to cool. You can store the simple syrup in a glass container in the refrigerator for about two weeks.

To Make the Mocktails:

  1. Add ice to a cocktail shaker and to 2 (10-oz) glasses. Add the grapefruit juice and simple syrup to the shaker. Shake, then pour evenly into the glasses. Top each drink with the sparkling water. Garnish with grapefruit and enjoy. Makes 2 10-ounce drinks.

Cherry Lime Vodka-less Soda

Ingredients:

For the Cherry Syrup:

  • 1 1/2 cups pitted fresh cherries
  • 1/3 cup water
  • 2 tbsp honey

For the Mocktail:

  • 1/2 cup freshly squeezed lime juice
  • 1/3 cup fresh cherry syrup
  • 2 cups cold lime seltzer water
  • crushed ice for serving
  • 1 scoop Amla Green Regular
  • lime wedges and fresh cherries for garnish

Instructions:

To Make the Cherry Syrup:

  1. Place the cherries, water and honey in a saucepan. Heat over medium-low heat, until the cherries are soft and bursting, about 6 to 8 minutes. Carefully pour the mixture into a blender and place a towel on top of the lid in case any of the hot liquid escapes! Blend until the cherries are pureed and the mixture is combined.

To Make the Mocktail:

  1. In a large pitcher, combine the lime juice and cherry syrup. Stir well then refrigerate for at least 1 hour.
  2. Before serving, pour in the cold seltzer water.
  3. Pour the mixture over crushed ice and garnish with lime wedges, cherries and fresh mint!

Melon Sorbet Float

Ingredients:

  • assorted melon balls (watermelon, honeydew, cantaloupe, etc.)
  • 2 scoops lemon, raspberry, or other fruity sorbet
  • fresh mint leaves
  • 1 scoop Amla Green Regular
  • seltzer water

Instructions:

  1. Freeze the melon balls for at least three hours until frozen.
  2. To make the drink, put the sorbet into the bottom of a glass, then top with the frozen melon balls. Drop in as much fresh mint as you’d like (anywhere from a couple leaves to a handful), then top with seltzer water.
  3. Let the sorbet melt to sweeten and flavor the drink. Enjoy!

Cucumber Mint Lime Mocktail

Ingredients:

  • 1 large cucumber
  • 2 limes - squeezed
  • 1 cup of water
  • 3 tbsp mint leaves
  • pinch of salt (optional)
  • 1 cup carbonated mineral water
  • 1 scoop Amla Green Regular

Instructions:

  1. Peel and dice 1 large cucumber, then add to a high-speed blender.
  2. Add 1 cup of water, juice of 2 limes, 3 tbsp mint leaves (adjust to your taste), and 1 Scoop Amla Green Regular and blend until smooth.
  3. Strain the cucumber juice through a fine strainer or cheesecloth into a jar.
  4. To the jar, add 1 cup carbonated mineral water and 2 cups of ice cubes (you can add more ice cubes if you like).
  5. Serve in glasses with ice cubes.
  6. For decoration, you can add some cucumber slices, a lime wedge and some more mint.

Blackberry Elderflower Spritzer with Mint

Ingredients:

  • 1 liter soda water, chilled
  • 1/2 cup elderberry flower syrup, chilled
  • 1 lime, juiced
  • about 1/3 cup blackberries, washed
  • 1/4 mint leaves, bruised

Instructions:

  1. Whisk the soda water and elderberry flower syrup with the lime.
  2. Stir in the blackberries and muddled mint leaves and serve immediately. Make 1 liter.

Tips for the Perfect Spritzer:

  • Get fresh fruit for garnishes – If you want to use frozen fruit for some of the cooked parts like the raspberry simple syrup, that’s okay, but make sure to only garnish with fresh fruit.
  • Rub the fresh mint together before garnishing – To wake up the flavors of the mint garnish, quickly rub it between your hands to “bloom” the aroma before you put it into each cup. Do this gently.
  • Make sure the drinks are chilled before adding the ice – Do not add a hot drink to a glass with ice for serving, as the ice will melt too much and water down the drink. Make sure the drinks have been well-chilled in the fridge, then add to ice in a glass.

Page Medically Reviewed and Edited by
Cyrus Khambatta, PhD

Cyrus Khambatta, PhD, is a cofounder of Mastering Diabetes and Amla Green is an internationally recognized nutrition and fitness coach who has been living with type 1 diabetes since 2002. Using an evidence-based approach to nutrition and fitness, he first reduced his own insulin usage by more than 40%, and has educated thousands of people with all forms of diabetes how to reverse insulin resistance using food as medicine. Cyrus earned a Bachelor of Science in Mechanical Engineering from Stanford University in 2003, then earned a PhD in Nutritional Biochemistry from the University of California at Berkeley in 2012. He is the co-host of the annual Mastering Diabetes Online Summit, a featured speaker at the Plant-Based Nutrition and Healthcare Conference (PBNHC), the American College of Lifestyle Medicine (ACLM) Conference, Plant Stock, and has been featured on Forks Over Knives, NPR, PBS, KQED, Fast Company, and is the author of the upcoming book Mastering Diabetes.