The Immunity Booster: My Sparkling Elderberry Mocktail for a Vibrant January
Mixologist Influencer: Elizabeth “Bizzy”
Photography by: Elizabeth “Bizzy”
It can be to stick to those New Year's resolutions while still enjoying a sophisticated drink. That’s why, especially for January, I want to share my secret weapon: a zero-proof mocktail that’s light, refreshing, and leverages the amazing health benefits of elderberry. It’s sophisticated enough for a dinner party, but easy enough to whip up on a Tuesday night. My Recipe: The Sparkling Elderberry Elixir
Ingredients You’ll Need:
2 oz of my handcrafted Bizzy by the Sea Elderberry Syrup (that’s where the magic starts)
1/2 oz of fresh lime juice (always fresh)
4 oz of fizzy ginger beer or sparkling water (depending on how much zing you would like!)
Garnish: A sprig of fresh rosemary
Let’s Make It
Grab your favorite glass and fill it with ice. Pour in your Elderberry Syrup and that splash of fresh lime juice. Top it all off with your ginger beer or spa kling water. Give it a gentle stir—we don’t want to lose all that lovely fizz.
For the final touch, lightly clap the rosemary sprig between your hands (it releases the aroma!) and add it to your glass.
Quick Elderberry Syrup Recipe Don’t have my syrup on hand? No problem! Here’s how you can make a simple, vibrant batch at home to keep your immune system happy.
Ingredients:
1 cup dried elderberries
3 cups filtered water
1 cup raw honey (wait for the mixture to cool before adding this!)
Optional Boost: 1 cinnamon stick and 1 inch of fresh ginger root- grated, 5 allspice berries, 8 cloves.
Directions:
Combine the elderberries, water, and optional but recommended spices in a saucepan.
Bring to a boil, then reduce heat and simmer gently for about 40 minutes, until the liquid has reduced by nearly half.
Remove from heat and let it cool until it’s just warm.
Strain the liquid through a fine-mesh sieve or chees cloth, pressing on the berries to get all the juice out.
Discard the solids.
Stir in the honey until it’s fully dissolved.
Store your finished syrup in an airtight container in the fridge for up to 3 weeks.
