Best Gz Fizz Recipes

KEY LIME PIE FIZZ

Steps:

• Put a splash of the Lime-Mint Simple Syrup in one saucer and the crushed graham crackers in a second saucer. Dip each highball glass first into the syrup and then into the graham crackers. Add a scoop of the lime sorbet to each glass.
• Add the remaining Lime-Mint Simple Syrup to a pitcher with the seltzer. Slowly fill each glass with the seltzer mixture to within 1 inch from the top. Top each with 1/4 cup of the whipped cream and some lime zest. Serve with a straw.
• Combine the sugar and 1 cup water in a small pot and cook over medium heat until the sugar is dissolved, a few minutes. Stir in the lime zest and juice and remove from the heat. Add the mint leaves and let steep for 10 minutes.
• Strain to remove the mint leaves and refrigerate until ready to use. Keep any remaining syrup covered in the refrigerator for up to 2 weeks.

PEAR BUBBLY

Steps:

• Combine the pear puree, pear brandy, lime juice and Simple Syrup in a champagne flute. Slowly pour in the sparkling cider, garnish with a pear slice and serve.
• Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.

PAVLOVA

Steps:

• Preheat the oven to 300 degrees F. With a marker, mark a 7-inch circle on a piece of parchment paper. Flip the parchment over and place on a baking sheet.
• In a small bowl, whisk together the sugar and cornstarch.
• In the bowl of a stand mixer, combine the egg whites with a pinch of salt and beat with the whisk attachment until soft peaks form. Add 3 tablespoons water and keep beating until you get soft peaks again.
• Increase the mixer speed to high. Add the sugar mixture 1 tablespoon at a time and continue to beat for 1 minute. Add the vinegar and beat until the meringue is glossy and holds stiff peaks, about 5 minutes.
• Spread the meringue inside the marked circle on the parchment, making the edges slightly higher than the inside of the circle (it should look like a "crater"). Bake until the meringue is pale golden and has a crust, about 45 minutes; the inside should still be marshmallow-like. Turn off the oven, prop the door open and let the meringue dry for 1 hour.
• To serve, place the Pavlova on a serving dish. Spread the inside of the crater with a thin layer of lemon curd. Top with berries and serve.