Best Lemon Fizz Recipes

GINGER LEMON FIZZ

Steps:

• Place the ginger, sugar and lemon slices in a pan with 150-200ml water. Bring to the boil, then cook until the sugar dissolves. Take off the heat, leave to cool, then press through a sieve.
• To serve, pour into a pitcher and top up with sparkling water and extra lemon slices.

LEMON RASPBERRY FIZZ

Steps:

• In a small pitcher, combine the Champagne and limoncello. Place a spoonful of crushed ice into each of 2 Champagne glasses and top with raspberries. Pour the Champagne mixture over the ice and raspberries. Serve immediately.

LEMON LIME ORANGE FIZZ

Steps:

• put ice sprite and orange juice into blender and mix until frothy, serve immediately.

GINGER LEMON FIZZ

Steps:

• Mix together the lemon juice, ginger juice, salt, sugar, mint leaves, and lemon rind.
• Put about 1/4 cup of the crushed ice into a tall glass, add 1/4 of the lemon-ginger mixture, pour the Sprite over it and serve immediately. Enjoy!
• Ginger Juice:.
• Slice 4 or 5 thin rounds of ginger and simmer in 1/4 cup of water in a small pan for about 5-7 minutes to get a nice gingery flavored juice.

LEMON, GINGER AND MINT FIZZ

Steps:

• Place ginger beer, lemonade and bitters in a jug.
• Place lemon, mint and ice in a 2L serving jug. Pour over the ginger-beer mixture to serve.

LEMON FIZZ

Steps:

• Blend ice cream and sherbet together in a blender until smooth; pour into 2 large chilled glasses. Pour 1 1/2 cups soda into each glass and stir gently.

STRAWBERRY AND PROSECCO FIZZ WITH LEMON SORBET RECIPE

Steps:

• Hull 1 1/2 pints strawberries; cut berries in half. Puree berries and 1/3 cup sugar in processor until very smooth. Transfer berry puree to small bowl and chill well, at least 1 hour and up to 2 hours. Place half of berry puree and half of lemon sorbet in processor. Slowly add 3/4 cup Prosecco; blend until mixture is thick and slushy. Transfer to medium bowl. Repeat with remaining berry mixture, sorbet, and Prosecco. Freeze at least 2 hours. Place Champagne stopper on remaining Prosecco and refrigerate. (Sorbet mixture can be made 1 day ahead. Keep frozen.) Hull remaining 1 1/2 pints berries; quarter lengthwise. Mix berries with 1/4 cup sugar in large bowl; chill 1 to 2 hours. Spoon sorbet mixture into 8 parfait glasses. Top with remaining Prosecco and sugared strawberries. This recipe yields 8 servings.

FUZZY LEMON FIZZ (NON-ALCOHOLIC)

Steps:

• Pour ingredients into ice-filled highball glass.
• Garnish with a twist of lemon peel if desired.

ROSEMARY LEMON FIZZ

Steps:

• To make syrup:.
• Place all syrup ingredients into a saucepan and boil 30 minutes.
• Strain and allow to cool completely before use.
• Store in covered container in refrigerator.
• To make cocktail:.
• Place 1 ounce syrup with vodka (or gin) and lemon slices over ice in shaker. Shake well.
• Strain into a rocks glass and add a splash of soda.
• Garnish with rosemary sprig.

STRAWBERRY AND PROSECCO FIZZ WITH LEMON SORBET

Steps:

• Hull 1 1/2 pints strawberries; cut berries in half. Puree berries and 1/3 cup sugar in processor until very smooth. Transfer berry puree to small bowl and chill well, at least 1 hour and up to 2 hours.
• Place half of berry puree and half of lemon sorbet in processor. Slowly add 3/4 cup Prosecco; blend until mixture is thick and slushy. Transfer to medium bowl. Repeat with remaining berry mixture, sorbet, and Prosecco. Freeze at least 2 hours. Place Champagne stopper on remaining Prosecco and refrigerate. (Sorbet mixture can be made 1 day ahead. Keep frozen.)
• Hull remaining 1 1/2 pints berries; quarter lengthwise. Mix berries with 1/4 cup sugar in large bowl; chill 1 to 2 hours.
• Spoon sorbet mixture into 8 parfait glasses. Top with remaining Prosecco and sugared strawberries.

LEMON RASPBERRY FIZZ

Steps:

• Place a spoonful of crushed ice and 3 raspberries into each of 2 Champagne flutes. Pour limoncello into each flute and top with Champagne, dividing equally. Serve immediately.

LEMON FIZZ MOCKTAIL

Steps:

• Combine apple and lemon juices.
• Fill glasses halfway with soda and top off with the juice mixture.
• Garnish with a strip of lemon peel.
• Enjoy!

GIN, TEA, AND LEMON FIZZ

Steps:

• In small saucepan, bring 1 cup water to boil. Add tea leaves. Remove from heat. Cover and let steep 15 minutes. Chill overnight.
• Strain tea mixture into pitcher; discard tea leaves. Add lemonade concentrate and gin, then sparkling water to pitcher; stir to blend. Serve over ice.

SPANISH LEMON FIZZ

Steps:

• Freeze 6 wine glasses for at least 15 minutes.
• Pour the sparkling wine, vodka and lemon juice into a blender. Add the sorbet and ice cream. Blend until thick and smooth, 15 to 30 seconds. Pour into the chilled glasses.
• Spear some berries on a small skewer or toothpick to garnish the glasses. Serve immediately.
• Alternatively, freeze the mixture for several hours until firm and scoop into the glasses and garnish with berries.

ROSEMARY LEMON FIZZ (COCKTAIL)

Steps:

• 1. Place all syrup ingredients into a saucepan and boil 30 minutes.
• 2. Strain and allow to cool completely before use. Store in covered container in refrigerator.
• 3. To make cocktail: Place 1 ounce syrup with vodka (or gin) and lemon slices over ice in shaker. Shake well.
• 4. Strain into a rocks glass and add a splash of soda. Garnish with rosemary sprig.

GIN TEA AND LEMON FIZZ

Steps:

• Bring 1 cup water to boil in a small saucepan. Add tea bags.
• Remove from heat. Cover and let steep for 15 minutes.
• Chill overnight.
• Strain tea into a pitcher; discard tea bags.
• Add lemonade concentrate and gin, then sparkling water to pitcher; stir to blend.
• Serve over ice.

LEMON & ELDERFLOWER FIZZ

Steps:

• To decorate the glasses with a sugar rim, tip the sugar onto a flat plate and the lemon juice into a bowl. Dip the rim of each glass in the juice, then the sugar.
• Put the gin, lemon juice, sugar and elderflower cordial into a large jug. Stir until the sugar has dissolved. Add the prosecco, then the sorbet, and give it a good stir. Pour into the prepared glasses and pop in a few strips of lemon zest.

LEMON PINEAPPLE FIZZ

Steps:

• In a blender, combine the pineapple juice, ice cream, sherbet and food coloring if desired; cover and process until smooth. Pour into chilled glasses; stir in soda.

MEYER LEMON AND BASIL FIZZ

Steps:

• In a pint glass, muddle the lemon slices with the basil. Add the vodka and stir. Strain into 2 rocks glasses filled with ice, and top with orange soda. Garnish with fresh basil leaves and serve.

GOLDEN BEET AND LEMON GIN FIZZ

Steps:

• Pass the beets through a juicer according to the manufacturer's directions. Pour the beet juice, gin, lemon juice and Simple Syrup into a shaker two-thirds full of ice cubes. Shake well. Strain into a tall, chilled cocktail glass. Top off with the club soda and garnish with the lemon peel.
• Combine the sugar and 1 cup water in a small saucepan and heat over medium heat until the sugar is dissolved. Let cool. The syrup will keep for 2 weeks in the refrigerator.