YIELD: Makes 4 servings
INGREDIENTS
For Honey Berry Syrup:
1/2 cup – blueberry honey
1/2 cup – filtered cold water
2 cups – 100% orange juice
1/4 cup – fresh ginger root, peeled and minced
2 cups – fresh stawberries, thinly sliced
3 cups – sparkling water, chilled
For Garnish:
4 – fresh orange slices
1 cup – fresh strawberries, thinly sliced
4 – large fresh mint sprigs
DIRECTIONS
For Honey Syrup: Place Pahrump Honey, filtered water, orange juice, ginger root and 2 cups sliced strawberries in a small saucepot. Bring to a gentle boil then reduce to a simmer. Let simmer approximately 5 minutes.
Remove saucepot from heat, then smash all the strawberries in the saucepot to a pulp, with a spoon, and allow mixture to cool to room temperature.
Once cooled, strain through a super fine mesh strainer or dampened cheesecloth into a bowl, using a spoon to push on the solids to extract as much of the liquid, color and flavor as possible. Place the honey berry syrup in the refrigerator to chill. Discard any solids in the strainer.
Pour equal amounts of the chilled honey berry syrup into each of the 4 serving glasses, and then pour 3/4 cup sparkling water into each glass. Add one orange slice, 1/4 cup sliced strawberries and one fresh mint sprig to each glass and stir. Top off each glass with ice cubes.
Serve and enjoy!
Recipe courtesy of Chef Rob Corliss, made for the National Honey Board
TIP
The honey syrup can be prepared a day in advance, to simplify prep.
Substitute fresh lime slices for garnish vs. orange slices.
Use a lime or citrus-flavored sparkling water vs. standard sparkling water.
You can easily turn this “mocktail” into a cocktail, by substituting champagne or prosecco for the sparkling water.
For extra fun, freeze edible flowers (like pansies) in the ice cubes, used in the drink.
Go fancy and add 1/8 to 1/4 tsp. of dried lavender to the honey syrup, in step 1.