Ginger Syrup
Makes 1/2 cup
- 2 tbs. coarsely grated gingerroot
- 1/4 cup water
- 1/4 cup honey
Directions
- Simmer all the ingredients together for five minutes.
- Cool, and then strain out the gingerroot.
- Store in the refrigerator. Use within two weeks.
Try this recipe with our Ginger Green Ti-Ni mocktail.
Simple Bitters
Bitters are traditionally made by infusing bitter herbs and other ingredients in alcohol, but you can make your own natural, nonalcoholic bitters in a pinch.
Makes 1 cup
- 1 cup boiling water
- 5 cloves
- 1/2 cinnamon stick
- Zest of 1 orange or lemon
- 1/2 tsp. fennel seed
- 1 tsp. dried dandelion root or dandelion-root tea
- 1 tbs. dried cherries or raisins
Directions
- Pour boiling water over the ingredients and infuse for about 30 minutes.
- Strain, and chill before using.
- Store in the refrigerator. Use within one week.
Try this recipe with our Ginger Pom Fizz mocktail.
Campari-Esque Bitters Tea
Use as you would for Campari for mocktails.
Makes 1 cup
- 1 cup boiling water
- 1 tbs. hibiscus tea
- 1 tbs. honey
- 1 tbs. dried horehound leaves
- Zest of one blood orange
Directions
- Pour boiling water over the ingredients, and infuse for 20 minutes.
- Strain and chill.
- Store in the refrigerator. Use within one week. (You may also freeze in an ice-cube tray to use later as needed.)
Try this recipe with our Cranberry Blood-Orange Negroni mocktail.
Raspberry Syrup
Makes about 1 cup
- 1 cup fresh raspberries
- 1/2 cup organic cane sugar or 1/3 cup honey
- 1/2 cup water
Directions
- Simmer all the ingredients together for 10 minutes, stirring occasionally, until the raspberries have released their juices.
- Cool, and then strain out the seeds.
- Store in the refrigerator. Use within two weeks.
