Lemon-Ginger Blood Orange Fizz
The bright acidity of lemon complements ginger’s spicy bite to make this a dynamic antioxidant-packed shrub-based mocktail.
This seasonal mocktail features a pear shrub (also known as a drinking vinegar) that adds a bright, tangy depth of flavor. The shrub requires a four-day fermentation period, so be sure to plan ahead.
Ingredients
- ½ tsp. honey
- ½ tsp. warm water
- 1 oz. lemon-ginger shrub (prepared four days in advance )
- 1 blood orange, peeled and juiced (peel reserved)
- Soda water to taste
Directions
STEP 1
Make the lemon-ginger shrub at least four days in advance, as it requires time to ferment.
STEP 2
Combine the honey with the warm water and stir well until the honey dissolves.
STEP 3
Fill a glass with ice, then pour the lemon-ginger shrub, blood orange juice, and diluted honey into the glass and stir to combine.
STEP 4
Top with soda water and garnish with the blood orange peel.
STEP 5
Optional spirit: Gin
Photography: Terry Brennan.
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Camille Berry is a wine and food writer based in San Francisco.
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