Blueberry Rosemary Spritz (Virgin & Gin Options)

Servings: 1 cup (~250–300 ml)

Ingredients (per cup)

For both versions:

• 1–2 frozen blueberries (for color & garnish)

• 1 small sprig fresh rosemary

• 30 ml (2 tbsp) blueberry rosemary syrup (adjust to taste)

• Ice cubes

Virgin version:

• 150 ml lemon-lime or lemon sparkling water

• Optional: small squeeze of fresh lemon for extra brightness

Gin version:

• 30–45 ml gin

• 120 ml sparkling lemon-lime water

• Optional: splash of extra lemon juice if desired

---

Instructions (per cup)

1. Place frozen blueberries and a rosemary sprig in the glass.

2. Add ice cubes.

3. Pour in blueberry rosemary syrup.

4. For the gin version, add gin; for the virgin version, skip gin.

5. Top with sparkling water and stir gently to combine.

6. Taste — syrup can be adjusted slightly if you want sweeter or more tart.

7. Garnish with an extra blueberry or a tiny rosemary sprig if desired.

---

Tips for Making Multiple Cups

• Make a small pitcher of syrup + gin mix for adults (e.g., 250 ml syrup + 375 ml gin) to pour over ice individually, topping with sparkling water for freshness.

• Make a separate pitcher of syrup + sparkling water for kids.

• Always add sparkling water last to keep fizz.

    

  ---

   Blueberry Rosemary Syrup

  Ingredients
      •    1 cup frozen blueberries (no need to thaw first)
      •    ⅔ cup water (instead of 1 cup)
      •    1 cup sugar (can adjust slightly to taste)
      •    2 sprigs fresh rosemary
  
  Method
      1.    In a small saucepan, combine blueberries, sugar, water, and rosemary.
      2.    Bring to a simmer over medium heat. As berries thaw, gently mash a few with the back of a spoon to help release juices.
      3.    Simmer 8–10 minutes, until the liquid is deeply colored and slightly thickened.
      4.    Remove from heat, let steep 10 minutes for stronger rosemary flavor.
      5.    Strain through a fine mesh sieve (or cheesecloth if you want it extra clear).
      6.    Cool completely, then refrigerate (keeps 1–2 weeks).