This zesty spritzer is easy to prepare ahead and compact to travel with. Simply make the pineapple syrup the night before and keep it well chilled. Also, chill some bottles of club soda or sparkling water, and when you get to your destination, you can combine them with ice for a super-quick serve.
The proportion of soda to syrup is about 5:1, but guests can decide how sweet they’d like their spritzer to be and add as little or as much soda as they please.
Canned or fresh pineapple juice is fine to use, but freshly squeezed lemons will add a much better flavor than a bottled version, so take the time to do this. When choosing your lemons, they should be heavy for their size, firm, plump, and unblemished. A brief zap in the microwave (about 15 seconds) will maximize the juice yield before squeezing.
6 cups pineapple juice
Juice of 6 large lemons
2 cups granulated sugar
1 cup honey
Two 2-liter bottles club soda or sparkling water
- In a medium-size saucepan, combine the pineapple and lemon juices, as well as the sugar and honey, and bring to a boil over medium heat, stirring occasionally. Cook for 1 minute, remove from the heat, and transfer to 1 or 2 heat-proof jars. Cool, then chill in the refrigerator several hours or overnight.
- 2. To make the spritzers, fill a 12- to 14-ounce tumbler with ice, add about 1/4 cup of the syrup, and stir in the club soda to fill. Serve immediately.
Cook and celebrate alcohol-free
This alcohol-free recipe and more than 150 others can be found in Chef Liz Scott’s Sober Celebrations: Lively Entertaining Without the Spirits (© 2007 Cleveland Clinic Press). The cookbook is available online from Amazon.com and BarnesandNoble.com.
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This information is provided by the Cleveland Clinic and is not intended to replace the medical advice of your doctor or health care provider. Please consult your health care provider for advice about a specific medical condition. This document was last reviewed on: 9/4/2007...#13798