Blueberry Gin Fizz

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Equal parts beautiful and delicious, this blueberry gin fizz is a must make this Spring! Not only is it easy to execute, but the bright color and fresh flavor will be the hit of your next party! This cocktail absolutely screams spring, and the tart, refreshing taste is uplifted by the airiness of the foam…truly a delight for the warmer days to come. Try one and tag us at @homebarnetwork to let us know what you think!


2 oz Dry Gin
1 oz Blueberry Syrup*
.75 oz Fresh Lemon
.75 oz Aquafaba*
Soda water
Fresh Mint

DIRECTIONS: Add all ingredients except soda water to a shaker. Add ice and shake until well-chilled. Strain over fresh ice in a Collins glass and top with soda water. Garnish with mint sprig and a straw.

*Blueberry Syrup: Add 1 cup sugar, 1 cup water, and 1 cup freeze-dried blueberries to a saucepan over medium heat. Heat until the sugar dissolves and the blueberries soften. Remove from heat, cover, and allow to cool. Refrigerate for at least 6 hours and then strain the blueberries out. Will last 2-3 weeks in the fridge.

You can also use fresh blueberries but we find that using freeze-dried blueberries in this recipe makes more sense for a couple reasons. With fresh blueberries, the consistency of your syrup tends to get much thicker and jammier, turning into more of a purée. With freeze-dried, you get a better syrup consistency, the same beautiful deep color and flavor, and the blueberries keep their shape. You can even dehydrate the blueberries afterward and use as a garnish!

*Aquafaba: Aquafaba is cooked chickpea water straight from the can. Always look for organic and low sodium chickpeas so that we don’t add too much salt content to the cocktail.

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