If you haven’t heard of gazoz, you’re in for a surprise. Gazoz is an alcohol-free drink. Based on sparkling water, infused with homemade shrubs and syrups, fermented fruits, spices, herbs, and a variety of flowers, it’s as refreshing as it is visually stunning.
This style of gazoz is celebrated for its colorful appearance, vibrant flavors, and bouquet-like presentation, making it a popular non-alcoholic option.
Schrub
Ingredients:
2 pink grapefruit
1 cup (200 grams) granulated sugar
1/2 cup raspberries
2 teaspoons pink peppercorns
2 peaches, chopped
3 leafy sprigs fresh basil
1 cup champagne vinegar or white wine vinegar
Directions
- For the shrub: Remove the zest from the grapefruit with a vegetable peeler. Chop the peel and combine in a bowl with the granulated sugar. Massage with your hands for a minute or so until very fragrant and the sugar looks a little oily. Juice the grapefruit. Add water, if needed, to make 1 cup.
- Combine the juice, peel and sugar, raspberries, pink peppercorns and peaches in a small saucepan. Bring to a simmer and cook until the peaches begin to slump and the raspberries fall apart, 4 to 5 minutes. Remove from the heat, add the basil sprigs and pour over the vinegar. Let cool to room temperature. Transfer to a nonreactive container, seal and refrigerate for 2 days. (Or longer if you have time.)
- After 2 days, strain and discard the solids.
Almond Syrup
Ingredients:
8 ounces unsalted blanched almonds
3/4 cup confectioners’ sugar
1 teaspoon almond extract
1/4 teaspoon kosher salt
Directions
For the almond syrup: Blend the almonds in a food processor, scraping the sides and bottom occasionally, until creamy and spreadable, about 10 minutes. Add the confectioner’s sugar, extract and salt and continue to process until very creamy, scraping down the sides and bottom as needed, about 5 minutes. With the processor running, drizzle in 1 cup water and continue to process to make a thick, very smooth and creamy syrup, about 2 minutes
Assembly
To assemble the gazoz: In a tall glass, add 2 ounces of shrub (more or less depending on your taste). For a creamy drink, add 2 to 3 tablespoons of almond syrup. The syrup can be omitted for a clear drink. Add ice cubes and garnishes. Fill the glass with about 6 ounces chilled seltzer. Add herbs and flowers and serve.
Yield: 4 to 6 servings
Total Time: 2 days 30 minutes (includes infusing time)
Tips
Leftover shrub and almond syrup will both keep in airtight containers in the refrigerator for a week. The almond syrup may thicken up a bit; if so, stir in a tablespoon or so of water.