Blueberry-Ginger Fizz
Perfect for non-drinkers and people who are watching their waistlines, this “mocktail” is light and refreshing and a nice option for a holiday party.
Bring blueberries water sugar and ginger to a boil in a saucepan over medium-high heat.
Reduce heat to a simmer and cook for 5 minutes crushing the blueberries occasionally with a masher.
Remove from heat and let cool about 10 minutes.
Pass the mixture through a food mill or fine mesh sieve to remove the skins of the blueberries.
Set aside 1/4 cup syrup and store the remainder in the refrigerator for up to 1 week.
Place crushed ice in a glass.
Add reserved blueberry-ginger syrup and orange juice.
Top off with club soda and stir to combine.
Garnish with orange slice.