Have you heard of ‘gazoz?’ According to Bon Appetit magazine, this Israeli beverage is one of the hottest food and drink trends of 2018. Made with fruit syrups, sparkling water, and herbs, these drinks looked so cool and refreshing, I had to try making one! Of course, I added in green tea – for this recipe, I wanted to highlight the herbal, flowery notes of brewed green tea. Blackberries are abundant in our yard right now – the sweet scent greets me every time I open the door – so that was an obvious choice for my first ‘gazoz.’ Blackberries pair well with lavender, so Sweet Green Tea is a great choice, brewed double-strong so the flavor shines through. I have mint, lemon verbena, rosemary, and basil growing in my yard, too, so in the cup they went! The result – delicious! Less sweet and more refreshing than sodas, with a brilliant color and vibrant scents to energize my afternoon. The perfect way to celebrate summer before it’s gone! This drink was a total hit with the kids, as well. I’m looking forward to serving these for a Labor Day picnic – maybe set up as a ‘make your own’ bar, so people can adjust the flavors to their own preference. Fun!
Gazoz (per one drink)
4 oz sparkling water 4 oz double-strong brewed Sweet Green Tea (or Uji Gyokuro) 2 oz blackberry syrup (simple syrup made with 1 cup berries, 1 cup sugar, and 1 cup water) Small handful fresh berries Lemon verbena, mint, and rosemary stems to garnish Muddle a few leaves of each herb in a tall iced-tea glass or mason jar, then add ice to the cup, and the rest of the ingredients. Stir gently, then garnish with the rest of the herbs.
- 4 oz Sparkling Water
- 4 oz Sweet Green Tea (Uji Gyokuro), double strong brew
- 2 oz Blackberry Simple Syrup (see recipe in instructions)
- Small handful Fresh Berries
- Lemon Verbena, Mint and Rosemary, leaves and Stem
- Make simple syrup by adding 1 cup berries, 1 cup sugar and 1 cup water to a saucepan over medium high heat. Bring to a boil and mash berries with a potato masher. Turn off burner and let syrup sit for 10 minutes. Strain and store in a mason jar in the fridge.
- Muddle a few leaves of each herb in a tall iced-tea glass or mason jar, then add ice to the cup, and the rest of the ingredients. Stir gently, then garnish with the rest of the herbs.
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Meet the Author: Sarah