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Raspberry-Ginger Fizzes
Recipe is from The South Beach Diet Parties and Holidays Cookbook: Healthy Recipes for Entertaining Family and Friends (Rodale, 2006) by Arthur Agatston
Ingredients
1 package (10 ounces) frozen raspberries, thawed, with juices
1 (3/4-inch) piece fresh ginger, peeled
2 tablespoons granular sugar substitute
1 bottle (2 liter) seltzer water, chilled
Ice cubes (optional)
Directions
To make the drink base: Puree raspberries and their juices, ginger and sugar substitute in a blender. Strain the mixture through a fine-mesh sieve. For each drink, place 4 1/2 teaspoons of the base in an 8-ounce glass. Add 3/4 cup seltzer and stir rapidly. Add a few ice cubes, if desired, and stir again. Serve. Makes 10 (3/4-cup) drinks.
Make Ahead: Raspberry-ginger drink base can be made up to one day ahead and refrigerated in a covered container until ready to use. Add seltzer water to drinks individually, just before serving.
Suggestions
Nutrition at a Glance (per drink): 60 calories, 4.5 g fat, 0.5 g saturated fat, 4 g protein, 2 g carbohydrate, 0 g fiber, 25 mg sodium