Infused sparkling water recipes are the perfect (and easy!) way to turn your glass of water into a refreshing and tantalising summer tipple. Not only does sparkling water make things a little more interesting on the palate, but fruit and herb infusions are a fantastic way to gift your body with more nutrients from antioxidants to Vitamin C and anti-inflammatories to name a few!
We’ve been experimenting in the taste lab with our BIBO Fizz machine, adding bubbles to all types of flavours to discover the best summer combinations. Check out our favourite sparkling water recipes below to suit both a sweet and botanical tooth, from minty moments to blueberry bliss.
Easy sparkling water recipes for the summer
Sparkling blueberry mint lemonade recipe
Our favourite recipe has to be this sweet minty concoction. Not only does it taste like summer in a cup but you’ll reap the rewards of mint’s digestive and brain-boosting benefits as you sip away. As an added bonus, blueberries are considered the queen of the superfoods and are believed to have one of the highest antioxidant levels of all common fruits and vegetables.
FOR THE SIMPLE SYRUP:
- 80ml of water
- 80ml of maple syrup
- ½ tsp of vanilla extract
FOR THE LEMONADE:
- 300g of fresh blueberries
- 240ml of freshly squeezed lemon juice
- 1L of ice-cold sparkling water
- A generous handful of fresh mint leaves
TO MAKE THE SYRUP:
- Add the water and maple syrup to a small pan over a medium-low heat and simmer, stirring frequently for around 2-3 minutes until the syrup has completely dissolved.
- Remove from the hob and mix in the vanilla extract. Allow to cool completely and place in the fridge until ready to use.
TO MAKE THE LEMONADE:
- In a blender or food processor, blitz the blueberries to a smooth consistency. Strain the blueberry mixture through a sieve to remove the skins using a wooden spoon or spatula. You should be left with around 175-200g of blueberry puree.
- In a large pitcher filled with a generous helping of ice, add the blueberry puree, freshly squeezed lemon juice, and ice-cold sparkling water.
- Pour in the syrup in stages (sampling as you go for taste!) and stir. We use all of the syrup, but if you don’t have as sweet a tooth, you may prefer less.
- Smack the fresh mint between your hands, add to the mixture, stir and serve!
Sparkling raspberry iced tea
Oh, you thought tea was just for drinking hot with milk? Think again! Iced tea has long been a summer favourite, but why not add a fruity fizzy twist to impress your family and friends. From boosting antioxidants to improving memory function and reducing stress, iced tea has some surprising health benefits to improve your wellbeing as well as tickling your tastebuds. Not a fan of raspberries? This recipe also tastes great with other juices such as cranberry and pomegranate!
BIBO top tip: Did you know our BIBO Fizz can carbonate teas and juices as well as just water? Make this recipe even simpler by mixing your tea and juice with still water and carbonating at the end for a colourful fizz!
FOR THE SPARKLING ICED TEA:
- 450ml of cold-brewed tea
- 500ml of chilled raspberry juice
- 500ml of ice-cold sparkling water
FOR THE GARNISH:
- 50g of fresh raspberries
- 1 lemon, sliced
- A handful of fresh mint leaves
- To make your cold-brewed tea, add 2 tea bags (or 2 tsp of loose-leaf tea) to 450ml of cold water, stir, cover, and leave in the fridge for 8-12 hours depending on how strong you want your brew. Tip: for the tastiest cold-brew we like to snip the tea bag and pour the loose tea into the water. Once brewed, make sure to strain any loose leaf tea using a sieve or cheesecloth before continuing!
- In a large pitcher filled with a good quantity of ice, add your cold-brew tea, raspberry juice, and sparkling water. Stir well.
- Add your fresh raspberries, sliced lemon, and mint leaves. Serve immediately!
Blood orange sparkling water recipe
Feeling something a little more fancy and refined? This blood orange and candied sage sparkling water recipe is just the ticket. This colourful tipple wouldn’t be out of place on the shores of Capri and is sure to have your guests asking for refills on tap! While sage needs no introduction as to its plethora of benefits, blood oranges are an underrated health hero, having been associated with improved cardiovascular health, protection from UV cell damage, and improvements in metabolic disease including type 2 diabetes. Stylish, delicious, and nutritious – count us in!
FOR THE SAGE SYRUP AND CANDIED SAGE (MAKE AHEAD):
- 125g of granulated sugar
- 125ml of water
- 60g of fresh sage leaves
FOR THE BLOOD ORANGE SPARKLING WATER:
- 300g of ice
- 8-10 freshly squeezed blood oranges
- 500ml of sparkling water
- 2 sliced blood oranges for garnish
- In a small pan, stir together 100g of sugar and water over a medium heat for about 3-5 minutes until the sugar has just dissolved. Remove from the heat and mix in the fresh sage. Leave to steep for 20 minutes.
- Strain the sage syrup mixture through a sieve into a clean bowl and remove the sage leaves to make your candy.
- One at a time, dip the syrup-soaked sage leaves in a bowl filled with the remaining sugar (add more sugar if needed), covering both sides of the leaves. Place on a plate to dry; the candied leaves can take 1-2 hours to harden so make sure to prep the syrup and candy in advance of drinking time!
- In a large pitcher, add the ice and the freshly squeezed blood orange juice. Pour in the sage syrup, tasting as you go to ensure you get the perfect level of sweetness for you. Stir.
- Top off the pitcher with the sparkling water, add half of the candied sage, and blood oranges for garnish and stir some more.
- Serve in ice-filled glasses with more candied sage and orange slices. Close your eyes, sit back, sip, and enjoy!
Want to find out more about how we can help you to create delicious sparkling water recipes with the BIBO Fizz? Get in touch with our expert team to find out more about our range! We’re more than happy to answer any questions or queries you may have.
Cucumber sparkling water recipe
If you want feel like you’re being pampered at a spa, then this cucumber sparkling water recipe is just for you! Cucumber, whether infused in water or enjoyed in various forms, offers several health benefits. It promotes healthy skin due to its vitamin B5 content, aiding in acne treatment, and silica, which boosts skin elasticity. For weight loss, cucumber water encourages hydration and serves as a low-calorie alternative to sugary drinks. It’s a rich source of vitamin C for immune support and vitamin K for bone and tissue health. Cucumber’s high water content aids in hydration, and its antioxidants combat cell damage. Moreover, cucumber’s versatility allows it to be used in many dishes, ensuring minimal waste.
FOR THE INFUSED SPARKLING WATER:
- 50g cup simple syrup, or other sweetener
- 1l sparkling water
- 100g cup lime juice
FOR THE GARNISH:
- 1 large cucumber, scrubbed and cut into chunks
- 1 cup mint leaves
- The simplest drink yet; place cucumber, lime juice, mint leaves and agave in a blender and process until well juiced.
Strain the liquid, pressing the juice from the solids and reserve the liquid.
Place ¼ cup cucumber liquid into glass, add ice cubes and top off with sparkling water. Garnish with mint leaf.
Elderflower sparkling water recipe
If you’re looking for a refreshing and delightful beverage, consider trying this homemade elderflower sparkling water recipe. Bursting with the natural essence of elderflowers, this sparkling water offers a delightful and fragrant twist to your hydration routine. Whether you’re sipping it on a sunny afternoon or serving it to guests, this drink is a fantastic choice to elevate your beverage game. Follow the recipe below to discover the perfect blend for quenching your thirst on any occasion.
FOR THE ELDERFLOWER SPARKLING WATER:
- 15 elderflower heads large (use double if small)
- 2 lemons sliced
- 50g citric acid (lemon will do)
- 2.5 litres sparkling water
- 1kg sugar
FOR THE GARNISH:
- A lemon slice
- A spruce of elderflower
- In a large saucepan, combine elderflowers, lemon slices, and citric acid with the water. (Exclude sugar at this stage.)
- Heat the mixture until it reaches the boiling point, stirring occasionally. Once boiling, remove it from the heat, cover, and allow it to steep overnight or for a minimum of four hours.
- Strain the liquid through a muslin cloth to capture all the flowers. Be sure to extract every bit of delicious flavour from the pulp in the muslin.
- Return the strained liquid to the saucepan and add the sugar.
- Bring the mixture back to a boil, stirring frequently to dissolve all the sugar, and let it simmer for 5 minutes.
- While the cordial simmers, clean and sterilise your glass bottles, lids, funnel, and any other equipment in soapy water. Rinse the bottles and fill them with boiling water, letting them sit for 5 minutes before draining. Alternatively, place the washed bottles and lids in an oven at 140°C until they are dry.
- While the cordial is still hot, carefully pour it into the warm bottles and seal them with the lids.
- Leave to cool then place in the fridge until chilled.