By now it’s engrained in us: soda’s the enemy. Even so I still yearn for a cold fizzy drink when it’s hot out, like, for example, this week where temperatures have been nearing the triple digits. There’s only so much water I can down, so I’ve compromised by mixing up homemade nonalcoholic drinks. Making them myself allows me to avoid all the scary stuff while still satisfying my soda fix. These fizzies are an awesome alternative because they’re simple to make, just a tad sweet, and an easy way to get a few extra servings of fruit, which is why they’re part of my week of healthy back to school recipes. So, help your little ones stay cool and healthy and toast the new school year with these homemade fruit fizzies.
Fruit Fizzies Recipe
This is really more of a method than a recipe so feel free to mix it up and use it with your favorite fruit. Melon is particularly refreshing but I also like to use berries, kiwi, mango, pineapple, or even cucumber and mint, if you’re feeling adventurous. The puree gets strained to get rid of the pulpiness, but, if, like me, you’re a fan of pulp, go ahead and skip that step.
Makes: 2 cups
1 pound large dice cantaloupe flesh
1 to 3 tbsp agave nectar, brown rice syrup, or honey*
1 tablespoon freshly squeezed lemon juice
A pinch of salt
Ice, for serving
Chilled club soda or seltzer water, for serving
Combine fruit, agave syrup, lemon juice, and salt in a food processor fitted with a metal blade and process until smooth. Place a fine mesh sieve over a mixing bowl and pour puree into sieve. Press on the back of the puree with a wooden spoon to release all the juices. (Puree can be stored refrigerated in an airtight container for up to 4 days. Stir before using.)
To serve, fill a glass halfway with ice then add one part puree to 2 parts club soda or seltzer and stir to combine.
*Depending on the sweetness of the fruit you use, you’ll need more or less sweetener.
This recipe is part of my week of healthy back to school recipes that I’ll be posting through Friday September 9th.