Seasonal Gazoz Spritz Recipe

Prepare fruit

Wash berries and stone fruit. Hull and quarter strawberries if using. Slice stone fruit into 1/4–1/2" slices. Place all fruit in a large nonreactive bowl or jar.

Add sugar to the bowl with the fruit. Toss or stir gently until the fruit is evenly coated. The sugar will draw juices from the fruit and create a syrup as it macerates.

Cover the bowl or jar and let the fruit and sugar macerate at room temperature for 1 hour, stirring or shaking every 15–20 minutes to help dissolve the sugar and release more juice.

After 1 hour, transfer macerated fruit and accumulated juices to a medium saucepan. Add 2 tablespoons water and the sliced fresh ginger and whole allspice/peppercorns (if using). Warm over low heat just until the sugar fully dissolves and liquid is fragrant and slightly thickened — about 3–5 minutes. Do not boil; you only want to help extraction and dissolve sugar.

Remove from heat. Let the mixture cool to room temperature, then stir in the apple cider vinegar and fresh lemon juice. Taste and adjust acidity: if you want a brighter shrub, add up to 1 tablespoon more vinegar or lemon juice, a little at a time.

Once cooled, strain the mixture through a fine-mesh sieve or cheesecloth into a clean jar or bottle, pressing on solids to extract as much syrup as possible. Discard solids or reserve for another use (compote, yogurt topping). You should have approximately 180–240 ml of shrub syrup depending on fruit juiciness.

Refrigerate the shrub syrup for at least 2 hours to chill and let flavors meld; it will keep refrigerated in a sealed container for up to 2 weeks.

Chill cava/sparkling wine and club soda well ahead of time. Fill a large pitcher or 4 wine glasses with ice (about 1/2 cup ice per glass; total used listed in ingredients).

Measure shrub syrup: use about 50 ml (approximately 1.75 fl oz) shrub syrup per serving. For this recipe (serves 4), use 200 ml shrub syrup total. Adjust to taste if you prefer sweeter or tarter cocktails.

In the pitcher (or build directly in each glass): pour the chilled cava, then add the shrub syrup, and finally top with chilled club soda. Suggested ratio per glass: 90 ml cava, 50 ml shrub, 75 ml soda. Gently stir once to combine — avoid vigorous stirring to preserve carbonation.

Taste and adjust: if too tart, add a splash more cava or a teaspoon sugar syrup; if too sweet, add a squeeze of lemon or a splash more soda.

Garnish each glass with a citrus wheel and a fresh mint sprig. Optionally drop a few macerated berry halves into the glass for visual appeal and extra flavor.

Serve immediately while fizzy.