Assorted Aura Bora Sparkling Waters Recipe

Chill bottles/cans

Place all Aura Bora bottles or cans in the refrigerator for at least 2 hours before serving so the waters are well chilled. If short on time, place them in an ice bath for 20–30 minutes.

Decant or pour 6 cups of each selected Aura Bora flavor into separate pitchers or into a single large dispenser in layers (for a visually distinct presentation, pour slowly over the back of a spoon to minimize mixing).

Prepare garnishes: rinse raspberries and strawberries. Halve strawberries and cut into thin slices. Cut lime into thin wheels. If using lavender, keep sprigs intact.

Add fruit and herbs to the pitchers or dispenser according to flavor pairing: add raspberries to Raspberry Hibiscus, strawberry slices to Strawberry Rose, lime wheels to Yuzu Lime, and lavender sprigs to Bergamot Lavender. Use 6 pieces of garnish per 6-cup pitcher for a light infusion.

Optional sweetness

If guests prefer a sweeter beverage, stir 1/2 to 1 teaspoon simple syrup per cup (adjust to taste) into each flavor. Start with a total of 4 teaspoons across the full batch and increase as desired. Stir gently to avoid flattening the carbonation.

Add ice to individual glasses at service (about 1/2 cup ice per glass) rather than to the whole pitcher to keep carbonation longer. If using a dispenser, add a small ice chamber or ice ring if available.

To serve, pour chilled Aura Bora from the pitcher/dispenser into glasses over ice. For variety, offer each flavor separately or create a tasting flight of 2–3 ounce pours so guests can sample multiple flavors.

Garnish each glass with the matching fruit/herb: a raspberry or two for Raspberry Hibiscus, a strawberry slice for Strawberry Rose, a lime wheel for Yuzu Lime, and a lavender sprig for Bergamot Lavender. Serve immediately.

Provide optional simple syrup on the side for guests who want extra sweetness.