Sparkling Green Juice
We give green juice a festive makeover, transforming it into a spirit-free mocktail that also makes a fun breakfast drink. Fizzy water prepared in the SodaStream adds the sparkle, while pineapple juice and a ginger-infused simple syrup contribute sweet notes. Chipotle powder brings a touch of mild, smoky heat. You can use store-bought green juice for this recipe or prepare your own; we like a blend of celery, cucumber, spinach, romaine lettuce, kale, lemon and parsley juice.
Ingredients
For the ginger simple syrup:
- 3-inch (7.5-cm) piece fresh ginger, thinly sliced
- 1/2 cup (4 oz./125 g) sugar
- 1/2 cup (4 fl. oz./125 ml) water
4 cups (32 fl. oz./1 l) store-bought or homemade green juice, chilled- 1/4 cup (2 fl. oz./60 ml) pineapple juice or pineapple ginger juice, chilled
- 1/3 cup (3 fl. oz./90 ml) ginger simple syrup
- 1/2 tsp. chipotle chile powder
- 1/2 cup (4 fl. oz./125 ml) water
- 1 celery stalk (optional)
- Ice cubes
Directions
To make the ginger simple syrup, in a small saucepan over medium-high heat, combine the ginger, sugar and water. Bring to a simmer and whisk until the sugar has dissolved. Remove from the heat and let steep for 10 minutes, then pour the simple syrup through a fine-mesh sieve; discard the ginger slices. Transfer the simple syrup to an airtight bottle or jar and let cool completely. The syrup can be covered and refrigerated for up to 3 weeks.
Place 4 to 6 short tumbler glasses in the freezer to chill for about 1 hour before serving.
Meanwhile, in a large pitcher, whisk together the green juice, pineapple juice, simple syrup and chipotle powder. Taste and adjust as desired, adding more pineapple juice or simple syrup for sweetness or more chipotle powder for heat.
Pour the water into a SodaStream bottle. Insert the bottle into the SodaStream machine and set to maximum fizz according to the manufacturer’s instructions. Once the water has carbonated, remove the bottle from the machine and pour the carbonated water into the pitcher and stir gently to combine.
If making a celery garnish, use a vegetable peeler to shave the toughest outer skin from the celery stalk, starting at one long end and shaving to the other end. Be sure to do this in one smooth, uniform shave. You may have to repeat this a few times in order to flatten the curved part of the celery. Then shave a long, translucent but uniform piece of celery. Repeat to make a total of 4 to 6 garnishes. Set aside on a paper towel.
To serve, add a large ice cube to each chilled tumbler. Pour the sparkling green juice over the ice, filling the glasses. Gently twist the shaved celery garnishes, then place a garnish on top of the ice cube in each tumbler and serve immediately. Serves 4 to 6.
Williams Sonoma Test Kitchen