For the non-drinker, Christmas can present a bit of a trying time. First off, people will inevitably question your reasons for abstaining from booze and try and wheedle you into having a tipple or two. And secondly, non-alcoholic drinks tend to be pretty uninteresting. You can expect to find soda water, orange juice or – if we’re being adventurous – sparkling elderflower.
From Lindy Wildsmith’s inspired Artisan Drinks, this recipe for Cranberry Fizz is deliciously different and wonderfully seasonal. On festive occasions this stunningly colourful drink can be dressed up for the non-drinker at the party. And it also works beautifully with a splash of gin, should you wish! Vary the fruit in this recipe to make vibrant fizz at any time of the year – rhubarb in spring, soft fruits and cherries in summer and blackberries in autumn.
500 g (1 lb 2 oz) cranberries
Finely pared rind and juice of 1 lemon
Finely pared rind and juice of 1 orange
300 g (10.5 oz) sugar cubes
2 litres (70 fl oz/8 cups) boiling water
3 tsp (10 g) fresh baker’s yeast, or 1.5 tsp (5 g) active dry yeast
Pinch of caster (superfine) sugar
20 ml (0.75 fl oz) warm (not hot) water
1.5 tsp (5 g) cream of tartar
Put the fruit in the crock or deep bowl and crush with a potato masher or the end of a rolling pin or even better a mouli-legume or mincer. Add the citrus zest and juice, add the sugar cubes and the cream of tartar. Pour the boiling water over the top, stir and leave to cool to blood temperature. When the liquid has cooled sufficiently, mix the yeast and caster sugar with the warm water, stir into a paste and add to the liquid. Cover with a clean cloth and leave for 48 hours.
Using a slotted spoon, skim and discard any debris that may have floated to the surface. Strain and using a large jug and funnel pour into bottles. Stand for 48 hours. Keeps for 2 to 4 weeks. Once open drink up within a few days before the sparkle subsides.
Lindy Wildsmith’s Artisan Drinks is published by Jacqui Small. Buy online here.