Sherbet Fizz Mocktail

This easy recipe for a non-alcoholic Sherbet Fizz cocktail is a drink that everyone can enjoy. With a fresh citrus sherbet flavour, it's a great one to serve at a summertime party or barbecue.


The aromatic sweetness of the home-made Oleo Saccharum pairs fantastically here with the bitterness of grapefruit. Lifted by the bubbles and salty subtlety of soda water, it’s a buzzing beauty.

Makes 1 cocktail


25ml freshly squeezed grapefruit juice
20ml Oleo Saccharum (see below)
Ice cubes
Soda water
Large grapefruit peel, to garnish
For the Oleo Saccharum (makes about 900ml):
10 lemons
2 grapefruit
2 oranges
600g sugar

Essential kit

You will need: a white wine glass.


To make the Oleo Saccharum:

Peel the lemons, grapefruit and oranges (I use a veggie peeler) and place the peels into a large metal bowl. Reserve the fruit and keep in the fridge for later. Add the sugar and, with a muddler or flat-ended rolling pin, ‘bash’ the sugar into the peels. Do this for about 15 minutes, cover with clingfilm and leave for 24 hours in a cool, dry place.

Every so often, feel free to go back and bash the peels a bit more to help them release their oils into the sugar. Once you have a very thick syrup, juice the lemons, oranges and grapefruit, and add to the mix. Stir and then strain. Decant into a sealable bottle. Keeps for 1–2 weeks in the fridge.

To make the Sherbet Fizz cocktail: 

Pour all the grapefruit juice and Oleo Saccharum into the wine glass filled with ice cubes, top with soda water and stir gently. Garnish with a grapefruit peel.

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