Kumquat Purée Ginger Spritz

Use Purée Kumquat, Frozen, Boiron (1kg) to make this recipe. Kumquat purée gives a spritz both citrus brightness and a pleasant peel-like bitterness. Ginger syrup rounds the flavour, while sparkling water keeps the drink light and alcohol-free.

At a glance

• Yield: 4
• Preparation: 10 minutes
• Cooking: None
• Chilling or freezing: None

Purée Kumquat, Frozen — Boiron (1kg)

£31.77

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Ingredients

• 200g kumquat purée, chilled
• 60ml lime juice
• 60ml ginger syrup, plus more to taste
• 400ml chilled sparkling water
• Ice
• 1 pinch fine sea salt

Method

1. Whisk the kumquat purée with lime juice, ginger syrup and salt.
2. Taste the base. Add a little more syrup if the kumquat finish is too bitter.
3. Fill four glasses with ice and divide the fruit base between them.
4. Top with sparkling water and stir once from the bottom.

Why this recipe works

Ginger's warmth balances citrus bitterness without covering it. Adding sparkling water in the glass preserves carbonation and lets each serving be adjusted independently.

Practical tips and variations

• Chill the purée and water before mixing to limit ice melt.
• For an alcoholic spritz, add 30ml gin to each glass.
• If the drink is too strong, add sparkling water before adding more syrup.

Serving and storage

Keep the kumquat base refrigerated for up to one day. Add sparkling water and ice only when serving.

Frequently asked questions

What does kumquat taste like?

It combines tart juice with aromatic, slightly bitter peel notes.

Can I use tonic water?

Yes, but tonic adds bitterness and sweetness, so begin with less ginger syrup.

Can I make a jug in advance?

Prepare the still base ahead, then add sparkling water immediately before pouring.