A natural pair, ginger and mint are the base for this refreshing drink, which can be served as a predinner mocktail or as the perfect complement to the whole Easter meal. Serve the spritzers in pretty, tall glasses or in large martini glasses (without ice), if you prefer.
- 3 tablespoon ginger, fresh
- 3 tablespoon sugar substitute
MAKE-AHEAD: Mint-ginger syrup can be made up to 1 week in advance and stored in a covered container in the refrigerator until ready to use.
Place ginger in a small saucepan with 1/2 cup of water and sugar substitute. Bring to a simmer, remove from heat, and let steep in saucepan at room temperature for at least 4 hours.
After ginger syrup has steeped, add mint leaves and bring to a boil. Remove from heat and cool to room temperature. Strain.
Makes 8 (1/2-cup) drinks.
To serve, pour 1/2 cup of seltzer into a glass, add 1 tablespoon mint-ginger syrup, and stir. Add ice and stir again. Top drink with a mint sprig. Repeat for remaining drinks.
This recipe makes extra syrup, which can be used if your guests want seconds or stored it in a sealed container in the refrigerator for up to a week.