Gingerbread Fizz Recipe
Gingerbread Fizz Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Here's a sweet treat that blends the seasonal flavor of gingerbread with a fun fizz. Garnish with a dollop of whipped cream, a sprinkling of cookie crumbs and a gingersnap cookie. —Randie Scott, Salt Lake City, Utah
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + cooling

Ingredients

  • 1 cup water
  • 1 cup molasses
  • 1 tablespoon minced fresh gingerroot
  • 6 whole cloves
  • 1 cinnamon stick (3 inches), crushed
  • 6 cups lemon-lime soda, chilled
  • Whipped cream and crushed gingersnap cookies

Directions

In a small saucepan, combine the first five ingredients. Bring to a boil; cook until liquid is reduced by half, about 15 minutes. Strain and cool.
In a large pitcher, combine molasses mixture and soda. Pour into glasses. Garnish with whipped cream and cookie crumbs. Yield: 8 servings.
Originally published as Gingerbread Fizz in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p92

Nutritional Facts

1 cup (calculated without garnishes): 190 calories, 0 fat (0 saturated fat), 0 cholesterol, 35mg sodium, 49g carbohydrate (41g sugars, 0 fiber), 0 protein.

  • 1 cup water
  • 1 cup molasses
  • 1 tablespoon minced fresh gingerroot
  • 6 whole cloves
  • 1 cinnamon stick (3 inches), crushed
  • 6 cups lemon-lime soda, chilled
  • Whipped cream and crushed gingersnap cookies
  1. In a small saucepan, combine the first five ingredients. Bring to a boil; cook until liquid is reduced by half, about 15 minutes. Strain and cool.
  2. In a large pitcher, combine molasses mixture and soda. Pour into glasses. Garnish with whipped cream and cookie crumbs. Yield: 8 servings.
Originally published as Gingerbread Fizz in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p92

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