Sparkling Mango Ginger Pitcher
A batch build for six to eight, with the bubbles held back until the guests arrive.
Mango and ginger is a reliable pairing because they occupy different registers: mango is soft, floral, and low in acid, ginger is sharp and hot. A cup of fresh lime juice bridges them and keeps the pitcher from turning syrupy.
The base — nectar, lime, ginger syrup — can be mixed hours ahead and refrigerated. Only the ice, the diced fruit, and the mineral water are last-minute, which means the drink is essentially finished before anyone knocks.
The Recipe
Serves 6 to 8 · 10 minutes
Ingredients
- 2 cups mango nectar
- 1 cup fresh lime juice
- 1/2 cup ginger syrup
- 1 fresh mango, peeled and diced
- 4 cups ice
- 3 (12 fl oz) bottles Tehuacan Brillante sparkling mineral water, chilled
Method
- Combine the mango nectar, fresh lime juice, and ginger syrup in a large glass pitcher.
- Stir thoroughly to ensure the ginger syrup dissolves into the juices.
- Drop the diced fresh mango into the pitcher.
- Fill the pitcher with ice to chill the base.
- Pour the chilled Tehuacan Brillante sparkling mineral water into the pitcher right before your guests arrive.
- Stir gently one final time to keep the bubbles lively, then pour into plain smooth unmarked glasses.
Notes
A whole cup of lime juice looks like a lot. It is not. Mango nectar is sweet and thick, and without that much acid the punch is cloying by the second glass.
Chill the mineral water thoroughly. Warm sparkling water poured over ice loses its carbonation immediately, and that is the one thing you cannot fix once it is in the pitcher.
Tehuacán Brillante is sparkling mineral water from the Tehuacán Valley in Puebla, naturally mineralized on a journey of roughly eight years through volcanic rock. Family run since 1983, Mexican owned, bottled in 12 fl oz glass. Find us at @drinktehuacan.
