5 recipes for the InFizz™ Fusion
Let's get fizzy with Sage Appliances
- Espresso and Lemon Cream Soda
- Matcha and Passionfruit Sparkling Tea
- Sparkling Sweet Tea
- Negroni Spritzer
- Sparkling Paloma
Espresso and Lemon Cream Soda
An iced effervescent espresso with a tart lemony zing, topped with a sweet coffee foam. Whether you need an afternoon pick-me-up or a breakfast bolster...this one will keep you skippin’ n’ jumpin’ to the finish line. Get. Fizzin’. Now.
Active time 15 minutes
Total time 30 minutes
Serves 2-4
150g chilled espresso coffee
225g chilled lemon juice
430g chilled water
45g agave syrup
Ice, to serve
Ground freeze dried coffee, to garnish
For the foam
150g ice
15g instant coffee
85g white sugar
150g chilled water
- Place the espresso coffee, lemon juice, water and agave syrup in a large jug and stir to combine.
- Using the funnel, fill the InFizz bottle to the MIN line. Top with the FusionCap™ and twist to lock.
- With the Tilt Head in the tilted position, insert the bottle and twist to lock. Push the bottle down into the vertical position. Press the Carbonating Lever at 1 second intervals, twice, to lightly carbonate or up to 6 times for maximum fizz.
- Move the Tilt Head into the tilted position and remove the bottle. Gradually slide the switch to the right to release the excess gas. Slide the switch back to the left if the bubbles rise too quickly.
- Seal the bottle with the silver cap and place in the refrigerator.
- To make the foam, place the ice, instant coffee, sugar and water in a food processor bowl and process until a smooth frothy cream has formed.
- Half fill the serving glasses with ice and pour over the soda. Spoon some of the coffee foam on top, sprinkle with a little ground freeze dried coffee and serve.
Matcha and Passionfruit Sparkling Tea
Tropical, fruity and bursting with antioxidants! Just twist and lock the InFizz for this bubbly green tea treat.
Active time 15 minutes
Total time 15 minutes
Serves 2-4
2 tbsp matcha powder
220g chilled water
450g chilled passionfruit juice
30g agave syrup
Ice, to serve
Passionfruit, to garnish
- In a small bowl, sprinkle the matcha powder over 40g of the water and whisk to form a smooth paste.
- Place the matcha paste, remaining water, passionfruit juice and agave syrup in a blender. Secure the lid and blend on high speed for 30 seconds.
- Using the funnel, fill the InFizz bottle to the MIN line. Top with the FusionCap™ and twist to lock.
- With the Tilt Head in the tilted position, insert the bottle and twist to lock. Push the bottle down into the vertical position. Press the Carbonating Lever at 1 second intervals, twice, to lightly carbonate or up to 6 times for maximum fizz.
- Move the Tilt Head into the tilted position and remove the bottle. Gradually slide the switch to the right to release the excess gas. Slide the switch back to the left if the bubbles rise too quickly.
- Fill the serving glasses with ice and pour over the sparkling tea. Garnish with passionfruit and serve.
Sparkling Sweet Tea
Elegant and classic with a chilled spritzer twist, this simple sparkling sweet tea is always a winner. Serve in a pitcher at your next brunch or lunch party or take an iced bottle to work for those hot summer days.
Active time 15 minutes
Total time 30 minutes
Serves 2-4
950g water
12 bags black tea
200g white sugar
Ice, to serve
Lemon slices, to garnish
Mint, to garnish
- Place the water in a small saucepan over high heat and bring to a boil. Remove from the heat, add the tea bags and allow to steep for 5 minutes. Remove and discard the bags.
- Add the sugar to the tea and stir to dissolve.
- Transfer the tea to a large jug and place in the refrigerator, or over ice until cold.
- Using the funnel, fill the InFizz bottle to the MIN line. Top with the FusionCap™ and twist to lock.
- With the Tilt Head in the tilted position, insert the bottle and twist to lock. Push the bottle down into the vertical position. Press the Carbonating Lever at 1 second intervals, twice, to lightly carbonate or up to 6 times for maximum fizz.
- Move the Tilt Head into the tilted position and remove the bottle. Gradually slide the switch to the right to release the excess gas. Slide the switch back to the left if the bubbles rise too quickly.
- Half fill the serving glasses with ice and pour over the sparkling tea. Garnish with lemon slices and mint and serve.
Negroni Spritzer
This bittersweet Italian classic gets an elegant bubble spritz and a good dash of crisp white wine. Fresh orange zest added to the InFizz bottle infuses this bubbly aperitif with vibrant citrus essential oils. Serve it super cold and sip it slow.
Active time 15 minutes
Total time 15 minutes
Serves 2-4
125g gin
125g vermouth
125g Campari
325g chilled white wine
Strip of orange zest, plus extra to serve
Ice, to serve
- Place the gin, vermouth, Campari and wine in a large jug and stir to combine.
- Place the strip of orange zest in the InFizz bottle. Using the funnel, fill the bottle to the MIN line. Top with the FusionCap™ and twist to lock.
- With the Tilt Head in the tilted position, insert the bottle and twist to lock. Push the bottle down into the vertical position. Press the Carbonating Lever at 1 second intervals, twice, to lightly carbonate or up to 6 times for maximum fizz.
- Move the Tilt Head into the tilted position and remove the bottle. Gradually slide the switch to the right to release the excess gas. Slide the switch back to the left if the bubbles rise too quickly.
- Half fill the serving glasses with ice and pour over the negroni. Garnish with a strip of orange zest and serve.
Sparkling Paloma
Sweet and sour with a hit of tequila and the floral, fresh fragrance of pink grapefruit. InFizz this Mexican favourite for a glass or pitcher of zany pink summer bubbles.
Active time 15 minutes
Total time 15 minutes
Serves 2-4
460g chilled ruby red grapefruit juice
40g chilled lime juice
30g agave syrup
170g chilled tequila blanco
Ice, to serve
Grapefruit zest, to garnish
- Place the grapefruit juice, lime juice, agave syrup and tequila in a large jug and stir to combine.
- Using the funnel, fill the InFizz bottle to the MIN line. Top with the FusionCap™ and twist to lock.
- With the Tilt Head in the tilted position, insert the bottle and twist to lock. Push the bottle down into the vertical position. Press the Carbonating Lever at 1 second intervals, twice, to lightly carbonate or up to 6 times for maximum fizz.
- Move the Tilt Head into the tilted position and remove the bottle. Gradually slide the switch to the right to release the excess gas. Slide the switch back to the left if the bubbles rise too quickly.
- Half fill the serving glasses with ice and pour over the paloma. Garnish with grapefruit zest and serve.