Bibo: Why yes, I will have another.

Why yes, I will have another.

Ah, so spring has officially sprung. You’ve discarded that down coat, and you’ve started investigating what swimwear is in fashion this year (please, please let it be one-pieces…)

And you’ve also probably started planning some outdoor activities with your mates. Excuses to get out into the sun, catch a tan and maybe even pop open a bottle or two. It is warmer out there after all, and you need to stay hydrated.

And on that note, the BIBO fizz bar is just ready and waiting. Waiting to create something delicious. Waiting to impress those (sometimes snobbish) friends of yours.

Well, wait no longer, for we have compiled a list of incredibly impressive BIBO fizz recipes to help make your spring days more exciting, more colourful and much, much bubblier.

The Summer Rosè Sangria

Ingredients:

2 stone fruit like peaches, nectarines, or plums, sliced
10 strawberries, halved and quartered
2 handfuls of fresh blueberries
60ml castor sugar (optional)
crushed ice
750ml Rosè wine
Spring of mint

To serve use:

A large Jug

Method

Place all the fruit in the jug
Sprinkle with castor sugar (if used)
Top the fruit with the crushed ice
Fizz the rosé wine using your BIBO fizz bar and pour the sparkling rosé into the jug
Add the mint leaves and stir to combine
Serve Immediately
For some variation, add a few tots of white spirits like gin or vodka

Festive Gin & Cucumber Cooler

Ingredients:

1 cucumber, juiced
30ml lime juice
60ml gin
30ml castor sugar
crushed ice
ice-cold sparkling water made with your BIBO fizz bar

To decorate:

cucumber ribbons
mint
slices of lime

Method

Place the cucumber juice, lime juice, gin and caster sugar in a cocktail shaker and shake to mix well
Place some crushed ice in glasses and fill up to about two thirds with the cucumber and gin mix
Top with a splash of sparkling water
Garnish with cucumber, mint or lime and serve immediately

Homemade lemonade

For the syrup you’ll need:

½ cup sugar
2 cups water
zest and juice of 4 medium-large lemons
pinch of salt

To serve use:

Water
Ice
Slices of Lemon

Method:

Use vegetable peeler to zest the lemons and do not remove any of the white pith with the zest
Make the syrup by placing the sugar, water and zest in a saucepan
Bring it all to the boil while stirring and stir until the sugar has dissolved
Remove from the heat and stir in the lemon juice and salt
Cover and let the syrup stand for a few hours to infuse and come to room temperature
Pour through a sieve to remove the lemon peel.
Add ½ cup of the syrup to 2 ½ cups of water and mix
Taste and add more syrup or sugar to taste (if needed)
Carbonate with the BIBO fizz bar
Serve with ice and garnished with lots of slices of lemon
The rest of the syrup can be stored refrigerated for up to a month