Manukora citrus spritz

Warm Mānuka honey, a squeeze of citrus, a pinch of sea salt and something fizzy; the Manukora Citrus Spritz works whether you’re making one for yourself or a jug for the whole table.

The holidays mean more gatherings, and this recipe only takes ten minutes. Whether you’re in the Northern or Southern Hemisphere, its bright, lightly salted, and easy to scale up for a crowd.

The Ingredients

To make a Citrus Spritz for one:

• 1-2 teaspoons of Manukora Mānuka honey. Any grade works well, but the MGO 850+ adds a beautiful creamy caramel flavour that complements the citrus and salt well.
• 1 tablespoon of warm water
• Juice of 1/2 lemon
• Juice of 1/2 orange (you can use blood orange for a twist when they are in season)
• Small pinch of flaky sea salt
• 150-200ml (about 2/3 to 3/4 cup) of chilled sparkling water
• Ice
• A citrus wheel and a sprig of mint or rosemary to garnish

To make a Citrus Spritz to share in a jug (serves 6 people):

• 2-4 tablespoons of Manukora Mānuka honey
• 6 tablespoons of warm water
• Juice of 3 lemons
• Juice of 3 oranges
• Sea salt to taste just enough to help bring out the distinct Mānuka flavours).
• 900-1200ml (about 4 to 5 cups) of chilled sparkling water
• Ice
• Citrus wheel and herb sprigs to garnish

The Method

1. Loosen the honey. Stir your Manukora Mānuka honey into the warm (not hot) water until it is smooth. Honey dissolves best in warm water, so this step helps to blend it throughout the drink.
2. Add the citrus and the salt. Stir in the citrus juices, and the pinch of salt.
3. Build your glass or jug. If you’re serving for one, simply add the desired amount of ice into your glass, and pour in the citrus and Mānuka base. If you’re making a jug, only add the ice and sparkling water once you are ready to serve.
4. Top and garnish. Top the glass or jug with sparkling water, stir, and garnish with a citrus wheel and your herb sprig of choice.

Tips for the Best Spritz

The biggest tip is avoiding hot water to help preserve the compounds present in Mānuka honey. You can read more about Mānuka and heat here.

The next thing to be aware of is balancing the sweet and sour of the honey and the citrus. Everyone has different palates and will prefer slightly different ratios of sour to sweet. Starting with one teaspoon of honey and tasting the citrus base as you go allows you to dial in the spritz to how you like it.

Chill everything you need beforehand! This means that you will need less ice, and your spritz won’t get watered down.

You can also adjust the amount of salt that you add. Adding in sea salt works to round out the citrus and also helps to augment Mānuka’s caramel notes.

Variations

Depending on what the occasion is, try one of these variations!

Christmas: cranberry juice and rosemary with an orange garnish

Summer: grapefruit and fresh mint

Ginger: muddle a few slices of fresh ginger into the glass

Making it an Occasion

With so many holiday parties and gatherings coming up, making a Manukora Citrus Spritz is a good excuse to gather.

One idea is setting up a spritz station with the Mānuka and citrus base, a few different types of juices, and different garnishes so that guests can mix their own. That way everyone gets to come together, and they can make something that they’ll love.

The main recipe is alcohol-free, so it suits events with mixed ages and anyone who prefers to skip alcohol. This means everyone still has something special in their glass!

FAQs

Can this be made ahead?

Yes, the honey and citrus base can be kept in the refrigerator for a day or two. Just keep the sparkling water separate until you are ready to serve to help keep the fizz. It may separate a bit due to the Mānuka’s thicker texture, but with a good stir it should all come together again.

Which Mānuka grade is best to use?

Any works, but my personal favourite is the MGO 850+!

Can I use still water instead of sparkling?

You can, but it would lose a bit of what makes this drink a spritz. Without it, you’re closer to a lemonade.

Is this suitable for kids?

Honey isn’t suitable for children under the age of 12 months. This recipe is a fun option for children over 12 months, though you may like to leave out the salt.

If you give this recipe a try, picture a New Zealand beach in the summer, with Pōhutukawa trees (New Zealand’s Christmas tree) in bloom with bright red flowers all around, and enjoy a taste of it wherever you’re celebrating.