This homemade sparkling juice is an adaptation of a recipe that my aunt served at a family Thanksgiving that was basically a mix of apple juice, white grape juice, and ginger ale. While it’s probably not a dead match for real Champagne, it does have a more sophisticated taste than a plain sparkling juice. This would be more than welcome at any teetotaler’s New Year’s party.–Jeremy Butler

Two flutes filled with homemade sparkling juice topped with lemon twists on a marble surface.

Homemade Sparkling Juice

5 / 3 votes
This homemade sparkling juice combines a ginger-spiked grape and apple juice syrup with carbonated water or seltzer for an easy and festive non-alcoholic beverage.
David Leite
CourseDrinks
CuisineAmerican
Servings16 servings
Calories65 kcal
Prep Time10 minutes
Cook Time3 hours 30 minutes
Total Time3 hours 40 minutes

Ingredients 

  • 1/2 cup cold water
  • 1 piece (2 inch) ginger, sliced
  • 1 cup granulated sugar
  • 1 cup white grape juice concentrate, thawed
  • 1 cup apple juice concentrate, thawed
  • 2 tablespoons fresh lemon juice
  • 3 1/2 quarts carbonated water or seltzer

Instructions 

  • In a medium saucepan over high heat, combine the water and ginger and bring to a boil. Remove from the heat immediately and let steep for 30 minutes.
  • Use a slotted spoon to remove the ginger from the pan. Stir in the sugar, white grape and apple juice concentrates, and lemon juice.
  • Place over medium-high heat and cook, stirring, until the sugar has dissolved, 3 to 7 minutes.
  • Let the syrup cool to room temperature. Pour the syrup into a clean, heatproof jar and refrigerate until cold, 2 1/2 to 3 hours.
  • To make sparkling juice, mix with seltzer or carbonated water, using 2 to 4 tablespoons syrup per 8 ounces seltzer or carbonated water, or to taste. Make a toast, clink glasses, and enjoy!

Adapted From

Making Soda at Home

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Nutrition

Serving: 1 drinkCalories: 65 kcalCarbohydrates: 17 gProtein: 1 gFat: 1 gSaturated Fat: 1 gMonounsaturated Fat: 1 gSodium: 45 mgFiber: 1 gSugar: 16 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2014 Jeremy Butler. Photo © 2014 Paul Sobota. All rights reserved.

Recipe Testers’ Reviews

This recipe turned out great! At first, I was skeptical about how it would all come together, but it worked!

The most labor-intensive part of this recipe was peeling the fresh ginger. Although I don’t drink Champagne or sodas, this recipe worked for me. The flavors were not too sweet, yet had a slight kick that made me smile.

During the simple syrup creation phase, the sugar took about seven minutes to completely dissolve. It happened so fast, that one minute I had crystals, the next they were gone and I was removing the saucepan from the heat. I placed the syrup in a pint sized mason jar and had about 1/3 cup remaining in the pan that I placed in a clean, plastic bottle. The syrup in the the mason jar took approximately two and a half hours to chill, but for a more refreshing experience on a warm day, I recommend putting the syrup in the freezer for the same amount of time. After adding four tablespoons of the syrup to eight ounces of seltzer, I had 10 servings.

I love it and plan to serve it at my next family brunch!

While not an exact replacement for Champagne, this drink is delightful. The blend of juices adds a depth of flavor that is surprising and a little bit like Champagne. The syrup is heavy, though, so if you opt for a more intense flavor by adding more syrup, know that the drink doesn’t have the lightness of Champagne.

Using 4 tablespoons per 8 ounces was the most flavorful but the heaviest, you can easily use 2 tablespoons per 8 ounces, it will just be lighter overall. My family enjoyed 3 tablespoons per 8 ounces. If you use that ratio, you will end up with a gallon or about 16 servings.

If possible, this drink is best experienced in a Champagne flute!

This is a tasty mocktail, although it does not taste like Champagne. I used 3 tablespoons of the syrup and that was good.




About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.


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