White Mulberry Mint Fizz

Name: White Mulberry Mint Fizz With Sparkling Water
Prep time: 15 min
Cook time: 3 min
Total time: 28 min
Yield: 4 servings, about 10 ounces each
Cuisine: International
Ingredients: 1/2 cup filtered water; 1/4 cup granulated sugar, 50 grams; 1/2 cup loosely packed fresh mint leaves, about 8 grams or 20 medium leaves; 2 cups fresh white mulberries, about 10 ounces or 285 grams, gently rinsed and picked over; 1/4 cup fresh lime juice, 60 milliliters, from about 2 medium limes; 1/8 teaspoon fine sea salt; 3 cups plain sparkling water or seltzer, chilled to about 38°F, divided; 2 cups ice cubes, divided, about 1/2 cup per glass; 1/4 cup fresh white mulberries, for garnish, divided; 4 fresh mint sprigs, for garnish; 4 thin lime wheels, for garnish

Imperial June 28, 2026June 28, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings, about 10 ounces each
Prep Time: 15 minutes
Cook Time: 3 minutes
Total Time: 28 minutes, including 10 minutes steeping time

Quick Ingredients

2 1/4 cups fresh white mulberries, divided
1/2 cup filtered water
1/4 cup granulated sugar
1/2 cup loosely packed fresh mint leaves, plus 4 sprigs for garnish
1/4 cup fresh lime juice
1/8 teaspoon fine sea salt
3 cups chilled plain sparkling water, ideally 38°F
2 cups ice cubes
4 lime wheels, for garnish

Do This

1. Chill the sparkling water to 38°F and place 4 glasses in the freezer for 10 minutes if you like extra-cold fizz.
2. Simmer 1/2 cup water with 1/4 cup sugar for 2 to 3 minutes, then steep 1/2 cup mint leaves in the hot syrup for 10 minutes.
3. Strain the mint syrup and let it cool for 5 minutes.
4. Blend 2 cups white mulberries with the mint syrup, 1/4 cup lime juice, and 1/8 teaspoon salt for 20 to 30 seconds.
5. Strain through a fine-mesh sieve for a smooth drink, or leave it lightly pulpy for more berry texture.
6. Add 1/2 cup ice and 6 tablespoons mulberry-mint base to each glass.
7. Top each glass with 3/4 cup sparkling water, stir gently, and garnish with mint, lime, and the remaining mulberries.

Why You’ll Love This Recipe

Unusual but easy to love: White mulberries are honey-sweet, gentle, and floral, making this drink feel special without tasting unfamiliar.
Fresh and not too sugary: Lime juice and mint balance the natural sweetness of the berries, while sparkling water keeps everything light.
Beautiful for entertaining: The pale golden-white berry base, bright mint, lime wheels, and fizzing bubbles look elegant in clear glasses.
Make-ahead friendly: Prepare the mulberry-mint base in advance, then add sparkling water right before serving.

Grocery List

Produce: Fresh white mulberries, fresh mint, fresh limes
Dairy: None needed
Pantry: Granulated sugar, fine sea salt, plain sparkling water or seltzer, ice

Full Ingredients

Mint Syrup

1/2 cup filtered water
1/4 cup granulated sugar, 50 grams
1/2 cup loosely packed fresh mint leaves, about 8 grams or 20 medium leaves

White Mulberry Base

2 cups fresh white mulberries, about 10 ounces or 285 grams, gently rinsed and picked over
1/4 cup fresh lime juice, 60 milliliters, from about 2 medium limes
1/8 teaspoon fine sea salt

To Finish Each Drink

3 cups plain sparkling water or seltzer, chilled to about 38°F, divided
2 cups ice cubes, divided, about 1/2 cup per glass
1/4 cup fresh white mulberries, for garnish, divided
4 fresh mint sprigs, for garnish
4 thin lime wheels, for garnish

Step-by-Step Instructions

Step 1: Chill the sparkling water and glasses

For the crispest fizz, place the sparkling water in the refrigerator until it reaches about 38°F. If you have time, place 4 tall glasses in the freezer for 10 minutes before serving. Cold glasses and cold sparkling water help the bubbles stay lively longer.

Step 2: Make the mint syrup

In a small saucepan, combine 1/2 cup filtered water and 1/4 cup granulated sugar. Set the pan over medium heat and stir until the sugar dissolves. Bring the mixture to a gentle simmer, about 200°F, and cook for 2 to 3 minutes. You do not need a hard boil; the goal is simply to dissolve the sugar and make a light syrup.

Remove the pan from the heat, stir in 1/2 cup fresh mint leaves, and cover the pan. Let the mint steep for exactly 10 minutes. This gives the syrup a clean mint flavor without making it taste grassy or bitter.

Step 3: Strain and cool the syrup

Pour the syrup through a fine-mesh sieve into a heatproof measuring cup or small bowl, pressing lightly on the mint leaves with the back of a spoon. Discard the spent mint. Let the syrup cool for 5 minutes before blending it with the berries. It can be slightly warm, but it should not be hot enough to dull the fresh fruit flavor.

Step 4: Blend the white mulberry base

Add 2 cups fresh white mulberries to a blender along with the strained mint syrup, 1/4 cup fresh lime juice, and 1/8 teaspoon fine sea salt. Blend on high speed for 20 to 30 seconds, just until smooth. White mulberries are naturally sweet and delicate, so a short blend is enough to create a fragrant, pale, nectar-like base.

If your mulberries have tiny green stems, you may remove them for the smoothest result. If a few remain, they are edible and will be strained out in the next step.

Step 5: Strain for a smooth refresher

Set a fine-mesh sieve over a bowl or large measuring cup. Pour the blended mulberry mixture into the sieve and press gently with a spatula until most of the liquid passes through. You should have about 1 1/2 cups of mulberry-mint base. For a more rustic drink with a little berry texture, strain lightly or skip straining altogether.

Taste the base before adding sparkling water. It should be sweet, minty, and slightly tangy. If your berries are very mild, add 1 teaspoon extra lime juice. If they are less sweet than expected, stir in 1 teaspoon extra sugar until dissolved.

Step 6: Build the drinks

Add 1/2 cup ice cubes to each chilled glass. Pour 6 tablespoons, or 3 fluid ounces, of the mulberry-mint base into each glass. This amount gives each drink a clear berry flavor while leaving room for plenty of fizz.

Step 7: Add the sparkle and garnish

Slowly top each glass with 3/4 cup chilled sparkling water. Pour gently down the inside of the glass to preserve the bubbles. Stir each drink with a long spoon using 2 slow turns only; over-stirring can flatten the fizz.

Garnish each glass with a mint sprig, a lime wheel, and a few fresh white mulberries. Serve immediately while the drink is cold, bright, and actively bubbling.

Pro Tips

Use very ripe white mulberries: Look for berries that are soft, creamy white to pale blush, and honey-sweet. Underripe berries can taste flat.
Keep the sparkling water very cold: Sparkling water around 38°F holds carbonation better and makes the finished drink feel extra refreshing.
Do not boil the mint: Steeping mint off the heat keeps the flavor fresh and prevents bitterness.
Strain gently: Pressing too aggressively can push excess pulp and seeds through the sieve. A gentle press gives the cleanest, prettiest fizz.
Add bubbles last: Mix the berry base ahead of time if needed, but wait to add sparkling water until the moment you serve.

Variations

Ginger Mulberry Mint Fizz: Add 1 teaspoon freshly grated ginger to the syrup with the mint, then strain well. This adds a warm, lightly spicy finish.
Cucumber Mulberry Cooler: Blend 1/2 cup peeled, chopped cucumber with the mulberries for a spa-style version that tastes especially crisp.
Elderflower Mulberry Fizz: Replace 2 tablespoons of the mint syrup with 2 tablespoons elderflower cordial for a more floral, garden-party style drink.

Storage & Make-Ahead

The mulberry-mint base can be made up to 2 days ahead. Store it in an airtight jar in the refrigerator at 38°F or colder, and stir or shake well before using. The mint syrup alone can be refrigerated for up to 1 week. Do not mix the sparkling water into the base until serving, because the drink will lose its fizz. If you have leftover finished fizz, refrigerate it for up to 12 hours, but expect the bubbles to soften. For a fun make-ahead option, freeze the mulberry-mint base in ice cube trays for up to 1 month, then add the cubes directly to sparkling water.

Nutrition (per serving)