Sparkling Tangelo and Ginger Spritz

Name: Tangelo Ginger Spritz
Prep time: 10 min
Cook time: 5 min
Total time: 30 min
Yield: 4 servings
Cuisine: International
Ingredients: 1/2 cup water; 1/3 cup granulated sugar; 1/4 cup peeled, thinly sliced fresh ginger, about 1 ounce or a 3-inch piece; 1 small pinch fine sea salt; 2 cups freshly squeezed tangelo juice, from about 6 to 8 tangelos, strained and chilled to 40°F; 2 tablespoons fresh lemon juice, from about 1 lemon, chilled; 6 tablespoons ginger syrup, or more to taste; 2 cups plain sparkling water, chilled to 38°F to 40°F; 4 cups ice, about 1 cup per glass; 4 thin tangelo wheels or half-moons; 4 very thin slices fresh ginger; 4 small fresh mint sprigs

Imperial June 28, 2026June 28, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 30 minutes

Quick Ingredients

1/2 cup water
1/3 cup granulated sugar
1/4 cup peeled, thinly sliced fresh ginger, about 1 ounce
1 small pinch fine sea salt
2 cups freshly squeezed tangelo juice, strained and chilled to 40°F
2 tablespoons fresh lemon juice, chilled
2 cups plain sparkling water, chilled to 38°F to 40°F
4 cups ice
4 tangelo wheels, 4 thin ginger slices, and 4 small mint sprigs for garnish

Do This

1. Simmer water, sugar, ginger, and salt for 5 minutes, keeping the syrup at a gentle simmer around 200°F.
2. Cover, steep for 10 minutes, then strain and cool the ginger syrup for 15 minutes.
3. Juice and strain the tangelos; measure 2 cups and stir in 2 tablespoons lemon juice.
4. Fill 4 glasses with 1 cup ice each.
5. Add 1/2 cup tangelo-lemon juice and 1 1/2 tablespoons ginger syrup to each glass.
6. Top each glass with 1/2 cup cold sparkling water and stir gently 3 to 4 times.
7. Garnish with tangelo wheels, ginger slices, and mint; serve immediately.

Why You’ll Love This Recipe

Bright and refreshing: Fresh tangelo juice brings a naturally sweet-tart citrus flavor that tastes sunny and lively.
Gentle ginger warmth: A quick homemade ginger syrup adds a cozy, peppery kick without overwhelming the drink.
Easy to make ahead: The syrup and citrus base can be prepared in advance, so serving is quick and stress-free.
Beautiful for entertaining: The deep orange color, sparkling bubbles, and fresh garnishes make this spritz feel special with very little effort.

Grocery List

Produce: 6 to 8 tangelos, 1 large knob fresh ginger, 1 lemon, fresh mint sprigs
Dairy: None needed
Pantry: Granulated sugar, fine sea salt, plain sparkling water, ice

Full Ingredients

For the Ginger Syrup

1/2 cup water
1/3 cup granulated sugar
1/4 cup peeled, thinly sliced fresh ginger, about 1 ounce or a 3-inch piece
1 small pinch fine sea salt

For the Tangelo Spritz

2 cups freshly squeezed tangelo juice, from about 6 to 8 tangelos, strained and chilled to 40°F
2 tablespoons fresh lemon juice, from about 1 lemon, chilled
6 tablespoons ginger syrup, or more to taste
2 cups plain sparkling water, chilled to 38°F to 40°F
4 cups ice, about 1 cup per glass

For Garnish

4 thin tangelo wheels or half-moons
4 very thin slices fresh ginger
4 small fresh mint sprigs

Sparkling Tangelo and Ginger Spritz – Closeup

Step-by-Step Instructions

Step 1: Make the ginger syrup

In a small saucepan, combine 1/2 cup water, 1/3 cup granulated sugar, 1/4 cup peeled and thinly sliced fresh ginger, and 1 small pinch fine sea salt. Set the pan over medium heat and stir for 1 to 2 minutes, until the sugar dissolves. Bring the mixture to a gentle simmer, about 200°F, then reduce the heat as needed so it bubbles softly rather than boiling hard.

Simmer for exactly 5 minutes. This short simmer pulls the warm, spicy flavor from the ginger while keeping the syrup clean and bright.

Step 2: Steep, strain, and cool the syrup

Remove the saucepan from the heat, cover it, and let the ginger steep in the syrup for 10 minutes. Strain the syrup through a fine-mesh sieve into a heatproof jar or measuring cup, pressing lightly on the ginger slices to extract the flavorful syrup. Discard the ginger slices, or save a few for garnish if you like a stronger ginger bite.

Let the syrup cool at room temperature for 15 minutes, or refrigerate it until it reaches 40°F or colder. The syrup should yield about 1/2 cup, which is a little more than you need for 4 drinks.

Step 3: Juice the tangelos

Wash and dry the tangelos. Roll each tangelo firmly on the counter with your palm for 5 to 10 seconds to loosen the juice inside. Cut the tangelos in half and squeeze them with a citrus juicer until you have 2 cups of juice. Depending on size and juiciness, you will need about 6 to 8 tangelos.

Strain the juice through a fine-mesh sieve to remove seeds and excess pulp. For the freshest flavor and best fizz, chill the juice to about 40°F before mixing.

Step 4: Mix the citrus base

In a measuring cup or small pitcher, stir together the 2 cups chilled tangelo juice and 2 tablespoons fresh lemon juice. The lemon juice sharpens the tangelo flavor and keeps the drink from tasting overly sweet.

If you are preparing ahead, cover this citrus base and refrigerate it at 40°F or colder until ready to serve. Do not add the sparkling water yet, or the bubbles will fade.

Step 5: Build each spritz

Fill each of 4 glasses with 1 cup ice. To each glass, add 1/2 cup of the tangelo-lemon juice mixture and 1 1/2 tablespoons ginger syrup. Stir gently for 3 to 4 seconds to combine the juice and syrup.

Top each glass with 1/2 cup cold plain sparkling water. Pour slowly down the side of the glass to help preserve the bubbles.

Step 6: Stir, garnish, and serve

Give each drink 3 to 4 gentle stirs, just enough to blend without flattening the sparkle. Garnish each glass with a tangelo wheel or half-moon, a thin slice of fresh ginger, and a small mint sprig.

Serve immediately while the drink is cold, fizzy, and fragrant. The ideal serving temperature is 38°F to 40°F.

Pro Tips

Use cold ingredients: Chilled juice, syrup, and sparkling water keep the spritz crisp and help the ice melt more slowly.
Strain the juice: A smooth, strained citrus base makes the drink feel polished and prevents pulp from interfering with the bubbles.
Adjust the ginger gently: Start with 1 1/2 tablespoons syrup per drink. Add another 1/2 tablespoon if you want a stronger ginger kick.
Pour sparkling water last: Adding bubbles at the end keeps the drink lively and bright.
Choose heavy, juicy tangelos: Tangelos that feel heavy for their size usually have more juice and a sweeter flavor.

Variations

Spicy ginger-lime spritz: Replace the lemon juice with 2 tablespoons fresh lime juice and add a very thin jalapeño slice to each glass for a sharper, spicier finish.
Herbal citrus spritz: Add 4 lightly crushed basil leaves or 4 thyme sprigs to the warm ginger syrup during the 10-minute steep, then strain as directed.
Party pitcher version: Combine 2 cups tangelo juice, 2 tablespoons lemon juice, and 6 tablespoons ginger syrup in a pitcher. Refrigerate until ready to serve, then add 2 cups chilled sparkling water just before pouring over ice.

Storage & Make-Ahead

The ginger syrup can be made up to 7 days ahead. Store it in a clean, covered jar in the refrigerator at 40°F or colder. The tangelo-lemon juice base can be squeezed, strained, and refrigerated for up to 24 hours; stir before using because fresh juice naturally separates. For the best bubbles, do not mix in the sparkling water until just before serving. Once assembled with sparkling water and ice, the spritz is best enjoyed within 10 minutes.

Nutrition (per serving)