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Strawberry, lemongrass and ginger spritz recipe

Strawberry, lemongrass and ginger spritz recipe

13 ratings

Use fresh strawberries, fragrant lemongrass and fiery ginger to create a refreshing summer spritz in this make-ahead cocktail recipe. The syrup can be made up to 1 week ahead and all you need to do is top up with fizz, ice, soda water and sliced strawberries. See method

  • Serves 6
  • 15 mins, plus cooling
  • 111 calories / serving
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • ice cubes
  • 6-10 Tesco Finest strawberries, depending on size, finely sliced
  • 750ml bottle Tesco Finest prosecco
  • soda water
  • 6 mint sprigs

For the syrup

  • 1 pack lemongrass stems, bashed with the flat of a knife to break them up slightly
  • large thumb-sized piece root ginger, thinly sliced
  • 150g caster sugar
  • 1 lime, juiced
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    0g 0%
  • Saturates

    0g 0%
  • Sugars

    11g 12%
  • Salt

    0g 1%

of the reference intake
Carbohydrate 11g Protein 0.5g Fibre 0.8g


  1. To make a syrup, put the lemongrass, ginger and sugar in a small saucepan with 250ml water. Place over a medium heat and bring slowly to a simmer, only turning the heat up once the sugar has completely melted. Simmer briskly for 5 mins, then remove from the heat and leave to cool to room temperature before squeezing in the lime juice and stirring together. Chill, overnight if you have time.
  2. When ready to make the cocktails, fill 6 tall glasses with ice and divide the strawberries among them. Spoon ½ tbsp of syrup into each glass, then divide the prosecco among the glasses. Top up with soda water, then give each one a brief stir before garnishing with a sprig of mint.

Tips: The syrup will keep in the fridge for up to 1 week – it makes more than you need and can be diluted just with soda water for any non-drinkers or children. For maximum flavour, keep in an airtight container with the lemongrass and ginger in it until the last minute.

Chop the strawberries up to 3 hours ahead and keep in a bowl in the fridge, covered with a piece of damp kitchen roll.

To sugar-frost the rims of your glasses, tip some caster sugar onto a side plate. Run a cut lime around the rim of each glass then upend into the sugar, turn a few times and set the right way up.

See more Cocktail recipes



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