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Ginger-Lemon Champagne Sparkler Recipe


Atkins Ginger-Lemon Champagne Sparkler
4.1g
Glucides nets Atkins™
Prep Time:60 Minutes
Style:American
Cook Time:10 Minutes
Phase:Phase 2
Difficulty:Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

0.2g

Protein

0g

Fat

0.2g

Fiber

142.3cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 6fl ozVodka
  • 2tbspErythritol
  • 2tbspXYLITOL Now Health Group Inc.
  • 0 1/24pinchSTEVIA Wal-Mart Stores, Inc.
  • 1TbspGINGER Fuji Food Products Inc.
  • 0 1/3cup (8 fl oz)WATER Giant Eagle, Inc.
  • 1bottleChampagne
  • 3lemon yieldsLEMON JUICE Jetro Cash & Carry Enterprises, Inc.
  • 1tbspLEMON PEEL Frontier Cooperative Herbs

DIRECTIONS

  1. Remove the peel from 1 lemon then squeeze the juice from all 3 lemons and set aside.  Place the lemon peel, grated fresh ginger, xylitol, erythritol, stevia and water in a small sauce pan.  Bring to a boil (be sure all sweeteners have dissolved) then remove from the heat and allow to cool for 1 hour.  Strain off the lemon and ginger; keep both the syrup (reserved in a small container) and the lemon peels.  Take the peels and roll them in additional erythritol and place them on a silicone mat or parchment paper until ready to use.  These may also be kept in an airtight container in the refrigerator for up to 1 week.
  2. Combine the vodka, lemon juice and reserved syrup (about 1 cup).  Add 2 Tbsp of the vodka mixture to a champagne glass, top with champagne and garnish with a candied lemon peel.  

Cooking Tip

Why not have friends over to enjoy this drink! Update the serving settings above to reveal the required amount of ingredients you’ll need.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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