Kid-friendly Grecian Lemon Fizz Recipe - Sticky Fingers Cooking
over 1,000 kid-approved recipes coming soon! save your flavorites
Recipe: Grecian Lemon Fizz

Recipe: Grecian Lemon Fizz

Grecian Lemon Fizz

by Dylan Sabuco
Photo by Alina Yudina/
prep time
5 minutes
cook time
4-6 servings

Fun Food Story

Skip to recipe

Grecian Lemon Fizz

This palate-cleansing concoction takes classic lemonade and gives it a creamy, effervescent twist. Every sip is a refreshing trip from the familiar to the pleasantly unexpected. Fizzy, frothy, fabulous!

Happy & Healthy Cooking,

Chef Erin, Food-Geek-in-Chief

Fun-Da-Mentals Kitchen Skills

  • measure :

    to calculate the specific amount of an ingredient required using a measuring tool (like measuring cups or spoons).

  • pour :

    to cause liquid, granules, or powder to stream from one container into another.

Equipment Checklist

  • Blender (or pitcher + immersion blender)
  • Dry measuring cups
  • Cutting board + kid-safe knife
  • Strainer
  • Liquid measuring cup
  • Wooden spoon


Grecian Lemon Fizz

  • 1/2 C granulated sugar
  • 1/4 C plain Greek yogurt **(for DAIRY ALLERGY sub soy or coconut milk-based plain Greek yogurt)**
  • 1 lemon, peeled
  • 2 C water
  • 2 C sparkling water

Food Allergen Substitutions

Grecian Lemon Fizz

  • Dairy: Substitute soy or coconut milk-based plain Greek yogurt.


Grecian Lemon Fizz

measure + peel + mash

In a blender or large pitcher (if using an immersion blender), measure 1/2 cup sugar and 1/4 cup plain Greek yogurt. Then, peel 1 lemon and place the pulp into a strainer over the blender. Using a wooden spoon, mash the lemon gently. You want to get as much juice into the blender as you can. Then, discard all the seeds and add the remaining lemon pulp to the blender.

blend + stir + pour

While blending the mixture, pour in 2 cups of water and blend as thoroughly as possible. Finally, pour in 2 cups of sparkling water. Once everything is mixed up, pour into cups and enjoy. "Yamas" or "Cheers" in Greek!

Surprise Ingredient: Yogurt!

back to recipe
Photo by mama_mia/

Hi! I'm Yogurt!

"I'm a creamy and tangy food, and I'm very versatile! I work with both savory and sweet dishes. I also have less fat and more protein than sour cream, but you can often cook with me in the same way!"

History & Etymology

  • Yogurt's origin is undetermined. The earliest yogurts may have been spontaneously fermented by bacteria on plants or milk-producing animals. Historians believe it may have emerged during the last Stone Age, sometime between 10,000 to 4,500 BCE, when the Neolithic people began domesticating animals. 
  • Ancient Grecians, Romans, and Persians ate a yogurt-like dairy product called "oxygala" (οξύγαλα). They would eat it with honey. These days people often eat plain yogurt with honey, especially Greek yogurt.  
  • Greek yogurt is strained, which eliminates the whey and other liquids, causing it to be thicker and have more tang than regular yogurt. It also has two times the amount of protein. It is called Greek-style yogurt if it is thickened by adding powdered milk or another dry thickener. People with lactose intolerance may have less trouble eating it.
  • In 1916, Isaac Carasso of Barcelona introduced packaged yogurt to Europe. He dubbed it Danone, his son Daniel's nickname.
  • Yogurt with added fruit jam was introduced in 1933 in Prague. Dannon, the North American subsidiary of Danone, produced a fruit-on-the-bottom yogurt in 1947. 
  • The word "yogurt" is from the early 17th century and is derived from the Turkish "yoğurt" (pronounced "yohght"). 

How Is it Made?

  • Yogurt is a fermented dairy product made with milk. The bacteria used to ferment the milk is called the yogurt culture or starter. During fermentation, the lactose (the sugar in milk) is converted into lactic acid, which gives yogurt its tangy flavor and changes the milk protein, resulting in yogurt's texture. 
  • In various parts of the world, yogurt may be made from cow's milk, the most common source, or the milk of camels, goats, sheep, water buffalo, and yaks. 
  • Soy yogurt, a dairy-free alternative, is made from soy milk, which is not an animal product, as it is made from soybeans. 
  • Milk is first heated to about 185 degrees F to kill undesirable bacteria and alter the milk proteins so that they set together rather than form curds. The milk is then cooled to about 113 degrees F. Next, the bacteria culture or starter is added, and the temperature is kept at 86 to 113 degrees F for 6 to 12 hours to allow fermentation. 
  • If mold develops on the yogurt, toss it, as scraping off the top, visibly moldy layer does not entirely remove mold that has seeped into the rest of the yogurt. 

How to Eat It

  • You can eat plain yogurt by itself or with some honey or fruit. You can also buy yogurt that has already been sweetened and with fruit or fruit jam added. 
  • You can add plain yogurt to salad dressings, dips, sauces, and soups. It can add extra tang and richness to meat and poultry dishes in place of sour cream and brings tang and moisture to pancakes, cakes, and other baked goods. A fun way to eat fruit-flavored yogurt is in pies and frozen yogurt popsicles. 


  • Yogurt is rich in protein, vitamins B12 and riboflavin (B2), and the minerals phosphorus and calcium. 
  • Some studies found that eating 80 grams per day of low-fat yogurt was connected with a lower risk of developing type 2 diabetes and aiding bone health and digestion.

History of Carbonated Water!

Photo by flyingv3/
  • Carbonated water is also sometimes called sparkling water, soda water, or mineral water. It is water with carbon dioxide gas (CO2) in it. The CO2 may be naturally occurring, or it may be caused by introducing artificial pressure. It can also be made by adding minerals to it, like sodium bicarbonate (baking soda).
  • A British chemist, Joseph Priestley, is considered the inventor of carbonated water in 1767. However, artificially carbonated water was not produced on a large scale until 1781. Then, in 1783, a German-Swiss watchmaker, jeweler, and amateur scientist, Johann Jacob Schweppe, who founded Schweppes, began to sell his bottled soda water. This eventually led to the soft drink industry that produces carbonated drinks with sweet, flavored syrup added to the fizzy water.

Let's Learn About Greece!

Photo by NadyaEugene/

Ancient Greece

  • Ancient Greece was a civilization in the northeastern Mediterranean region that existed from about 1100 BCE to 600 CE. Democracy began there in Athens in the 5th century BCE.
  • The first Olympics were dedicated to the Olympian gods and were staged on the plains of Olympia. Ancient Olympic sports included running, chariot racing, mule-cart racing, boxing, discus throw, long jump, wrestling, and pankration, a wild cross between wrestling and boxing with no rules except biting and eye-gouging!
  • A few of the well-known figures from this period were: Alexander the Great, who ruled over the whole empire from 336 to 323 BCE; Hippocrates, a physician referred to as the Father of Medicine; Herodotus, called the Father of History, who wrote his "Histories" about the Greco-Persian wars; Socrates, considered the founder of Western Philosophy; Plato, an author and philosopher who founded the first academy of higher learning in the West; Aristotle, a student of Plato's who also founded a school of philosophy; and Thales, a mathematician, astronomer, philosopher, and one of the Seven Sages of Greece.  

Modern Greece

  • Greece, in Southeast Europe, is officially called the Hellenic Republic. Its government is a unitary parliamentary republic with a president, prime minister, and parliament. The capital and largest city is Athens, and the official language is Greek.
  • Greece declared its independence from the Ottoman Empire in 1821 and was recognized as an independent country in 1830. 
  • The size of Greece is about the same as the US state of Alabama but has twice as many people, over 10.5 million. 
  • The country of Greece consists of 6,000 islands, but only 227 are inhabited. Nearly 80 percent of the country is hills and mountains. 
  • About four-fifths of the people live in urban areas in Greece, and almost everyone is literate.
  • Greece has three times the number of annual tourists (about 31 million) as residents. It is one of the most-visited countries.
  • Greece is the third-largest producer of peaches and the fifth-largest producer of olives in the world. 
  • In the past, most Greeks were farmers, and they ate the food that they grew. Since Greece had a mild climate, they could grow many different fruits and vegetables as long as they got enough rain. Vegetables were a considerable part of the Greek diet and still are. Most Greeks eat a Mediterranean diet that includes plenty of olive oil, legumes, fruits, veggies, grains, and fish. They generally consume less dairy and meat.
  • Greek cuisine includes "fasolada" (soup of white beans, olive oil, and veggies), "moussaka" (eggplant or potato dish with ground or minced meat), "souvlaki" (grilled meat on a skewer), and "gyros" (pita bread filled with meat cooked on a vertical rotisserie, veggies, and tzatziki sauce). 

What's It Like to Be a Kid in Greece?

  • Greek kids have three stages of education: primary school for six years, gymnasium (junior high) for three years, and lyceum (senior high) for three years (this stage is not mandatory).
  • Kids may participate in sports such as soccer, basketball, baseball, swimming, and handball. 
  • There are many museums and ancient sites to explore in Greece. Families love being outdoors and enjoy hiking and going to the many beaches. 
  • There are several different sweets that Greek children enjoy. These include "pasteli" (sesame seed candy), "bougatsa" and "galaktoboureko" (phyllo pastries filled with semolina custard), and "baklava" (nut-filled phyllo pastry soaked in a honey syrup).

That's Berry Funny

Why did the lemon stop halfway across the road? 

He ran out of juice!

That's Berry Funny

Why did the lemon have no friends? 

Because she was a sour-puss!

The Yolk's On You

What do you give an injured lemon?


That's Berry Funny

What did the lemon say to the cake? 

"Sour you doing?"

Shop Our Cookbooks

Now available on Amazon! Our cookbooks feature kid-tested recipes that build confidence in the kitchen. Expand your child's palate and spark a love of healthy foods with a Sticky Fingers Cooking cookbook.

Subscribe to the Sticky Fingers Cooking mailing list

Subscribe to our newsletter, The Turnip, to receive exclusive discounts and updates, insider tips + tricks from our awesome team, and instant access to the Sticky Fingers Cooking Starter Kit for free!

Simply the zest!
Shelly from Austin just joined a class