GINGER SPARKLER
If the occasion calls for something sparkling, why not serve up these festive cocktails?
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Number Of Ingredients 3
Steps:
- Set a fine-mesh sieve over a small bowl; set aside. In a small saucepan, boil ginger, sugar, and 1/4 cup water until syrupy, about 2 minutes. Pour through sieve into bowl, discarding solids. (To store syrup, refrigerate in an airtight container, up to 1 week.)
- Pour 1 tablespoon syrup into each of 8 tall glasses. Top with sparkling wine, and gently stir.
Nutrition Facts : Calories 123 g
PEAR & GINGER SPARKLER
I created this twist on a Bellini when a friend gave me some Asian pears she grew in her backyard. If you like ginger and want more of a kick, try substituting ginger liqueur for the vodka. -Jacyn Siebert, San Francisco, California
Provided by Taste of Home
Time 30m
Yield 18 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine pear nectar, pears, ginger and sugar. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until pears are softened. Cool., Place mixture in a blender; cover and process until smooth. Press mixture through a fine-mesh strainer. Stir in vodka. Pour 1-1/2 ounces into each champagne flute or cocktail glass. Top with 4 ounces champagne. Serve with pear slices.
Nutrition Facts :
MINT, LIME, AND GINGER SPARKLER
Enjoy the zesty flavor of a ginger mojito without the alcohol in this long, cool, sparkling drink.
Provided by Riley Wofford
Categories Food & Cooking Drink Recipes
Time 10m
Yield Serves 6 to 8
Number Of Ingredients 6
Steps:
- In a large bowl, muddle fresh ginger, mint leaves, and lime juice. Stir in ginger beer. Strain into a pitcher, pressing down on solids. Stir in seltzer. Serve over ice with lime wheels, more ginger slices, and mint sprigs.
GINGER SPARKLERS
Make and share this Ginger Sparklers recipe from Food.com.
Provided by Missy 2
Categories Dessert
Time 30m
Yield 32 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 F.
- Mix together flour, baking soda, salt, cinnamon, ginger and cloves, and brown sugar in a large mixing bowl.
- Soften butter or margarine in microwave. Mix it together with molasses and eggs.
- Mix wet ingredients with dry ingredients. Dough will be very dense.
- Pick up tsp sized ball of dough and roll into a ball in your hands.
- Roll rounded ball into extra sugar to coat.
- Place balls of dough on baking sheet.
- Bake at 350 F for 15 minute Cookies may seem crisp when they come out of the oven, but once removed from cookie sheet and stored they should be soft.
POMEGRANATE-GINGER SPARKLERS
Provided by Aarti Sequeira
Time 10m
Number Of Ingredients 4
Steps:
- Combine the sugar, 1 cup water and the ginger in a saucepan over medium-low heat; allow to come to a gentle simmer, stirring until the sugar has completely dissolved.
- Remove from the heat and let the ginger syrup cool to room temperature. Strain the syrup and discard the ginger.
- Pop open the bubbly and grab a couple of champagne flutes. Divide the pomegranate molasses between the flutes, then add about 2 tablespoons of the ginger syrup to each. Top with the bubbly. Clink glasses and enjoy! (Store the remaining ginger syrup in the fridge. You can drizzle it into seltzer the rest of the week.)
CHEWY GINGERSNAPS SPARKLE COOKIES
These cookies are chewy, delicious and easy to make. They stay fresh for quite a long time and also aren't too sweet. This recipe does not double well.
Provided by trishypie
Categories Dessert
Time 20m
Yield 60 cookies
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar together using a hand mixer. Add other wet ingredients and mix.
- Add dry ingredients and mix. Dough should be easy to handle and not sticky. Add a little more flour if necessary. The dough should NOT be dry.
- Shape dough into one inch balls and roll in white sugar.
- Bake on an ungreased cookie sheet at 350 degrees for about 10 minutes. Remove immediately from cookie sheet onto cooling rack. Enjoy!
GINGER SYRUP FOR APPLE GINGER SPARKLERS
Use this recipe when making our Apple-Ginger Sparklers.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 2
Steps:
- In a small saucepan over medium-high heat, bring the sugar, ginger, and 1 cup water to a boil. Cool completely, about 1 hour; strain. Store in an airtight container, refrigerated, up to 1 week.
APPLE-GINGER SPARKLERS
It's good to have virgin drinks on hand for abstaining party-goers.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Number Of Ingredients 4
Steps:
- Place 2 tablespoons ginger syrup in each of six glasses. Fill glasses with ice cubes, pour in cider, and stir to combine. Garnish with cinnamon sticks and fresh ginger, and serve.
More about "ginger sparklers recipes"
GINGER SPARKLE COOKIES – HELLO HOLIDAYS! | FOOD GYPSY
From foodgypsy.ca
Reviews 7Servings 48Cuisine AmericanCategory Desserts
- 2. Add dry ingredients and mix thoroughly. Dough should be soft and easy to handle and not sticky. On warm days, fridge your dough for an hour to make it a little firmer.
- 3. Shape dough into one inch balls and roll in sugar. Flatten slightly with pads of fingers so they spread easily.
- . Bake on an ungreased or parchment lined cookie sheet at 350° for 10 minutes, until bottom is lightly browned. Transfer to wire racks to cool.
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- Whisk together flour, baking soda, ginger, cinnamon, allspice, salt, cloves, nutmeg and cayenne pepper; set aside.
- Beat butter and brown sugar with electric beaters until light and fluffy, scraping down sides of bowl as needed. Beat in egg until combined. Stir in molasses and vanilla until blended. Stir in dry ingredients; beat just until blended. Cover and let stand in refrigerator for at least 1 hour and up to 2 days. (This will make them easy to roll and shape.)
- Preheat oven to 375 degrees F. Using a tablespoon to measure, roll dough into roughly 1-inch balls. Roll the balls in sugar to coat and place on parchment paper-lined baking sheets, spacing about 2-inches apart. Press dough with tines of fork in a crisscross pattern to flatten slightly. Top with a pinch more sugar. (If the dough is too soft to work with, pop in freezer for a few minutes to firm up.)
- Bake in middle of the oven, one tray at a time, until the cookies are set around the edges but still a little soft in the centre, about 9 to 11 minutes. Transfer to a wire rack to cool completely. Store in an airtight container for up to 3 days, or freeze for up to 1 month.
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