Saft Sparklers Recipes

SAFT SPARKLERS

Steps:

• Pour 1/3 cup saft into each of 8 ice-filled glasses. Top with 1/2 cup soda.

STRAWBERRY SPARKLERS

Steps:

• Puree strawberries in a blender.
• Pour cranberry juice in a pitcher and stir in the strawberry puree and refrigerate until serving time.
• Pour in champagne and serve in stemmed glasses.

SAFT

Steps:

• Bring fruit, ginger, and water to a simmer in a large pot. Cook until fruit is soft, 10 to 15 minutes. Let cool slightly, then strain through a cheesecloth-lined sieve into a large saucepan, pressing on fruit. (Press gently to prevent syrup from becoming cloudy.) Discard fruit. Add sugar and taste, adding more as needed to reach desired sweetness.
• Bring juice mixture to a gentle simmer, stirring often until sugar dissolves. Add mint, and cook over medium-high heat, stirring often, until liquid reduces to a light syrup, about 15 minutes. (You should have 8 cups.) Let cool completely. Discard mint. Transfer syrup to sterilized bottles or airtight containers. Cover, and refrigerate for up to 3 months.

POMEGRANATE SPARKLERS

Steps:

• Boil juice in a medium saucepan until reduced by half, 5 to 7 minutes. Pour 1/3 cup juice into each of 8 ice-filled glasses. Top with 1/2 cup soda.

MAYAN CHOCOLATE SPARKLERS

Steps:

• Preheat oven to 350ºF. Place rack in center of oven. Line cookie sheets with parchment paper or silicone mat and set aside.
• TOPPING: In a small dish, add granulated sugar and cinnamon. Stir until evenly combined. Set aside.
• COOKIES: In a large mixing bowl, add shortening, softened butter, both sugars, and vanilla. Using an electric mixer, beat on low-speed for 30 secs until ingredients are combined.
• Scrape down sides of bowl and continue to beat at medium-speed until mixture is creamy (1 -2 minutes).
• Add one egg to mixture and beat on medium-speed until combined (30 secs). Repeat with second egg.
• In a separate mixing bowl, sift together flour, cocoa, cinnamon, and baking soda.
• Add black pepper, salt, chili powder, and cayenne pepper to flour mixture and gently stir to combine all ingredients.
• Gradually add dry ingredients to butter mixture (1/2 cup at a time) and beat at low-speed until combined (1 minute) after each addition.
• Add half of the chocolate chips to bowl and fold them into the batter. Repeat with remaining chocolate chips.
• (Optional) Attempt to roll a small amount (1 tbsp) of batter into a ball. If the batter is too sticky and not cleanly rolling off your hand, chill batter in refrigerator for 20-30 minutes or until desired tackiness is reached.
• Roll tablespoons of batter into 1" balls. Do not flatten.
• Roll balls of batter through cinnamon and sugar topping until evenly coated.
• Place rolled balls on prepared cookie sheets, about 2" apart. Do not flatten.
• Bake batches for 7-10 minutes in the preheated oven. Cookie edges will be dry, but centers should still be soft.
• Allow cookies to cool on the baking sheet for 3-5 minutes before attempting to remove them to a wire rack to cool completely.
• TIP: Place a paper towel under the wire rack to catch loose topping.
• Store cookies in a counter-top cookie jar for 1 week or in a sealed container in the refrigerator for 2 weeks.