SAFT SPARKLERS
Saft sparklers are Swedish-inspired cocktails made of fruit syrup and club soda.
Provided by Martha Stewart
Categories Drink Recipes
Number Of Ingredients 3
Steps:
- Pour 1/3 cup saft into each of 8 ice-filled glasses. Top with 1/2 cup soda.
POMEGRANATE SPARKLERS
This quicker version of our Saft Sparklers substitutes pomegranate juice for homemade fruit syrup.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Number Of Ingredients 3
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.
STRAWBERRY SPARKLERS
Romance in a glass! Perfect for Valentines Day or just sitting on the porch, enjoying a spring night with the person you love! Double the recipe and invite some friends to share the evening.
Provided by Lorac
Categories Punch Beverage
Time 10m
Yield 6 cups
Number Of Ingredients 3
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.
Nutrition Facts : Calories 165.2, Fat 0.1, Sodium 8.8, Carbohydrate 18.9, Fiber 1, Sugar 13.4, Protein 0.3
SAFT SPARKLERS
Make and share this Saft Sparklers recipe from Food.com.
Provided by Chef mariajane
Categories Beverages
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- SAFT SPARKLER: Pour 1/3 cup Saft into each of 8 ice-filled glasses. Top with 1/2 cup club soda.
- SAFT: Bring fruit, ginger and water to a simmer n a large pot. Cook until fruit is soft, 1-=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 sufar and taste, adding more as needed to reach desired sweetness.
- Bring juice mixture to 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 about 8 cups). Let cool completely, Discard mint. Trandfer syrup to sterilized bottlers or airtight containers. Cover and refrigerate for up to 3 months.
Nutrition Facts : Calories 499.4, Fat 0.5, SaturatedFat 0.1, Sodium 30, Carbohydrate 126, Fiber 5.2, Sugar 60, Protein 3.9
MAYAN CHOCOLATE SPARKLERS
A friend pointed me to this recipe (which I've changed slightly) on the blog MontCarte that is adapted from a recipe on Under the Highchair. I love recipes involving spiced chocolate. These cookies are absolutely delicious and they smell wonderful while baking. I didn't want to leave the kitchen! The topping gives the cookie a sparkly look and a wonderful crunch accented by a hint of heat from the cayenne pepper. The MontCarte blogger substituted the vegetable shortening with additional unsalted butter, but her cookies were crumbly as a result. I used vegetable shortening and my cookies crumbled very little. I've switched to bread flour in this cookie recipe. I will produce cookies with lasting softness. If that's not something you want, the bread flour can easily be replaced with all-purpose flour. If you plan to serve these to sensitive mouths and tummies, leave out the chili powder and cayenne but keep the black pepper to still achieve the spiced-chocolate taste without the burn. I prefer to use freshly ground black pepper for this recipe to achieve a stronger note in the taste. If you have an audience who's hesitant to spiced chocolate, dub these cookies simply "chocolate cookies" and watch for a reaction. I've seen these cookies win over many a cinnamon-chocolate, pepper-chocolate hater. Yield of this recipe is around 5 dozen and serving size is 2-3 cookies but I usually eat twice that amount in each sitting. The cookies great well with a glass of milk or crumbled over ice cream.
Provided by Graceless Ally
Categories Dessert
Time 25m
Yield 48-60 cookies, 15-20 serving(s)
Number Of Ingredients 17
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.
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FRUIT SPARKLERS - TASTES BETTER FROM SCRATCH
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- Place the watermelon star on top and set the fruit sparklers on a serving tray. Cover and refrigerate until ready to enjoy.
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