Good Food Every Day

Strawberry-Hibiscus Punch
Makes 6 – 8 Prep 5 m Cook 2 m Steep 120 m

Ingredients

1 cup sugar
6 hibiscus tea bags
8 ounces fresh strawberries, hulled and sliced, plus more for garnish
1 2-inch piece ginger, thinly sliced

Directions

1 of 3 In a large saucepan, combine sugar with 4 cups water. Bring to a simmer over medium-high, stirring until sugar is dissolved, about 2 minutes.
2 of 3 Remove pan from heat and add tea bags, strawberries and ginger. Steep about 2 hours.
3 of 3 Strain liquid into a bowl and add 2 to 4 cups filtered water for desired level of sweetness. Serve over ice and garnish with strawberries.

Smoky Lemon Margarita

Ingredients

1 cup sugar
Peeled zest of 4 lemons, plus 1 1/2 cups fresh juice
12 ounces mezcal, chilled
6 ounces orange liqueur, such as Cointreau, chilled
Orange rounds, coarse sea salt or margarita salt, and frozen lemon wedges (or ice) for serving

Directions

1. Syrup: In a saucepan, combine sugar, lemon zest, and 1 cup water. Bring to a boil over medium heat, stirring until sugar has dissolved. Remove from heat; let cool completely. Strain, discarding zest; stir in lemon juice. Cover and refrigerate in an airtight container until cold, at least 1 hour and up to 2 weeks. Makes 2 cups.
2. Margarita: In a pitcher, stir together syrup, mezcal, and liqueur. Cover and refrigerate up to 1 day, if desired. Run an orange round along the rim of each serving glass; dip each rim in salt. Add orange rounds and frozen lemon wedges to pitcher. Pour drinks into prepared glasses; serve with more orange rounds and frozen lemon wedges.

Variations

For a version without smokiness, use silver tequila in place of mezcal.

Pink Hot Chocolate
hands-on: 10 mins total: 10 mins Yield: 2 servings

Ingredients

2 cups whole milk or non-dairy milk
Kosher salt
½ teaspoon pure vanilla extract
2 ounces white chocolate, grated (about ½ cup)
2 tablespoons beet juice
Whipped cream, for serving
Ground cinnamon, for serving

Directions

Bring milk and a small pinch of salt to a simmer in a small saucepan over medium heat. Remove from heat and add vanilla extract and chocolate. Stir until chocolate is melted, about 1 minute. Stir in beet juice. Serve warm with whipped cream and cinnamon.

The Santa Clause smash
prep time 10 minutes cook time 5 minutes total time 15 minutes servings 1

INGREDIENTS

GINGER HONEY SYRUP
1/2 cup honey
1 inch fresh ginger, chopped
8 lemon zest strips
8 fresh mint leaves
1/2 teaspoon vanilla extract

THE SANTA CLAUSE
1/2 cup pomegranate juice
2 ounces bourbon
Juice of 1/2 a lemon
1-2 ounces (2-4 tablespoons) ginger syrup
Ginger beer or sparkling water, for topping

INSTRUCTIONS

GINGER HONEY SYRUP
1. Bring 1/2 cup water, the honey, ginger, and lemon to a boil over high heat. Once boiling simmer for 3-4 minutes, then remove from the heat. Add the mint, cover and steep 10 minutes. Strain out the ginger and mint. Stir in the vanilla. Store in a glass jar in the fridge for up to 2 weeks.

THE SANTA CLAUSE
1. In a cocktail shaker, combine the pomegranate juice, bourbon, lemon juice, and 2-4 tablespoons of the ginger syrup. Shake to combine.

2. Strain into an ice filled glass. Top with ginger beer. Garnish with fresh mint and pomegranate arils, if desired.

Christmas Cookie Cocktail

Ingredients

2 oz. sugar cookie flavored coffee creamer
1 oz. vanilla flavored vodka
1 oz. half and half
1 oz. Kahlua
1 tbsp. Vanilla frosting
Christmas sprinkles
Ice

Instructions

To rim the glass, add a layer of Christmas sprinkles to a saucer.
Then, add a thin layer of frosting to the rim.
Dip the frosting layer into the sprinkles.
Add ice to your glass, followed by creamer, vodka, half and half, then Kahlua.
Give the drink a gentle stir to combine.
Enjoy!

Grilled Peach Frappé
prep: 15 mins grill: 8 mins to 10 mins Servings: 4

Ingredients

2 fresh peaches, halved
3 ounces Southern Comfort *
2 teaspoons raw sugar
2 tablespoons fresh lime
2 tablespoons fresh lemon
¼ teaspoon pure vanilla extract
1 cup ice
Peaches

Directions

Step 1 - Grill peach halves on the rack of an uncovered charcoal grill, directly over medium coals, for 8 to 10 minutes or until tender and lightly browned. Midway through grilling, rotate peaches one-quarter turn to create crosshatch marks, "essential for best flavor," Steve says. (For a gas grill: Preheat grill, then reduce heat to medium. Grill peaches on rack over heat. Cover; grill as above.) Remove from heat; cool. Slip off peach skin, using a peeler if necessary.

Step 2 - In a blender container, combine peaches and remaining ingredients, except ice. Cover and blend on high for 20 seconds; add ice and blend until smooth. Serve at once in chilled glasses. Top each with a slice or two of fresh peach. Makes 4 cocktails.

* For a nonalcoholic option, omit Southern Comfort, increase to 3 peaches and add additional water, if needed to reach desired consistency.

Watermelon Lavender Frosé
makes four

FOR THE LAVENDER SYRUP
2 tablespoons dried lavender flowers
1/2 cup granulated sugar
1/2 cup filtered water

Cook’s Note: Always make sure you are using “food grade” or culinary lavender.

Combine flowers, sugar, and water in a 2-quart saucepan and place over medium high heat.
Heat, stirring often, until the sugar has dissolved and the syrup is simmering. Remove from heat and allow to cool for 30 minutes.
Strain the syrup and transfer to a small jar.

Cook’s Note: Syrup can be made up to several days in advance if stored in the refrigerator.

FOR THE FROSE
750 ml bottle semi-sweet Rosé
4 cups fresh watermelon, cubed
prepared lavender syrup
special equipment: ice cube trays

Pour the Rosé into 3 ice cube trays and freeze for 6-8 hours; until solid.
Spread the cubed watermelon evenly over the surface of a small baking sheet lined with parchment and freeze until solid; about 3 hours.
Approximately 15 minutes before you plan on serving your Frosé, remove the watermelon from the freezer and allow to sit at room temperature until it has softened slightly. This will help the melon to blend more smoothly.
In the base of your blender combine frozen Rosé cubes, frozen watermelon, and 8-12 tablespoons of the prepared lavender syrup.
I suggest beginning with 8 tablespoons and adjusting to taste.
Blend until very smooth, then pour into glasses and serve immediately.

Cranberry Orange Margaritas
Prep time: 10 MINUTES cook time: 5 MINUTES (FOR THE CRANBERRIES)
Total time: 15 MINUTES + DRYING TIME FOR THE CRANBERRIES yields: MAKES 4-6 DRINKS

Ingredients

Sugared Cranberries
2 cups sugar, divided
2 cups fresh cranberries

Big Batch Margaritas
1 1/2 cups (12 ounces) silver tequila
2 cups (16 ounces) cranberry juice (not cranberry cocktail)
1/2 cup (4 ounces) orange juice
1/2 cup (4 ounces) orange liquor
3/4 cups fresh lime juice
2-4 tablespoons sugar or to taste (OPTIONAL)* or use sugared cranberries
Salt, for the rim
Sparkling water, to top the drinks with (OPTIONAL)
Lime + orange slices, for serving

To make just ONE drink
1 1/2 - 2 ounces silver tequila
2 1/2 ounces cranberry juice (not cranberry cocktail)
1/2 ounce orange juice
1/2 ounce orange liquor
1 ounce fresh lime juice
1/2-1 tablespoon sugar, or to taste (OPTIONAL)* or use sugared cranberries
Sparkling water, to top the drink with (OPTIONAL)

Instructions

Sugared Cranberries
Bring 1/2 cup water and 1/2 cup sugar to a boil until the sugar is dissolved, about 3-5 minutes. Remove from the heat and let cool slightly. Stir in the cranberries and let the cranberries sit in the sugar water for 1-2 hour or overnight. Strain the cranberries thoroughly, then add them to a parchment lined cookie sheet with sides. Add the remaining 1 1/2 cups sugar and gently toss until all the cranberries are coated in sugar. Allow the cranberries to dry, in a single layer for at least one hour.
Big Batch Margarita
Combine all the ingredients in a pitcher and stir to combine. Keep chilled in the fridge until ready to serve. When ready to serve, salt the rims of 4-6 glasses. Add ice to each glass and pour the margaritas over the ice. Top off with sparkling water if desired. Add the sugared cranberries and a lime wedge.
To make just ONE drink
Salt the rim of your glass. Combine all the ingredients in a cocktail shaker and fill with ice. Shake until combined and then strain into your prepared glass. Top with sparkling water if desired. Add the sugared cranberries and a lime and or orange wedge.

Candy Corn Cocktail
Serves: 2

Ingredients
2 oz orange liqueur
Juice of 1/2 lemon
2 tsp meringue powder
2 Tbsp water
4 oz candy corn infused vodka

INFUSED VODKA
1 1/2 vodka
3/4 pineapple juice
1 c candy corn


Directions Step-By-Step
1 Infuse Vodka by pouring Vodka into an airtight container, add candy corn. Once the candy corn dissolves add pineapple juice. This is a long process, please be patient.
2 Once the Vodka is infused start to make your cordial by adding 4 ounces of the candy corn vodka, the orange liqueur, lemon juice, meringue powder and water to a cocktail shaker filled with ice.
3 Shake vigorously for at least 30 seconds. Strain into 2 chilled martini glasses and garnish with candy corn. If you don't have martini glasses use small wine glasses.

Lemony Cooler
Total Time Prep: 15 min. + chilling Makes 8 servings (2 quarts)

Ingredients

3 cups white grape juice
1/2 cup sugar
1/2 cup lemon juice
1 bottle (1 liter) club soda, chilled
Ice cubes
Assorted fresh fruit, optional

Directions

In a pitcher, combine the grape juice, sugar and lemon juice; stir until sugar is dissolved. Refrigerate until chilled.
Just before serving, stir in club soda. Serve over ice. Garnish with fruit if desired.

Nutrition Facts
1 cup: 108 calories, 0 fat (0 saturated fat), 0 cholesterol, 31mg sodium, 27g carbohydrate (25g sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1 starch, 1 fruit.