This recipe, from Cooking Light, says it serves 8 but we think it really serves 4!
- 1 large orange, thinly sliced, each slice quartered
- 1 cup quartered strawberries
- 1 cup fresh raspberries
- 1/2 cup Cointreau or Triple Sec
- 1/2 cup fresh orange juice (about 2 oranges’ worth)
- 1 TBS sugar
- 1 bottle sparkling rose wine, chilled
Combine orange slices, strawberries, raspberries, Cointreau, orange juice and sugar in a pitcher, stirring until sugar dissolves. Refrigerate mixture at least one hour. Right before serving pour in the wine and stir;
serve over ice.
This recipe, from Sundays at Moosewood Restaurant, started off a Caribbean-themed meal, and was served with fried plantains, and drank long past the plantains were eaten! Serves 4 – 6.
- 16 oz. orange juice
- 16 oz. pineapple juice
- 12 oz. dark rum
- 2 oz. fresh lime juice
- 2 oz. grenadine
Combine all ingredients in a pitcher, and serve over ice.
This recipe comes from Cooking Light.
- 1/4 cup sugar
- 2 TBS water
- 3 cups strawberries
- 2 TBS fresh lemon juice
- 1 bottle chilled prosecco or other sparkling wine
Combine sugar and water in a small saucepan, bring to a boil over medium heat, then remove from heat and let cool.
Puree sugar syrup, strawberries and lemon juice in a blender,
then strain into a bowl through a fine-mesh sieve, discarding solids. To serve, pour 3 TBS strawberry puree into a champagne glass and top with prosecco. Like the limoncello – mint champagne cocktail, it sort of makes a mess of the glass but tastes better than it looks!
This recipe, from Cooking Light, is wonderful for the summer, refreshing and not too sweet.
- 6 TBS sugar
- 1/4 cup water
- 1 1/2 lb. rhubarb, chopped
- 3 cups vodka
- 1/2 cup orange-flavored liqueur (I used Triple Sec)
Combine sugar and water in a microwave-safe liquid measuring cup or other container and heat on HI for 1 minute; stir until sugar dissolves, and let cool.
Combine rhubarb, vodka, Triple Sec and cooled sugar syrup in a container. Seal tightly and let sit at room temperature for 2 – 3 weeks, or until the color has leached from the rhubarb.
Strain liqueur through a sieve (lined with cheese cloth, if you have it) into a bowl, pressing on and then discarding solids.
Ways to drink it: fill a tall glass 2/3 of the way full with ice, then pour in liqueur to about halfway up the glass, and top with sparkling water (pictured above). Or, serve straight in a martini glass with a sugar rim (dip chilled glass in water, then into a plate of fine sugar). And it might be good topped with ginger beer….I’ll let you know!
This recipe, adapted from Bon Appetit, looks like what I imagine wheatgrass looks like, but tastes, I also imagine, much, much better. Serves 4.
- 1/2 cup fresh mint leaves
- 1/2 cup limoncello (I used Meyer Limoncello)
- 1/4 cup sugar, plus extra for dipping Champagne flutes
- lemon peel strips from 2 lemons
- juice from 1 lemon
- about 2 cups Champagne, Prosecco, Cava, etc.
- lemon wedge
Combine mint, limoncello, sugar and lemon peels in a blender; process until pureed.
Strain mixture into a cup, pressing on and then discarding solids.
Run lemon wedge around the rim of four Champagne flutes, then dip into sugar. Divide mint mixture among glasses, then
top with Champagne (the bubbles make the mint mixture unattractively coat the entire glass; ah well, looks aren’t everything!).