Cranberry Lime Sparkler Food
CRANBERRY SPARKLER
The flavors of this refreshing cran-raspberry cocktail are great any time of year. In winter, the cranberry makes it a good fit for holiday parties; on a warm summer's night, the raspberry comes to the fore. It's a favorite for our girls' night! -Susan Stetzel, Gainesville, New York
Provided by Taste of Home
Time 5m
Yield 3 servings.
Number Of Ingredients 6
Steps:
- Combine rum and juices. Fill three rocks or old-fashioned glasses with ice. Divide rum mixture evenly among glasses; top each with 2 ounces ginger ale. If desired, serve with fresh raspberries and cranberries.
Nutrition Facts : Calories 174 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 0 protein.
CRANBERRY LIMEADE
When cranberry and lime juice get together, the result is thirst-quenching. Add ice and you've got a party in a glass. -Michael Passow, Poughkeepsie, New York
Provided by Taste of Home
Time 15m
Yield 7 servings.
Number Of Ingredients 7
Steps:
- Bring 1-1/2 cups water and sugar to a boil. Remove from heat; stir in juices, lime zest and remaining water. Cover; refrigerate at least 1 hour. Serve over ice and, if desired, with lime slices.
Nutrition Facts :
CRANBERRY SPARKLER
Recipe from First Magazine 7/4/05 in an article regarding the green tea diet. I really enjoy this drink. I have also made it with orange spice flavored green tea and then used unflavored selzer.
Provided by januarybride
Categories Beverages
Time 5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a pitcher, mix all ingredients.
- Serve over ice and garnish with an orange wedge.
Nutrition Facts : Calories 68.5, Fat 0.1, Sodium 3, Carbohydrate 17.1, Sugar 15
CRANBERRY-LIME SPARKLER
Yield 1 quart
Number Of Ingredients 4
Steps:
- In a 4 quart saucepan, combine the ingredients with 3 cups of water and bring to a boil over medium-high heat. REduce the heat to low, cover, and simmer until the cranberries are completely broken down, about 20 minutes. Let cool. Puree with an immersion blender. Strain through a fine sieve set over a large bowl, pressing hard on the solids to extract as much liquid as possible. Refrigerate in a jar for up to 2 months.
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