Cranberry Rosemary Herb Soda Recipe By Tasty Food

LEMON BASIL SODA RECIPE BY TASTY

Steps:

• In a small saucepan over medium heat, combine the simple syrup, lemon juice, and basil. Simmer for 5 minutes, until slightly reduced. Remove from the heat and let cool completely.
• Once the lemon basil syrup is cool, strain into an airtight glass container and store in the refrigerator for up to 1 month.
• To make the soda, pour 1 cup (240 ml) of seltzer water into a glass filled with ice and add 1-2 tablespoons of lemon basil syrup. Stir to combine. Garnish with lime wheels, if desired.
• Nutrition, per 1 tablespoon: Calories: 20 Sugars: 5
• Enjoy!

CHERRY VANILLA SODA RECIPE BY TASTY

Steps:

• Add the cherries to a food processor and puree until smooth.
• Transfer the cherry puree to a saucepan over medium heat with the simple syrup and vanilla. Simmer for 5 minutes, until slightly reduced. Remove from the heat and let cool completely.
• Once the cherry syrup is cool, strain into an airtight glass container and store in the refrigerator for up to 1 month.
• To make the soda, pour 1 cup (240 ml) of seltzer water into a glass filled with ice and add 1-2 tablespoons of cherry syrup. Stir to combine. Garnish with cherries, if desired.
• Nutrition, per 1 tablespoon: Calories: 19 Sugars: 4 grams
• Enjoy!

CRANBERRY SAUCE WITH GIN & ROSEMARY

Steps:

• Tip the cranberries, sugar and rosemary into a pan with about 100ml water. Cook over a low heat for about 15 mins, stirring occasionally, until all the cranberries have burst and the sauce has thickened to a syrupy consistency. Fresh cranberries thicken the sauce more readily than frozen, so it may take a little longer, but be careful not to let the sauce become a jam.
• Scoop out the rosemary and stir through the gin. Cook for 1 min more, then leave to cool. Will keep, covered, in the fridge for three days.

ROSEMARY AND CRANBERRY SODA BREAD

Steps:

• Preheat the oven to 220°C (425°F/gas mark 7).
• Sift the flour, bread soda and salt into a bowl. Stir the cranberries and rosemary through and make a well in the centre. Add the buttermilk and using a large spoon, mix gently and quickly until you have achieved a nice soft dough. Add a little bit more buttermilk if necessary, until the dough binds together without being sloppy.
• Knead the dough very lightly on a lightly floured surface and then shape into a round that is roughly 15cm (6in) in size. Place on a non-stick baking sheet and cut a deep cross in the top.
• Bake for 15 minutes, then reduce the temperature to 200°C (400°F/gas mark 6) and bake for another 20-25 minutes, until the loaf is evenly golden and crusty. To check that the bread is properly cooked, tap the base - it should sound hollow. If it doesn't, return it to the oven for another 5 minutes.
• Transfer the cooked soda bread to a wire rack and leave to cool for about 20 minutes. This bread is best eaten while it's still warm.
• To serve, place the soda bread on a breadboard and cut into slices at the table. Have a dish of butter to hand for spreading.

CRANBERRY SAUCE WITH ORANGE AND ROSEMARY

Steps:

• Combine cranberries, sugar, orange juice and rosemary in a large sauce pan.
• Bring to a boil, reduce heat and simmer 1 minute.
• Remove from heat and add in the orange zest.
• Cover and cool.
• Return to room temperature before serving.

CRANBERRY SAUCE WITH CHERRIES, MARSALA AND ROSEMARY

Steps:

• Combine Marsala and dried cherries in deep saucepan. Boil until mixture is reduced to 2/3 cup, about 8 minutes. Mix in remaining ingredients. Bring to boil, stirring occasionally. Reduce heat to medium, cover pan and simmer until cranberries burst and mixture thickens, stirring occasionally, about 8 minutes. Transfer to bowl. Refrigerate until cold, about 3 hours. (Can be prepared 1 week ahead. Cover; keep refrigerated.)