Jasmine Ginger Sparkler Food

GINGER SPARKLER

Steps:

• Set a fine-mesh sieve over a small bowl; set aside. In a small saucepan, boil ginger, sugar, and 1/4 cup water until syrupy, about 2 minutes. Pour through sieve into bowl, discarding solids. (To store syrup, refrigerate in an airtight container, up to 1 week.)
• Pour 1 tablespoon syrup into each of 8 tall glasses. Top with sparkling wine, and gently stir.

PEAR & GINGER SPARKLER

Steps:

• In a large saucepan, combine pear nectar, pears, ginger and sugar. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until pears are softened. Cool., Place mixture in a blender; cover and process until smooth. Press mixture through a fine-mesh strainer. Stir in vodka. Pour 1-1/2 ounces into each champagne flute or cocktail glass. Top with 4 ounces champagne. Serve with pear slices.

MINT, LIME, AND GINGER SPARKLER

Steps:

• In a large bowl, muddle fresh ginger, mint leaves, and lime juice. Stir in ginger beer. Strain into a pitcher, pressing down on solids. Stir in seltzer. Serve over ice with lime wheels, more ginger slices, and mint sprigs.

GINGER SPARKLERS

Steps:

• Preheat oven to 350 F.
• Mix together flour, baking soda, salt, cinnamon, ginger and cloves, and brown sugar in a large mixing bowl.
• Soften butter or margarine in microwave. Mix it together with molasses and eggs.
• Mix wet ingredients with dry ingredients. Dough will be very dense.
• Pick up tsp sized ball of dough and roll into a ball in your hands.
• Roll rounded ball into extra sugar to coat.
• Place balls of dough on baking sheet.
• Bake at 350 F for 15 minute Cookies may seem crisp when they come out of the oven, but once removed from cookie sheet and stored they should be soft.

JASMINE GINGER SPARKLER

Steps:

• Combine ginger and tea concentrate while still hot and refrigerate for at least three hours.
• Strain and discard ginger.
• Pour concentrate and ginger ale into ice filled glasses.
• Makes 4 servings.
• * For recipes that call for tea concentrates: steep 12 tea bags in 4 cups of boiling water. Before removing, squeeze the tea bags to get all of the liquid. Cool the concentrate in the refrigerator at least 3 hours and keep up to 2 weeks.

CRANBERRY SPARKLER

Steps:

• In a pitcher, mix all ingredients.
• Serve over ice and garnish with an orange wedge.

APPLE PIE SPARKLER

Steps:

• Fill a tall "High Ball" glass with ice, and pour over the Apple Rum.
• Pour over the Cinnamon Schnapps.
• Top off with Ginger Ale.
• Stir all together, and enjoy.

TROPICAL MANGO SPARKLER

Steps:

• Purée mango, pineapple and lime juice with crushed ice in a blender or food processor.
• Pour into 2 glasses and top with chilled spritzer.
• Enjoy!

JASMINE TEA RICE

Steps:

• Place rice in a dry saucepan over medium heat.
• Toast the rice until fragrant and lightly golden in color, stirring often, 3 to 5 minutes.
• Meanwhile, brew the tea in the water for 1 minute. Strain the tea.
• Add hot tea to rice in the saucepan.
• Add salt, bring to a boil, reduce heat to a simmer and cover. Cook for 20 minutes or until all liquid is absorbed.
• Allow the rice to rest for a few minutes.
• Fluff with a fork and garnish with green onions and almonds.

MANGO SPARKLER

Steps:

• Put 1st four ingredients in blender, & blend away!
• Gently stir in chilled spritzer, pour into glasses & enjoy!