Orange Basil Sparkler Food

RASPBERRY-ORANGE SPARKLERS

Steps:

• Pulse 1 cup raspberries and 1/2 cup each mint and sugar in a food processor. Let sit 10 minutes, stirring occasionally, then strain through a fine mesh sieve. For each drink, combine 1/2 ounce each of the puree and orange-flavored vodka in a glass; top with sparkling white wine and garnish with raspberries.

BLOOD ORANGE & BASIL WINE SPRITZER

Steps:

• Add the blood orange segments, basil and sugar to the bottom of a glass. Using the bottom of a wooden spoon, smash the orange, basil and sugar together; this will help release the flavor of the basil. Add the sparkling wine, then the blood orange soda and stir to combine. Top up with ice. Garnish with a blood orange wheel and enjoy.

SICILIAN ORANGE AND BASIL SALAD

Steps:

• Peel and section oranges, cut each section in half.
• peel red onion and slice it thinly.
• tear basil leaves into bite size pieces.
• drizzle with red wine vinegar ( you may use more or less than 1/4 C depending on taste).
• salt and pepper.
• Serve immediately.

ORANGE-BASIL SPARKLER

Steps:

• Place basil sprig and orange and lemon slices in a pitcher and gently muddle (press from different angles) using a wooden spoon until basil is fragrant and citrus releases juices.
• Add sparkling water. Stir in Emergen-C® Super Orange vitamin drink mix. Using a spoon to prevent fruit from splashing out, pour drink over ice and enjoy

ORANGE-BERRY SPARKLER

Steps:

• Place granulated sweetener and drink mixes in large plastic or glass pitcher. Add water; stir until drink mixes are dissolved.
• Refrigerate until ready to serve.
• Stir in ginger ale. Serve over ice cubes in 16 tall glasses.

ORANGE-BASIL BISCOTTI

Steps:

• Preheat the oven to 325.
• Grease and lightly flour a baking sheet. Blend the flour, sugar, cornmeal, baking powder, and salt. Add the egg and orange juice, and beat the mixture until a dough begins to form.
• Add the butter, beating until it is just incorporated, and fold in the pine nuts, basil leaves, and orange zest.
• Turn the dough out onto a lightly floured surface, kneading it several times, then let it rest, covered with a kitchen towel, for 5 minutes.
• Divide the dough in half and, with floured hands and working quickly on the prepared baking sheet, form each piece of dough into a log 12 inches long by 2 inches wide. Arrange the logs at least 3 inches apart on the middle rack of the oven for 20 to 25 minutes, or until set and pale golden.
• Remove them from the oven and let cool on the baking sheet for 10 minutes. On a cutting board, cut the logs crosswise into 1/2-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet, and bake them 10 to 12 minutes longer.
• Remove the baking sheet from the oven, turn the biscotti over, and bake them a final 10 to 12 minutes. Cool completely and store in an airtight container.