Raspberry Gingerale Food

HOW TO MAKE YOUR OWN RASPBERRY GINGER ALE

Steps:

• In a small sauce pan, combine your finely grated fresh ginger, quartered raspberries, sugar and 1/2 cup water.
• Bring the ingredients to a boil slowly, and stir until the sugar is dissolved.
• Once the sugar has dissolved, remove it from the heat and place a lid on it. Allow it to steep for one hour.
• Place a fine cloth over a bowl (I used part of an old t-shirt and used a rubber band to hold it over a small batter bowl) and pour this mixture in.
• Allow the syrup to strain through and then squeeze the pulp in your cloth to get the rest out. You will have this pretty pink (sticky!) syrup.
• When the syrup has cooled to room temperature, add it to a two liter bottle.
• Add the remaining ingredients, put the cap on tightly and give it a slight shake to mix it up.
• Leave the bottle to sit at room temperature for 24-48 hours, feeling the bottle to see if it has any give.
• When it is firm, you know you're ready to go! Open it to hear your fizz!
• Close it back up tightly and put it in the fridge!
• I'm sure you won't have a problem with this because it's so refreshing that you'll probably have a glass at least once a day, but make sure to open the bottle occasionally to make sure you let some of the carbonation out.

FROZEN GINGER-RASPBERRY MARGARITA

Steps:

• Moisten rim of 1 cocktail glass with lime wedge. If desired, sprinkle sugar on a plate; dip rim in sugar. In a blender, add tequila, ginger liqueur, raspberry liqueur, lime juice and raspberries. Puree until smooth; pour into prepared glass. Garnish with lime wedge and, if desired, crystalized ginger and raspberries.

INCREDIBLE PUNCH

Steps:

• In a large plastic container, combine cranberry-raspberry juice with the pina colada mix. Freeze overnight.
• Remove from freezer 30 minutes prior to serving. To serve place frozen slush in punch bowl and slowly add raspberry ginger ale.

CHRISTMAS SHERBET PUNCH

Steps:

• Make sure all the ingredients are very cold. Scoop the sherbet into a large punch bowl, then pour in the cranberry juice and ginger ale and stir gently.

GINGERSNAP-RASPBERRY SANDWICHES

Steps:

• Heat oven to 375 degrees with one rack positioned in center of oven; line a baking sheet with parchment paper, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter, shortening, and 1 cup sugar on medium speed. In a large bowl, sift together the flour, baking soda, cinnamon, and ginger.
• Add maple syrup to butter mixture; beat to combine. Beat in egg until well combined. Reduce mixer speed to low; slowly add the reserved flour mixture, a little at a time, until well blended.
• Place remaining cup sugar in a bowl. Measure 2 teaspoons dough; roll into a ball. Roll dough in sugar; transfer to sheet. Repeat, spacing balls 3 inches apart. Bake until golden, about 12 minutes. Transfer cookies to a wire rack to cool. Form and bake the remaining dough.
• Spread about 2 teaspoons jam over half of the cookies; place a second cookie on top of jam-covered ones, making sandwiches. Serve.

RASPBERRY SHERBET PUNCH

Steps:

• Combine all together and serve.