Apricot Ginger Fizz Mixer Recipes

APRICOT-GINGER FIZZ MIXER

Apricot-Ginger Fizz Mixer image

This mixer is the perfect hostess gift.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 3

Ingredients

1 piece (1 inch) peeled fresh ginger, thinly sliced
1/2 cup sugar
2 1/2 cups apricot nectar

Steps:

Bring ginger, sugar, and 1/2 cup water to a boil, stirring. Reduce heat; stir until sugar has dissolved. Let cool. Put apricot nectar into a large container; stir in ginger mixture. Refrigerate 2 to 4 hours. Strain; pour into an airtight bottle.

GINGER GRAPEFRUIT FIZZ COCKTAIL

Ginger Grapefruit Fizz Cocktail image

Provided by Trisha Yearwood

Categories beverage

Time 15m

Yield 1 cocktail

Number Of Ingredients 4

Ingredients

1 Ruby Red grapefruit
1 tablespoon sugar
2 ounces vodka, such as Tito's
2 ounces ginger ale

Steps:

Preheat the broiler.
Remove some of the grapefruit peel for a twist garnish, then cut the grapefruit in half. Place the grapefruit halves on a baking sheet flesh-side up and sprinkle the sugar evenly over the tops. Place under the broiler until the sugar is caramelized, about 6 minutes.
Meanwhile, fill a highball glass with ice and add the vodka. Remove the toasty grapefruit and squeeze the juice into the glass. Top with the ginger ale and garnish with the grapefruit twist.

APRICOT FIZZ

Apricot Fizz image

Provided by Food Network

Time 5m

Yield 1 cocktail

Number Of Ingredients 3

Ingredients

3 tablespoons chilled apricot nectar or peach papaya mango juice
1/2 cup chilled Prosecco
lime slices for garnish

Steps:

Pour the apricot nectar in a champagne flute and top with Prosecco. Garnish with lime slices if desired.

APRICOT AND GINGER JAM

Apricot and Ginger Jam image

Make and share this Apricot and Ginger Jam recipe from Food.com.

Provided by emmzy123

Categories Low Protein

Time 38m

Yield 7 Cups

Number Of Ingredients 5

Ingredients

8 cups chopped de-stoned apricots
4 cups white sugar
1/2 cup lemon juice
2 -3 tablespoons grated fresh ginger
1 tablespoon unsalted butter

Steps:

Wash, chop and de-stone apricots. Have jars sterilized in preparation.
Measure 8 cups of chopped apricots into a large stock pot, along with the 4 cups of sugar, 1/2 cup lemon juice, and grated ginger.
Bring to a boil over a high heat, stirring occasionally. Once at a rolling boil, turn down the heat to keep it at a controlled boil for 23 minutes, stirring often to prevent sticking. Note: It should be bubbling, not simmering. Start your timer when it begins to boil and at this stage add the 1 tablespoon of butter.
At the end of 23 minutes it should have reduced down to a thick, sticky consistency but will still slide easily off the spoon. Don't worry, it will thicken as it cools.
Jar while it is still warm and moves easily.

Nutrition Facts : Calories 552.5, Fat 2.4, SaturatedFat 1.1, Cholesterol 4.4, Sodium 3.6, Carbohydrate 136.7, Fiber 3.9, Sugar 131.9, Protein 2.8

APRICOT GINGER BISCOTTI

Apricot Ginger Biscotti image

Categories Cookies Fruit Ginger Dessert Bake Low Fat Apricot Gourmet

Yield Makes about 12 biscotti

Number Of Ingredients 10

Ingredients

1/3 cup dried apricots (about 2 ounces)
2 large eggs
1 teaspoon water
1 1/3 cups all-purpose flour
1/2 cup sugar
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla
2 tablespoons chopped candied ginger (about 1 ounce)

Steps:

Preheat oven to 325° F. Lightly butter a baking sheet and dust with flour, knocking out excess flour.
In a bowl soak apricots in boiling hot water to cover 5 minutes. Drain apricots well and pat them dry with paper towels. Chop apricots fine. In another bowl lightly whisk together eggs and transfer 1 teaspoon egg to a small bowl. Whisk water into the 1 teaspoon egg and reserve egg wash.
In a large bowl with an electric mixer blend flour, sugar, baking soda, baking powder, and salt. Add remaining egg and vanilla and beat until a dough forms (dough will be sticky). Stir in apricots and ginger.
Turn dough out onto a floured surface and knead 6 times. Working on baking sheet, with floured hands form dough into a 6 1/2- by 4 1/2-inch rectangle. Brush rectangle with some reserved egg wash and bake in middle of oven 30 minutes. Cool rectangle on baking sheet on a rack 10 minutes. Loosen rectangle from baking sheet with a metal spatula and carefully transfer to a cutting board.
Cut rectangle crosswise into 1/2-inch-thick slices. Arrange biscotti, cut side down, on baking sheet and bake 10 minutes on each side, or until pale golden. Transfer biscotti to rack and cool. Biscotti keep in an airtight container at room temperature 3 days or frozen 1 month.

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