Hibiscus Ginger Spritz Recipes

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HIBISCUS-GINGER SPRITZ



Hibiscus-Ginger Spritz image

This stunning thirst-quencher gets its deep red color from dried hibiscus flowers, which are sold as flor de jamaica at Latin grocers. The hibiscus mixture can be made up to 3 days in advance; add seltzer just before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes     Cocktail Recipes

Time 1h

Number Of Ingredients 8

1 tablespoon grated ginger
6 tablespoons dried hibiscus
6 tablespoons honey
1 cinnamon stick
4 cups water
Ice
Seltzer
Light rum, optional

Steps:

  • Bring ginger, dried hibiscus, honey, cinnamon stick, and 2 cups water to a boil. Reduce heat to medium-low; simmer 5 minutes. Remove from heat and let steep 10 minutes. Strain through a sieve into a heatproof container. Add 2 cups water; refrigerate until cold. Pour halfway up ice-filled glasses; top with seltzer.
  • To spike it: Add 1 ounce light rum per serving, before the seltzer.

HIBISCUS-GINGER SYRUP



Hibiscus-Ginger Syrup image

We love the combination of citrusy hibiscus, spicy fresh ginger, and aromatic cloves in this DIY cocktail syrup. It makes an excellent holiday gift, but be sure to save a bottle for yourself to make our Hibiscus Margarita.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 2h

Yield Makes four 12-ounce bottles (about 6 cups)

Number Of Ingredients 4

4 cups sugar
24 whole cloves (1 teaspoon)
1 cup julienned fresh ginger (from a 4-ounce piece)
1 ounce dried hibiscus leaves (about 3/4 cup)

Steps:

  • Combine sugar, cloves, ginger, and 4 cups water in a medium saucepan. Bring to a simmer over medium-high, stirring until sugar is dissolved (if it begins to boil, reduce heat -- boiling will make the syrup cloudy). Remove from heat; let steep 10 minutes. Stir in hibiscus leaves; let steep another 35 minutes.
  • Strain through a fine-mesh sieve into a large liquid-measuring cup; discard solids. Refrigerate until completely cool, 1 hour. Pour into gift bottles. Syrup can be stored in bottles, refrigerated, up to 1 month.

SALTED LEMON-GINGER SPRITZER



Salted Lemon-Ginger Spritzer image

A little sweet, lightly sour and a touch briny: This spritz is inspired by the salty lemonade found in Vietnam as a way to beat the heat. Without ice and ginger beer, this mix keeps well in the fridge, so consider making a large batch to help get you through the summer. If adding ginger kombucha, bear in mind that, though most brands are not legally considered alcoholic by the Alcohol and Tobacco Tax and Trade Bureau, they do contain trace amounts (up to 0.5 percent). If you're strictly abstaining, opt for something like non-alcoholic ginger beer or ginger ale.

Provided by Alison Roman

Categories     non-alcoholic drinks

Yield 1 drink

Number Of Ingredients 6

1/4 lemon, seeds removed, coarsely chopped (skin, peel and all)
Small pinch of kosher salt or fine sea salt
1 tablespoon fresh lemon juice
1 teaspoon freshly grated ginger (optional)
Ginger beer or ginger kombucha, to taste
Lemon wedge or slice of fresh ginger, for garnish

Steps:

  • Place the lemon and salt in a large wine glass and using the back of a spoon, lightly muddle to break up and release some of the oils and juices. Add lemon juice and ginger (if using) and top with lots of ice and ginger beer. Garnish with lemon wedge or fresh ginger.

GINGER SPRITZ



Ginger Spritz image

Provided by Food Network

Categories     beverage

Time P1DT30m

Yield 2 drinks

Number Of Ingredients 8

One 5-inch piece ginger, peeled and roughly chopped
18 ounces vodka
1 cup sugar
1 cup water
One 2-inch piece ginger, peeled and sliced into thin coins
1 ounce fresh lime juice (about 1/2 lime)
4 ounces club soda
6 slices crystalized ginger, skewered onto 2 martini picks, for garnish

Steps:

  • For the ginger vodka: Place the ginger in an airtight container. Add a few ounces of the vodka and muddle for several minutes. Add the rest of the vodka, cover and let sit for at least 24 hours, muddling the ginger again every few hours. (Makes 18 ounces.)
  • For the ginger simple syrup: Heat the sugar and water in a small, heavy-bottomed saucepan over medium heat. When the sugar is completely dissolved, about 5 minutes, stir in the ginger and remove from heat. Let the ginger steep until the syrup is completely cool. Remove the ginger and transfer the syrup to an airtight container. Refrigerate until ready to use. (Makes about 12 ounces.)
  • For the ginger spritz: Pour 4 ounces ginger vodka, 2 ounces ginger simple syrup and the lime juice into a cocktail shaker. Add ice, cover, and shake until fully chilled.
  • Strain into two glasses and top each with 2 ounces club soda. Garnish with the candied ginger skewers.

HIBISCUS-SPIRALED GINGER COOKIES



Hibiscus-Spiraled Ginger Cookies image

Floral hibiscus and citrus zest, along with coarse sugar, make up a delightful swirl in a buttery shortbread dough with contrasting textures from chewy candied ginger and caramelized raw sugar. Every bite of this cookie is suffused with delicately sweet flavors, which are complemented by a slight fruity tang. For the prettiest spiral, make sure to roll your log tightly. The log can be wrapped and frozen for up to one month, or refrigerated for up to three days, then sliced and baked without thawing.

Provided by Yewande Komolafe

Categories     cookies and bars, dessert

Time 1h15m

Yield 2 dozen cookies

Number Of Ingredients 11

1 cup/230 grams unsalted butter, room temperature
3/4 cup/165 grams granulated sugar
2 large eggs
2 1/2 cups/360 grams all-purpose flour
1 teaspoon kosher salt (Diamond Crystal)
1 teaspoon ground ginger
2 tablespoons/28 grams finely chopped candied ginger
3 tablespoons turbinado or other coarse raw sugar
2 tablespoons/18 grams finely ground dried hibiscus (from ¼ cup dried hibiscus flowers)
1 tablespoon fresh orange zest
2 tablespoons dried edible flower petals, such as rose (optional)

Steps:

  • In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Beat on medium until light and fluffy, scraping down the sides of the bowl as needed, about 5 minutes. Add 1 egg and mix until just combined. Scrape down the sides of the bowl.
  • In a separate bowl, combine the flour, candied ginger, salt and ground ginger, and whisk together. Turn the mixer off, add flour mix to the butter all at once and scrape the bottom and sides of the bowl. Turn the mixer speed to low and beat until flour is fully incorporated, scraping the bowl again if needed, about 30 seconds. Wrap the dough in plastic wrap, pressing down to form a flat square. Refrigerate the dough until firm, about 30 minutes.
  • In a small bowl, combine the turbinado sugar, hibiscus, edible flowers (if using) and orange zest.
  • Roll the dough between two sheets of parchment paper into a 10-by-13-inch rectangle. Peel off the top sheet of parchment paper. Beat the remaining egg with 1 tablespoon of water in a small bowl, and brush the surface of the dough with the egg mixture. Sprinkle the hibiscus mixture over the dough, leaving a ½-inch border along one of the long edges. Press down lightly on the sugar to make sure it adheres to the dough. Turn the dough so that the coated long end is closest to you and, starting from that end, roll the dough into a tight log. Use the bottom sheet of parchment to help lift and roll the dough. Slice the log in equal halves, and wrap each half with 1 sheet of parchment. Refrigerate until the dough is firm enough to slice, at least 1 hour and up to 3 days.
  • Heat the oven to 350 degrees. Line a sheet pan with parchment paper. Slice each log into ½-inch rounds. Lay the rounds on the prepared baking sheet, spacing at least ½-inch apart.
  • Bake until the cookies are golden at the bottom edges, rotating once halfway through baking, about 22 minutes. Move the cookies to a wire rack to cool completely. Store the cookies at room temperature in an airtight container for up to 3 days. The baked cookies can also be stored frozen in an airtight container for up to 10 days. Thaw at room temperature before serving.

GINGER SPRITZ



Ginger spritz image

Enjoy an ale, prosecco and ginger beer cocktail - it's a summery tipple that will have you and your pals fizzing with excitement at your next get-together

Provided by Marverine Cole - Beer sommelier

Categories     Drink

Time 5m

Number Of Ingredients 6

few handfuls of crushed ice
½ tsp sugar syrup
1 lemon wedge, plus 1 slice to garnish
150ml golden ale
150ml prosecco
75ml ginger beer

Steps:

  • Fill a tall glass or chalice with a few handfuls of crushed ice, then tip in the sugar syrup. Squeeze the lemon wedge over the glass to express the oils and drop it in. Pour in the golden ale and prosecco, and stir to combine.
  • Top up the drink with the ginger beer. Make a small cut in the lemon slice and secure it onto the rim of the glass to garnish.

Nutrition Facts : Calories 166 calories, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Protein 1 grams protein, Sodium 0.08 milligram of sodium

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