Sparkling Sakepom Recipes

SUMMER SOLSTICE SAKE SPARKLER

Steps:

• Put the basil, mint, lemon, orange, cucumber, and orange liqueur in a cocktail shaker. Add the ice, cover, and shake vigorously, or stir, until combined and chilled, about 30 seconds. (In general, the drink is ready when the shaker mists up.) Pour into a chilled Collins glass and top with the sparkling sake. Drink.

SPARKLING PANAKAM (GINGER, CARDAMOM, LIME JUICE SPARKLING WATER)

Steps:

• In a medium pitcher, make a thick paste by stirring together the sugar, ginger, cardamom, lime juice, salt, and a small splash of the sparkling water. Stir until any lumps have dissolved. Add more water, a little at a time, stirring all the while. The mixture will get quite fizzy, so just take it slow. Serve as cold as possible with as many ice cubes wedged into the pitcher as possible.

SPARKLING MELON

Steps:

• Place melon cubes in dessert dishes. Pour lemon-lime soda over melon. Top with yogurt. Garnish with mint if desired.

SPARKLING PUNCH

Steps:

• Thinly slice the lemons and the oranges and place in a large punch bowl. Pour in the thawed lemonade. Gently stir in the club soda and the sparkling apple cider. Add sugar to taste. Add ice.

SPARKLING PUNCH

Steps:

• In a large bowl, combine the first five ingredients; mix until sugar is dissolved. Chill for 1-2 hours. Just before serving, stir in soda.

SPARKLING STARWICHES

Steps:

• In a bowl with an electric mixer at low speed beat together almond paste, granulated sugar, butter, and vanilla until light and creamy. Gradually beat in flour and salt until just combined well. Quarter dough and roll out each quarter between sheets of wax paper into an 11-inch round (about 1/8 inch thick). Stack rounds in wax paper on a baking sheet. Chill rounds until firm, at least 2 hours, and up to 3 days.
• Preheat oven to 325°F and line a large baking sheet with parchment paper.
• Transfer 1 round, still between sheets of wax paper, to a work surface. Remove top sheet of wax paper from round (keep remaining rounds chilled) and replace it loosely. Flip over wax-paper-enclosed round and remove and discard sheet of wax paper now on top (this process prevents cookies from sticking to wax paper). Working quickly, with a 3-inch star-shaped cutter cut out stars and arrange about 1/2 inch apart on baking sheet. (If dough becomes too soft to work with, freeze or chill on wax paper until firm.) With a 1/2-inch star-shaped or round cutter cut and lift out centers from half of stars (about 15). Lightly beat egg whites and lightly brush onto tops of cut-out stars. Sprinkle sand or pearl sugar over cut-out stars, pressing sugar down lightly so that it adheres.
• Bake cookies in lower third of oven until bottoms are pale golden but tops are still pale, 10 to 12 minutes. Cool cookies on baking sheet on a rack 5 minutes and transfer with a spatula to racks to cool completely. Make more cookies with remaining dough rounds in same manner, lining baking sheet with fresh parchment.
• Arrange solid stars, bottom sides up, on a work surface. In a small heavy saucepan boil jelly, stirring occasionally, 2 minutes and cool 10 minutes. Transfer jelly to a pastry bag fitted with a #3 plain tip (slightly smaller than 1/8 inch).
• Pipe about 1/4 teaspoon jelly onto center of each cookie. Center cut-out stars on top of solid stars, pressing gently so jelly fills in holes. Cookies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 3 days.

SPARKLING SANGRIA

Steps:

• In a small saucepan, combine the sugar, water and vanilla. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 3-5 minutes or until sugar is dissolved, stirring occasionally. Remove from the heat; cool to room temperature. Discard vanilla bean., Divide the fruits between 2 large pitchers. Add the wine, orange juice, liqueur, Cognac, lemon juice, lime juice and vanilla mixture. Refrigerate for at least 4 hours. Just before serving, stir in carbonated water.

SPARKLING ORANGES

Steps:

• In a small saucepan over medium heat, combine sugar and marmalade; cook and stir until sugar is dissolved. Remove from heat. Stir in grape juice and soda. Pour over orange sections; toss to coat. Refrigerate, covered, overnight., Using a slotted spoon, remove oranges to a serving dish. Sprinkle with almonds and coconut.