Soda these days is just thick and syrupy sweet, with no real value. Spicy ginger sodas are a completely different animal, with some sass and spice mixed in.
Ginger is such a polarizing flavor. People either love it with all their hearts or hate it with every fiber of their being. I don’t think I’ve ever met someone who just had lukewarm feelings about ginger. It took me a few years to come over, but now I love ginger. And completely realize all of its amazing qualities! Ever been sick and asked your loved one to grab you a ginger ale?
I remember being with my mom while looking at colleges. Someone offered us a soda and she asked if they had ginger ale. The person was stunned and only knew of people drinking ginger ale when they’re ill. It makes sense, since ginger settles your stomach. But for me, it also clears out your sinuses!
I’ve had a horrible sinus infection this week and it wasn’t until Saturday that I could finally muster up the energy to eat or drink something. I had a giant knob of ginger so I whipped up some ginger syrup. It was really hands-off, just stick the ginger into some simple syrup and let it simmer for 45 minutes. Strain and done. But the results are fantastic. Mix a bit of the ginger syrup in with some seltzer water and a squeeze of lemon juice for a simple but tasty ginger soda.
Let me tell you, it’s amazing. The taste is spicy, sassy, sweet. It’s not like your average soda, just thick and syrupy and sickeningly sweet. The squeeze of lemon cuts through, eliminating all of that overly cloying sweetness, leaving you with just clean, bright and fresh flavors. Perfect for clearing sinuses, perfect for sipping, perfect for enjoying.
Cocktails are customary for holidays and special occasions. I wanted to share something really special with you. And so I present these blood orange sorbetto champagne cocktails.
Sometimes, I think about New Year’s Eve and all the people going out and partying. My step-dad always used to call it amateur’s night. People who don’t normally drink head out and binge on cheap beers and it is just not pretty. I don’t go out on New Year’s Eve, more because I’m not confident I could make it until midnight. But also, I’d rather be home, enjoying a good cocktail.
This year, I will be whipping up some of these blood orange sorbet champagne cocktails. It is customary to sip champagne on New Year’s, isn’t it? That is all fine and dandy and I know champagne is top. But I honestly would rather jazz it up a little, make it just a bit more special for ringing things in.
In this cocktail, I added a bit of blood orange Talenti sorbetto. I first grabbed a pint of Talenti last year at the grocery store. Honestly, the sleek packaging and interesting flavors caught my eye. I believe it was some sort of salted caramel chocolate chip that did me in and since then, I cannot. stop. eating. it. When I pictured a champagne cocktail with pizzazz, I immediately thought to add sorbet and knew Talenti would have a great flavor for me. I played with the idea of a raspberry or a strawberry, something a bit classic. But the blood orange has a great zing to it. It really doesn’t get much better than this!
For now, we’ll be taking a break until after New Year’s. I leave you with this cocktail for now. Wishing all of you a safe, happy New Year! See you on Monday, January 5 with some great, healthier recipes!
This is not a sponsored post. I just happen to really, really like Talenti!
I really enjoy hitting up the farmer’s market during the summer and early fall months. It’s almost like a game, seeing what new fruits and veggies they will have next. Abby and I bet how long the plums will last or see when they’ll have peppers. Do you think this farmer will have habaneros yet? Who has the better cherries?
Lately, there has been an absolute melon takeover. One of our favorite stands has watermelons, honeydew, cantaloup, canary melons and tons more. If I had stronger arms, we’d probably get one of each. After carrying around 3 pounds of tomatoes, 3 pounds of yellow onions, 1 pound of red onions, dozens of jalapeños, plums, freshly baked bread and assorted squash, I have to go easy on the melons.
Recently, we tried out a canary melon. It was sweet and juicy, bordering on too sweet. I scooped out the seeds and peeled that sucker. We saved half for eating and I turned the rest into a sweet margarita. It’s Monday and we are just getting back into the swing of things for the work week. But why not try indulging in a margarita to celebrate the beginning of a great week?
My grandpop used to say that the best tasting foods always looked the worst. That is true, to a point. Ginger, for example, looks like a knobby old piece of wood. The taste, however, is explosive, out of this world, almost. Caramelized onions look like giant piles of mush. The smell alone, on the other hand, can make your mouth water uncontrollably.
Yes, there are some nasty looking foods that taste unbelievable. There are some pretty foods that taste gross. And then, there are some pretty foods that taste phenomenal. Blueberries are just beautiful. They are a gorgeous, lush, deep blue. And when you pulverize them into tiny little bits for ice cream, drinks or desserts, they turn a shocking, vibrant violet.
Yes, it’s nice to be able to sip this blueberry lemonade slushy in front of people. It’s just pretty. And tasty. It’s got a hint of tart along with a good swipe of sweet. Just the right mix of the two. The icy, slushy bit of it isn’t bad either (see, look at that. I managed to talk about cold drinks without mentioning unbearable heat).
It is disgustingly, scorching hot outside. I’m pretty sure the temperature reached at least 100 yesterday and today isn’t looking any better. Summer time is definitely here and doesn’t look to be leaving any time soon.
And thus, people look for relief in any way possible. Ice packs, frozen popsicles, sprinklers. refreshing drinks. Food Network Magazine had an entire page dedicated just to drinks to keep you cool. Agua Fresca literally translates to fresh water. These fruity drinks really hit the spot when the temperatures climb.
You can make your ague fresco using any fruit that is soft enough to puree. I took advantage of Rainier cherry season and used those. Rainier cherries are absolutely fantastic. They are a beautiful reddish yellow and are sweet and juicy. They’re really best for eating, not baking. So I turned mine into refreshing drinks. Yummy!