Make this lighter-than-air Italian favorite even lighter by using champagne or other dry sparkling wine instead of the customary sweet marsala. Oranges add a fresh touch. With a sharp knife, cut off peel and.white membrane from oranges. Slice or section ..

1. Quarter the strawberries lengthwise and put them in a medium bowl with 2 tablespoons of the sugar. Stir to dissolve the sugar, mashing a few of the berries lightly for extra juiciness. (You can prepare the strawberries 1 hour ahead.) 2. Place 1 inch of ..

MAKING 1) On a double boiler placed over simmering water,lightly beat the egg yolks and sugar until a thick and pale yellow mixture forms. 2) Now add the wine and orange zest and continue cooking, whisking thoroughly, until the mixture thickens to a ..

Combine all poaching liquid ingredients in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Strain the mixture and let cool. Cut the pears in half lengthwise and core. Place in a wide saucepan, cut side down, and cover with the cooled ..

Combine all poaching liquid ingredients in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Strain the mixture and let cool. Cut the pears in half lengthwise and core. Place in a wide saucepan, cut side down, and cover with the cooled ..

Beat the yolks or eggs with the sugar in a bowl until light and creamy. Meanwhile, have simmering a pan of water into which your bowl will fit. Once the sugar has dissolved and the eggs are fluffy, add the orange juice, wine and rind and put the bowl over the ..

Just before serving, combine champagne and orange juice in a chilled pitcher or punch bowl. Add ice cubes, if

In a small saucepan combine the sugar and 3/4 cup water, bring the mixture to a simmer over moderate heat, stirring until the sugar is dissolved, and simmer the syrup for 10 minutes. Let the syrup cool and chill it, covered, for 2 hours, or until it is ..

MAKING 1. Take a pitcher and mix together champagne, ginger ale, and orange juice. 2. Stir gently. SERVING 3. Garnish with strawberry slices in glasses and serve

MAKING 1. In a large pitcher, add the champagne, ginger ale, and orange juice. 2. Stir the liquid gently to mix the ingredients. SERVING 3. Serve in cocktail with a few of the sliced strawberries floating in

Pour 1 teaspoon liqueur into each of 6 wine glasses. Fill each two-thirds full with orange juice. Fill glasses with

Prepare 1 can orange juice concentrate according to can directions. Pour into ice cube trays. Place a cherry in each cube, freeze 8 hours or overnight. Prepare remaining can orange juice concentrate according to can directions. Stir in the champagne just ..

Put the egg yolks and sugar in the top part of a double boiler oyer continuously boiling water (make sure water does not touch the under part of the top of double boiler). Whip with an egg beater until the yolks become frothy. Now add the wine slowly, and ..

Follow the method for making hot Zabaglione and when the mixture has thickened to ribbon consistency, remove from heat, place in a bowl of iced water and continue beating until cold. Very lightly whisk the cream with a fork and fold into the mixture. Pour ..

Place one ratafia biscuit [cookie] on the bottom of each of 6 serving glasses and distribute 2 fluid ounces [1/4 cup] of orange liqueur evenly over them. Pour the remaining orange liqueur and the gin into a cup. Add the orange rind and beat well with a ..

Place egg yolk, sugar and wine in top of double boiler and beat until thoroughly blended. Continue beating over boiling water until zaba-glione is thick and fluffy. Be careful not to let water in bottom of double boiler touch pan in which zaba-glione is being ..

MAKING 1) Into a heatproof bowl, add in the egg yolks, sugar and orange rind. Beat to get a thick mixture. 2) Add in the Marsala. Beat well. 3) Place the bowl in a pan of simmering water. Beat the mixture till it becomes thick. 4) Take the bowl and the pan ..

Amaretto Peaches Filled With Amaretto Zabaglione is an amazingly delicious version of dessert. An easy to prepare recipe, Amaretto Peaches Filled With Amaretto Zabaglione is a dish that you will surely love to talk about with

Put the egg yolks, sugar and rind in an ovenproof mixing bowl and beat until the mixture becomes frothy. Stir in the Marsala or wine and set the bowl over a saucepan half filled with barely simmering water. Beat the mixture over low heat until it thickens and ..

MAKING 1) Whip egg yolks until they become thick and lemon colored. 2) Slowly beat in sugar and wine. 3) Keep this over boiling water, stirring and beating with electric mixer for about 7 minutes until the mixture becomes very thick and foamy. SERVING 4) Use ..

FOR THE ZABAGLIONE, whisk together the egg yolks, sugar, and marsala in a large, heatproof bowl. Set the bowl over a pan of simmering (not boiling) water, and whisk the mixture constantly until it has about tripled in volume, 8 to 10 minutes. Remove the bowl ..

Marinated Citrus With Cheese Zabaglione is an amazingly delicious dessert recipe. The effortlessly prepared Marinated Citrus With Cheese Zabaglione is a dish that you would love to serve at your party.

If there is heaven on earth it can be found when tasting the Chilled Zabaglione Custard With Grand Marnier And Amaretti! Chilled Zabaglione Custard With Grand Marnier And Amaretti is unique and extremely tasty. You just have to try

Combine sugar and juices and stir until sugar dissolves. Chill thoroughly. Just before serving, add wine and pour over ice in punch bowl. Add champagne and garnish with lemon and orange

Stir pineapple juice into concentrates. Stir in water. Chill. Pour into punch bowl; slowly add champagne. Stir gently. Garnish with thin orange, lemon, or lime slices, if

MAKING 1) In a bowl, mix 1/2 of the lemonade concentrate with 1 1/2 cups water, pour into ice cube trays and freeze. 2) In a 2-quart pitcher, mix the orange-flavored liqueur, 1 cup water and rest of the lemonade concentrate together. SERVING 3) Add the ..

MAKING 1) In a 1-quart saucepan, add sugar and water. Stir well over nedium flame, till the sugar dissolves completely. 2) Let the mixture boil for about 10 minutes. 3) Allow it to cool down. 4) Once the mixture has cooled down, add in the sugar syrup, ..

This champagne cup is a deliciously fresh and intoxicating cocktail of fruit juices and alcohol! Made with a mixed combo of vermouth, rum and champgane along with orange and lemon juice, the champagne cup is a real hit at parties, but be careful not to get ..

Remove colored peel, not white pith, from orange and lemon in long thin strips with citrus peeler. Refrigerate orange and lemon for another use. Combine peels and cranberry-and orange-flavored liqueurs in glass pitcher. Cover and refrigerate 2 to 6

Combine sliced strawberries and liqueur in a small bowl; let stand 2 hours. Combine strawberry mixture and orange juice in container of an electric blender; top with cover, and process until smooth. Stir in champagne and club soda. Pour into glasses, and ..

Try out the easy-to-make Champagne Punch recipe. Enjoy the Champagne Punch beverage at any party and let us know how you liked it!

Squeeze juice from oranges and lemons. Set juice aside. With vegetable peeler, peel oranges and lemon entirely. Set aside. Rinse strawberries, hull and cut in half. Set aside. Combine sugar, water and citrus peels in a saucepan oyer medium-high heat. Bring ..

MAKING 1) In a bowl, add sugar, lemon juice and orange juice and stir till sugar dissolves. 2) Chill till serving time. 3) In a punch bowl, add ice cube and then pour in the juice mix. 4) Add champagne and garnish with lemon and orange slices. SERVING 5) ..

1. Combine 3/4 cup sugar and water in a saucepan. Bring to boiling and cook 5 minutes; cool. 2. Using a vegetable peeler or paring knife, remove peel from lemon and 1 orange. Add the peels to the cooled syrup with the orange liqueur. Chill the syrup 2 hours; ..

MAKING 1. In a saucepan, blend the cornstarch in orange juice and stir in the sugar. 2. Place pan on a medium low heat and simmer, stirring, until the mixture thickens and is glossy. 3. Take pan off the heat and stir in the champagne and orange liqueur. Add ..

DISSOLVE gelatin in boiling water. Let stand about 10 minutes to cool. Add champagne. Chill until slightly thickened. MEASURE 1 cup gelatin into small bowl; set aside. Fold orange sections into remaining gelatin. Spoon into champagne glasses or dessert ..

Combine lemon and orange-pineapple gelatins with 1 cup boiling water; stir over moderate heat until dis- solved. Remove from heat; add 1 cup ice water, stirring vigorously to form bubbles. Chill until mixture thickens, stirring occasionally. Add champagne, ..

Pour 1 bottle of ginger ale and lemonade concentrate into an 11-cup ring mold, add cherries, and freeze until firm. Unmold ice ring in a punch bowl, add remaining ginger ale, orange juice, and champagne. Stir

MAKING 1. Into a large bowl, place ice lumps at bottom and pour Champagne on top. 2. Stir in Brandy, Yellow Chartreuse, Maraschino, Plain Syrup and Soda Water. 3. Using a strainer, strain the drink. SERVING 4. In a large tumbler, pour strained drink. 5. ..

GETTING READY 1) Peel the lemon and one orange. Keep the peels aside. 2) Squeeze out the juice from 2 oranges and the lemon. Reserve the juice. MAKING 3) In a saucepan, mix the sugar and water. 4) Bring to a boil and then cook for 5 minutes. 5) Cool for a ..

Combine juices, syrup, and sauterne; pour into punch bowl. Just before serving, pour soda water into punch mixture. Add champagne; stir once or twice, just to mix. Add ice cubes to

Sweeten the fruit juices slightly. Combine all the ingredients. Let stand ten minutes after mixing with a large piece of ice in a punch bowl. It's well to use as large a piece of ice as possible, for it melts more slowly and adds less water to the

Dissolve sugar and water in saucepan over medium heat. Add grated rind of orange and lemon and allow to cool. Combine fruit juices and syrup and chill. Before serving, add chilled ginger ale, champagne, ice cubes and fruit

1. Combine juices in serving glasses. 2. Top with chilled

Marinate the strawberries in white wine for 2 hours. If using fresh strawberries, sweeten to taste. Pour over a large chunk of ice in a punch bowl. Add Grand Marnier and the orange slices. Just before serving, pour in the champagne. Makes approximately ..

Marinate the strawberries in white wine for 2 hours. If using fresh strawberries, sweeten to taste. Pour over a large chunk of ice in a punch bowl. Add Grand Marnier and the orange slices. Just before serving, pour in the

Put eggs, sugar and orange peel in a small bowl. Set bowl over a pan of simmering water and beat until mixture is thick and fluffy. Remove bowl from heat and beat in whipping cream and champagne. Pour sauce into a warmed bowl and serve with strawberries and ..

MAKING 1) Into a punch bowl, add in the sugar, angostura bitters, orange juice and lemon juice. 2) Stir well. Pour in soda water. 3) Add in ice and stir again. SERVING 4) Pour in chilled champagne just before

Combine sugar and water in a saucepan; boil slowly for 10 minutes, stirring only until sugar is dissolved; cool. Mix sugar-water syrup, grapefruit juice, and orange juice; chill

Combine sugar and water in a saucepan; boil slowly for 10 minutes, stirring only until sugar is dissolved; cool. Mix sugar-water syrup, grapefruit juice, and orange juice; chill thoroughly. Just before serving, add ginger ale and grenadine; mix

This Champagne Fruit Cocktail is terrific ! Impress your guests with this Champagne Fruit Cocktail at your next party ! Feel free to come up with any suggestions

Let strawberries stand at room temperature for 20 minutes. Meanwhile, in a bowl combine drained apricots, pears, pineapple chunks, and the orange liqueur; stir in partially thawed strawberries. Spoon fruit mixture into 8 individual dessert dishes. Pour two ..

Combine 2 cups sugar with 2 cups water and lemon juice. Bring to boil and boil for 1 minute. Add remaining 2 cups water. Cool. Stir in lime, orange, and grapefruit juices. Pour into punch bowl over ice. Add wine and champagne just before serving. Garnish with ..

Combine 2 cups sugar with 2 cups water and the lemon juice. Bring to boil and boil for 1 minute. Add remaining water. Cool. Stir in lime, orange, and grapefruit juices. Pour into punch bowl over ice. Add wine and champagne just before serving. Garnish with ..

Combine lemon and orange-pineapple gelatins with 1 cup boiling water; stir over moderate heat until dissolved. Remove from heat; add 1 cup ice water, stirring vigorously to form bubbles. Chill until mixture thickens, stirring occasionally. Add champagne, ..

1. Mix all the liquids, adding sugar to taste. 2. Set a block of ice in a punch bowl and pour in the mixture. Garnish with the fruit slices and mint

Boil the sugar in the water for 5 minutes. Allow to cool completely. Add the juices and the wine. Chill. Freeze. When just about frozen, whip the cream and fold in. Freeze a bit more. Great between courses at formal

Sprinkle gelatin over water in small non-corrosive saucepan. Let stand until soft. Heat over low heat, stirring constantly until gelatin is dissolved, approximately 1 minute. Gradually stir in sugar and orange juice. Heat over low heat, stirring gently until ..

MAKING 1) Take a punch bowl and mix frozen lemonade concentrate, pineapple juice and Sauterne wine in it. 2) Add a ice block and pour champagne. SERVING 3) Serve chilled, garnished with

1. Sprinkle the gelatin over the cold water in a small bowl. Let it soften for 5 minutes. 2. Bring the tangerine juice concentrate and sugar to a boil in a saucepan over medium heat. Stir until the sugar is dissolved. Reduce the heat to low. Add the softened ..

1. In bowl combine all ingredients except garnish. Cover and refrigerate until chilled, at least 30 minutes. 2. Garnish with mint sprigs and zests before

Combine the fruit juices and sugar; stir until sugar is dissolved. Chill thoroughly. When ready to serve, pour the fruit juice mixture into a chilled small punch bowl; add the sparkling white grape juice and stir

In large bowl combine water and the concentrates. Add cranberry juice and sugar; stir till sugar dissolves. Chill thoroughly. Before serving, very slowly add sparkling catawba juice; stir

Boil the sugar in the water for 5 minutes. Allow to cool completely. Add the juices and the wine. Chill. Freeze. When just about frozen, whip the cream and fold in. Freeze a bit more. Great between courses at formal

GETTING READY 1) Cut red mullet into pieces having similar size to the scallops. Combine these and season with salt and pepper. 2) In a bowl, combine lemon, orange and grapefruit juices. Whisk in little Champagne and 2 tablespoons olive oil. Season with salt ..

Combine first 5 ingredients in a large container, stirring well. Cover and chill. Pour mixture into a large punch bowl; add champagne, stirring gently. Add ice cubes or an ice ring, if

Boil sugar and water for one minute and cool; add juices and freeze in a Bundt pan or a similar mold. Thaw 1 -1 1/2 hours before serving. Add cold ginger ale and champagne. Serve over block of ice in punch bowl or substitute frozen ring mold of punch ..

Combine sugar and water in saucepan; simmer uncovered, stirring constantly, till sugar is dissolved, about 3 minutes. Cool. Mix with fruit juices and grenadine syrup in punch bowl. Chill. Just before serving, add ginger ale, pouring it slowly down side of ..

1. Prepare ice ring: Fill 5-cup ring mold with 1/4 inch water; freeze until firm. Reserve 8 strawberries; slice remaining strawberries. On ice in ring mold, arrange one-half of sliced strawberries, 1/2 cup grapes, and enough water just to cover fruit (so ..

Try this Champagne Punch recipe the next time you host a party!. I promise you, your guests will love the punch!! Don’t miss this brilliant Champagne

Try this delicious version of Mock Pink Champagne recipe. I am sure, once you taste this Mock Pink Champagne, you'll always love to share it with your friends and

To Make Mold: Place tea bags in a heatproof bowl, pitcher, or nonal-uminum saucepan. Pour boiling water over and steep until tea reaches room temperature. Remove tea bags. Pour enough tea into a 6-cup ring, tree, heart, or other shape mold to fill about two ..

What a festive way to serve fruit! This was a great dessert and great drink – so colorful, so flavorful, so sweet ! It’s also a very versatile recipe – don’t like strawberries, use bananas instead….don’t like raisins, leave them out ! Make it ..

Combine rum, orange juice, water,brandy, lemon juice, and sugar. Chill. Before serving gently add

1. Combine apples and/or pears with orange juice and lemon juice; toss gently. Add remaining fruit, sugar, and orange peel; toss again. Cover; chill up to 2 hours. 2. Just before serving, stir in champagne or grape juice; if desired, sprinkle with almonds and ..

Place cranberries, green grapes, and orange wedges on a foil-lined baking sheet Freeze fruit Before serving, combine sauterne and cognac in a punch bowl. Resting bottles on rim of bowl, carefully pour in champagne and carbonated water. Add frozen fruits, ..

Very thinly pare the rind from the lemons and the orange, taking care not to remove any of the white pith. Squeeze the juice from the fruit and strain it. Put the rinds and juice into a mixing bowl, then pour in the champagne and Grand Marnier. Add the sugar ..

Peel and chop fruit into chunky pieces of uniform size. Combine lemon juice, water and sugar in pan, stir over heat until sugar is dissolved, bring to boil, remove from heat. Cool to room temperature, pour over fruit salad. Top with chilled champagne just ..

MAKING 1) In salted water, cook the noodles as per the instructions on the package. 2) Heat the wok and add the ginger, garlic and orange zest. 3) Fry for about 2 minutes and then add the onion. Cook till the onion is tender. 4) Add the minced beef and bacon ..

In a large bowl combine nuts, dates, fruits, and peels. In small mixer bowl cream together butter and sugar till light. Beat in eggs, one at a time, beating well after each. Beat in rum and the 2 tablespoons brandy. Stir together flour and spices. Add to ..

Mimosa has a Piquant taste.The Champagne and Orange Juice gives the Mimosa Striking

Mimosas have an outstanding taste. Mimosas get its taste from orange juice mixed with dry champagne. Mimosas are liked by many people across the

1. Place the orange slices in a bowl and sprinkle with sugar. Pour one bottle of the Moselle over the fruit and let stand one hour or longer. 2. Pour the mixture over the block of ice in a punch bowl. Add the remaining Moselle and the

The orange flavor does work wonders on this Buck S Fizz recipe. The champagne topping is perfect too. Try it!

Refined Hpnotiq collins cocktail drink recipe Refined Hpnotiq Collins drink is a contemporary cocktail; describes Bridget Albert, a master mixologist from Southern wine and sprits, Illinois. Collins comes to us from about 1850. There are lots of cocktails ..

Soften the gelatin in warm water. Combine the orange juice and gelatin and refrigerate until jelled. Cut the gelatin into small cubes and serve in champagne glasses. Garnish with grated orange

Place all ingredients except the yogurt in a blender; mix well. Fold in the yogurt. Place in a shallow pan in the freezer. Beat with a wire whip or fork quite frequently while the mixture is freezing to keep the ice crystals small. Scoop the frozen yogurt ..

Combine all the ingredients and whisk

MAKING 1. In a small saucepan bring to a boil combining water and sugar. 2. Reduce heat, and simmer 2 minutes or until sugar dissolves, stirring frequently. 3. Remove from heat and stir in orange juice and wine. 4. Let it cool and pour mixture into freezer ..

Trim leaves off fennel and mince, reserving 1 1/2 teaspoons. Trim off rough outer stalks and discard. Cur bulb in half lengthwise,- remove core. Cur crosswise into 1/8-inch slices. Cook wild rice according to package directions, omitting salt and fat; drain ..

Brandy and orange is another one of my favorite combos. My husband particularly loves this Brandy Orange cocktail.

MAKING 1. Peel the oranges and throw the white pith away 2. Cut it into thin slices, remove the skin and seeds 3. Add it to a punch bowl, sprinkle some confectioner's sugar, pour in white whine and chill for almost half an hour SERVING 4. Add champagne and ..

GETTING READY 1) Trim the asparagus by snapping off the tough ends of each stalk and peel the stems, if thick. 2) Steam using a colander or steamer until just cooked through for about 4 to 5 minutes. 3) Squeeze the orange and strain to separate the pulp and ..

GETTING READY 1. Prepare a bain marie. In a small saucepan, fill 3 inches of water and place pan on a low flame. Allow the water to simmer. 2. Grate the orange zest using a fine grater. Squeeze out juice and collect in a cup. MAKING 3. In a large clean and ..

GETTING READY 1. In a saucepan, combine sugar and water and place saucepan on a medium flame. 2. Stir continuously until the sugar melts. 3. Bring the syrup to a boil and then add lemon juice. 4. Take pan off the heat and allow to cool to room temperature. ..

With a small sharp knife, cut ends off oranges. Set 1 orange, cut side down, on a cutting board. Following its curve with the knife, slice off rind and white skin. Cut between inner membranes and fruit to release segments; drop segments into bowl. Repeat with ..

MAKING 1. Into a glass, fill ice and add tequila, champagne and orange juice. SERVING 2. Garnish glass with a orange twist or

MAKING 1) In a large pitcher, combine together the champagne and orange juice. Stir lightly. 2) Put ice into 6 champagne glasses and pour the mixutre over them. SERVING 3) Serve the Mimosas chilled, well before the ice starts to melt. Use mint leaves to ..

Chill the ingredients and stir together well just before serving.

GETTING READY 1) Follow the package direction to prepare one can orange juice concentrate, for making the orange juice and berry ice cubes. 2) Pour the orange juice concentrate into the ice cube trays. 3) Cut the strawberries in fine slices. 4) Place a ..

Combine the orange juice, champagne and champagne vinegar in a large bowl and whisk together. Whisk in the vegetable oil slowly. Add the greens and walnuts. Toss and

Combine the orange juice and champagne in a large pitcher. Add the ice cubes and pour into stemmed

Place sugar and orange juice in blender container. Cover and blend on medium speed until foamy, about 15 seconds. Pour 1/3 cup into each of 8 tall glasses; add about 1 cup champagne to each. Garnish with orange slice and mint

Combine red wine, orange juice, rum, lemon or lime juice and Triple Sec in large bowl, blending well. Refrigerate. Shortly before serving, place block of ice in large punch bowl. Add red wine mixture, Champagne and club soda and stir gently until ..

Combine the fresh fruits, and cover with orange juice. Portion into chilled champagne glasses and serve well

GETTING READY 1. Thinly peel fruits and reserve rind. 2. Juice all pulp. MAKING 3. In a large pot ( larger than 1 gallon or 1 ½ gallon), put together sap and fruit peel; bring to a boil and then simmer for 15 minutes. 4. In a large bowl, put together sugar ..

Blend ingredients thoroughly in blender before adding ice. Add 10 or 12 cubes of ice, one at a time, in the blender. Add water for a total mixture of about 1 quart. Blend. Serve in manhattan or champagne glasses with a little nutmeg sprinkled on top, if ..

One day in advance prepare ice ring. With small knife, cut continuous 1 inch wide strip of peel from each orange; reserve peels. Squeeze juice from oranges; add water to orange juice to measure 5 cups liquid. Pour 3 1/2 cups orange juice mixture into 6 cup ..

Cut orange slices in half. Line bottom of a 6 1/2-cup ring mold with half of orange slices and cherries. Pour in a thin layer of ginger ale, and freeze until firm. Arrange remaining orange slices and cherries along side of ring mold, and pour in another thin ..

GETTING READY 1. Using a peeler, thinly peel citrus fruits and reserve peel. 2. Remove white part of skin and membranes; chop the pulp. 3. Chop raisins or mince. MAKING 4. In a large bowl, put together water, sugar, citrus peel, chopped pulp and raisins; mix ..

Pour lemonade and champagne into champagne flute over sliced strawberries. Top off with orange juice, and garnish with an orange slice. Also try this recipe with raspberry tea, and garnish with raspberries. To learn more about Sweet Leaf Tea and their ..

MAKING 1) In a 2-quart pitcher, pour in champagne, cranberry juice cocktail and orange liqueur. SERVING 2) Use champagne glasses, to serve the drink. Garnish with few fresh cranberries into each

Into a small saucepan of boiling water drop peaches. Blanch for 2 minutes; drain. Remove peach skins and pits. In a blender container combine peaches, orange juice and lemon juice. Puree until smooth. Add Champagne and ice cubes. Process until blended and ..

Puree raspberries. Sieve and strain puree, reserving the juice and discarding the seeds and pulp. Chill the raspberry juice. Combine raspberry juice, liqueur, and champagne in a pitcher. Stir well with a wooden spoon. Pour into chilled tulip champagne ..

Serve in large punch bowl with 1 large lump of

MAKING 1) In a highball glass, add the ice. 2) Add in the orange juice and champagne. 3) Pour in the soda water. 4) Gently stir. SERVING 5) Garnish with half an orange slice and

In a small saucepan, combine the honey, lemon juice, orange juice and mint; stir over low heat until the honey melts. Remove from the heat and allow to steep for 5 minutes. Discard the mint. In a large bowl, combine the berries and honey mixture; stir gently ..

Mix the tea and Cointreau together in a large punch bowl. Cover and chill. Add the champagne at the last minute, just before your guests arrive. Finish with ice cubes, orange and lime slices and

Combine first 4 ingredients and pour over block of ice in punch bowl. Add champagne as guests

MAKING 1) Use a pitcher, to combine lemonade concentrate and orange liqueur or orange juice concentrate. 2) Pour in honey into the mixture and keep on stirring to dissolve. 3) Stir in champagne. SERVING 4) Serve the mimosa by garnishing with fresh ..

For recipe directions, please refer to the

MAKING 1) Into a punch bowl, add in the ice. 2) Add in Chartreuse, maraschino and brandy 3) Stir well. 4) Pour in split soda. SERVING 5) Garnish the punch with orange slices. 6) Pour in champagne just before

Combine ice, tequila, Cointreau, strawberry liqueur, orange and mango juice and strawberries in blender; blend well. Pour into champagne

Combine ice, Galliano, maraschino liqueur, orange juice, cream and rockmelon pieces in blender; blend well. Pour into champagne

Refrigerate ingredients until well chilled. Combine Kahlua® with undiluted apple juice concentrate and lemon juice. Pour over small block of ice in punch bowl. Add sparkling apple juice, club soda and champagne; stir gently. Add lemon and orange

Mix wine, tea, rum, sugar, rye, orange juice,gin,brandy.and lemon juice.Cover. Refrigerate 1 week. Stir in

If necessary, peel fruits and cut into bite-size pieces to make 4 cups. Combine wine, sugar, and lemon juice. Stir in 2 tablespoons orange or cherry liqueur, if desired. Pour wine mixture over fruits; stir gently to mix. Cover; refrigerate for 1 to 2

Boil water and sugar together for 10 minutes. Cool, add fruit juices, pineapple, and tea. Last add charged water and ginger ale. Decorate with maraschino cherries. Champagne may be substituted for charged water and ginger

MAKING 1) Into a punch bowl, add in the ice. 2) Add in the lemon juice, sugar, stout and angostura bitters. 3) Stir well. SERVING 4) Garnish the punch with fresh fruits. 5) Just before serving, add in the champagne. Serve

GETTING READY 1. Section and peel the orange 2. Clean, peel and dice the pineapples and mix with the oranges MAKING 3. Add the coconut mixture to the pan and mix well again 4. Combine the orange and the pineapple mixture 5. Pour this mixture the fruit ..

Combine 1 cup peach juice, 1 cup tangerine juice, and 1/2 cup water; stir well. Pour juice mixture into an ice cube tray; place 1 fresh mint leaf in each compartment of ice cube tray. Freeze until firm. Combine remaining 1/2 cup peach juice, 1/2 cup tangerine ..

Wild Hibiscus takes on the Mimosa, substituting pink grapefruit juice for orange. This “Wild Mimosa” gets its delectable flavor from the Wild Hibiscus syrup mixed with a base of elderflower liqueur...elegant and

Berry Ambrosia With Mimosa Sauce is something with a touch of difference and is pretty easy to make too. Blueberries, raspberries and seasonings combine to make this Berry Ambrosia With Mimosa Sauce a yummy brew. Just give it a try, you wil love it for

The first time I ever tried bourbon, vermouth, rum and fruit all together was in this Rusty Nail recipe. Several had told me it is good but I never expected the combo to be this great till I tried out this Pimm S Punch. Good one to

Combine ice, Cointreau, Parfait Amour, orange juice and dash of egg white in shaker; shake well. Strain into champagne saucer. Decorate with several rose petals, if

This Avalanche cocktail recipe does sound good. I got this Avalanche cocktail recipe from my brother who is a master at the art of shaking up innovative cocktails. You gotta try

In large punch bowl combine apple juice, cranberry cocktail concentrate and orange juice. Stir to dissolve. Slowly add ginger ale. Vertically, thinly slice apple forming whole apple slices. Float apple slices on top of

Chill the cognac, apricot brandy and orange juice over ice, then strain into a champagne flute Top with the chilled bubbly This video is a creation of mixnsip. You can visit mixnsip for complete recipes, and more

1. In each of four 6-ounce cocktail or saucer-style champagne glasses, spoon 2 teaspoons of grenadine and fill to the rim with the ginger ale. Stir, then drop 1 cherry and 1 strip of lemon zest into each glass. Cut a small slit in the center of each orange ..

This holiday season wow your guests, party hostesses and Bowl Game fans with a stellar dessert that puts a new twist on the classic Tiramisu. It’s Biramisu (think beer) from the creative culinary vault of Chef Tony Mantuano, of Top Chef Masters fame who is ..

New Orleans crepes are really different from other crepe recipes. This recipe has cake flour, sugar lumps and orange juice and rind, which makes this dish taste new and different.

Are you planning for Easter celebrations ? This Iced Papaya Soup recipe will perfectly suit your taste. It is very easy to prepare. It is so delicious that it will add to the enjoyment of your easter. You will be thankful for this Easter Iced Papaya Soup ..

Cut away all the skin from the pineapple, then cut the flesh into quarters lengthwise, and cut away the hard center core. Cut the pineapple slices into small pieces. Cut the melon in half and scoop out the seeds. Scoop the flesh from the melon with a melon ..

Pour the whole bottle of vodka into a blender and whizz with the gold leaf for just a few seconds. You want specks you can see, so be careful not to whizz too much. For each drink pour 30mI of the vodka into a shaker filled with ice, along with 15ml Grand ..

MAKING 1. Using a small sharp paring knife, peel the oranges then slice them thinkly removing and discarding the seeds and piths. Add them to a large fruit bowl. 2. Pare, halve and core pears then slice lengthwise and add them to the bowl and sprinkle with ..

MAKING 1) In a bowl, combine all the ingredients together, blend thoroughly. 2) Pour the fruit mixture into a freezer tray and freeze for 1 1/2 to 2 hours, stirring frequently. 3) Store in the freezer, until ready to serve. SERVING 4) Serve the Fruit Frappe ..

MAKING 1)Combine blueberries, orange juice, apple, lemon juice and sugar in a blender or food processor. 2) Blend into a smooth consistency puree. 3) Pour into a large glass bowl and stir in the wine. 4) ..

MAKING 1. Soften the butter with sugar and allow it to caramelize. 2. Blend the strawberries in hot syrup by tossing it around. 3. Add flame and the liqueur. 4. Add the orange juice and simmer for another 3 minutes. 5. Scoop this ice cream to the over-sized ..

MAKING 1. In a large saucepan, dissolve sugar in water; simmer for 5 minutes and then let the solution cool down. 2. In a large bowl, mix together lemon and orange juice, tannin and the flowers (heads only). 3. Pour cooled sugar solution on top; stir to ..

In pitcher or bowl, combine frozen concentrates, sugar, and bitters. When juices are thawed, stir until they are well blended and sugar is dissolved. Refrigerate fruit-juice mixture until it is well chilled — several hours or overnight. Just before ..

One of the best moments (maybe it would be better to say “the best series of moments,” as I remember one such occasion that lasted for three days, but we were full of vim and vigor then) of any afternoon or evening spent relaxing around a table with, say, ..

Peel, pit and halve peaches. Set aside. Preheat a 3-quart saute pan over medium-high heat until rim of pan is hot-to-the-touch. Add butter and sugar: cook, stirring often, until mixture bubbles and begins to caramelize (about 3 minutes). Lightly mix in ..

Peel orange; remove as much white membrane as possible. Cut into slices and each slice into quarters. Sprinkle with kirsch. Prepare dressing by blending together all dressing ingredients. Arrange orange pieces in 4 champagne glasses lined with lettuce ..

Put water, cranberries, orange peel, cinnamon stick, sugar in a sauce pan over medium-high heat for about 10-15 minutes until the cranberries burst. Then strain, you can keep the pulp to make cranberry sauce if so desired. Taste and see if it needs more sugar ..

In a small bowl stir together the ginger ale and juice concentrate. Pour into an 8x4x2-inch loaf pan. Freeze at least 2 1/2 hours or till firm. Divide fruit among 4 to 6 dessert dishes or champagne glasses. With a heavy spoon, scrape surface of ginger ale ..

MAKING 1. Use a blender or food processor with whipping blade attached in a medium size jar. 2. Combine frozen fruit juices, honey, mint and peel in the jar. Close the lid. 3. Pulse until ingredients are well blended. FINALIZING 4. Pour the sherbet in an ..

MAKING 1) Combine all ingredients, except ginger ale. 2) Keep the mixture in refrigerator for about three hours. 3) Before serving, strain and then mix in ginger ale. 4) Fill a punch glass with lots of crushed ice and pour this mixture over it. SERVING 5) ..

MAKING 1. Squeeze and drop the clementine/mandarin with the large sprig of rosemary into a cocktail shaker half-filled with ice. 2. Measure in the vodka, lemon and honey. 3. Shake viciously Strain into a cocktail glass. SERVING 4. Garnish with the small ..

GETTING READY 1. Remove petals form green part of dandelion heads. MAKING 1. In a large bowl, place petals and pour boiling water on top. 2. Cover bowl and let soak for 2 days. 3. In a large saucepan, put together petal and soaking water along with orange ..

GETTING READY 1. Separate dandelion heads from stalks. 2. In a large bowl, place dandelion heads and pour boiling water on top. 3. Cover the bowl and let stand for 2 days; stir occasionally. MAKING 4. On the third day, in a large saucepan, put together ..

Give it a rest, Romeo. Take a jolly break, Juliet. There’s no need to be continually lip-locked, hands in back pockets, overly snuggled up in a manner that would embarrass Don Juan. Take a breather, at least long enough to knock back a glass of this sleepy ..

The point to remember, as you tipple off into the years past what one can call “youth,” is that even if those joints are creaking, it’s more of a roll than a jump out of bed, and staying up past midnight seems superheroic–even then, you can still ..

MAKING 1. In a punch bowl or a large pitcher, combine the lemon and orange juice concentrates, angoustra bitters and sugar. Keep aside to thaw. 2. Once thawed, whisk well till sugar dissolves completely. 3. Cling wrap and refrigerate this mixture for two ..

MAKING 1. In a punch bowl or a large pitcher, combine the lemon and orange juice concentrates, angoustra bitters and sugar. Keep aside to thaw. 2. Once thawed, whisk well till sugar dissolves completely. 3. Cling wrap and refrigerate this mixture for two ..

1. Pour the couscous grains into a small mixing bowl. Combine the water, orange juice, olive oil, and 2 tablespoons vinegar in a medium-sized saucepan. 2. Bring the liquid just to a boil and stir in the dried fruit, ginger, and 1/2 teaspoon salt; pour ..

GETTING READY 1. Preheat oven to 375° F. MAKING 2. Mix cornflakes with cinnamon, sugar, and rind. Add oil and toss to mix well. 3. Onto the bottom of a 1-quart casserole, spread 1/3rd of the mixture. 4. Add brown sugar to apples and toss well. Arrange half ..

GETTING READY 1. Scrub carrots and wash. 2. Grate carrots. MAKING 3. In a large saucepan, boil carrots with water, lemon, orange and grapefruit rinds for 10 minutes. 4. Into a large bowl, using a nylon sieve or muslin, strain and let cool. 5. When the ..

MAKING 1. Use a blender or food processor with whipping blade attached in a medium size jar. 2. Combine buttermilk, honey and lemon rind and juice, in the jar. Close the lid. 3. Pulse until ingredients are well blended. 4. Add pureed fruit or frozen juice ..

GETTING READY 1. Using a knife, chop dates. MAKING 2. In a large saucepan, put together chopped dates, rinds of the citrus fruits and 6 date stones; simmer for 30 minutes. 3. In a large bowl, take sugar and strain date mixture on top; let the liquid cool ..

GETTING READY 1. Remove and discard petals form green part of dandelion heads. MAKING 1. In a large bowl, place dandelion heads and pour boiling water on top. 2. Add the thin rind of all citrus fruits. 3. Cover the bowl and let soak for 2 days; stir ..

Don’t get down about it, but think about this a moment (and think about the fact that pensiero means “thought” in Italian, too): In the world of sparkling wines, there are probably varieties, worthy varieties, you haven’t yet tried. I know it’s true ..

Peach Melba Parfaits packs in the flavors of vanilla, berries and peaches. This is the best bet to try on summers. Check out the recipe of the yummy and juicy Peach Melba

GETTING READY 1. To prepare a bain marie, in a small saucepan, fill 3 inches of water and place pan on a low flame. Allow the water to simmer. 2. Grate the orange zest using a fine grater. Squeeze out juice and collect in a cup. MAKING 3. In a large clean ..

Prepare Pineapple-Coconut Cream. Slice off top 1/3 of pineapple lengthwise. With a small knife, cut into large portion of pineapple. Remove fruit and reserve. Do not cut through bottom; preserve boat shape of pineapple. Drain shell; blot juices with paper ..