Summer Solstice Sake Sparkler

Summer Solstice Sake Sparkler might be a good recipe to expand your beverage recipe box. This recipe makes 1 servings with 693 calories, 7g of protein, and 1g of fat each. For $11.55 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 5 minutes. 25 people found this recipe to be tasty and satisfying. It can be enjoyed any time, but it is especially good for The Fourth Of July. This recipe from Foodnetwork requires pear liqueur, sake, fresh mint leaves, and ice cubes. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. With a spoonacular score of 65%, this dish is solid. Similar recipes include Summer Sake Sangria: A light, refreshing sake cocktail, Summer Solstice Collins, and Summer Fruit Sangria Sparkler.

Servings: 1

Preparation duration: 5 minutes

 

Ingredients:

1/4 English cucumber, seeded and diced, very cold

1 fresh basil leaf, chopped

6 fresh mint leaves

Ice cubes

2 lemon twists

2 orange wedges

1 1/2 ounces orange flavored liqueur (recommended: Cointreau)

250 ml bottle sparkling sake

Equipment:

chopsticks

Cooking instruction summary:

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. Drop in a pair of chopsticks to pick out the cucumber and oranges, if desired. Drink.

 

Step by step:


1. Put the basil, mint, lemon, orange, cucumber, and orange liqueur in a cocktail shaker.

2. 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.)

3. Pour into a chilled Collins glass and top with the sparkling sake. Drop in a pair of chopsticks to pick out the cucumber and oranges, if desired. Drink.


Nutrition Information:

Quickview
692k Calories
6g Protein
1g Total Fat
83g Carbs
13% Health Score
Limit These
Calories
692k
35%

Fat
1g
2%

  Saturated Fat
0.17g
1%

Carbohydrates
83g
28%

  Sugar
47g
53%

Cholesterol
0.0mg
0%

Sodium
13mg
1%

Alcohol
57g
319%

Get Enough Of These
Protein
6g
14%

Vitamin C
257mg
313%

Fiber
13g
53%

Folate
114µg
29%

Potassium
980mg
28%

Vitamin B1
0.34mg
23%

Calcium
201mg
20%

Vitamin A
991IU
20%

Vitamin B6
0.37mg
18%

Magnesium
73mg
18%

Copper
0.27mg
14%

Vitamin K
13µg
13%

Manganese
0.26mg
13%

Iron
2mg
13%

Vitamin B5
1mg
13%

Vitamin B2
0.19mg
11%

Phosphorus
108mg
11%

Selenium
5µg
8%

Vitamin B3
1mg
6%

Vitamin E
0.82mg
5%

Zinc
0.58mg
4%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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