Recipes for a few of the beverages featured on Wake Up Wisconsin. Perfect for Thanksgiving or any winter holiday.
Ingredients: One part pomegranate juice 2 parts lemon, lime or some other citrus flavored sparkling water Pomegranate seeds (for garnish)
Combine pomegranate juice with the flavored sparkling water.
Pour into clear champagne flutes.
Place 2 to 3 pomegranate seeds on top of the drink as a garnish.
Basil Lime Fizz
Basil Syrup(prepare ahead of time) Ingredients: 1 and ½ cups basil leaves Enough water for blanching the basil leaves ½ c fine sugar ½ cup water 1/8 teaspoon of baking soda
Blanch the basil leaves for 10 seconds, and then put them in ice water. Squeeze out the excess water and combine the leaves with the sugar, ½ cup of water and baking soda in a blender. Blend until the ingredients form a dark green liquid. Pour the contents through a strainer. The strained liquid (basil syrup) can be stored in the refrigerator for up to 3 days.
Putting it together Ingredients: 2 Tablespoons of basil syrup 2 Tablespoons of lime juice Lime wedges
Pour the basil syrup and lime juice in a tall glass. Fill the glass 2/3 of the way with ice. Add club soda. Top with a wedge of lime. Serve immediately.
Cranberry Ginger Cider Ingredients: 2 cups cranberry juice 2 cups apple cider 8 – ¼-inch slices of fresh gingerroot ½ teaspoon orange zest Orange slices (for garnish)
Place all ingredients except orange slices into a large pot and heat to a simmer. Continue simmering for 15 minutes. Strain out gingerroot. Pour into a heat-proof cup and garnish the edge with an orange slice. Serve warm. This recipe makes about 4 cups.
Cardamom Coffee Ingredients: 2 to 3 cardamom pods * Fresh ground coffee (enough for one pot)
Place 2 to 3 whole cardamom pods on top of the fresh coffee grounds.
Brew coffee as usual.
Cardamom coffee is typically served black in small espresso cups. If you want to limit the caffeine, brew with fresh decaf coffee grounds.
* If you can't find cardamom pods, mix some ground cardamom in with the coffee grounds.
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