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Rum-Infused Watermelon Fireworks Cocktail
Drink

Rum-Infused Watermelon Fireworks Cocktail

Prep
5 min
Cook
Total
125 min

Instructions

  1. 1 Put 1 ounce rum in a jar or bowl. Add watermelon cubes, cover, and let sit until watermelon has absorbed the rum, at least 2 hours.
  2. 2 Fill a glass with ice and add remaining 1 ounce rum. Add sparkling water, rum-infused watermelon, and any leftover soaking juices.

By Blakk_Foxe

Killer Virgin Cocojito Ice Cream
Dessert

Killer Virgin Cocojito Ice Cream

5.0

Prep
15 min
Cook
5 min
Total
110 min

Instructions

  1. 1 Combine water and sugar in a saucepan; bring to a boil, stirring until sugar is completely dissolved and syrup forms, about 5 minutes. Remove from heat, stir 1 cup mint leaves into mixture, and let steep for 30 minutes. Strain and discard leaves. Transfer syrup to refrigerator to cool completely.
  2. 2 Blend coconut, remaining mint leaves, lime juice, and lime zest together in a blender until mint is minced and mixture is well-combined, about 1 minute.
  3. 3 Stir coconut mixture, cooled syrup, and sparkling water together in a bowl.
  4. 4 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions.

By Buckwheat Queen

Sparkling Blueberry-Ginger Lemonade
Drink American

Sparkling Blueberry-Ginger Lemonade

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Finely grate ginger onto a paper towel and squeeze over a bowl to extract ginger juice.
  2. 2 Combine 1 teaspoon ginger juice, sparkling water, lemon juice, and Emergen-C® Energy+ Blueberry-Acai vitamin drink mix. Stir gently to combine.
  3. 3 Serve over ice. Garnish with blueberries, if desired.

By Emergen-CR

Mojito Sorbet
Dessert American

Mojito Sorbet

4.6

Prep
10 min
Cook
5 min
Total
75 min

Instructions

  1. 1 Heat the water, sugar, and mint leaves in a saucepan over medium heat, and stir until the sugar is dissolved. Bring the mixture to a boil, reduce heat, and simmer for 3 to 5 minutes to extract the mint flavor. Set the mixture aside to cool, and strain out the mint leaves.
  2. 2 Pour the cooled mint mixture, lime zest, lime juice, sparkling water, and rum into a bowl and mix well. Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions. Serve immediately for a softer texture, or freeze in a sealed container for a harder sorbet. Let hard-frozen sorbet thaw a few minutes before serving.

By MrsStvnsn

Halloween Punch with Frozen Hand
Drink

Halloween Punch with Frozen Hand

Prep
30 min
Cook
25 min
Total
1496 min

Instructions

  1. 1 Wash and rinse the outside of a large disposable glove. Turn glove inside out.
  2. 2 Pour 1/4 cup cold water into a large bowl and sprinkle gelatin powder on top; let stand for 1 minute.
  3. 3 Bring remaining 2 1/2 cups water to a boil. Pour over gelatin mixture, stirring constantly until granules are completely dissolved. Allow to cool slightly.
  4. 4 Pour gelatin mixture into the glove using a funnel. Ensure that the liquid has completely filled all of the fingers. Use a rubber band to tie the top closed. Place on a plate or tray lined with parchment paper and freeze until solid, 1 to 2 days.
  5. 5 Combine 1/2 water, sugar, ginger, cinnamon sticks, and cloves in a small saucepan. Bring to a boil, reduce heat, and simmer for 15 minutes. Remove from heat. Pass through a sieve to catch ginger pieces and spices. Let cool.
  6. 6 Combine juice, sparkling water, and vodka in a large punch bowl. Stir in 1/2 of the ginger syrup. Add more syrup to reach desired flavor.
  7. 7 Remove frozen hand from the freezer and dip briefly in warm water. Cut off the top of the glove. Peel away the glove carefully. Immerse the frozen hand in the punch before serving.

By Lucy

Perfect Tempura Ice Cream
Snack Japanese

Perfect Tempura Ice Cream

4.5

Prep
15 min
Cook
5 min
Total
200 min

Instructions

  1. 1 Cut pound cake in medium-size slices.
  2. 2 Scoop a ball of ice cream and wrap completely with cake slices, patching where needed with smaller pieces.
  3. 3 Wrap balls tightly with plastic wrap, forming a round shape. Freeze at least 5 hours or overnight.
  4. 4 Heat oil in a deep fryer or heavy pan.
  5. 5 Stir cold sparkling water very slowly into flour; whisk in egg to create batter.
  6. 6 Remove ice cream balls, one at a time, from the freezer. Dust the surface with flour. Dip into batter, coating completely. Quickly lower coated ice cream balls into oil; fry until golden, about 25 seconds. Remove with a slotted spoon.
  7. 7 Serve with a drizzle of chocolate sauce before ice cream melts!

By Lactaid

Cucumber Tea Spritzer
Drink American

Cucumber Tea Spritzer

5.0

Prep
10 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Bring water to a boil in a kettle. Pour into a pitcher. Stir in sugar until it dissolves into a syrup. Add tea bags; let steep, about 5 minutes.
  2. 2 Fill 5 glasses with ice cubes. Add some cucumber slices. Fill glasses 3/4 full of sparking water. Divide sweet tea evenly among glasses. Squeeze some lemon juice into each drink; stir.

By r4ch31_9xx

Non-Alcoholic Children's Halloween Punch with Eyeballs and Worms
Drink American

Non-Alcoholic Children's Halloween Punch with Eyeballs and Worms

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Fill the hole of each lychee with a cherry and secure with a toothpick.
  2. 2 Combine apple cider and orange juice in a large punch bowl; add a few drops of blue food coloring to give punch a green tinge. Drop stuffed lychees and mandarin oranges into punch and pour in sparkling water. Place some gummy worms on the rim of the bowl.

By gen_x

Keto Margarita
Drink Mexican

Keto Margarita

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Fill a shaker half-full with ice. Add tequila, lime juice, and sweetener to the shaker. Seal and shake vigorously until outside is frosted, 10 to 15 seconds.
  2. 2 Place salt on a plate. Run 1 lime wedge along the rim of the Mason jar. Press the rim down into salt. Fill the jar with ice cubes.
  3. 3 Strain margarita into the jar. Top with sparkling water; stir. Garnish with remaining lime wedge.

By France Cevallos

Rosemary-Ginger Cocktail
Drink American

Rosemary-Ginger Cocktail

4.6

Prep
10 min
Cook
1 min
Total
75 min

Instructions

  1. 1 Bring all syrup ingredients to a boil in a small saucepan over medium heat. Boil, stirring until sugar has dissolve, about 1 minute. Remove from heat. Let stand, covered, 1 hour at room temperature.
  2. 2 Strain through a fine-mesh sieve, pushing down on solids to extract as much liquid as possible. Refrigerate until ready to use.
  3. 3 Combine gin, 1 cup of the rosemary-ginger simple syrup, sparkling water, and lime juice in a cocktail shaker. Add ice cubes and shake until well-chilled. Strain 3/4 cup each into 8 glasses and serve.

By SandyG

Gluten-Free Beer Battered Chicken and Veggies
Dinner American

Gluten-Free Beer Battered Chicken and Veggies

5.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Dry sliced bell pepper, onion, and zucchini on paper towels.
  2. 2 Whisk flour, baking powder, and salt together in a large bowl. Add beer and sparkling water. Stir until batter is just combined.
  3. 3 Working in batches, dip bell pepper, onion, and zucchini slices into batter, draining excess. Fry in preheated oil until golden brown, 2 to 4 minutes per side. Transfer vegetables to a plate lined with paper towels.
  4. 4 Dip chicken breasts into remaining batter and fry in oil until golden brown, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain excess oil on paper towels.

By Buckwheat Queen

Sparkling Hibiscus Cooler
Drink American

Sparkling Hibiscus Cooler

4.0

Prep
5 min
Cook
100 min
Total
165 min

Instructions

  1. 1 Combine water, hibiscus petals, cinnamon stick, whole clove, allspice berry, and nutmeg in a medium saucepan over high heat; bring to a boil. Reduce heat; simmer 1 ½ hours.
  2. 2 Off heat, stir in sugar until dissolved, about 1 minute. Cool syrup to room temperature, about 1 hour. Refrigerate until ready to use.
  3. 3 Fill 10 glasses with ice. Add 3 fluid ounces hibiscus syrup to each glass; top with 8 fluid ounces sparkling water. Squeeze 1 lime wedge into each glass.

By CJ

Gluten-Free Stuffed Zucchini Blossoms (Fior di Zucca Ripieni)
Dinner American

Gluten-Free Stuffed Zucchini Blossoms (Fior di Zucca Ripieni)

5.0

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Combine mozzarella cheese and Parmigiano-Reggiano cheese in a bowl until well mixed. Stuff each zucchini blossom with 1 tablespoon cheese mixture; pinch ends closed.
  2. 2 Whisk rice flour, eggs, milk, sparkling water, sweet rice flour, salt, and black pepper together in a bowl. Dip stuffed blossoms into rice flour mixture; toss gently until coated.
  3. 3 Heat oil in a saucepan over medium heat. Lower blossoms carefully into the hot oil in batches. Fry until crisp and pale golden brown, about 2 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining blossoms.

By Buckwheat Queen

The Best Waffles
Breakfast American

The Best Waffles

4.4

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat a waffle iron according to manufacturer's instructions.
  2. 2 Combine butter, sugar, vanilla sugar, and salt in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition.
  3. 3 Combine flour and baking powder in a bowl. Beat into butter mixture 1/2 cup at a time, alternating with cream. Add a dash of sparkling water in the end to loosen up the batter.
  4. 4 Spray the preheated waffle iron with cooking spray. Pour batter into waffle iron, working in batches, and cook according to manufacturer's instructions, 3 to 5 minutes per waffle.

By Barbara Sauermann

Chef John's Shrimp Tempura
Appetizer Japanese

Chef John's Shrimp Tempura

5.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Dry peeled and deveined shrimp on paper towels. Flip each shrimp over and make shallow cuts through to make sure they won't curl up when frying. Refrigerate until needed.
  3. 3 Heat oil in a deep fryer to 375 degrees F (190 degrees C).
  4. 4 Combine self-rising flour, potato starch, salt, and cayenne in a bowl with a whisk. Add cold water and whisk until flour disappears and a crepe-like batter is achieved. Coat shrimp in batter.
  5. 5 Fry shrimp in small batches, no more than 6 at a time, making sure they don't stick together, until golden brown and crisp, about 3 minutes. Drain on paper towels.
  6. 6 Stir together dashi broth, mirin, soy sauce, and sugar for sauce. Grate daikon radish over. Taste and adjust as needed.
  7. 7 Serve shrimp with dipping sauce.

By John Mitzewich

Top Shelf Sparkling Margarita Jell-O
Drink Mexican

Top Shelf Sparkling Margarita Jell-O

5.0

Prep
15 min
Cook
Total
270 min

Instructions

  1. 1 Stir lime gelatin, lemon gelatin, and boiling water together in a bowl until fully dissolved. Chill in refrigerator for 15 minutes.
  2. 2 Stir tequila, triple sec, orange liqueur, and sweetened lime juice into gelatin mixture. Gently stir in sparkling water. Ladle mixture into 24 small cups. Sprinkle each serving with lime zest. Refrigerate until set, at least 4 hours. Sprinkle each serving with margarita salt before serving.

By Jeff Willis