Place all ingredients in a blender and puree. This can be made in advance and frozen into single-serving portions.
Nutrition per serving: 220 calories; 0g total fat (0g saturated); 60mg sodium; 41g carbohydrates; 4g dietary fiber; 28g sugar (0g added sugar); 13g protein
This recipe was contributed by Dietetic Intern Emily Tew.
Any variety of apple will be delicious in this recipe! Red apples like Fuji, Pink Lady, or Honeycrisp will provide a sweeter flavor.
Throw all ingredients in the blender. Top with cinnamon and your favorite granola.
Nutrition per serving: 233 calories; 1.5g total fat (0g saturated); 75mg sodium; 44g carbohydrates; 4g dietary fiber; 30g sugar (6g added sugar); 11g protein
In a saucepan over medium-high heat, add sugar, water, cinnamon sticks, and cloves. Boil until fragrant, 3-5 minutes. Let cool, strain and discard spices.
Combine Calvados, lemon, syrup, and egg white in a cocktail shaker. Dry shake vigorously with no ice for 10 seconds. Add ice and shake for 10 more seconds. Strain into a chilled coupe glass and garnish with freshly grated nutmeg.
Add ingredients to an old-fashioned glass with a large ice cube. Stir until syrup is incorporated. Garnish with a cloved lemon wheel.
To make the simple syrup, in a saucepan over medium-high heat, add sugar, water, and cinnamon sticks. Boil for 5 minutes. Turn off heat and let cool completely. Once cooled, strain out and discard cinnamon sticks.
Add juices, syrup, and tequila to a cocktail shaker with ice, and shake for 10-20 seconds. Strain into a salt-rimmed glass over fresh ice, garnish with a round of blood orange and cinnamon stick.
Add lime juice, cranberry juice, and simple syrup into a cocktail shaker and fill with ice. Shake for at least 15 seconds until well chilled. Pour grenadine into bottom of a Collins or highball glass. Add ice and then slowly pour chilled mixture down side of glass or over back of a bar spoon to layer. Top with ginger ale and garnish with a lime wheel.
Add all ingredients into a cocktail shaker and fill a quarter full with ice. Shake for at least 15 seconds until well chilled. Strain into a chilled coupe glass and garnish with a lime twist.
In a large pitcher, combine Pimm’s, orange and lemon slices, and mint. Chill for about 10 minutes. Stir in ginger ale.
Put 2 cucumber wedges, standing on end, into each of 4 pint glasses. Fill halfway with ice. Pour in Pimm’s mixture. Push mint down into drinks and divide orange, lemon, and apple slices among drinks.
Muddle fruit and lemon wedges with curaçao. Add
mint leaves and bourbon.
Shake well and strain into a double rocks glass filled with ice. Garnish with a peach slice and a mint sprig.
Place blueberries in a bowl, coat with sugar and
set aside, about 10 minutes.
Place cardamom pods on a level surface and, using
flat edge of a knife, press down on pods to slightly crack. In medium saucepan
over medium heat, toast cardamom pods until fragrant. Add blueberry mixture and
vinegar and let steep for 20 minutes.
Pour mixture into a blender, blend until smooth,
then strain well. Put mixture back into an airtight container and it may be
stored for several months.
Fill a tall glass with ice, add vodka, 2 teaspoons
shrub, and sparkling water. Stir to combine.