TRADITIONAL CHOCOLATE EGG CREAM
Serves 1.
Note: From "New York Sweets: A Sugarhound's Guide to the Best Bakeries, Ice Cream Parlors, Candy Shops, and Other Emporia of Delicious Delights," by Susan Pear Meisel (Rizzoli International, $29.95).
• 3/8 c. (3 oz.) whole milk
• About 3/4 c. (6 oz.) very cold seltzer
• 3 tbsp. (1 1/2 oz.) chocolate syrup
• Straight pretzel rod for garnish
Directions
Pour the milk into a 12-ounce glass and add the seltzer. Using a long spoon, stir vigorously for a few seconds. Gently pour the chocolate syrup into the glass, then stir again, taking care to stir mostly at the bottom of the glass to incorporate. Garnish with a straight pretzel rod.
Nutrition information per serving:
Calories221Fat4 gSodium88 mgSaturated fat2 g
Carbohydrates43 gCalcium120 mg
Protein4 gCholesterol9 mgDietary fiber2 g
Diabetic exchanges per serving: ½ milk, 2½ other carb, 1 fat.
Rosemary lemon iced tea
Serves 5.
Note: From "Mediterranean Cooking," by the Culinary Institute of America and by Lynne Gigliotti (Houghton Mifflin Harcourt, $34.99).
• 1 bunch rosemary, well washed
• Zest of 2 lemons
• Juice of 2 lemons
• 1 c. sugar
• 5 c. water
Directions
Put the rosemary, lemon zest, lemon juice and sugar in a heatproof container. In a small saucepan, bring the water to a boil and then pour it over the rosemary. Stir and let infuse for 2 hours. Strain and serve cold.
Nutrition information per serving:
Calories163Fat0 gSodium3 mgSaturated fat0 g
Carbohydrates43 gCalcium10 mg
Protein0 gCholesterol0 mgDietary fiber0 g
Diabetic exchanges per serving: 3 other carb.
SOUR CHERRY SYRUP
Makes 2 cups.
Note: The syrup recipe and most of the serving suggestions are from "Make Your Own Soda: Syrup Recipes for All-Natural Pops, Floats, Cocktails and More," by Anton Nocito (Clarkson Potter, $14.99).
• 2 quarts fresh sour cherries, pitted
• 2 c. sugar
• Juice of 1/2 lemon
Directions
In a medium saucepan set over medium heat, combine the cherries, sugar and lemon juice and bring to a boil. Simmer for 30 minutes. Strain the syrup through a fine-mesh strainer and discard the fruit solids. Store the syrup in an airtight container in the refrigerator for up to seven days. Pour over ice cream or stir into milk.
Cherry soda: Fill a tall glass with ice. Add 3 tablespoons syrup and add a few dashes citric acid solution or acid phosphate. Top with seltzer and mix gently.
Cherry cream soda: Fill a tall glass with ice. Add in 3 tablespoons syrup, pour in seltzer until the glass is almost full. Stir. Top with 3 tablespoons milk and serve.
Cherry lassi: Add 3 tablespoons yogurt to a pint glass. Stir until smooth. Add 3 tablespoons cherry syrup and stir until syrup and yogurt are incorporated. Fill three-quarters full with water, stir and top with ice.
Bourbon and cherry chocolate: Add 1 3/4 ounces Maker's Mark bourbon, 1 tablespoon cherry syrup and dash of chocolate bitters to a cocktail shaker half-filled with ice. Shake and strain over fresh ice cubes or into a rocks glass, or serve neat in a martini glass.
Cherry ice cream soda: Fill a tall glass with ice. Add 3 tablespoons syrup. Add enough seltzer until the glass is two-thirds full, stirring briskly. Add 1 scoop vanilla ice cream, then top with more seltzer, taking care that it doesn't run over.
Tamarind Tea
Serves 5.
Note: Find tamarind paste at Asian markets. From "Mediterranean Cooking," by the Culinary Institute of America and by Lynne Gigliotti.
• 5 c. water
• 1 c. tamarind paste (see Note)
• 1 c. sugar
Directions
In a small saucepan, bring the water to a simmer over medium heat. Add the tamarind and sugar and stir for about 5 minutes, then let soak for 2 hours. Strain through a fine-mesh sieve and serve cold.
Nutrition information per serving:
Calories266Fat0 gSodium21 mgSaturated fat0 g
Carbohydrates69 gCalcium37 mg
Protein1 gCholesterol0 mgDietary fiber1 g
Diabetic exchanges per serving: 4½ other carb.
Cucumber water
Serves 5.
Note: From "Mediterranean Cooking," by the Culinary Institute of America and by Lynne Gigliotti (Houghton Mifflin Harcourt, $34.99).
• 1 cucumber, peeled and seeded
• Juice of 1 lime
• 5 c. water
• Sugar, to taste
• 1 lime, sliced, for garnish
Directions
In the jar of a blender, process the cucumber and lime juice, then strain through a fine-mesh sieve for an hour. Add the juice to the water, along with a little sugar to taste. Serve garnished with a lime slice.
Nutrition information per serving:
Calories7Fat0 gSodium10 mg
Carbohydrates2 gSaturated fat0 gCalcium14 mg
Protein0 gCholesterol0 mgDietary fiber0 g
Diabetic exchanges per serving: free food.
LEMON AND MINT INFUSION
Serves 1
Note: From "Share: The Cookbook That Celebrates Our Common Humanity" (Kyle Books, $35).
• 2 slices lemon
• 2 sprigs fresh mint
Directions
For a refreshing start to the day, place the lemon and mint into a heatproof glass and cover with boiling water. Allow to steep for 2 minutes before drinking.
Nutrition information per serving:
Calories3Fat0 gSodium2 mg
Carbohydrates1 gSaturated fat0 gCalcium5 mg
Protein0 gCholesterol0 mgDietary fiber0 g
Diabetic exchanges per serving: free food.
