Vinegar Spritzer Recipes
CLASSIC WHITE WINE SPRITZER
The simple no-frills classic! For more flavor, you can add some peach schnapps or flavored soda (orange) for a different taste.
Provided by ANNARK
Categories Drinks Recipes Punch Recipes Adult Punch Recipes
Time 2m
Yield 2
Number Of Ingredients 2
Steps:
- Pour wine into glasses, and top off with club soda. Serve immediately.
Nutrition Facts : Calories 102.5 calories, Carbohydrate 3.2 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 8.1 mg, Sugar 1.2 g
BALSAMIC SPRITZER
Entered for safekeeping. Why pay $ for Wegman's vinegar spritzers to spray on a salad when you can make your own? Found this recipe by deliathecrone. Buy a very fine balsamic vinegar, it is a treat that needs no oil to be enjoyed. Lucini Gran Riserva Balsamico for $14 for 8 oz. is recommended by Cook's Illustrated. Villa Manodori Balsamic at $35/8.5 oz. is also recommended. Avoid Pompeian, but Star or Progresso might suit you among the inexpensive brands. You will taste the difference in quality. Preparation time does not include sitting time of 1 hour or more.
Provided by KateL
Categories Sauces
Time 10m
Yield 1 cup, 16 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients in a jar and cover. Shake well.
- Leave at room temperature at least one hour, and preferably overnight. Shake occasionally during this period.
- Strain using a coffee filter in a strainer. Put the liquid in a food-quality spritzer bottle.
- Before using, each time, shake well. Then spritz on the salad greens or vegetables of your choice.
Nutrition Facts : Calories 34.3, Fat 1.8, SaturatedFat 0.2, Sodium 79.8, Carbohydrate 4.2, Fiber 0.2, Sugar 2.8, Protein 0.5
VINEGAR SPRITZER
Steps:
- Combine the seltzer and vinegar in a large glass and stir to combine. If you like, add sweetener to taste. Add ice and top with the citrus twist.
- TIP
- Simple syrup is easy to make and is great to have on hand for sweetening cocktails, iced coffee or tea, or this simple spritzer. Combine equal parts sugar and water in a saucepan (2 cups is a good amount), bring to a boil, and cook until the sugar is completely dissolved. Cool and refrigerate for indefinite shelf life.
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