cocktail garnish

Learn how to make Dried Mangos with this easy guide to use for a healthy snack or a cocktail garnish!

Dried Mango

mangos ((any variety))

lemon juice or sugar ((optional topping))

Cut the mangos into thin slices, about ¼&quot; thick. You want the slices to be as similar in size and thickness as possible so that they all dry at the same rate.

Place the mango pieces on the tray of a dehydrator. Make sure to leave room around each slice so that the air can circulate them. You can sprinkle with sugar or lemon juice if desired, but it&#39;s not necessary.

Place the lid on the dehydrator and set it to 135ºF. It will take anywhere from 6-10 hours for the mangos to fully dehydrate. Start checking them around 6 hours. You want them to be just a little rubbery but not wet. I prefer my dried mango to be pliable and not completely crisp so I usually stop the drying at 6 hours. They will firm up a bit more once they cool. You may need to remove some smaller pieces first and keep dehydrating any larger pieces a little longer.

Store the dried mango pieces in a sealable container in a cool dark place or freeze them for later.

This French 75 cocktail is made with Empress 1908 gin, champagne, lemon juice, and garnished with the cutest champagne grapes! It&#39;s a refreshing, slightly sweet cocktail that&#39;s perfect for any occasion from casual brunch to your New Year&#39;s Eve party!

Empress Gin French 75 Cocktail

Empress 1908 Gin

lemon juice

simple syrup

champagne, prosecco, or sparkling wine

champagne grapes (for garnish)

Fill a cocktail shaker halfway with ice.

Then pour in the Empress gin, simple syrup, and lemon juice and shake until well chilled.

Strain into a coupe glass and top with the champagne.

Garnish with champagne grapes if desired!

Perfect Mother's Day cocktail!  So delicious.  Easy to sip!  We loved the pink color brought on by the Empress gin. We added some lemon rind to the simple syrup we prepared. Be careful though, they are potent!

These Boozy Sugared Cranberries are the perfect garnish for a holiday cocktail or a delicious little treat to add to your holiday spread.

Boozy Sugared Cranberries

sugar, divided

water

vanilla extract

orange liqueur ((such as Grand Marnier))

cranberries,

heat sugar, water, vanilla and orange liqueur in a pan until sugar is dissolved

Place 1 cup of sugar, water, vanilla extract, and orange liqueur in a saucepan over medium heat. Stir until the sugar completely dissolves but do not bring to a boil. This will take only a few minutes.

remove from heat and add cranberries, submerge with bowl or plate

Remove the pan from the heat and stir in the cranberries. Place something heavy on top to keep the cranberries submerged (be careful not to overflow the pan). I had a round flat bowl that worked perfectly or a small plate should work as well.

cover entire pan and chill for at least 12 hours

Once the mixture has cooled, cover it with foil or plastic wrap and place it in the fridge for at least 12 hours or overnight to allow the cranberries to soak in all of that delicious syrup.

drain cranberries and save syrup

After soaking, strain the cranberries through a fine-mesh sieve over a bowl. Once fully drained, place the syrup in a sealable bottle or container, place it in the fridge, and save for cocktails or desserts!

coat cranberries in sugar

Put the remaining sugar in a container with a lid (or a small bowl). Gently place the cranberries in the container, put on the lid, and gently shake and turn to fully coat the cranberries with sugar (if your cranberries are in a bowl, use a spoon to carefully mix the cranberries in the sugar to coat).

place cranberries on wax paper to dry

Place the sugared cranberries on a piece of wax paper to dry for at least an hour. Make sure they are separated so they have room to dry.

store in sealed container until ready to enjoy

Once dry, place the cranberries in a sealable container in the fridge until you are ready to use or serve. They will last for 1-2 weeks covered in the fridge.

So yummy and easy to make! I love that you get simple syrup for festive drinks! Will be bringing these to all my holiday parties this year!

Mine didn’t turn red either, but I think I know why. I didn’t allow my mixture to cool before refrigerating. I think had I done that, the cranberries would have “cooked” a bit , which in turn would allow some of the red to bleed into the syrup. Just a guess, though. Lol. I’m going to try again and see if I’m right.

My syrup  didn’t turn red like the picture, I ended up having to put some grenadine in it … the only thing I changed was the amount of cranberries because I just used the whole 16 oz bag of cranberries . The  recipe calls for 2 cups not 16 oz but the bad is about 3 cups do I made a batch and a half to make up for the extra cup of berries so I would think that would be ok but my syrup was clear with only a very slight pink hue….

I make a version of the Southern Living Cranberry Christmas Cake  &amp; these are the best for decorating  the top.  It's  absolutely stunning &amp; so delicious!! Thank you so much.

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Dried Mango

Empress Gin French 75 Cocktail

Boozy Sugared Cranberries

Top 3 cocktail garnish recipes from across the web

The most viewed cocktail garnish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Dried Mango

Empress Gin French 75 Cocktail

Boozy Sugared Cranberries

The most viewed cocktail garnish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine