Best Red Zinger Recipes

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LEMON AND RED ZINGER ICED TEA



Lemon and Red Zinger Iced Tea image

This is a recipe that I saw on an episode of the Barefoot Conestessa that looked like it would be very refreshing.

Provided by DaisyGirl

Categories     Beverages

Time 10m

Yield 8 serving(s)

Number Of Ingredients 4

4 lemon zinger tea bags
4 red zinger tea bags
4 cups hot water
4 cups apple juice

Steps:

  • Steep the 4 tea bags of lemon zinger and red zinger together in 4 cups of hot water. Allow them to steep for awhile.
  • Remove tea bags and add 4 cups of apple juice to the tea.
  • Chill and serve with ice if desired. Garnish with lemon slices for an extra touch.

Nutrition Facts : Calories 58.3, Fat 0.1, Sodium 6.1, Carbohydrate 14.5, Fiber 0.1, Sugar 13.5, Protein 0.1

RED ZINGER CAKE



Red Zinger Cake image

This cake is so easy to make and is one of my DH's favorite. Tastes better than a zinger that you remember as a child... or even now.

Provided by Vseward Chef-V

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 10

1 (18 1/4 ounce) box golden vanilla cake mix
1 1/4 cups water
1/2 cup vegetable oil
3 eggs
2 tablespoons raspberry gelatin powder, powder
14 ounces sweetened condensed milk (Eagle brand)
1 cup seedless raspberry jam
1 (8 ounce) container Cool Whip
1 cup shredded coconut
1 tablespoon Chambord raspberry liquor (optional)

Steps:

  • Preheat oven to 350°F Grease bottom only of 13x9 pan.
  • Prepare cake batter by beating cake mix, water, oil and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes.
  • Stir in the raspberry jello powder.
  • Pour into prepared pan (13x9).
  • Bake aproximately 30 minutes or until golden brown (follow baking time on cake box).
  • Remove cake from oven and immediately poke holes all over the cake with a fork and then pour the condensed milk all over the top;.
  • spread raspberry preserves over that and let the cake cool completely. (optional: add 1 Tbls Chambord raspberry liquer to preserves).
  • Top with Cool Whip and then sprinkle with coconut.

Nutrition Facts : Calories 564, Fat 25.7, SaturatedFat 10.7, Cholesterol 58.6, Sodium 377.8, Carbohydrate 78.2, Fiber 1.1, Sugar 57.4, Protein 6.6

SPICED RED ZINGER RUM PUNCH



Spiced Red Zinger Rum Punch image

Categories     Rum     Tea     Punch     Alcoholic     Ginger     Cocktail Party     Spice     Spirit     Summer     Shower     Cinnamon     Clove     Party     Gourmet     Drink

Yield Makes about 6 1/2 cups.

Number Of Ingredients 8

2-inch piece fresh ginger
5 1/2 cups water
1/2 cup sugar
1 cinnamon stick
4 whole cloves
10 Celestial Seasonings Red Zinger tea bags
3/4 cup amber rum, or to taste
1 navel orange, sliced

Steps:

  • Peel ginger and cut crosswise into thin slices. In a medium saucepan boil water, ginger, sugar, cinnamon stick and cloves, stirring, until sugar is dissolved. Add tea bags and remove pan from heat. Steep tea until cool.
  • Discard tea bags and cinnamon stick and transfer tea to a pitcher. Chill tea, covered at least 12 hours and up to 1 day. Remove ginger and cloves with a slotted spoon and discard. Stir in rum and orange slices.
  • Serve punch over ice in stemmed glasses.

RED ZINGER TEA JELLY



Red Zinger Tea Jelly image

Adapted from Southern Living. Recipe requires knowledge of hot water canning or you can make these refrigerator jellies by storing in the fridge up to three months (as opposed to putting up in your cupboard). I haven't tried this yet. Note: The original version claimed to produce 12 half pint jars, but the amounts seem to indicate only perhaps 3 or 4 half pint jars. Once I have tested this I will update the servings with the correct amount.

Provided by HeatherFeather

Categories     Jellies

Time 1h30m

Yield 3-4 half pint jars

Number Of Ingredients 7

1 3/4 cups water
12 teabags red zinger tea (regular size)
1/4 cup fresh orange juice
3 cups granulated sugar
2 tablespoons grated orange rind
2 teaspoons orange liqueur (optional)
1 (3 ounce) package liquid pectin

Steps:

  • Boil water in a large pot.
  • Remove from heat, add tea bags and let steep 20 minutes, covered; discard tea bags when done.
  • Pour orange juice into a mesh strainer (set right over a saucepan) to remove pulp.
  • Add brewed tea, sugar, orange rind, and orange liqueur and bring to a boil.
  • Boil, stirring constantly, for 2 minutes, then remove from heat.
  • Let cool 5 minutes.
  • Stir in liquid pectin, then return to a boil.
  • Once it boils, continue boiling 1 minute while sitrring, and skim off any foam with a metal spoon.
  • Pour into hot, sterile canning jars up to 1/4 inch from the top.
  • Wipe jars rims, cover with hot sterile lides, screw on bands.
  • Process in a hot water canning bath 5 minutes or store in fridge up to 3 months.

Nutrition Facts : Calories 790.3, Fat 0.1, Sodium 6.5, Carbohydrate 203.7, Fiber 1.1, Sugar 201.3, Protein 0.2

RED ZINGER



Red Zinger image

Provided by Food Network

Yield 1

Number Of Ingredients 3

1.5 oz. Johnnie Walker Red Label
2 oz. ginger ale
1 twist lemon

Steps:

  • Add Johnnie Walker Red Label and ginger ale
  • Mix and serve over ice
  • Garnish with twist of lemon

RED ZINGER CAKE



Red Zinger Cake image

This cake is so easy to make and is one of my DH's favorite. Tastes better than a zinger that you remember as a child... or even now.

Provided by @MakeItYours

Number Of Ingredients 10

1 (18 1/4 ounce) box golden vanilla cake mix
1 1/4 cups water
1/2 cup vegetable oil
3 eggs
2 tablespoons raspberry gelatin powder, powder
14 ounces sweetened condensed milk (Eagle brand)
1 cup seedless raspberry jam
1 (8 ounce) container Cool Whip
1 cup shredded coconut
1 tablespoon Chambord raspberry liquor (optional)

Steps:

  • Preheat oven to 350°F Grease bottom only of 13x9 pan.
  • Prepare cake batter by beating cake mix, water, oil and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes.
  • Stir in the raspberry jello powder.
  • Pour into prepared pan (13x9).
  • Bake aproximately 30 minutes or until golden brown (follow baking time on cake box).
  • Remove cake from oven and immediately poke holes all over the cake with a fork and then pour the condensed milk all over the top;.
  • spread raspberry preserves over that and let the cake cool completely. (optional: add 1 Tbls Chambord raspberry liquer to preserves).
  • Top with Cool Whip and then sprinkle with coconut.

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