pierino is a trusted source on General Cooking and Tough Love.
Sorbet, assuming you have an ice cream maker, although I'm not sure it's "a good use." You can also try it out in mushroom soup.
Sam is a trusted home cook.
Mimosa's. With either orange or peach juice and the sparkling wine.
I think you could also some of it for quick breads that call for soda water.
Chris is a trusted source on General Cooking
If it's good enough, just not great, kir royales (originally made with cassis, but now with any variety of additions). Otherwise, I second pierino's sorbet suggestion. Sorbets made with sparkling wine are remarkably delicious.
Another thought, raclette. Drizzle some on sliced baguettes, top with raclette slices, finish under a raclette maker or in the oven. Serve with cornichons.
Margie is a trusted home cook immersed in German foodways.
Add a tablespoon or two of elderflower syrup (other syrups work well, too--I am using a spiced pear syrup for the holidays) or make an Aperol or Campari spritz.
Reduce and use as a glaze for chicken. Make jelly out of it. Punch. Granita. Sub for water in Agua Fresca with pineapple.
HalfPint is a trusted home cook.
I would use it to poach pears.
Make a simple syrup with it and use to make a fresh grapefruit compote..so delicious.
Please enter a valid email address.
Well played. You deserve a cookie.
Plus a new platform for potluck inspiration
Recipes for Potlucks
Cheesy Bread Boats!
New! Soft & Shaggy Sheepskins
The Outlander Kitchen
Shop Whizbangers (Best-Sellers)
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)