CARROT LIME SOUP
Make and share this Carrot Lime Soup recipe from Food.com.
Provided by country girl kim
Categories Lime
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute ginger, onions, carrot, sweet potato and celery for 2-3 minutes or until onion is tender.
- Add stock and simmer for 20 minutes or until veggies are tender.
- Add lime juice, salt and pepper and puree in blender until smooth.
- Heat if desired or serve cold.
EASY HOMEMADE LIMEADE
Steps:
- Combine 1 cup of water and 1 cup of sugar in a small saucepan. Heat over medium heat and bring just to a simmer stirring frequently to dissolve sugar. Once sugar has dissolved, remove from heat and let cool. (I pop it in the freezer to cool quickly.) You will need 1 cup of simple syrup for this recipe.
- Combine the lime juice, simple syrup, lime zest and cold water in a large pitcher. Stir to combine.
- Taste and add additional simple syrup if not sweet enough or more lime juice if too sweet.
- Just before serving, stir in the ice cubes and the sliced lime or lime wedges. Pour into glasses and garnish with a sprig of fresh mint and a lime wedge or slice if desired.
Nutrition Facts : Calories 247 kcal, Carbohydrate 69 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 62 mg, Fiber 1 g, Sugar 63 g, UnsaturatedFat 2 g, ServingSize 1 serving
CHERRY LIMEADE CUPCAKES
After falling in love with the Creamsicle Cake, I've been playing around with different flavors. I wanted to do a cherry limeade flavor and wasn't sure if I wanted to go sweet or tart - so I googled and found this recipe at Baking Up Chaos. The complete frosting recipe is not included, but the baker does tell how she got the cherry flavor.
Provided by Pinay0618
Categories Dessert
Time 35m
Yield 24 cupcakes
Number Of Ingredients 10
Steps:
- Preheat your oven to 350 degrees Fahrenheit.
- Mix together the flour, salt, baking soda and powder and set aside. In a medium sized bowl, cream the butter until smooth then add the sugar and cream together. Once the butter and sugar are creamed add in the limeade concentrate. Mix in one egg at a time. Add in flour mixture 1/3 at a time. When flour is thoroughly mixed, mix in the yogurt. Batter will be slightly lumpy, but should be smooth kind of like pancake batter. Divide the batter evenly into lined muffin tins and bake for about 15-20 minutes. Allow to cool.
- Once the cupcakes have cooled, poke a few (5ish) holes in the top of the cupcake, not quite to the bottom of the cake. Mix together the remainder of the limeade concentrate (about 3/4 cup) with about 1/2 cup powdered sugar (You can add more or less, depending on how tart you would like your cupcakes to be. I like tart, so I went with about 1/4 cup.) Whisk the mixture well, so there aren't any lumps. Pour about a tablespoon of the syrup over the holes in the cupcake, slowly, so that the syrup absorbs into the cake. You can add more if you like, just go back over the cupcakes a second time if there is any syrup left.
- For the icing I made a standard buttercream, but I used the maraschino cherry juice in place of the milk and vanilla extract. I added a little extra food colouring to the icing to make it even more pink, but you can make it with just the juice and it is still a delightfully pale pink colour.
- Keep the cupcakes refrigerated, if only to enhance the flavour. They can be left at room temperature for a day or two once iced, if kept in an airtight container, but I wouldn't suggest leaving them out any longer. They taste best cold!
CARROT LIMEADE
We wouldn't be surprised if Peter Cottontail tried to make off with one of these vibrant coolers filled with a blend of carrot and lime juices. And when you serve them in tall, skinny glasses with fresh carrot greens, they look as if they were just pulled from the garden. To really get your brunch crowd hopping, stir in a splash of vodka.
Provided by Riley Wofford
Categories Food & Cooking Breakfast & Brunch Recipes
Time 10m
Number Of Ingredients 5
Steps:
- In a pitcher, combine carrot juice, fresh lime juice, and super-fine sugar. Stir until sugar dissolves. Cover and refrigerate until cold, about 1 hour. When ready to serve, pour over tall glasses filled with ice and top each with 1 to 2 ounces seltzer. Garnish with 1 or 2 carrot tops, if desired.
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