HOMEMADE GINGER LIMEADE
Steps:
- Place the 1 cup of sugar and 1 cup of water in a saucepan and heat over medium heat to dissolve the sugar. Bring to a simmer. Once all the sugar has dissolved and the syrup starts to boil, set it aside to cool.
- Place the 3 oz fresh ginger and 1 tbsp water (upto 3 tbsp) in a mini processor, and pulse until well blended and pureed. Strain the ginger juice through a sieve, pressing down on the pulp to get the most out of the ginger. Set aside ¼ cup of this ginger juice.
- Alternatively, if you have a juicer, juice enough ginger to get 3 tbsp of pure ginger juice.
- Mix the ginger and salt with the 1.5 cups of lime juice. Add up to 1 - 1.5 cups of sugar syrup to sweeten the ginger lime juice (change the amount of sugar you add according to your tastes).
- Pour into a clean bottle/jar with a closeable cap and leave in the fridge to chill until needed.
Nutrition Facts : ServingSize 0.33 cups, Calories 62 kcal, Carbohydrate 16 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 1 g, Sugar 14 g
GINGER-CHERRY LIMEADE SPRITZER
Provided by Ree Drummond : Food Network
Categories beverage
Time 5m
Yield 1 drink
Number Of Ingredients 4
Steps:
- Fill a Collins glass with ice, pour in the limeade and cherry juice and top with the ginger beer. Garnish with the maraschino cherries and a lime wedge.
GINGER-LIME CHICKEN WITH RICE NOODLES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400˚ F. Bring a medium pot of water to a boil. Stir the lime juice, fish sauce, soy sauce, sugar and ginger in a small bowl until the sugar is dissolved. Toss the chicken with 2 tablespoons of the sauce and the grated garlic; season with salt and pepper. Let marinate 10 minutes.
- Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Pat the chicken dry. Add to the skillet and cook until browned, 3 minutes per side. Transfer the chicken to a baking sheet and bake until cooked through, 8 to 10 minutes. (Reserve the skillet.) Let the chicken rest 5 minutes, then slice.
- Meanwhile, add the noodles to the boiling water and cook as the label directs. Drain in a fine-mesh sieve and rinse under cold water. Shake off any excess water.
- Heat the remaining 2 tablespoons vegetable oil in the reserved skillet over medium-high heat. Add the snow peas, chopped garlic and a big pinch of salt. Cook, stirring, until the snow peas are bright green, 1 minute. Add the noodles and stir until hot, 2 minutes. Season with salt and pepper; stir in half the cilantro.
- Divide the noodles and chicken among plates. Drizzle with the remaining sauce and top with the remaining cilantro.
Nutrition Facts : Calories 500, Fat 19 grams, SaturatedFat 2 grams, Cholesterol 94 milligrams, Sodium 797 milligrams, Carbohydrate 44 grams, Fiber 2 grams, Protein 39 grams, Sugar 6 grams
GINGER-LIME CHICKEN
Though this may look like regular old chicken, don't be fooled: It's buzzing with the bright flavors of ginger and lime. Mayonnaise is the secret ingredient in this recipe, which is a trick J. Kenji López-Alt has written about. When slathered on boneless chicken and cooked, the beloved condiment carries flavor, sticks to the meat well, encourages browning and prevents the pieces of lime zest and ginger - or whatever seasonings you choose - from burning. Try this technique first with ginger and lime zest, then experiment with grated garlic, jalapeño, lemon, Parmesan and whatever else you can imagine. Serve with a pile of white rice and a fresh green salad topped with thinly sliced avocado.
Provided by Ali Slagle
Categories dinner, weekday, poultry, main course
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)
- To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.
- To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.
- Serve chicken with lime wedges, for squeezing on top.
GINGER LIMEADE
Make and share this Ginger Limeade recipe from Food.com.
Provided by Alskann
Categories Beverages
Time 15m
Yield 4 cups
Number Of Ingredients 6
Steps:
- Mix the 1 cup of water with the ginger and squeeze through a strainer to get ginger concentrate.
- Add sugar and lime juice.
- Stir until all the sugar is dissolved. (If you like it sweeter you can add more, to taste, at this point.).
- Pour into bottles and refrigerate. Chill well.
- When ready to serve, add a teaspoonful of concentrate to chilled water or sprite and mix well.
- Serve garnished with a mint leaf.
GINGER LIMEADE
I created this recipe as a refreshing alternative to soda and sugar-laden drinks. This delicious beverage is perfect for a hot summer day or can be served warm for a cold winter night.
Provided by Mandi McMenamy
Categories Beverages
Time 4m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- To make ginger juice, grate fresh ginger on the smallest holes of a cheese grater. Pick up dime-sized portions of the shredded ginger and squeeze until you fill 1 tablespoon.
- Combine all of the ingredients together in a large glass, mix well and then add ice and enjoy.
Nutrition Facts : Calories 59.9, Fat 0.1, Sodium 11.9, Carbohydrate 16, Fiber 0.1, Sugar 12.4, Protein 0.1
LIME-GINGER SLUSHY WITH MINT
Provided by Tyler Florence
Categories main-dish
Time 1h22m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Combine the sugar, water, and ginger in a saucepan over medium heat. Gently simmer and stir for 2 minutes until the sugar is dissolved ¿ do not allow the syrup to boil or get dark. Remove from the heat, cover, put in the refrigerator, and let steep until cold.
- Strain the lime juice into a blender. When the syrup is cold, fish out the ginger slices and pour the syrup into the blender. Add the lime zest. Then add the chopped mint and crushed ice and process until slushy. Spoon the slushy into bowls, garnish with mint leaves, and serve immediately.
GINGER LEMONADE FIZZ
Provided by Ree Drummond : Food Network
Time 1h
Yield 4 drinks, plus additional ginger-lemon syrup
Number Of Ingredients 4
Steps:
- Heat the sugar and 1 cup water in a small pot until the sugar has dissolved and the liquid just comes to a boil. Turn off the heat and add the ginger. Let cool, then strain the syrup into a large mason jar and discard the ginger. Add the lemon juice to the syrup and refrigerate until ready to use.
- Fill 4 large glasses with ice, pour 1/4 cup of the syrup into each glass and top up with some club soda. Add a slice of lemon to each glass and serve.
GINGER LIMEADE
Provided by Food Network
Number Of Ingredients 4
Steps:
- In a pitcher, whisk together all the ingredients until the sugar dissolves. Let steep at least 1 hour to bring out the ginger flavor. Serve over ice.
GINGER LIMEADE
Categories Non-Alcoholic Ginger Cocktail Party Fourth of July Picnic Kid-Friendly Backyard BBQ Lime Summer Shower Party Gourmet Drink Small Plates
Yield Makes about 5 cups, serving 4.
Number Of Ingredients 5
Steps:
- In a small saucepan stir together 2 cups of the water, the sugar, and the ginger, bring the mixture to a boil, stirring until the sugar is dissolved, and simmer it for 3 minutes. Strain the syrup through a fine sieve set over a bowl and let it cool. In a pitcher combine the cooled syrup, the remaining 1 1/2 cups water, and the lime juice and stir the limeade well. Divide the limeade among the tall glasses filled with ice cubes and garnish each drink with a lime slice.
GINGER-CUCUMBER LIMEADE
Make and share this Ginger-Cucumber Limeade recipe from Food.com.
Provided by cookiedog
Categories Punch Beverage
Time 5m
Yield 2 1/4 cups, 3 serving(s)
Number Of Ingredients 6
Steps:
- In a blender container combine 1 1/2 cups cucumber, limeade concentrate and ginger. Cover and blend until nearly smooth.
- In 1-quart pitcher gently stir together cucumber mixture and club soda.
- Serve immediately over ice cubes. Garnish with cucumber slices, if desired.
Nutrition Facts : Calories 89.3, Fat 0.1, Sodium 17.7, Carbohydrate 22.4, Fiber 0.3, Sugar 20.5, Protein 0.3
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