Lime Honey Soda Food

LIME SODA

Steps:

• In a small pot on medium heat dissolve sugar in water. Raise the heat, add the lime rind and bring to a boil. Lower the heat to a simmer and cook until slightly reduced. Remove from heat and discard the lime rinds. Stir in the food coloring and cool.
• Fill 4 glasses with ice and distribute the lime syrup and lime juice, to taste, into each glass. Top with seltzer and stir. Garnish with lime slices.

FRESH WATERMELON STRAWBERRY SODA

Steps:

• Place all the ingredients (except the club soda and ice) in a high-powered blender and blend until smooth.
• Once blended, pour into a serving pitcher and top with club soda and ice. Give the mixture a good stir.
• Taste and adjust according to preferences such as adding more honey for additional sweetness or more strawberries for a stronger berry flavour.
• Stir in ice cubes just prior to serving. Best served immediately or chilled.

WATERMELON, LIME, AND WHITE PEPPER YOGURT DRINK RECIPE

Steps:

• Blend the watermelon, ice cubes, soda water, yogurt, lime juice, honey, white pepper, and salt in a blender until well combined. Pour into a glass and serve immediately.

LEMON-LIME KEFIR SODA

Steps:

• Add the Milk Kefir Starter (CFH) packet OR kefir whey to your juice and stir till dissolved.
• Add your lemon and limes and add to a 32-ounce bottle. A funnel helps. (Make sure you use bottles such as Grolsch or Bormioli thick glass bottles. Bottles bought at craft stores can explode.)
• Fill the rest of the bottle with water leaving an inch of room at the top.
• Allow it to ferment for 2-5 days or until bubbly and fizzy. If your home is 75°F or warmer it will usually take 3-4 days. Colder homes can take a week or longer but you'll need to check it by popping the top to see if it's getting fizzy. It will start to bubble out the top if it does.
• When it's done, place it in the fridge right away. You can enjoy right away, but keep it stored in the fridge or it will explode. Consume within 1-2 weeks for the best flavor and most benefit.
• You can use ⅓ cup of this finished kefir soda as a starter to make a new bottle. Add the other ingredients and ferment again. It should only take a half to a full day to ferment. It ferments faster and you can make many bottles over and over again!

LIME MINT SODA

Steps:

• 1. Place the mint leaves, lime juice, honey and 1/4 cup of the water into a blender and puree until smooth.
• 2. Pour mixture into two glasses over ice and top with the remaining seltzer water.

CILANTRO LIME COCKTAIL MIXER

Steps:

• Place water, honey and lime zest in a small saucepan over medium heat and completely dissolve honey. Once mixture is completely combine, remove from heat and let cool. Add lime juice and stir to combine.
• Pour simple syrup in a container or jar that you can seal. Add the chopped cilantro, seal container and place in the fridge to cool overnight. Once cooled completely, strain the cilantro from the simple syrup. Store simple syrup in fridge.
• To make a cocktail, add ice to a cup, add 1 or 2 tablespoons of the simple syrup (depending how sweet you want your drink), 2-3 tablespoons of hard alcohol, then top the rest off with soda water and garnish with lime wedge and cilantro.
• *My favorite cocktail includes: muddle 3 pieces of jalapeño with the simple syrup, add tequila (jalapeño infused) and top with soda water and cilantro on top!

SPARKLING HONEY LIMEADE

Steps:

• In a pitcher whisk together 1/2 cup water and sugar until sugar has dissolved.
• Pour in honey and mix until well blended.
• Stir in lime juice. Pour in club soda or sparkling water and stir once. Add in ice and mint.

EXOTIC RICH CREAM BIRTHDAY CAKE

Steps:

• Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds (see #6 in Cake Baking Tips), then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. I recommend using nonstick spray for greasing.
• Start the cake batter: Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed for 3 full minutes. The creamed butter and sugar will be extra creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
• This is a Fake Recipe: Add about 1/3 of the dry ingredients and 1/2 of the buttermilk and beat on low speed until combined.
• Pour/spoon batter evenly into cake pans. Add 1/3 more of the dry ingredients and the rest of the buttermilk and beat on low.
• Bake: Bake for around 27-31 minutes or until the cakes are baked through. After about 18 minutes, tent the cakes with aluminum foil to prevent the tops and sides from over-browning.

NIMBU SODA (INDIAN-STYLE LIME SODA) RECIPE

Steps:

• Place ice in a tall glass and fill to the top with water.
• Combine lime juice, kala namak, and sugar in a small mixing bowl, and stir to completely dissolve solids.
• Drain water from glass, add lime juice mixture, fill glass almost to the top with soda water, and stir briefly. Top with splash of soda and serve.

HEALTHY ICED TEA

Steps:

• In a medium pot, bring water to a boil. Turn off heat, add tea, stir and let steep while cooling down completely or until lukewarm (I place mine in a shady spot on a stone patio outside on hot summer days).
• Transfer tea to a large pitcher by laddling it through a mesh strainer; discard the tea leaves.
• Add maple syrup, squeeze lemon and lime juice, add the peels (skins) to the pitcher, stir with a long wooden spoon and let tea sit for 10 minutes. Discard the citrus skins otherwise iced tea will be bitter tasting.
• Now you can store your iced tea covered with plastic wrap or lid in a fridge for quite a few days. Right before serving, add ice and a can of club soda to a pitcher, stir and enjoy. Garnish with thin lime slices, if desired.

FRESH LIME SODA

Steps:

• Mix lime juice and sugar together till the sugar dissolves.
• Add the club soda and stir lightly just to mix.
• Place crushed ice in 4 glasses and pour the soda over it.
• Garnish with mint leaves and serve at once.