Cherry Lime Cups Recipes

CHERRY-LIME CUPS

Steps:

• Make crust: Preheat oven to 350 degrees. Lightly butter six standard muffin cups. In a food processor, process butter, flour, sugar, and salt until mixture resembles coarse meal. Add yolks and vanilla and process until dough comes together when pressed (dough will be crumbly).
• Divide dough into 6 pieces. Roll each into a ball and place in a muffin cup, pressing evenly into bottom and up sides. Place a paper cupcake liner into each muffin cup over dough and fill with pie weights or dried beans. Bake until edges are dry, 15 minutes. Carefully remove liners and weights; bake until crusts are dry and barely golden, 5 to 7 minutes.
• Meanwhile, make filling: In a medium bowl, whisk together eggs, flour, sugar, lime juice, and salt. Place 3 cherry halves into each crust and divide filling among each. Bake until filling is set, about 25 minutes. With the tip of a knife or a small offset spatula, remove cups from pan. Let cool completely on a wire rack.

CHERRY-LIME SHRUB

Steps:

• Finely grate zest from lime. Place zest and cherries in a sterilized pint jar. Bring vinegar just to a boil; pour over fruit, leaving ¼-in. headspace. Center lid on jar; screw on band until fingertip tight. Refrigerate for 1 week., Strain vinegar mixture through a fine-mesh strainer into another sterilized pint jar. Press solids to extract juice; discard remaining fruit., Bring sugar and water to a boil. Reduce heat; simmer until sugar is dissolved. Cool slightly. Stir into vinegar mixture; shake well. Store in the refrigerator up to 2 weeks. , To serve, drink 1-2 tablespoons or add to a glass of ice, top with sparkling water and garnish with fresh cherries and lime.

CHERRY-LIME-BASIL SMOOTHIE

Steps:

• Combine cherries, almond milk, 1/2 cup crushed ice, lime zest, lime juice, basil, and almond extract in a blender; process until cherries and basil are well incorporated and the mixture is smooth. Add a bit more ice if you want it thicker, or add a little water if you like it thinner.

CHERRY LIME VANILLA GLACIER

Steps:

• Place two tall glasses in the freezer to chill.
• Add the ice cream to a food processor and pulse to the consistency of soft-serve ice cream. Transfer the ice cream to a bowl and return to the freezer while you make the cherry slush.
• Wash out the food processor bowl and add the cherry drink mix, lime zest, 4 cups ice and 1/2 cup cold water. Process until smooth, adding more ice or water to adjust for desired consistency; for me, the icier the better.
• To assemble the glacier: Remove the glasses from the freezer and fill each halfway with cherry slush. Add 2 scoops of the vanilla ice cream to the center of each glass, pressing down to allow the slush to push up the sides of the glass. Top with more cherry slush and serve immediately. I like to serve these with a spoon and straw.