Ginger Lime Cones Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RECIPE: GINGER LIMEADE



Recipe: Ginger Limeade image

A zesty ginger beverage that's sure to refresh you in summer heat or ward off a winter cold. Discovered at the Four Seasons Resort Bali at Sayan.

Provided by Rachelle Lucas

Categories     Beverage

Time 30m

Number Of Ingredients 4

5-6 Fresh Limes
1/2 Cup Honey
1/2 lb Ginger Root (About the size of your hand)
8 Cups Water

Steps:

  • Carefully peel the ginger root using a carrot peeler or sharp knife and then cut the root into smaller pieces. Don't worry about removing all the skin since you'll pass the juice through a strainer.
  • Add the ginger pieces to a food processor and pulverize to a chunky pulp. Add the ginger to a tea pot.
  • Bring 4 cups of water to a boil, then pour the water over the ginger in the tea pot as if you were making tea. Let it steep for 10 minutes.
  • While the ginger is steeping, roll the limes between your palms and the counter top to loosen up the juices. Then cut them in half and juice the limes using a citrus reamer or juicer and pour the lime juice into a pitcher.
  • After the ginger is finished steeping, pour the ginger tea through a mesh strainer into to pitcher with the lime juice. Next ddd the honey and stir until dissolved.
  • Add the remaining 4 cups of water, or for a natural ginger ale, add 4 cups of seltzer water instead.

GINGER SCONES



Ginger Scones image

A light and buttery scone with a good hit of ginger flavor.

Provided by Kim

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 50m

Yield 8

Number Of Ingredients 15

2 ¼ cups all-purpose flour
3 tablespoons white sugar
1 ½ teaspoons ground ginger
½ teaspoon ground cardamom
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, frozen
½ cup finely chopped crystallized ginger
1 cup buttermilk
1 egg
1 ½ teaspoons vanilla extract
1 egg
1 teaspoon water
3 tablespoons coarse sugar, or as needed

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Whisk flour, sugar, ginger, cardamom, baking powder, baking soda, and salt together until thoroughly combined. Grate in frozen butter using a box grater. Toss until mixture resembles coarse crumbs. Mix in chopped ginger.
  • Whisk buttermilk, egg, and vanilla extract together in a small bowl or measuring cup until thoroughly combined. Add to dry ingredients and mix just until no dry clumps of flour remain; dough will be somewhat sticky.
  • Turn dough out onto the prepared baking sheet. Gently press dough together into an even 7-inch circle. Lightly flour your hands if dough is too sticky to shape. Cut dough into 8 triangles using a bench scraper. Space scones 1 inch apart on the baking sheet.
  • Whisk egg and water until combined. Gently brush the top of each scone with the egg wash. Sprinkle with coarse sugar.
  • Bake in the preheated oven until scones are lightly browned, 20 to 25 minutes. Cool on the baking sheet for 5 minutes before transferring scones to a wire rack to cool completely.

Nutrition Facts : Calories 319.6 calories, Carbohydrate 43.4 g, Cholesterol 78.2 mg, Fat 13.4 g, Fiber 1 g, Protein 6.4 g, SaturatedFat 7.9 g, Sodium 401.4 mg, Sugar 13.2 g

GINGER LIMEADE



Ginger Limeade image

Make and share this Ginger Limeade recipe from Food.com.

Provided by Alskann

Categories     Beverages

Time 15m

Yield 4 cups

Number Of Ingredients 6

1 cup minced ginger
1 cup water
1 cup freshly squeezed lime juice
1 cup sugar (to taste)
chilled water or Sprite, to mix
mint leaf, for garnish

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.

LEMON GINGER SCONES



Lemon Ginger Scones image

Make and share this Lemon Ginger Scones recipe from Food.com.

Provided by PalatablePastime

Categories     Scones

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cut into pieces
1/2 cup crystallized ginger, chopped into small pieces
1 large lemon, zest of
2/3 cup buttermilk
1 large egg, lightly beaten
1 tablespoon milk

Steps:

  • Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a cookie sheet with parchment paper.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the chopped crystallized ginger and lemon zest. Add the buttermilk to the flour mixture and stir just until the dough comes together. Do not over mix the dough.
  • Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 3 or 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.
  • Bake for about 20 to 25 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and then turn your broiler on high. Sift confectioners (powdered or icing) sugar heavily over the tops of the scones and place them under the broiler. Broil for just a few seconds, turning the pan as necessary, until the sugar has melted and turns golden brown. Make sure to watch the scones carefully as the sugar will burn very quickly. Transfer to a wire rack to cool.

LIME-GINGER SLUSHY WITH MINT



Lime-Ginger Slushy with Mint image

Provided by Tyler Florence

Categories     main-dish

Time 1h22m

Yield 4 to 6 servings

Number Of Ingredients 7

1 1/2 cups sugar
2 cups water
2 inch piece of fresh ginger, sliced
1 1/2 cups fresh lime juice
1 lime, zest finely grated
Leaves from 1/2 bunch fresh mint, chopped, plus whole leaves for garnish
Crushed ice

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 LIME CRUSH



Ginger Lime Crush image

Provided by Ingrid Hoffmann

Categories     beverage

Time 5m

Yield 4 servings

Number Of Ingredients 5

1 (1-inch) piece ginger, peeled and chopped
1 cup water
1 cup lime juice (from about 6 limes)
1/2 cup sugar
1 cup ice cubes

Steps:

  • In a blender, combine the ginger, water, lime juice, sugar and ice cubes. Blend until smooth and serve immediately, garnished with a lime wedge.

GINGER SCONES



Ginger Scones image

Provided by Nancy Silverton

Categories     Bread     Food Processor     Ginger     Breakfast     Brunch     Bake     Mother's Day     Fall     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Yield: 8 scones

Number Of Ingredients 8

Special item: 3-inch round cutter
2 1/4 cups unbleached pastry flour or unbleached all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon finely chopped lemon zest (about 1/2 lemon)
1 1/2 sticks (6 ounces) unsalted butter, cut into 1-inch cubes and frozen
4 1/2 ounces candied ginger, finely chopped into 1/4-inch pieces to equal 2/3 cup
3/4 cup heavy cream, plus extra for brushing the tops of the scones

Steps:

  • Adjust the oven rack to the middle position and preheat the oven to 400&Deg; F.
  • In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, and baking powder, and pulse or mix on low to incorporate. Add the lemon zest and butter, and pulse on and off, or mix on low, untl the mixture is pale yellow and the consistency of fine meal.
  • Transfer the mixture to a large bowl and stir in the ginger. Make a well in the center and pour in the cream. Using one hand, draw in the dry ingredients, mixing until just combined.
  • Wash and dry your hands and dust them with flour. Turn the dough out onto a lightly floured work surface and gently knead a few times to gather it into a ball. Roll or pat the dough into a circle about 3/4 inch thick. Cut out the circles, cutting as closely together as possible and keeping the trimmings intact.
  • Gather the scraps, pat and press the pieces back together, and cut out the remaining dough. Place the scones 1 inch apart on a parchment-lined baking sheet.
  • Brush the tops with the remaining cream.
  • Bake for 12 to 16 minutes, until the surface cracks and they are slightly browned.

GINGER-LIME SHRIMP



Ginger-Lime Shrimp image

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 1/2 pounds large shrimp, shelled, deveined
Kosher salt and freshly ground pepper
4 teaspoons unsalted butter, cut into 4 pieces
1 1/2 teaspoons finely grated peeled fresh ginger
2 tablespoons fresh lime juice
1/2 teaspoon grated lime zest
10 mint leaves, julienned
10 basil leaves, julienned

Steps:

  • Divide the shrimp between two 8- or 9-inch pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
  • Heat 2 large skillets over medium heat. Season the shrimp with salt and pepper; add a teaspoon of butter to each pan and turn the heat to high. When the foam subsides, invert a pie pan of shrimp over the skillet so they fall into the pan all at once. Repeat with the other pan of shrimp. Cook the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes. Add a remaining teaspoon of butter to each pan and turn off the heat. Turn the shrimp over with tongs and cook for 1 minute in the residual heat of the pans. Add half the ginger, lime juice and zest, mint, and basil to each pan, and shake to combine.
  • Divide the shrimp among 4 plates or a serving platter and serve hot or at room temperature.

HOMEMADE GINGER ALE AND ITS CANDY



Homemade Ginger Ale and Its Candy image

Provided by Ming Tsai

Categories     beverage

Time 3h20m

Yield 4 servings

Number Of Ingredients 6

2 cups ginger slices, peeled (1/8 inch thick)
2 cups sugar
2 cups water
1 quart soda water
1 lime cut in wedges
4 mint sprigs

Steps:

  • Mix ginger, sugar and water in a saucepan and bring to a slow simmer. Reduce mixture by 50 percent until a syrupy consistency is reached. Keep in mind that the syrup will thicken as it cools. Strain warm syrup. Allow to cool.
  • While syrup is cooling, make ginger candy. Take ginger slices that have been drained out of the syrup and completely coat in sugar. Spread on sheet pan and slowly dry out in a 225-degree oven for 3 hours. Ginger slices should be dried but still chewy.
  • In a tall glass of ice, add mint sprig and a ratio of 1 part ginger syrup to 7 parts soda water. Squeeze lime wedge and add to drink. Use more syrup if desired. Stir and enjoy. Can also make drink with chilled soda water and add a scoop of vanilla ice cream for a tasty Ginger Ale Float.

GINGER-LIME GRANITA



Ginger-Lime Granita image

Provided by Daphne Brogdon

Categories     dessert

Time 30m

Yield 8 servings

Number Of Ingredients 4

1/2 cup turbinado sugar
One 2-inch piece ginger, peeled and grated
5 tablespoons lime juice
Lime zest, for garnish

Steps:

  • Special equipment: a meat tenderizer
  • Combine 5 cups water and the turbinado sugar and ginger in a medium pot. Bring to a boil over medium heat, then turn off the heat and stir in the lime juice. Let cool to room temperature.
  • Pour the mixture into a 9-by-13-inch metal baking pan and place in the freezer. Freeze until completely frozen, about 4 hours or up to overnight.
  • Take the pan out of the freezer when it becomes a giant ice cube. Smash the frozen block with a meat tenderizer and scoop crushed granita into chilled martini glasses. Garnish with lime zest and serve immediately. Freeze any remaining granita until ready to serve.

GINGER-LIME CHICKEN



Ginger-Lime Chicken image

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

1 1/2 to 2 pounds boneless, skinless chicken thighs or breasts
Kosher salt and black pepper
1/3 cup mayonnaise
1 tablespoon lime zest (from about 2 limes), plus lime wedges, for serving
1 tablespoon finely grated fresh ginger (from a 3-inch piece of peeled ginger)

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.

More about "ginger lime cones recipes"

GINGER AND LIME COOKIES - THE HEDGECOMBERS
ginger-and-lime-cookies-the-hedgecombers image
Web Mar 5, 2021 In a large mixing bowl, sieve together the flour, ginger and baking powder. Rub in the butter with your fingertips until the mixture …
From hedgecombers.com
5/5 (1)
Total Time 32 mins
Category Snack
Calories 171 per serving
  • Preheat the oven to 180/350/gas 4. Stand a tin of golden syrup in a small bowl of hot water to soften it, or if it's in a glass jar, zap in a microwave for around 30 seconds (without the metal lid) just to warm it through to make it easier to work with.
  • Sift the icing sugar into a small bowl. Stir in the lime juice & zest until you have a thick, but spreadable icing. Add in extra juice drop by drop if it is too stiff, or a little more sieved icing sugar if too runny.
See details


FRESH GINGER-LIME TONIC | LOVE AND OLIVE OIL
fresh-ginger-lime-tonic-love-and-olive-oil image
Web Jan 29, 2015 Fill 4 12-ounce glasses with ice. To each glass, add 1 ounce (2 tablespoons) ginger juice, 1/2 ounce (1 tablespoon) lime juice, and 1/4 ounce (1/2 tablespoon) tonic syrup. Stir to combine. Top with 3-4 ounces …
From loveandoliveoil.com
See details


HOMEMADE GINGER LIMEADE - THE FLAVOR BENDER
homemade-ginger-limeade-the-flavor-bender image
Web Jul 7, 2016 3 tbsp water (for the ginger) 1 cup of sugar 1 cup of water Pinch of salt 3 cups of ice cold soda water or water to dilute Instructions: Place the 1 cup of sugar and 1 cup of water in a saucepan and heat over …
From theflavorbender.com
See details


SPICY GINGER AND LIME SAUCE RECIPE - THE SPRUCE EATS
spicy-ginger-and-lime-sauce-recipe-the-spruce-eats image
Web Jul 22, 2021 2 tablespoons lime juice, freshly squeezed, see note below on using limes. 1 teaspoon honey. 2 tablespoons olive oil, or avocado oil. 2 tablespoons fish sauce. 1 splash soy sauce, to taste. 1 large clove garlic, …
From thespruceeats.com
See details


GINGER LIME COOKIES - WSJ RECIPES - THE WALL STREET JOURNAL
Web ½ teaspoon (9 grams) peeled and grated fresh ginger (from a 2-inch piece) 1 large egg yolk (19 grams) ¾ cup plus 1½ tablespoons (105 grams) all-purpose flour, preferably …
From wsj.com
See details


GINGER-LIME CONES – RECIPES NETWORK
Web Jun 6, 2017 Step 1. Fill cones with snow, drizzle with syrup and juice lime on top. Enjoy.
From recipenet.org
See details


HOT HONEY GINGER LIME TEA RECIPE - THE KITCHEN PAPER
Web Apr 10, 2015 Instructions. Peel the ginger (use a spoon and scrape!) and cut into very thin (pretty much as thin as you can get them) slices. Put the ginger in your mug or glass, …
From thekitchenpaper.com
See details


LIME GINGER SQUARES | BLUE FLAME KITCHEN
Web Jul 2, 2019 Preheat oven to 350°F. Line an 8 inch square baking pan with foil, leaving a 2 inch overhang; grease foil thoroughly. To prepare crust, process 1 cup flour, brown sugar and 1/4 tsp salt in a food processor just until combined. Add butter and pecans. Process, using an on/off motion, until a coarse meal forms.
From atcoblueflamekitchen.com
See details


GINGER-LIME NO-BAKE CHEESECAKE BARS RECIPE | BON …
Web Jul 6, 2022 Meanwhile, whisk 1 large egg, 1 large egg yolk, ½ cup (100 g) granulated sugar, ¼ cup fresh lime juice, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt …
From bonappetit.com
See details


BEST GINGER LIME WHISKEY SOUR RECIPE - DELISH
Web Apr 3, 2020 Step 1 In a small saucepan over medium heat, combine sugar, water, and ginger. Bring to a boil, stirring to dissolve sugar. Boil 6 minutes then remove from heat …
From delish.com
See details


GINGER LIME CURRY CHICKEN - CTV
Web 1. In a large wok or pot on medium heat add oil and bay leaf, cloves, and cinnamon stick. Saute for 15 seconds, or until the cloves have puffed up. 2. Then add in onions and saute until softened, followed by the ginger and green chillies. Saute for an additional 15 seconds or until fragrant. 3.
From more.ctv.ca
See details


Related Search