HONEY-GINGER LEMONADE
Provided by Nancy Fuller
Categories beverage
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Bring 2 cups water, the honey and ginger to a boil in a medium saucepan over medium-high heat. Turn off the heat and let steep for 10 minutes. Strain and refrigerate until cold.
- Put 4 cups water, the chilled honey and ginger mixture and the lemon juice in a large pitcher and stir until combined. Pour over ice into your favorite vintage glasses.
RECIPE: GINGER LIMEADE
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
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.
HONEY-GINGER LIMEADE
For a little kick, add a jalapeño chile pepper to this limeade! It pairs perfectly with cool and creamy guacamole.
Provided by BHG Test Kitchen
Time 2h35m
Number Of Ingredients 11
Steps:
- In a small saucepan combine 2 cups of the water and the finely chopped ginger. Bring to boiling; reduce heat. Boil gently, uncovered, for 3 minutes. Remove from heat; stir in lime peel. Cover and let stand for 15 minutes. Strain into a pitcher; discard solids.
- Add brown sugar and honey to ginger liquid in pitcher, stirring to dissolve sugar. Stir in lime juice, jalapeño pepper (if desired), and the remaining 1 cup water. Cover and chill for at least 2 hours (up to 3 days).
- Before serving, add the reserved squeezed lime halves to pitcher. Slowly pour sparkling water into ginger liquid in pitcher; stir gently to mix. Serve in brown sugar-rimmed glasses*** over ice cubes. Garnish with lime wedges and ginger slices.
Nutrition Facts : Calories 135 kcal, Carbohydrate 36 g, Sodium 36 mg, Sugar 32 g, UnsaturatedFat 0 g
HONEY GINGER LIMEADE
Enjoy this delicious and refreshing honey ginger limeade for a hot day! Perfect for summer cookouts and picnics. This recipe can be doubled for a larger gathering.
Provided by Kate
Categories Drink
Time 10m
Number Of Ingredients 4
Steps:
- Combine the lime juice, honey, and water in a large pitcher or bowl. Use a fine grater to grate the ginger into the limeade.
- If you prefer, you can strain the limeade through a fine sieve to strain out the grated ginger. Chill the limeade in a refrigerator, or serve over ice.
Nutrition Facts : ServingSize 1 cup, Calories 96 kcal, Carbohydrate 27 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 1 g, Sugar 24 g
HONEY LIMEADE
A refreshing drink on a hot day. Serve over ice.
Provided by NIKKY_1ST
Categories Drinks Recipes Punch Recipes Non-Alcoholic Punch Recipes
Time 15m
Yield 6
Number Of Ingredients 4
Steps:
- In a pitcher, combine lime juice, water, sugar and honey. Stir until sugar is dissolved. Chill in refrigerator.
Nutrition Facts : Calories 117.5 calories, Carbohydrate 31.4 g, Fiber 0.2 g, Protein 0.2 g, Sodium 1.1 mg, Sugar 28.6 g
HONEY-GINGER LIMEADE
Sweet honey and zesty ginger add kick to basic limeade. For even more flavor, add a jalapeno pepper to the mix. Rim the edge of your glasses with brown sugar before serving this summery drink.
Provided by Annacia
Categories Beverages
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a small saucepan combine 2 cups of the water and the finely chopped ginger. Bring to boiling; reduce heat. Boil gently, uncovered, for 3 minutes. Remove from heat; stir in lime peel. Cover and let stand for 15 minutes. Strain into a pitcher; discard solids.
- Add brown sugar and honey to ginger liquid in pitcher, stirring to dissolve sugar. Stir in lime juice, jalapeno pepper (if desired), and the remaining 1 cup water. Cover and chill for at least 2 hours (up to 3 days).
- Before serving, add the reserved squeezed lime halves to pitcher. Slowly pour sparkling water into ginger liquid in pitcher; stir gently to mix. Serve in brown sugar-rimmed glasses*** over ice cubes. Garnish with lime wedges and ginger slices.
- SERVING TIP:.
- Place brown sugar in a shallow dish. Rub a lime wedge around the edge of each glass and dip the edge into the sugar.
Nutrition Facts : Calories 132.8, Fat 0.1, Sodium 17.2, Carbohydrate 35.8, Fiber 0.3, Sugar 31.6, Protein 0.4
HONEY-GINGER CHICKEN WINGS
Provided by Food Network
Categories appetizer
Time 9h35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together the honey, lime juice and zest, tamari, sesame oil, ginger, garlic, scallions, 1/4 teaspoon salt and 1/4 teaspoon pepper. Reserve 3/4 cup of the marinade for later use. Pour the remaining marinade into a 2-gallon ziptop bag. Add the chicken and seal the bag, pressing out as much air as possible; massage to distribute the marinade. Marinate, refrigerated, for at least 6 hours, preferably overnight.
- Remove the chicken wings from the refrigerator and let sit at room temperature for about 30 minutes.
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Put the wings skin-side down on the baking sheet and spoon the marinade from the bag over the wings. Cook for 20 minutes, then flip the wings, baste with the pan drippings, rotate the pan and cook until the honey has caramelized and the skin is a dark amber, an additional 20 to 25 minutes.
- Pour the reserved 3/4 cup marinade into a small saucepan and bring to a boil over medium-high heat. Cook until the liquid is thick and syrupy and turns into a glaze, about 4 minutes. Coat the wings with the thickened marinade. Transfer to a serving platter and garnish with lime zest.
HONEY LIMEADE
This is one of the drinks served at a recent baby shower for me. Absolutely delcious, and so refreshing!!! Notes: If you use a light-colored honey, such as star thistle, the limeade will be prettier. Cooking time is chill time.
Provided by kittycatmom
Categories Low Protein
Time 1h10m
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 5
Steps:
- In a pitcher (at least 2-qt. capacity), stir lime juice and 1/4 cup honey until blended. Taste; if mixture is too tart, add up to 1/4 cup more honey. Add 5 cups water. Chill until cold, at least 1 hour, or up to 1 day.
- Just before serving, add ice cubes. Thinly slice lime crosswise (discard ends), cut slices in half, and add to pitcher.
Nutrition Facts : Calories 42.3, Sodium 7.4, Carbohydrate 12.2, Fiber 0.4, Sugar 9.3, Protein 0.2
FRUIT SALAD WITH HONEY GINGER LIME DRESSING
An attractive treat for any gathering. The salad makes a lot, is delicious, and beautiful to boot! Fabulous for all the great summer fruits.
Provided by Battle in Seattle
Categories Salad Dressings
Time 20m
Yield 15-20 serving(s)
Number Of Ingredients 11
Steps:
- All fruit should be washed and dried before being ready for the salad.
- Cut skin from pineapple, so no brown spots are left. Cut peeled fruit into quarters lengthwise, cut off core, then dice each quarter into approximate one-inch chunks. Place in large bowl.
- Peel and remove seeds from the cantaloupe, then cut into one-inch cubes. Place in bowl with pineapple.
- Halve or quarter strawberries, depending on size, and add to bowl.
- Slice each nectarine into about 10-12 slices, then gently pull each slice away from pit and add them to the bowl.
- Cut the ends off of kiwi fruits, then insert a small spoon just under peel of each, and slide it around the fruit, just under the peel, until the peel is separated from the fruit. Cut each peeled kiwi in half lengthwise, then each half into four or five slices. Add to the rest of fruit.
- Add blueberries and blackberries to the rest of fruit. Prepare dressing (below).
- In a small bowl (I actually prefer a mason jar to shake the ingredients together in), mix together honey, lime juice and zest, ginger (I use a microplane to grate it fine), and poppy seeds. Whisk well, then pour over fruit and toss gently to coat.
- (You can prepare this salad up to a day ahead of time, but keep the different kinds of fruit separated from each other just until serving, or the colors will bleed. It tastes best at room temperature. The dressing actually tastes better made a day in advance anyway).
- TIPS ON FINDING RIPE FRUIT: For pineapple, the skin should be slightly yellow, firm to the touch but not hard--will give a little. And, when a leaf near the top of the fruit is tugged gently, it should easily remove from the fruit. For cantaloupe, it should be firm but give slightly, a bit yellowish on the rind--those "veins" are a good sign--it means they were left long enough on the ground to ripen properly. And, if you poke a fingernail in the top "dime" spot, you should be able to smell the fruit. If you can't smell anything, it's not ripe. Strawberries should be shiny and fragrant. Nectarines should have a slight give and be fragrant. Blueberries and blackberries should be firm and deeply colored. Kiwi fruit should be firm, but not rock hard--must have a very slight "give".
Nutrition Facts : Calories 131.9, Fat 0.7, SaturatedFat 0.1, Sodium 8.4, Carbohydrate 33.3, Fiber 4.1, Sugar 26.6, Protein 1.9
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