THIRST-QUENCHING LIMEADE
This is the perfect drink to quench the thirst on hot summer days. The combination of lemon and lime is perfect!-Taste of Home Test Kitchen
Provided by Taste of Home
Time 20m
Yield 7 servings (1-3/4 quarts).
Number Of Ingredients 7
Steps:
- In a large saucepan, bring 1-1/2 cups water and sugar to a boil. Reduce heat; simmer, uncovered, 10 minutes. Cool to room temperature. , Transfer to a 2-qt. pitcher. Stir in juices and peels. Cover and refrigerate at least 1 hour. Stir in remaining water. Serve over ice.
Nutrition Facts : Calories 152 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 40g carbohydrate (37g sugars, Fiber 0 fiber), Protein 0 protein.
LEMON QUENCHER
Tart and refreshing, this minty-lemon drink is sweetened with just a touch of honey. It makes a lovely summer cooler any time of day. -Clara Coulston, Washington Court House, Ohio
Provided by Taste of Home
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a blender, combine 1 cup water and mint leaves; cover and process for 1 minute. Strain mixture into a pitcher, discarding mint. Add the lemon juice, honey, lemon zest and remaining water; stir until blended. Cover and refrigerate for at least 2 hours. , Serve in chilled glasses over ice. Garnish with mint sprigs and lemon zest if desired.
Nutrition Facts : Calories 96 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 27g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
LEMON-LIME BARS
This easy lime bar recipe is a dessert that will wow your guests. I baked these bars for a luncheon on a hot summer day. A gentleman made his way to the kitchen to compliment the cook who made them. -Holly Wilkins, Lake Elmore, Vermont
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in lime zest. Combine flour and salt; gradually add to creamed mixture and mix well. , Press into a greased 13x9-in. baking dish. Bake just until edges are lightly browned, 13-15 minutes., Meanwhile, in another large bowl, beat eggs and sugar. Combine flour and baking powder. Gradually add to egg mixture. Stir in lemon juice and zest; beat until frothy. Pour over hot crust. , Bake until light golden brown, 20-25 minutes. Cool on a wire rack. Dust with confectioners' sugar. Cut into squares. Store in the refrigerator.
Nutrition Facts : Calories 88 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 60mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON LIMEADE
Provided by Ree Drummond : Food Network
Categories beverage
Time 35m
Yield 20 servings
Number Of Ingredients 5
Steps:
- In a large saucepan, heat the sugar and 2 cups water until the sugar is dissolved and the mixture is hot. Allow to cool, and then place into a large drink dispenser or jug. Add the lemon juice and lime juice and stir. Fill with ice and top with 1 gallon (16 cups) cold water. Add the lemon and lime slices.
LUNAR LEMON QUENCHER
Provided by Food Network
Time 5m
Yield 5 Glasses
Number Of Ingredients 5
Steps:
- 1. Blend together BACARDI® Mixers Margarita mix, lemonade and BACARDI® Rum.
- 2. Add ice and blend for 45 to 60 seconds or until uniform.
- 3. Garnish with lemon slices.
- Serves five people.
LEMON-LIME CHECKERBOARD CAKE
Put a citrus spin on the iconic British Battenberg cake with our photo-worthy Lemon-Lime Checkerboard Cake. It's deceptively easy to make, but just as delicious as it looks.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h20m
Yield 10
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease two 9x5-inch loaf pans with shortening; lightly flour.
- In large bowl, beat cake mix, 4 oz cream cheese, the water, 1/4 cup lemon juice and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour half the batter (2 cups) in another medium bowl.
- To one half of the batter, add lime zest and green gel food color. Mix until combined. Add lemon zest and yellow gel food color to remaining half of batter. Mix until combined. Pour green batter into one loaf pan and yellow batter into other loaf pan.
- Bake 22 to 27 minutes or until toothpick inserted in center of each cake comes out clean. Cool in pans on cooling rack 10 minutes; run metal spatula around edges of each loaf to loosen. Remove from pans to cooling rack. Cool completely, about 1 hour.
- Using serrated knife, cut rounded tops off each cake, so they're level. Trim 1/4 inch off all 4 sides (leave bottoms uncut). On serving platter, set one cake on top of the other, top sides up, and line them up as much as possible. Make one cut down middle of cakes, lengthwise, making 4 long strips. Switch position of two of the strips to alternate colors in two layers, making sure top sides remain up.
- Gently remove both strips from top layer. To help bottom strips stick together, spread 2 tablespoons lemon curd between the two bottom layer strips, and gently press together. Then spread 1/4 cup lemon curd on top of the bottom layer. Spread remaining 2 tablespoons lemon curd between the two strips of the top layer, and gently press them together. Place on top of bottom layer so the strips create a checkerboard pattern, if looking at them from either short end.
- In medium bowl, beat 4 oz cream cheese and the butter with electric mixer on medium speed 1 to 2 minutes, scraping bowl occasionally, until smooth and creamy. Add powdered sugar and 1 teaspoon lemon juice; mix on low speed 30 seconds. Increase speed to medium; beat 1 to 2 minutes or until smooth and fluffy.
- Spread icing over cake, using spatula to completely coat top and sides. Garnish with grated lemon and lime zests. Refrigerate 2 hours before serving.
Nutrition Facts : Calories 370, Carbohydrate 59 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Slice, Sodium 390 mg, Sugar 41 g, TransFat 0 g
WATERMELON QUENCHER
Steps:
- Purée the watermelon, 3 tablespoons sugar and 2 tablespoons lime or lemon juice in a blender. Taste and adjust the sugar and citrus juice if desired. Pour through a strainer into a large pitcher and drain without pressing the solids. Skim off any foam and serve over ice in tall glasses.
LEMON-LIME PUNCH
This frothy refresher topped with lime sherbet is a longtime family favorite and the best punch I've ever had. It's fast, festive and easy to mix up for a variety of occasions. -Mary Ray, Raccoon, Kentucky
Provided by Taste of Home
Time 10m
Yield 6 quarts.
Number Of Ingredients 6
Steps:
- In a punch bowl, combine the water, sugar and soft drink mix; stir until dissolved. Stir in pineapple juice. Refrigerate until chilled. Just before serving, stir in ginger ale and top with scoops of sherbet.
Nutrition Facts : Calories 146 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 19mg sodium, Carbohydrate 36g carbohydrate (32g sugars, Fiber 1g fiber), Protein 0 protein.
LEMON-LIMEY QUENCHER
This is a little something I came up with ISO a quencher. Perfect for diabetics or dialysis patients as it has no sugar and is great for fluid restrictions. This helps me on the hottest of days!
Provided by Cynna
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Combine lemon and lime juices in a small cup.
- Add Splenda and mix with a spoon.
- Put ice Cubes in cup and pour cold water over top.
- Sip and Enjoy!
Nutrition Facts : Calories 21, Fat 0.1, Sodium 8.7, Carbohydrate 6.6, Fiber 0.3, Sugar 2.5, Protein 0.3
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