Put cranberry juice cocktail and sugar in a blender.
Blend for a few seconds on high speed until the sugar is dissolved. Pour into a large glass with ice.
Squeeze the lime wedge and add to glass. Top with lemon-lime soda.
Garnish with a lime wedge. Makes 1 serving.
Add all ingredients together, except the lime wedge, to a cocktail shaker filled with ice cubes.
Shake vigorously until blended.
Or Whizz up in a blender.
Strain mixture into a cocktail glass.
Squeeze lime wedge into the drink and toss it in.
% you can set aside for a garnish. Cut the
Crush raspberries with lime juice and sugar with a spoon.
Let stand 10 minutes.
Press through a sieve into a pitcher.
Add rum and seltzer.
Serve over ice with limes.
Fill a tall glass with ice. Squeeze each of the lime wedges into glass, and drop in. Fill glass nearly to the top with carbonated water, and top with raspberry syrup.
Prepare simple syrup by boiling 1 cup sugar and 1 cup water until sugar dissolves.
Cool.
Add lime juice.
Add bitters to taste.
If desired tint a delicate green color.
Pour over ice in tall glasses.
Add corbonated water.
Garnish with thin slices of oranges or a cherry.
owl.
SQUEEZE fresh Key lime juice, removing seeds; measure 2
ranberries, fennel, allspice, wine, onion, lime juice, jalapeno pepper, and cilantro
Peel, chop and boil in the minimum water with salt any vegetables and use singly or in combination.
Fry the onion till transparent.
Add the ginger-garlic paste and fry.
Put in the masalas and curry leaves and fry till the seeds splutter.
Add in the cooked vegetables.
Blend.
Add tamarind/lime juice.
Garnish with fresh grated coconut.
Serve.
Place sherbet in punch bowl.
Pour ginger ale over sherbet. Drink and enjoy.
Add more ginger ale as needed.
This is a quick and easy recipe for punch that anyone can follow.
rinse rice well until water runs clear.
combine rice, water and bay leaf in a pot, cover it and bring it to a boil.
reduce heat and simmer about 18 minutes.
fluff with a fork and stir in cilantro.
add oil, lime juice and salt together, stir well.
taste and adjust- might need more lime or salt.
efore serving.
For lime-ginger curd: Whisk sugar, lime juice, egg yolks
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
In a large mixing bowl, stir the first 6 ingredients together until well blended.
Pour mixture into the freezer container of a 4-quart ice cream maker; freeze according to the manufacturer's directions.
Garnish each serving with fresh mint sprigs, thinly sliced lime wedges, or lime rind strips.
Refreshing Lemon Sherbet: substitute lemon rind for lime rind and fresh lemon juice for the lime juice; proceed as directed; garnish with mint sprig, thinly sliced lemon wedges, or lemon rind strips.
For the dry mix: Combine all
ver medium heat and boil for 2 minutes; stir constantly.
Make recipe for 2 pie crusts.
Put in a 9 x 13-inch pan. Layer ham, then onion, then Swiss cheese over pie crust.
Mix eggs, cream and spices.
Pour over layered pie crust.
Bake at 350\u00b0 for 1 hour or until set.
ling-film & allow to stand for 8-10 minutes.
Meanwhile
ke corn tortillas - see my recipe for tortillas de maiz here.