GINGER-LIME-INFUSED SIMPLE SYRUP
Provided by Valerie Peterson
Categories Non-Alcoholic Citrus Ginger Cocktail Party Lime Drink
Yield Makes approximately 1 1/2 cups
Number Of Ingredients 4
Steps:
- Combine the sugar, water, ginger, and lime zest in a small saucepan over medium heat. Bring to a simmer, stirring occasionally until the sugar dissolves and the mixture is clear. Turn off the heat and allow the ginger and lime to steep in the syrup for 3 hours. Strain the syrup into an airtight glass jar. Store for up to 1 month in the refrigerator
LIME-GINGER SLUSHY WITH MINT
Provided by Tyler Florence
Categories main-dish
Time 1h22m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
LIME & GINGER DRIZZLE CAKE
The combination of lime and ginger gives the classic drizzle cake a modern twist
Provided by Good Food team
Categories Afternoon tea, Treat
Time 1h30m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter and line the base and ends of a 900g loaf tin with a strip of buttered baking parchment. Cream the butter and caster sugar together until really pale, light and fluffy. Grate the zest from 3 of the limes and add to the mixture. Gradually add the eggs, mixing well between each addition.
- Sift together the flour, baking powder, ground ginger and a pinch of salt. Using a large metal spoon, fold into the cake mixture with the coconut and chopped stem ginger. Add the milk and juice from 2 of the limes and mix until smooth. Spoon the mixture into the prepared tin and spread level using a palette knife.
- Bake in the bottom third of the oven for 1 hr - 1 hr 15 mins, or until golden brown - a skewer inserted into the middle of the cake should come out clean. Cool the cake in the tin for 10-15 mins.
- Use a wooden skewer to make holes all over the top of the cake. Meanwhile, mix the remaining lime juice with the granulated sugar and the stem ginger syrup. Slowly spoon the sugary mixture over the top of the warm cake and leave in the tin until completely cold. Top with the chopped crystallised ginger to serve.
Nutrition Facts : Calories 487 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.74 milligram of sodium
LIME AND GINGER SYRUP
This is stolen from Food and Wine. THIS IS AMAZING! It is also great to give as gifts. Their description: Indians drink about as many sherbets (pronounced shar-bats), or fruit-syrup drinks, as Iranis. For each drink, pour about a half inch of the syrup into a tall glass, add ice cubes, fill the glass with water or seltzer and garnish with a sprig of mint or a lime slice.
Provided by jennyblender
Categories Beverages
Time 35m
Yield 1 1/2 quarts, 50 serving(s)
Number Of Ingredients 4
Steps:
- In a large saucepan, combine the sugar with the water and ginger and bring to a boil, stirring until the sugar is dissolved. Simmer over low heat, stirring occasionally, for 15 minutes longer. Stir in the lime juice and simmer until syrupy, about 15 minutes. Strain the syrup into jars and let cool completely before storing.
- Make Ahead The syrup can be refrigerated for up to 1 month.
Nutrition Facts : Calories 94.7, Sodium 0.7, Carbohydrate 24.6, Sugar 24.1
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