Cherry Lime Cups Recipes

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CHERRY LIME RICKY



Cherry Lime Ricky image

Discover the refreshing pleasure of this old-time soda fountain favorite.

Provided by Sweet'NLow(R)

Categories     Trusted Brands: Recipes and Tips     Sweet'N Low®

Yield 1

Number Of Ingredients 5

½ cup tart cherry juice
Juice of 1 lime
1 packet Sweet'N Low granulated sugar substitute
Club soda
1 Lime wedge, for garnish

Steps:

  • In a measuring cup, combine the cherry juice, lime juice, and Sweet'N Low. Stir to dissolve the Sweet'N Low.
  • Fill a tall glass with ice. Pour in the cherry juice mixture. Top with the club soda. Serve with a straw, garnished with the lime wedge, if desired.

Nutrition Facts : Calories 81 calories, Carbohydrate 21.2 g, Fat 0.5 g, Fiber 0.3 g, Protein 0.7 g, Sodium 23.4 mg, Sugar 14.2 g

CHERRY-LIME CUPS



Cherry-Lime Cups image

Sweet-meets-tart in these dessert cups with a custardy filling studded with ripe cherries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h

Yield Makes 6

Number Of Ingredients 12

7 tablespoons cold unsalted butter, cut into pieces, plus more for muffin pan
1 1/3 cups all-purpose flour (spooned and leveled)
1/4 cup sugar
1/2 teaspoon coarse salt
2 large egg yolks
1/2 teaspoon pure vanilla extract
2 large eggs, lightly beaten
3 tablespoons all-purpose flour
2/3 cup sugar
1/4 cup plus 1 tablespoon fresh lime juice (from 3 limes)
1/4 teaspoon coarse salt
9 cherries, halved and pitted

Steps:

  • Make crust: Preheat oven to 350 degrees. Lightly butter six standard muffin cups. In a food processor, process butter, flour, sugar, and salt until mixture resembles coarse meal. Add yolks and vanilla and process until dough comes together when pressed (dough will be crumbly).
  • Divide dough into 6 pieces. Roll each into a ball and place in a muffin cup, pressing evenly into bottom and up sides. Place a paper cupcake liner into each muffin cup over dough and fill with pie weights or dried beans. Bake until edges are dry, 15 minutes. Carefully remove liners and weights; bake until crusts are dry and barely golden, 5 to 7 minutes.
  • Meanwhile, make filling: In a medium bowl, whisk together eggs, flour, sugar, lime juice, and salt. Place 3 cherry halves into each crust and divide filling among each. Bake until filling is set, about 25 minutes. With the tip of a knife or a small offset spatula, remove cups from pan. Let cool completely on a wire rack.

Nutrition Facts : Calories 356 g, Fat 17 g, Fiber 1 g, Protein 7 g

CHERRY LIMEADE COOKIES RECIPE - (4.5/5)



Cherry Limeade Cookies Recipe - (4.5/5) image

Provided by kayjayjohnson

Number Of Ingredients 15

LIMEADE FROSTING:
3/4 cup unsalted butter softened
1/2 cup sugar
1/2 cup icing sugar
2 eggs
1 teaspoon vanilla
1 pack cherry Kool-aid (unsweetened)
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter
2 1/2 cups icing sugar
1/2 pack lime Kool-aid
3-4 tablespoon milk
maraschino cherries with stems

Steps:

  • In stand mixer combine butter and sugars. Beat until light and fluffy. Add kool-aid, vanilla and eggs. Mix well, then add flour, baking powder and salt. Mix until all combined. Divide dough into two 8x2-inch logs. Wrap in plastic and chill for at least one hour. Preheat oven to 350°F. Line cookie sheet with parchment. Remove cookie logs from refrigerator. Cut into 1/2 inch slices. Bake for 10 to 12 minutes. Remove from oven and cool on cookie rack. LIMEADE FROSTING: Beat butter, icing sugar, kool-aid and milk together until frosting is fluffy, adding more milk if needed. Frost cooled cookies using a piping bag or just spread frosting on top of cookies. Complete with cherries on top of each cookie.

CHERRY-LIME COBBLER WITH VANILLA CRéME FRAîCHE BISCUITS



Cherry-Lime Cobbler with Vanilla Créme Fraîche Biscuits image

Provided by Lori Longbotham

Categories     Milk/Cream     Dessert     Bake     Kid-Friendly     High Fiber     Graduation     Father's Day     Backyard BBQ     Lime     Cherry     Summer     Shower     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 18

Filling:
1/2 cup (packed) golden brown sugar
4 teaspoons cornstarch
Pinch of salt
1/2 cup water
6 cups whole pitted fresh Bing cherries or other dark sweet cherries (about 2 3/4 pounds whole unpitted cherries)
1 tablespoon fresh lime juice
3/4 teaspoon finely grated lime peel
Biscuits:
1 3/4 cups unbleached all purpose flour
1/4 cup plus 1 tablespoon sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup crème fraîche or sour cream
1 1/2 teaspoons pure vanilla paste or 2 teaspoons vanilla extract
1/4 teaspoon finely grated lime peel
1 tablespoon (about) milk
Ingredient tip: Vanilla paste is more concentrated and slightly thicker than vanilla extract, and includes the seeds of the vanilla bean. It's available at specialty foods stores and online from thespicehouse.com and amazon.com.

Steps:

  • For Filling:
  • Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450°F. Stir brown sugar, cornstarch, and salt in large nonstick skillet; stir in 1/2 cup water. Stir over medium heat until sugar and cornstarch dissolve. Add cherries; bring to boil, scraping sides of skillet and stirring frequently. Reduce heat to medium-low; simmer until mixture thickens, about 2 minutes. Remove from heat. Stir in lime juice and lime peel. Transfer filling to 11x7x2-inch glass baking dish. Place dish on rimmed baking sheet.
  • For Biscuits:
  • Whisk flour, 1/4 cup sugar, baking powder, and salt in medium bowl. Whisk crème fraîche, vanilla, and lime peel in small bowl. Add crème fraîche mixture to dry ingredients; stir with fork just until dough begins to come together. Turn dough out onto floured surface and knead just until dough holds together, about 6 turns. Gather dough into round; pat out to 1/2-inch thickness. Using 3-inch biscuit cutter or cookie cutter dipped in flour, cut out rounds. Gather dough scraps together; pat out to 1/2-inch thickness and cut out more dough rounds for a total of 6. Transfer rounds to another rimmed baking sheet; brush tops lightly with milk, then sprinkle with remaining 1 tablespoon sugar.
  • Place cherries on baking sheet in bottom third of oven and biscuits in top third of oven. Bake until cherries are bubbling and biscuits are golden, about 17 minutes.
  • Divide warm cherries among 6 bowls; top each with 1 biscuit and serve.

CHERRY-LIME SHRUB



Cherry-Lime Shrub image

This festive lime shrub cocktail is perfect for the holidays. The vinegar portion can be made up to one week ahead for ease. -Gina Nistico, Denver, Colorado

Provided by Taste of Home

Time 30m

Yield 2 cups.

Number Of Ingredients 7

1 medium lime
1-1/2 cups fresh or frozen dark sweet cherries, pitted and crushed
1 cup cider vinegar
1-1/2 cups sugar
1/2 cup water
SERVING SUGGESTION:
Optional: Ice cubes, sparkling water, fresh cherries, mint and lime slices

Steps:

  • Finely grate zest from lime. Place zest and cherries in a sterilized pint jar. Bring vinegar just to a boil; pour over fruit, leaving ¼-in. headspace. Center lid on jar; screw on band until fingertip tight. Refrigerate for 1 week., Strain vinegar mixture through a fine-mesh strainer into another sterilized pint jar. Press solids to extract juice; discard remaining fruit., Bring sugar and water to a boil. Reduce heat; simmer until sugar is dissolved. Cool slightly. Stir into vinegar mixture; shake well. Store in the refrigerator up to 2 weeks. , To serve, drink 1-2 tablespoons or add to a glass of ice, top with sparkling water and garnish with fresh cherries and lime.

Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 0 fiber), Protein 0 protein.

CHERRY-LIME JAM RECIPE



Cherry-Lime Jam Recipe image

Sweet cherries and tart lime are a mouth-watering combination.

Provided by Renee Pottle

Categories     Jam and Preserves

Time 55m

Yield 5 half-pints

Number Of Ingredients 4

4 cups pitted sweet cherries
4 cups sugar
Zest and juice from 2 limes, approx. ¼ cup
¼ cup water

Steps:

  • Add the cherries, sugar, lime juice and water to a large Dutch oven.
  • Slowly bring the mixture to a boil over medium heat stirring until the sugar is dissolved.
  • Turn the heat up a little and cook rapidly, stirring often to prevent sticking, until the jam reaches the gelling point, about 35 minutes.
  • Add the lime zest, stirring to evenly distribute throughout the jam.
  • Use the plate method to check for gelling or use a digital thermometer. Gelling is reached at 220 degrees or 8 degrees above the boiling point of water.
  • Spoon the hot jam into prepared jars, leaving ¼ inch headspace.
  • Wipe the lip of each jar with a damp paper towel, top the jars with a lid and a lid ring.
  • Process the jars in a water bath canner for 15 minutes. Remove and let cool completely

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