Honey Ginger Limeade Recipes

HONEY GINGER LIMEADE

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.

HONEY-GINGER LEMONADE

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

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

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.

HONEY-LIME VINAIGRETTE

Steps:

• Blend lime juice, honey, sugar, mustard, garlic powder, salt, black pepper, and cumin in a blender; stream olive oil and canola oil into the juice mixture while blending to emulsify the oil into the juice.

HONEY GINGER SHRIMP

Steps:

• Heat the olive oil and red pepper flakes in a large skillet over medium heat. Add the onions, garlic, ginger and honey; cook and stir until fragrant. Add the shrimp, and cook for 5 minutes, stirring as needed, until shrimp are pink and opaque. Serve immediately.

SLOW COOKER HONEY LIME GINGER PORK

Steps:

• In a large skillet heat the oil over medium high heat. Salt and pepper the pork and lay in in the hot oil. Let the pork sear until the outside edge starts to blacken. Place the pork into the bottom of a slow cooker.
• In a small bowl whisk together the honey, soy sauce, Worcestershire sauce, juice of one lime, garlic cloves, and ginger. Pour the marinade over the pork. Let cook 6-8 hours on low and 4-6 hours on high or until thermometer reads 160 degrees.
• Once the pork is finished lay onto a platter and pour the juices in a medium saucepan. Cook the marinade over medium high heat and whisk in the cornstarch. Cook for a few minutes until it starts to thicken. Pour over the pork. Garnish with optional lime wedges and fresh chopped cilantro.

FRUIT SALAD WITH HONEY GINGER LIME DRESSING

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".