CHERRY-LIME CUPS
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
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 LIME SLUSHIES
Provided by Trisha Yearwood
Categories beverage
Time 10m
Yield 2 to 4 servings (about 5 cups)
Number Of Ingredients 5
Steps:
- Reserve 4 of the cherries for garnish, then add the remaining cherries with their liquid, ice, soda, limeade concentrate and lime juice to a blender and blend until the ice is crushed. Serve in glasses with cherries and lime wedges for garnish.
CHERRY LIMEADE
My guests enjoy this refreshing cherry-topped drink. It's just right on a hot southern summer evening. And it's pretty, too.-Awynne Thurstenson, Siloam Springs, Arkansas
Provided by Taste of Home
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large pitcher, combine lime juice and sugar. Cover and refrigerate. Just before serving, stir cherry juice, carbonated water and ice cubes into lime juice mixture. Garnish with maraschino cherries and lime slices.
Nutrition Facts : Calories 142 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 39g carbohydrate (31g sugars, Fiber 2g fiber), Protein 0 protein.
CHERRY-LIME SHRUB
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
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-BASIL SMOOTHIE
Sweet cherries and tart lime juice paired with fragrant basil give you an unexpected punch of fresh flavor.
Provided by lutzflcat
Categories Drinks Smoothie Recipes
Time 5m
Yield 2
Number Of Ingredients 7
Steps:
- Combine cherries, almond milk, 1/2 cup crushed ice, lime zest, lime juice, basil, and almond extract in a blender; process until cherries and basil are well incorporated and the mixture is smooth. Add a bit more ice if you want it thicker, or add a little water if you like it thinner.
Nutrition Facts : Calories 144.9 calories, Carbohydrate 34.7 g, Fat 0.9 g, Fiber 4 g, Protein 2.1 g, Sodium 44.1 mg, Sugar 28.7 g
CHERRY-LIME COBBLER WITH VANILLA CRéME FRAîCHE BISCUITS
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
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.
CHUCK'S CHERRY LIMEADE
Provided by Ree Drummond : Food Network
Categories beverage
Time 1h5m
Yield 8 to 10 servings (2 quarts)
Number Of Ingredients 4
Steps:
- Pour the lime juice into a pitcher. Mix together the sugar and 1 cup water in a separate container and stir to dissolve and make a syrup. Add the sugar syrup to the lime juice and top it up with 4 cups water. Chill in the fridge for about an hour.
- To serve: Fill mason jars with ice cubes, add some limeade and top them off with a drizzle of cherry syrup and a maraschino cherry.
CHERRY LIMEADE
This beyond-easy cherry limeade is going to become your new favorite summer drink! It is beautiful, tart, and refreshing!
Provided by Alyssa Rivers
Categories Beverage
Time 15m
Number Of Ingredients 4
Steps:
- In a large pitcher add the soda, cherries with juice, and lime juice. Mix together until incorporated.
- Add lime slices and ice and serve.che
Nutrition Facts : Calories 221 kcal, Carbohydrate 57 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 51 mg, Fiber 1 g, Sugar 52 g, UnsaturatedFat 2 g, ServingSize 1 serving
CHERRY-LIME JAM RECIPE
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
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
CHERRY LIMEADE CUPCAKES
After falling in love with the Creamsicle Cake, I've been playing around with different flavors. I wanted to do a cherry limeade flavor and wasn't sure if I wanted to go sweet or tart - so I googled and found this recipe at Baking Up Chaos. The complete frosting recipe is not included, but the baker does tell how she got the cherry flavor.
Provided by Pinay0618
Categories Dessert
Time 35m
Yield 24 cupcakes
Number Of Ingredients 10
Steps:
- Preheat your oven to 350 degrees Fahrenheit.
- Mix together the flour, salt, baking soda and powder and set aside. In a medium sized bowl, cream the butter until smooth then add the sugar and cream together. Once the butter and sugar are creamed add in the limeade concentrate. Mix in one egg at a time. Add in flour mixture 1/3 at a time. When flour is thoroughly mixed, mix in the yogurt. Batter will be slightly lumpy, but should be smooth kind of like pancake batter. Divide the batter evenly into lined muffin tins and bake for about 15-20 minutes. Allow to cool.
- Once the cupcakes have cooled, poke a few (5ish) holes in the top of the cupcake, not quite to the bottom of the cake. Mix together the remainder of the limeade concentrate (about 3/4 cup) with about 1/2 cup powdered sugar (You can add more or less, depending on how tart you would like your cupcakes to be. I like tart, so I went with about 1/4 cup.) Whisk the mixture well, so there aren't any lumps. Pour about a tablespoon of the syrup over the holes in the cupcake, slowly, so that the syrup absorbs into the cake. You can add more if you like, just go back over the cupcakes a second time if there is any syrup left.
- For the icing I made a standard buttercream, but I used the maraschino cherry juice in place of the milk and vanilla extract. I added a little extra food colouring to the icing to make it even more pink, but you can make it with just the juice and it is still a delightfully pale pink colour.
- Keep the cupcakes refrigerated, if only to enhance the flavour. They can be left at room temperature for a day or two once iced, if kept in an airtight container, but I wouldn't suggest leaving them out any longer. They taste best cold!
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CHERRY AND LIME CUPCAKES - ANNIE'S NOMS
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Servings 12Total Time 43 minsEstimated Reading Time 5 mins
- Place the butter/margarine, sugar and lime zest into a large bowl or the bowl of your stand mixer and beat until light and fluffy. Around 2 minutes on medium-high speed.
- Add in the eggs, scraping down the sides as necessary, and mix on medium speed until well incorporated and smooth.
- Add in the flour, baking powder and salt (if using) and mix on low until the mixture begins to come together, then add the milk and continue to mix until you have a light, smooth batter with no lumps of flour.
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Cuisine AmericanTotal Time 2 hrsCategory DessertCalories 398 per serving
- Preheat oven to 350 degrees. Sift all-purpose flour and cake flour into a mixing bowl. Add baking powder, baking soda and salt and whisk 20 seconds, set aside.
- In a food processor, pulse together 3/4 cup + 2 Tbsp granulated sugar with lime zest until finely ground, about 1 minute.
- In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter with lime sugar mixture until pale and fluffy. Scrape down bowl.
- Mix in egg, then mix in egg whites one at a time, adding in vanilla with second egg white. Scrape down bowl.
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