Ginger Lime Base Recipes

HOMEMADE GINGER LIMEADE

Steps:

• Place the 1 cup of sugar and 1 cup of water in a saucepan and heat over medium heat to dissolve the sugar. Bring to a simmer. Once all the sugar has dissolved and the syrup starts to boil, set it aside to cool.
• Place the 3 oz fresh ginger and 1 tbsp water (upto 3 tbsp) in a mini processor, and pulse until well blended and pureed. Strain the ginger juice through a sieve, pressing down on the pulp to get the most out of the ginger. Set aside ¼ cup of this ginger juice.
• Alternatively, if you have a juicer, juice enough ginger to get 3 tbsp of pure ginger juice.
• Mix the ginger and salt with the 1.5 cups of lime juice. Add up to 1 - 1.5 cups of sugar syrup to sweeten the ginger lime juice (change the amount of sugar you add according to your tastes).
• Pour into a clean bottle/jar with a closeable cap and leave in the fridge to chill until needed.

TANGY GINGER LIME SALAD DRESSING

Steps:

• Combine soy sauce, garlic, ginger, sesame oil, chili oil, lime juice, vinegar and onion powder in a blender. Process until evenly combined. Chill before serving.

GINGER-LIME PEAR COBBLER

Steps:

• In a large bowl, combine sugar and ground ginger. Stir in the pears, crystallized ginger and lime juice; set aside., Pour butter into an ungreased 11x7-in. baking dish. In a small bowl, combine the flour, sugar, baking powder, lime zest, salt and ginger. Stir in milk. Pour over butter (do not stir). Spoon pear mixture over the top. , Bake at 350° for 50-55 minutes or until bubbly and golden brown. Cool for 10 minutes before serving.

GINGER LIME TART

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Zest 1 lime, then juice all 4 limes. Combine lime zest, juice, cream, sugar, eggs, egg yolks, and ginger in a large bowl. Whisk until well combined and pour into the prepared crust.
• Bake in the preheated oven until set, about 45 minutes. Let cool slightly.
• Meanwhile, heat lime marmalade over low heat until melted. Remove from heat and cool slightly, about 5 minutes. Pour lime marmalade over the warm tart and spread out evenly. Allow to cool completely before slicing and serving.

GINGER-LIME MARINADE FOR CHICKEN

Steps:

• Mix all the ingredients together with a hand held blender or food processor Marinate the chicken for at least 2 hours then grill, BBQ or bake.

MIXED FRESH FRUIT WITH LIME AND GINGER

Steps:

• In 1-quart saucepan, heat sugar and water to boiling. Remove from heat; stir in 1/2 teaspoon lime peel and the lime juice. Cool 10 minutes.
• In medium bowl, place melon and ginger. Pour sugar mixture over melon mixture. Cover; refrigerate about 1 hour to blend flavors.
• Just before serving, stir strawberries into melon mixture. Serve garnished with additional lime peel.

GINGER LIMEADE

Steps:

• Mix the 1 cup of water with the ginger and squeeze through a strainer to get ginger concentrate.
• Add sugar and lime juice.
• Stir until all the sugar is dissolved. (If you like it sweeter you can add more, to taste, at this point.).
• Pour into bottles and refrigerate. Chill well.
• When ready to serve, add a teaspoonful of concentrate to chilled water or sprite and mix well.
• Serve garnished with a mint leaf.

GINGER-LIME BASE

Steps:

• Preheat oven to 175 degrees. Line a baking sheet with a nonstick baking mat and set aside.
• Place ginger, lime juice, sugar, and lemongrass in a saucepan and bring to a boil over high heat. Carefully transfer to the jar of a blender or bowl of a food processor; blend until pureed. Strain through a fine mesh sieve and set juice aside for base mixture. Evenly spread remaining pulp on prepared baking sheet and transfer to oven until almost dry, about 2 hours. Remove from oven and let cool until completely dried.
• Place pulp in a small food processor and grind to a fine powder. Mix with an equal amount of salt and set aside for rimming cocktails.

GINGER-LIME CHICKEN

Steps:

• Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)
• To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.
• To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.
• Serve chicken with lime wedges, for squeezing on top.

GINGER LIMEADE

Steps:

• In a small saucepan stir together 2 cups of the water, the sugar, and the ginger, bring the mixture to a boil, stirring until the sugar is dissolved, and simmer it for 3 minutes. Strain the syrup through a fine sieve set over a bowl and let it cool. In a pitcher combine the cooled syrup, the remaining 1 1/2 cups water, and the lime juice and stir the limeade well. Divide the limeade among the tall glasses filled with ice cubes and garnish each drink with a lime slice.

GINGERED LIME GELATIN

Steps:

• Drain pineapple, reserving juice; set the pineapple aside. In a bowl, dissolve the gelatin in water. Stir in ginger ale, ginger and the reserved juice. Chill until syrupy, about 45 minutes. Fold in pineapple. Transfer to a 6-cup mold coated with cooking spray. Refrigerate until firm. Unmold onto a serving platter.

LIME AND GINGER DRESSING

Steps:

• Whisk first 5 ingredients in small bowl to blend. Gradually whisk in vegetable oil and sesame oil. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

GINGER MARGARITA

Steps:

• Place salt mixture in a shallow dish. Moisten the rim of a rocks glass with one of the lime wedges and dip in salt mixture to coat; set aside.
• Fill a cocktail shaker with ice and add tequila, ginger-lime base liquid, and Cointreau; shake to combine and strain into prepared glass. Squeeze remaining lime wedge over glass and add to cocktail. Serve.

LIME & GINGER BARS

Steps:

• Line a 18 x 23 cm roasting tin with foil, then lightly grease. Heat oven to 180C/160C fan/gas 4 and put a baking sheet in to heat up. Crush the biscuits until very fine.
• Mix the crumbs and butter together well, then press into the bottom of the tin, squashing down firmly. Slide tin onto the baking sheet and bake for 20 mins until very dark golden all over.
• Meanwhile, make the filling. Stir the flour and sugar together, make a well in the middle, then work in the eggs and yolk until smooth. Mix in the lime zest and juice. Pour the filling onto the hot base, return to the oven and turn the heat down to 160C/140C fan/gas 3. Bake for 20 mins or until set in the middle. Cool on a wire rack, then cut into bars.