Lime Ginger Coolers Recipes

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LIME-GINGER COOLERS



Lime-Ginger Coolers image

Lime-ginger coolers -- made with lime juice, soda, and fresh ginger -- are a great way to start off a light lunchtime meal.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes     Cocktail Recipes

Yield Makes 6

Number Of Ingredients 5

Small ice cubes
12 dashes bitters
About 1 cup sweetened concentrated lime juice (preferably Rose's)
24 ounces (3 cups) seltzer
6 slices peeled fresh ginger

Steps:

  • Fill six 8-ounce glasses with ice. Add 2 dashes bitters and 2 to 3 tablespoons lime juice to each glass. Top with about 1/2 cup seltzer; stir. Add ginger, and serve.

GINGER TEA COOLERS



Ginger Tea Coolers image

A "teariffic" summer drink featuring good-for-you green tea. Simply steep and chill!

Provided by By Betty Crocker Kitchens

Categories     Beverage

Time 1h15m

Yield 6

Number Of Ingredients 9

3 cups water
1 piece (2 inch) unpeeled gingerroot, finely chopped (2 tablespoons)
1/3 cup sugar
3 tea bags green tea or 3 teaspoons loose green tea
2 cups lime sparkling water
2 cups ice cubes
1 lemon, thinly sliced, if desired
1 lime, thinly sliced, if desired
1 orange, thinly sliced, if desired

Steps:

  • In 2-quart saucepan, heat water, gingerroot and sugar to boiling over high heat, stirring to dissolve sugar. Reduce heat. Cover; simmer 5 minutes. Add tea bags; remove from heat. Cover; let steep 15 minutes.
  • Remove tea bags. Cool tea to room temperature, about 10 minutes. Pour through strainer into clean 2-quart pitcher to strain. Refrigerate at least 2 hours until chilled.
  • Just before serving, add sparkling water and ice cubes to pitcher. Garnish with lemon, lime and/or orange slices.

Nutrition Facts : Calories 50, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 5 mg, Sugar 11 g, TransFat 0 g

GINGER-LIME PEAR COBBLER



Ginger-Lime Pear Cobbler image

We have a huge pear tree in our yard, which is why I came up with this recipe. The tart lime, sweet pears and tangy ginger are a winning combination. -Heather Naas, Lompoc, California

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 10 servings.

Number Of Ingredients 14

3/4 cup sugar
1/8 teaspoon ground ginger
5 cups sliced peeled fresh pears
2 tablespoons finely chopped crystallized ginger
2 tablespoons lime juice
1/2 cup butter, melted
BATTER:
3/4 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon grated lime zest
1/8 teaspoon salt
Pinch ground ginger
3/4 cup 2% milk

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.

Nutrition Facts : Calories 281 calories, Fat 10g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 184mg sodium, Carbohydrate 49g carbohydrate (35g sugars, Fiber 3g fiber), Protein 2g protein.

WATERMELON-LIME COOLER



Watermelon-Lime Cooler image

When temps heat up, chill some glasses and cool down with a slushy blend of watermelon, lime and ginger ale. Slurp and repeat. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 15m

Yield 12 servings.

Number Of Ingredients 3

12 cups cubed seedless watermelon, frozen, divided
3/4 teaspoon grated lime zest, divided
6 cups chilled ginger ale, divided

Steps:

  • Place 4 cups frozen watermelon, 1/4 teaspoon lime zest and 2 cups ginger ale in a blender; cover and process until slushy. Serve immediately. Repeat twice.

Nutrition Facts : Calories 82 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 14mg sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein.

MINTY LIME COOLER



Minty Lime Cooler image

Provided by Food Network

Yield about 6 cups

Number Of Ingredients 4

1/2 cup freshly squeezed lime juice
1/3 cup sugar
1/2 cup packed mint leaves
Lime slices and mint leaves for garnish

Steps:

  • Combine the lime juice, sugar and mint in a blender. Puree until smooth. Fill two tall glasses halffull with ice cubes. Pour half of the lime juice concentrate in each. Top with sparkling water, garnish with lime and mint and serve.

LIME COOLERS



Lime Coolers image

Provided by Food Network Kitchen

Categories     dessert

Number Of Ingredients 0

Steps:

  • Make Classic Sugar Cookies with lime zest instead of orange. Whisk 1 1/2 cups confectioners' sugar, 2 tablespoons green decorating sugar and 3 tablespoons lime juice, then spread over finished cookies.

SPARKLING GINGER LIME COOLER



Sparkling Ginger Lime Cooler image

Make and share this Sparkling Ginger Lime Cooler recipe from Food.com.

Provided by loveleesmile

Categories     Beverages

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

3 inches piece peeled fresh ginger, grated
1/2 cup coarsely chopped fresh mint leaves
1/2 cup fresh lime juice
6 cups sparking water or 6 cups club soda
1/2 cup sugar
1 pinch salt
1 pinch fresh ground black pepper

Steps:

  • In a blender, blend together all the ingredients, except ice. Strain and serve over lots of ice. If the kids aren't around you can also add gin or vodka too!

Nutrition Facts : Calories 213.5, Fat 0.1, Sodium 95, Carbohydrate 56.2, Fiber 0.8, Sugar 51, Protein 0.5

FROZEN LIME COOLER



Frozen Lime Cooler image

Make and share this Frozen Lime Cooler recipe from Food.com.

Provided by Sharon123

Categories     Beverages

Time 5m

Yield 2 serving(s)

Number Of Ingredients 4

1/4 cup lime juice
1/3 cup sugar (to taste)
1 (12 ounce) can carbonated lemon-lime beverage
1 cup ice

Steps:

  • Place ingredients in the blender in order listed. Put the lid on and process till blended. Pour into glasses and enjoy!

Nutrition Facts : Calories 204.6, Fat 0.1, Sodium 18.3, Carbohydrate 53.1, Fiber 0.1, Sugar 49.1, Protein 0.2

LIME & GINGER BARS



Lime & ginger bars image

This tangy teatime bake can be served as an alternative to cheesecake for dessert, served with a dollop of cream

Provided by Jane Hornby

Categories     Afternoon tea

Time 50m

Yield Makes 12-14 bars

Number Of Ingredients 6

85g unsalted butter , melted, plus a little extra for greasing
250g gingernut biscuit
25g plain flour
200g golden caster sugar
2 large eggs , plus 1 large egg yolk
zest of 2 limes , juice of 4 (you will need 100ml juice)

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.

Nutrition Facts : Calories 200 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 21 grams sugar, Protein 2 grams protein, Sodium 0.2 milligram of sodium

CRISPY RICE SALAD WITH HALLOUMI AND GINGER-LIME VINAIGRETTE



Crispy Rice Salad With Halloumi and Ginger-Lime Vinaigrette image

If you delight in leftover rice - and the infinite ways to put it to good use - here's another technique to add to your repertoire: Crisp cooked rice in just a couple tablespoons of hot oil until it's scorched in spots, and simultaneously crunchy and chewy. The turmeric-stained rice clusters are used as salty croutons in this salad of ginger-lime marinated onions, seared halloumi and a pile of baby greens, a delicate backdrop that highlights the rice's crunch and the halloumi's squeak. A riot of texture, this salad crackles and pops.

Provided by Alexa Weibel

Categories     dinner, weekday, weeknight, salads and dressings, main course

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 11

1/2 medium red onion (about 2 1/2 ounces), very thinly sliced from tip to tip
1/4 packed teaspoon finely grated lime zest
3 tablespoons lime juice (from 2 limes)
1 teaspoon finely grated fresh ginger
1/4 teaspoon finely grated fresh garlic (one small clove)
1/2 cup extra-virgin olive oil
Salt and black pepper
1/2 teaspoon ground turmeric
2 1/2 packed cups (about 10 ounces) day-old cooked rice, preferably sushi rice
8 ounces halloumi, chilled (Vegan? See Tip)
1 (5-ounce) package mixed baby greens

Steps:

  • Make the ginger-lime vinaigrette: In a large bowl, stir together the sliced red onion, lime zest, lime juice, ginger, garlic and 1/4 cup olive oil. Season to taste with salt and pepper and set aside, letting the red onion marinate and tenderize.
  • Prepare the rice: Heat 2 tablespoons olive oil over medium-high in a large nonstick skillet. Stir in the turmeric. Add the rice and cook, stirring quickly to coat the rice evenly, about 1 minute. (No need to break it up entirely; clumps are encouraged for texture.)
  • Season generously with salt and pepper, and let rice sit, undisturbed, until crispy underneath and toasted in spots, 2 to 3 minutes. Gently turn the rice with a spatula, trying to preserve any clumps, and cook another 3 minutes, until crispy on the second side. (The rice should be almost equal parts crispy and chewy, and evenly stained by the turmeric.) Transfer to a large, paper towel-lined rimmed baking sheet, set in an even layer and let cool.
  • Prepare the halloumi: Chop the halloumi into 3/4-inch cubes, then pat them dry using a kitchen towel or paper towels. Wipe out the skillet, then heat the remaining 2 tablespoons oil over medium-high. Add the cubed halloumi in an even layer and cook, stirring frequently, until golden at the edges, 2 to 3 minutes. (Sturdy but delicate, halloumi needs to cook quickly at a high temperature so it sears without fully melting down and losing its shape. Stir attentively!) Transfer to a paper towel-lined plate and season with pepper.
  • When ready to eat, add the greens to the vinaigrette, toss to coat and season with salt and pepper. Transfer to a wide, shallow bowl or dish. (You want a big surface area to accommodate the toppings.) Scatter with the crispy rice clusters and hot halloumi. Serve immediately.

WATERMELON-LIME COOLER



Watermelon-Lime Cooler image

While coolers are often stretched with something sparkling, this rose-hued drink swaps in a pour of fresh watermelon juice. The inherent sweetness - and deep pink color palette - of both the juice and the Lillet Rosé is tempered with an ounce of gin and a splash of lime's bright acidity. (If you can't find Lillet Rosé, use Lillet Blanc or even a blanc vermouth in a pinch.)

Provided by Rebekah Peppler

Categories     cocktails

Yield 1 cocktail

Number Of Ingredients 6

Ice
2 ounces Lillet Rosé
1 ounce red bitter liqueur, such as Campari, Cappelletti or Contratto Bitter
1 ounce gin
1/2 ounce fresh lime juice
4 ounces fresh watermelon juice (see Tip)

Steps:

  • In an ice-filled highball glass, combine the Lillet Rosé, red bitter, gin and lime juice. Top with the watermelon juice and stir gently to combine. Serve immediately.

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