Cranberry Lime Soda Med Instead of Meds

Cranberry Lime Macaroons Recipe Taste of Home

Combine sugar and water in a saucepan. Stir over medium heat until the sugar dissolves, then turn off the heat and add fresh mint leaves. Steep the mint for at least 30 minutes up to 2 hours, then cool to room temperature. Strain the syrup through a fine mesh sieve and store in a glass jar.

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Instructions. Add vodka, cranberry juice and lime juice into a shaker with ice. Shake to combine. Pour mixture over ice and top off with sparkling water. Toss a few cranberries into the glass and garnish with a lime slice.

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Step 2. Bring 12 oz. cranberries, 1 cup granulated sugar, and 1/4 cup water to a boil in a large saucepan over medium-high. Reduce heat; simmer until cranberries burst and most of the liquid.

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Preheat oven to 350°. Pulse cookies in a food processor until very finely ground (you should have about 1 cup). Add pecans; pulse until finely ground. Add butter and brown sugar; pulse to combine.

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Directions. In a small saucepan, combine water and cranberries. Cook over medium heat until berries pop, about 5 minutes. Drain and discard liquid; set cranberries aside. In a pitcher, combine the wine and limeade concentrate. Stir in the diced fruit and reserved cranberries; add the soda. Serve over ice.

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Combine cranberries and water in high speed blender and blend for 1-2 minutes. Strain cranberry water from pulp using cheesecloth or a nut bag. Pour cranberry water into a glass pitcher and add lime juice. Then add honey and stir to dissolve. Serve over ice and garnish with lime wedges.

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In a medium saucepan, add water, sugar and chopped cranberries and cook over medium heat until sugar is dissolved. About 2 minutes. Remove from heat and strain the mixture using a cheesecloth or small stainer to remove cranberry chunks. Place remaining liquid in a covered jar and store in refrigerator.

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Directions. Bring 1-1/2 cups water and sugar to a boil. Remove from heat; stir in juices, lime zest and remaining water. Cover; refrigerate at least 1 hour. Serve over ice and, if desired, with lime slices. When cranberry and lime juice get together, the result is thirst-quenching. Add ice and you've got a party in a glass.

Cranberry Lime Bars Bunsen Burner Bakery

Directions. Fill glass with ice. ice cubes. Add cranberry juice and lime. 1/4 C cranberry juice, 2 T lime juice. Fill with water. 12 oz Sparkling Water. Garnish with sugared cranberries and lime wedges.

Cranberry Lime Soda Med Instead of Meds

Preparation. Step 1. Sort through the berries, discarding any that are withered or soft. Place the remainder in a blender or food processor and puree until they are fairly smooth. Step 2. Scrape the puree into a bowl. Blend in the lime juice, honey, tequila, jalapenos and cilantro. Adjust the flavor to taste.

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Filling and Assembly. Bring 12 oz. cranberries, 1 cup granulated sugar, and ¼ cup water to a boil in a large saucepan over medium-high heat. Reduce heat and simmer until cranberries are bursting and most of the liquid has evaporated, about 12-15 minutes. Let mixture cool and then purée in a blender until very smooth.

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Bring to a boil and reduce to a simmer. Carefully smash the cranberries with a potato masher, then simmer the mixture until slightly reduced and dark red, about 10 minutes. Let cool for 10 minutes.

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Remove 12 cranberries and set aside. Bring remaining cranberries, 1 cup sugar, and 1/4 cup water to a boil in a large saucepan over medium-high heat. Reduce heat and simmer until cranberries burst and most of the liquid evaporates, 12-15 minutes. Let cool. Purée in a blender until smooth.

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Step 4. Whisk 1/4 cup water and cornstarch in heavy large saucepan to blend. Add sugar, honey, and five-spice powder, if desired. Stir over medium-high heat until mixture comes to boil. Add.

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Lime. Lime might seem like a tricky and even ill-advised addition to cranberry sauce. It's about as sour as citrus fruits get, and combined with the mouth-puckering tartness of cranberries, it.

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To make the meringues: Preheat the oven to 200°F. Lightly grease (or line with parchment) two large baking sheets. In a large bowl, beat the egg whites until foamy, then add the salt and cream of tartar. Beat until soft peaks form, then gradually add the sugar, continuing to beat until the mixture is stiff and glossy.