Best Lime Syrup Recipes

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FRESH FRUIT SALAD WITH HONEY, MINT AND LIME SYRUP



Fresh Fruit Salad with Honey, Mint and Lime Syrup image

Categories     Dessert     No-Cook     Quick & Easy     Low Sodium     Wheat/Gluten-Free     Strawberry     Lime     Cantaloupe     Kiwi     Mint     Raw     Honey     Grape     Bon Appétit

Yield Serves 8

Number Of Ingredients 7

1/4 cup fresh lime juice
1/4 cup honey
1/4 cup chopped fresh mint
1 3-pound cantaloupe, halved, seeded
1 12-ounce basket strawberries, hulled, halved
4 kiwis, peeled, cut into 1/2-inch pieces
1 1/2 cups seedless grapes

Steps:

  • Whisk lime juice, honey and mint in large bowl to blend. Using melon baller, scoop out cantaloupe. Add all fruit to syrup in bowl; toss to combine. Let stand 15 minutes to allow flavors to blend. (Can be made 3 hours ahead. Cover and chill.) Spoon fruit into goblets.

LEMON LIME SYRUP FOR SODASTREAM



Lemon Lime Syrup for SodaStream image

An excellent substitute for those brand name sodas or the pre-made mix full of chemicals that SodaStream sells.

Provided by lastrohm

Categories     Beverages

Time 20m

Yield 2 1/2 Cups

Number Of Ingredients 4

2 limes
2 lemons
2 cups granulated sugar
2 cups water

Steps:

  • Slice limes and lemons into thin slices, discarding pith ends.
  • Mix sliced fruit, sugar, and water in sauce pan.
  • Bring to a boil and then boil gently for 5 minutes, stirring occasionally.
  • Remove from heat and let cool.
  • Strain into container for storage.
  • Mix 1/2 Cup syrup with 1 Liter of carbonated water.

GINGER SIMPLE SYRUP FOR GINGER LIME FIZZ COCKTAIL



Ginger Simple Syrup for Ginger Lime Fizz Cocktail image

Use this recipe to make our Ginger Lime Fizz Cocktail.

Provided by Martha Stewart

Yield Makes about 2 cups

Number Of Ingredients 2

12 ounces fresh ginger, thinly sliced
1 1/2 cups sugar

Steps:

  • In a small saucepan, bring ginger, sugar, and 1 1/2 cups water to a boil over medium heat. Cook 2 minutes. Strain the mixture through a sieve, discarding ginger. Store in an airtight container in the refrigerator up to 1 week.

GINGER-LIME-INFUSED SIMPLE SYRUP



Ginger-Lime-Infused Simple Syrup image

Provided by Valerie Peterson

Categories     Non-Alcoholic     Citrus     Ginger     Cocktail Party     Lime     Drink

Yield Makes approximately 1 1/2 cups

Number Of Ingredients 4

1 cup sugar
1 cup water
3-inch piece fresh ginger, peeled and cut into 6 chunks
zest of 2 limes

Steps:

  • Combine the sugar, water, ginger, and lime zest in a small saucepan over medium heat. Bring to a simmer, stirring occasionally until the sugar dissolves and the mixture is clear. Turn off the heat and allow the ginger and lime to steep in the syrup for 3 hours. Strain the syrup into an airtight glass jar. Store for up to 1 month in the refrigerator

WHITE TEA AND RUM COCKTAIL WITH HONEY-LIME SYRUP



White Tea and Rum Cocktail with Honey-Lime Syrup image

Provided by Bobby Flay

Categories     beverage

Time 50m

Yield 1 serving

Number Of Ingredients 6

1/2 cup clover honey
Peel of 1 lime
2 ounces brewed white tea, cooled
1 ounce white rum
1/2 ounce fresh lime juice
1 lime slice, for garnish

Steps:

  • For the honey-lime syrup: Bring the honey, lime peel and 1 cup water to a boil in a small saucepan; cook until reduced slightly. Transfer the syrup to a container with a lid and refrigerate until cold, about 30 minutes. Remove the peel before using. (Makes about 1 1/3 cups; cover and refrigerate extra syrup for up to 1 week.)
  • For the white tea and rum cocktail: Combine the tea, rum, lime juice, 1/2 ounce of the honey-lime syrup and some ice cubes in a cocktail shaker. Shake for 10 seconds. Strain into a martini glass and serve straight-up. Float a lime slice on top.

STRAWBERRIES WITH LIME & LONG PEPPER SYRUP



Strawberries with lime & long pepper syrup image

Citrussy and sweet with a little bit of heat, this new twist on berries with balsamic and pepper is best served with cream

Provided by Jane Hornby

Categories     Dessert, Dinner

Time 15m

Number Of Ingredients 5

2 limes
100g golden caster sugar
5 medium-sized 'long' peppercorns , one crushed and rest left whole (or use 2 tsp crushed black peppercorns)
450g ripe strawberry , hulled and halved, or quartered if large
vanilla or coconut ice cream , to serve

Steps:

  • Using a vegetable peeler, pare the zest from 1 lime in long strips. Shave away any white pith from the back of the zest (this can make it bitter), then put the zest in a medium pan. Squeeze both of the limes and add the juice to the pan with 3 tbsp water, the sugar and the crushed and whole peppercorns. Heat gently until the sugar dissolves, boil, then take off the heat.
  • Spread out the strawberries in a serving dish, then pour over the hot syrup and allow to cool. As this happens, the syrup will become rosy pink. Serve at room temperature with scoops of ice cream.

Nutrition Facts : Calories 130 calories, Carbohydrate 31 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein

WATERMELON SLICES WITH LIME-HONEY SYRUP



Watermelon Slices With Lime-Honey Syrup image

Provided by Bobby Flay

Categories     dessert

Time 24m

Yield Several servings, depending on size of watermelon

Number Of Ingredients 4

1/2 cup freshly squeezed lime juice
1/2 cup honey
1 ripe watermelon, cut in 1/2, and halved again
Mint sprigs, for garnish

Steps:

  • Place lime juice and honey in a saucepan and heat on the grates of a hot grill or side burners. Bring to a boil and let boil for 2 minutes. Remove from the heat and chill. Place watermelon slices on a large platter and drizzle with the lime syrup and garnish with mint.

LEMON-LIME SYRUP



Lemon-Lime Syrup image

Provided by Rosie Schaap

Categories     project

Number Of Ingredients 4

1 cup sugar
1 cup water
Juice of 1 small lime, plus the zest
Juice of 1/2 lemon, plus the zest

Steps:

  • Combine all ingredients in a small saucepan over medium-high heat. Bring to a simmer, stirring until sugar has dissolved completely. Remove from heat and let cool. Strain into a clean container, cover and refrigerate. Can keep in refrigerator for two weeks.

Nutrition Facts : @context http, Calories 199, UnsaturatedFat 0 grams, Carbohydrate 52 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 50 grams

WATERMELON AND CANTALOUPE WEDGES WITH LIME-MINT SYRUP



Watermelon and Cantaloupe Wedges with Lime-Mint Syrup image

Provided by Tracey Seaman

Categories     Fruit     Dessert     No-Cook     Fourth of July     Picnic     Vegetarian     Quick & Easy     Backyard BBQ     Lime     Melon     Watermelon     Mint     Summer     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 6

1/4 cup sugar
1/4 cup fresh lime juice (from 1 1/2 limes)
2 teaspoons finely grated lime zest (from 1 1/2 limes)
1 medium ripe cantaloupe (about 3 1/2 pounds), cut into 24 thin wedges
1 (4-pound) piece watermelon, preferably seedless, cut into 24 thin wedges
2 tablespoons fresh mint, preferably spearmint, finely chopped

Steps:

  • In small bowl, whisk together sugar and 1/4 cup hot water until sugar is dissolved. Stir in lime juice and zest. Cover and refrigerate until cool, about 1 1/2 hours. (Syrup can be made ahead and chilled, covered, up to 3 days.)
  • In 1 very large or 2 medium plastic containers, combine melon wedges. Refrigerate until cold, about 1 1/2 hours. (Melons can be sliced and chilled up to 12 hours ahead.)
  • As close to serving time as possible, stir mint into syrup and drizzle over melon wedges. Serve chilled.

ROASTED SWEET POTATOES WITH LIME SYRUP AND CHIVES



Roasted Sweet Potatoes with Lime Syrup and Chives image

Categories     Potato     Side     Roast     Easter     Thanksgiving     Vegetarian     Lime     Sweet Potato/Yam     Fall     Chive     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

3 1/2 lb sweet potatoes, peeled and cut into 1/2-inch cubes (10 cups)
1/2 stick (1/4 cup) unsalted butter, melted
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 cup water
2 tablespoons sugar
1 tablespoon fresh lime juice
1/2 teaspoon finely grated fresh lime zest
2 tablespoons finely chopped fresh chives

Steps:

  • Put oven racks in upper and lower thirds of oven and preheat oven to 450°F.
  • Toss potatoes with butter, salt, and pepper in a bowl until coated well, then spread in 1 layer in 2 shallow baking pans (15 by 10 by 1 inch) and roast, uncovered, switching position of pans halfway through roasting, until potatoes are tender and undersides are browned, 15 to 20 minutes total.
  • While potatoes roast, bring water, sugar, and lime juice to a boil in a very small saucepan, stirring until sugar is dissolved, then simmer until reduced to about 3 tablespoons, 3 to 4 minutes. Toss potatoes with syrup and zest in a large bowl, then sprinkle with chives.

ROAST PINEAPPLE WITH LIME-RUM SYRUP OVER COCONUT ICE CREAM



Roast Pineapple With Lime-Rum Syrup Over Coconut Ice Cream image

Number Of Ingredients 10

1 Pineapple
1/4 teaspoon ground Sichuan pepper
1/2 cup Granulated sugar
1/2 cup water
1 lime juice
2 lime zest
3 tablespoons Demarara sugar
1 Vanilla pod, split and seeds scraped out
1/2 cup dark rum
1 pint Coconut ice cream or sorbet, for serving

Steps:

  • 1. Preheat oven to 400 degrees. Cut off and discard exterior of pineapple, as well as any remaining brown spots. Core fruit; discard core. Cut fruit into one-inch cubes. Place pineapple in a large mixing bowl.
  • 2. Make Sichuan pepper syrup: Bring Sichuan pepper, ½ cup sugar, ½ cup water, lime juice and half of lime zest to a simmer in a small saucepan over medium heat, stirring to help sugar dissolve. Cook mixture until reduced a tiny bit, 1-2 minutes. Let mixture steep, off heat, 5-10 minutes.
  • 3. Pour Sichuan pepper syrup over pineapple chunks, tossing gently to coat. Spread pineapple out in one layer on a parchment-paper-lined rimmed baking sheet. Pour any syrup remaining in bowl over pineapple. Roast pineapple in oven, shaking pan occasionally, 20 minutes. Transfer pineapple and any accumulated juices back to bowl. Set aside.
  • 4. Meanwhile, make lime-rum syrup: Bring ½ cup cold water, remaining granulated sugar, Demerara sugar, remaining lime zest and vanilla seeds, to a boil in a small saucepan over low heat. Cook until sugar dissolves, 5 minutes. Remove from heat and set aside to cool to room temperature. Once cooled, stir in rum.
  • 5. To serve, place a scoop or two of coconut ice cream or sorbet in a bowl, then top with roasted pineapple and a drizzle of boozy syrup.

COCONUT, SYRUP & LIME TART



Coconut, syrup & lime tart image

A delightfully indulgent dessert that you can make ahead - a perfect way to round off a special meal

Provided by Good Food team

Categories     Afternoon tea, Dessert, Dinner

Time 3h30m

Number Of Ingredients 16

225g plain flour
1 tsp icing sugar
1 tbsp caster sugar
140g cold unsalted butter , roughly cubed
1 large egg yolk
100g/4oz creamed coconut (not coconut cream) , roughly chopped
150g packet desiccated coconut
4 large egg
140g fine fresh white breadcrumb
140g golden syrup
100g black treacle
3 limes finely grated and zested, and the juice of 1 lime
2 tbsp dark rum (optional)
284ml carton double cream
icing sugar
crème fraîche or double cream

Steps:

  • Make the pastry (it's easiest in a food processor). Whizz the flour, sugars and a pinch of sea salt for a few seconds. Add the butter. Whizz for another few seconds until the mixture looks like coarse breadcrumbs.
  • Whisk the egg yolk with 2 tbsp ice-cold water in a small bowl, then pour into the flour mixture. Whizz until the pastry has collected in a ball around the spindle, then remove it and press into a fat disc. Wrap the pastry in cling film and leave to rest in the fridge for at least 30 minutes.
  • Bring the pastry back to cool room temperature and roll it out thinly on a well-floured surface. It is very short and crumbly, so work it quickly on a cold surface and patch up any tears using a little flour dabbled with a wet pastry brush. Line a loose-bottomed 25-26cm x 4cm tart tin, so it's slightly proud of the tin. Chill for at least 30 minutes.
  • Preheat the oven to 200C/gas 6/ fan 180C. Line the pastry with foil, then pour in ceramic or dried beans. Bake for 12-14 minutes, remove the foil and beans and cook for a further 5 minutes or until the pastry is no longer raw-looking but remains uncoloured. Remove from the oven and put to one side while you get the filling ready.
  • Put the creamed coconut in a heatproof bowl and add 150ml/¼ pint of boiling water. Whisk until the coconut has dissolved, then leave to cool.
  • Put the remaining ingredients, except the double cream, into a food processor and whizz to combine. (The syrup and treacle can be weighed together and are easier to pour if the cans have been warmed first. Use a plastic spatula to scrape every last jot into the processor.) Add the cooled creamed coconut and double cream and whizz again.
  • Preheat the oven to 170C/gas 3½/fan 150C. Put the tart tin on to a heavy baking sheet. Pour the filling in to reach the top of the pastry - it doesn't rise much so it won't overflow. Bake for 40-50 minutes, or until the tart is golden and set. Leave to cool for at least 15 minutes before serving warm or at room temperature. Serve dusted with icing sugar, with a jug of crème fraîche or double cream alongside.

Nutrition Facts : Calories 792 calories, Fat 56 grams fat, SaturatedFat 38 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 25 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 0.69 milligram of sodium

EXOTIC LIME SYRUP FOR FRESH FRUIT SALAD



Exotic Lime Syrup for Fresh Fruit Salad image

Provided by Food Network

Yield 2 cups

Number Of Ingredients 7

2 cups water
1 cup sugar
1 teaspoon grated ginger
1 inch long by 1/4-inch wide strip of lime peel
1/8 teaspoon turmeric or saffron
2 whole cardamom pods, crushed, 1 whole star anise and 1 cinnamon stick
2 tablespoons fresh lime juice

Steps:

  • Simmer the water and sugar, ginger, lime peel, turmeric or saffron, whole spices for 5 minutes. Let cool and strain out spices. Stir in fresh lime juice before serving over fruit.

TEQUILA LIME SYRUP FOR FRUIT SALAD



Tequila Lime Syrup for Fruit Salad image

This is lovely syrup used to brighten up the flavors of a simple fruit salad. The recipe comes to me from the Santa Fe Cooking School and works especially well as a light dessert after a Southwestern meal. The flavors are reminiscent of the popular mojito. I like it best with more tropical fruits like pineapple, mango and banana but find it works very well with summer fruits such as strawberries and grapes. One batch of syrup is plenty for 4-6 cups of fruit. You can prepare this days ahead of time and mix with the salad just before serving.

Provided by justcallmetoni

Categories     Sauces

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 cup sugar
2 cups water
1 bunch of fresh mint
1 lime, juice of
3 tablespoons tequila

Steps:

  • Carefully wash the mint leaves removing any bruised leaves or stems.
  • Place sugar, water and mint leaves in a medium saucepan and bring to a boil over medium heat. Lower the heat and continue to simmer 15 minutes, occasionally scraping down sides to make certain all sugar crystals are incorporated.
  • Add the tequila and continue to simmer an additional 5 minutes.
  • Turn off heat and add the juice of one lime. Let syrup cool to room temperature.
  • Strain out the mint and refrigerate the syrup until ready to toss with your fruit salad.

VANILLA ICE CREAM WITH KIWI AND BANANA IN LIME RUM SYRUP



Vanilla Ice Cream with Kiwi and Banana in Lime Rum Syrup image

Can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 7

1 cup water
1/4 cup sugar
1 tablespoon dark rum
1/4 teaspoon freshly grated lime zest
1 kiwi, peeled, quartered lengthwise, and cut into 1/4-inch-thick pieces
1 small banana
vanilla ice cream

Steps:

  • In a small saucepan simmer water with sugar, rum, and zest 5 minutes. add kiwi and simmer 2 minutes. Cut banana into 1/4-inch slices and simmer in syrup 30 seconds. Transfer fruit with a slotted spoon to a bowl. Boil syrup until reduced to about 1/2 cup and stir in fruit.
  • Serve fruit and syrup over ice cream.

MELON WITH LIME SYRUP



Melon with Lime Syrup image

Lime syrup adds tang to watermelon and cantaloupe.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes

Number Of Ingredients 6

1/2 cup sugar
1/2 cup water
Juice of 1 lime
1/2 cantaloupe, peeled and seeded
1 pound piece of watermelon, without the rind
1 tablespoon small fresh mint leaves, for garnish

Steps:

  • In a small saucepan, combine sugar and 1/2 cup water; place over medium-high heat. Bring just to a boil, reduce heat to a simmer, and cook until syrup has thickened slightly, about 15 minutes. Remove from heat, stir in lime juice, and chill in an ice-water bath.
  • Meanwhile, cut the melons into attractive 1/4-inch-thick slices. Transfer to a serving dish, drizzle with the cooled syrup, garnish with mint leaves, and serve immediately.

BASIL LIME SYRUP



Basil Lime Syrup image

Categories     Sauce     Blender     Dessert     Quick & Easy     Lime     Basil     Summer     Vegan     Gourmet     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 cup

Number Of Ingredients 5

3/4 cup sugar
Zest of 1 lime, removed in strips with a vegetable peeler
1/2 cup fresh lime juice
1/4 cup water
1 cup loosely packed fresh basil

Steps:

  • Bring sugar, zest, juice, and water to a boil, stirring until sugar is dissolved. Remove from heat and let syrup stand, uncovered, 15 minutes.
  • Discard zest and transfer syrup to a blender. Add basil and blend 20 seconds. Pour through a fine sieve lined with a rinsed and squeezed paper towel into a bowl or glass measuring cup, then cool.

LIME SIMPLE SYRUP FOR SUMMER MARGARITAS



Lime Simple Syrup for Summer Margaritas image

Use this lime-tinged simple syrup to make Summer Margaritas from chef Rick Bayless.

Provided by Martha Stewart

Categories     Entertaining     Cocktail Party Ideas

Yield Makes 2 cups

Number Of Ingredients 3

1 1/2 cups granulated sugar
1 1/2 cups water
1 tablespoon freshly squeezed lime juice

Steps:

  • In a small saucepan, combine sugar, water, and lime juice. Place over medium-high heat and bring to a simmer, stirring constantly, until sugar is dissolved. Remove from heat and let cool. Store in an airtight container, refrigerated, until ready to use, up to 1 week.

MANGO LIME SYRUP



Mango Lime Syrup image

A yummy tropical syrup that can be poured over ice cream or cakes, or add club soda or your favorite mixer for a delightful drink!

Provided by Sharon123

Categories     Beverages

Time 45m

Yield 1 3/4 cups

Number Of Ingredients 4

4 cups ripe mangoes, chopped (about 2 one pound mangoes)
3/4 cup sugar
1/2 cup water
2 tablespoons fresh lime juice (to taste)

Steps:

  • Pulse mangoes in a food processor until finely chopped.
  • Bring mangoes, sugar, and water to a boil in a heavy medium saucepan, stirring until sugar is dissolved. Reduce heat and simmer, covered, stirring occasionally, until mangoes are very soft, about 30 minutes. Stir in lime juice and strain thourough a fine-mesh sieve into a bowl, pressing gently on and then discarding solids. Cool, then chill, covered.

UPSIDE-DOWN LIME & MANGO SYRUP CAKE



Upside-Down Lime & Mango Syrup Cake image

Make and share this Upside-Down Lime & Mango Syrup Cake recipe from Food.com.

Provided by Pinay0618

Categories     Dessert

Time 1h45m

Yield 10 serving(s)

Number Of Ingredients 12

3 mangoes
11 tablespoons unsalted butter, at room temperature
3/4 cup sugar
3 eggs
1 1/2 cups self-rising flour
1 teaspoon baking powder
2 tablespoons grated lime zest
1 tablespoon fresh lime juice
1/4 cup macadamia nuts, chopped into small pieces
cream or ice cream, for serving
1/4 cup fresh lime juice
1/4 cup sugar

Steps:

  • FOR THE CAKE: Preheat oven to 350 degrees F. Butter a 9-inch springform cake pan.
  • Peel and pit the mangoes. Cut into thin strips. Arrange mango slices on the bottom of the pan, covering it completely.
  • Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Sift together the flour and baking powder and fold into the butter mixture alternately with the lime zest, lime juice and macadamia nuts.
  • Pour the batter over the mango slices. Bake for 50 minutes.
  • Reduce heat to 300 degrees F and bake for 30 minutes more, until a skewer inserted in the middle of the cake comes out clean. Cool in the pan on a rack for 10 minutes.
  • FOR THE SYRUP: Combine the lime juice and sugar in a small nonaluminum saucepan. Stir over low heat until the sugar dissolves. Bring to a boil and boil for 3-4 minutes, until the syrup thickens slightly. Invert the cake onto a serving plate and brush with the lime syrup.
  • Serve immediately with cream or ice cream.

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