CRANBERRY MOJITO
Steps:
- In a jar, break up the mint leaves with the back of a wooden spoon or pestle to release the mint flavor.
- Add the brown sugar, lemon juice, cranberry juice, rum, and mineral water. Stir to combine.
- Serve in glasses with ice. Garnish with lime wedges, blueberries and a sprig of mint.
Nutrition Facts : Carbohydrate 21 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 31 mg, Fiber 1 g, Sugar 20 g, Calories 179 kcal, ServingSize 1 serving
CRANBERRY LIME MOJITO
A Cranberry Lime Mojito is the perfect adult holiday cocktail, made with fresh mint, cranberries, and lime.
Provided by Amanda Rettke-iambaker.net
Categories Drinks
Time 10m
Number Of Ingredients 7
Steps:
- In a small saucepan, mix together the sugar, water, and fresh cranberries. Simmer over low heat for about 5 minutes. The sauce will get very thick, and the cranberries may 'pop' (or open up). Cover with a mesh strainer to prevent cranberries staining your shirt!
- Muddle the mint and lime juice together and separate evenly into 4 glasses.
- Separate the cranberry syrup into each glass.
- Pour about 2 ounces of rum into each glass.
- Top with crushed ice and sparkling water.
Nutrition Facts : Calories 319 kcal, ServingSize 1 serving
CRANBERRY-LIME SEMIFREDDO WITH POUND CAKE
Everyone has a favorite way to serve pound cake, but no one will expect this! It's my go-to trick for using up leftover cranberry sauce. -Christine Wendland, Browns Mills, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 2 semifreddi (8 slices each).
Number Of Ingredients 16
Steps:
- Line two 8x4-in. loaf pans with plastic wrap, letting edges hang over sides. In a small saucepan, combine the cranberries, sugar and cider. Cook over medium heat until slightly thickened, about 25 minutes. Remove from the heat. Stir in half of the lime juice. Cool to room temperature; cover and refrigerate until chilled., Place cold water and remaining lime juice in a small bowl; sprinkle with gelatin. In a double boiler or metal bowl over simmering water, constantly whisk egg yolks and agave nectar until mixture coats the back of a spoon., Remove from the heat and whisk in gelatin mixture and lime zest until blended. Refrigerate until slightly chilled, about 15 minutes. In a large bowl, combine cranberry and egg mixtures; beat until well blended. In a small bowl, beat cream until stiff peaks form. Fold whipped cream into cranberry mixture., For cake layer, in a small bowl, beat cream cheese, agave nectar and 4 teaspoons dark rum until light and fluffy. Fold in mint. Brush pound cake slices with remaining dark rum. Spread cream cheese mixture over eight cake slices; top with remaining slices., In the prepared pans, layer half of the cranberry mixture, filled cake layers and the remaining cranberry mixture. Smooth the top; cover with overhanging plastic wrap. Freeze overnight or until firm., To serve, unmold dessert, using ends of plastic wrap to lift from pan. Remove plastic. Cut into slices.
Nutrition Facts :
CRANBERRY LIMEADE
When cranberry and lime juice get together, the result is thirst-quenching. Add ice and you've got a party in a glass. -Michael Passow, Poughkeepsie, New York
Provided by Taste of Home
Time 15m
Yield 7 servings.
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts :
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