Best Raspberry Lime Ginger Sauce Recipes

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TOFU WITH GINGER-CILANTRO SAUCE



Tofu with Ginger-Cilantro Sauce image

A quick vegan main that will satisfy meat eaters too. Brushed with a zesty cilantro, jalapeno, ginger, and lime sauce this tofu just needs a short stint on the grill. This recipe comes from Martha Stewart's Grilling: 125+ Recipes for Gatherings Large and Small.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegan Recipes

Number Of Ingredients 8

2 cups packed fresh cilantro leaves
1/4 cup plus 1 tablespoon vegetable oil, plus more for grill
1/2 jalapeno, seeded and roughly chopped
1 teaspoon finely grated fresh ginger
2 tablespoons fresh lime juice
3 scallions, green parts only, cut into 1-inch pieces
Kosher salt and freshly ground pepper
14 ounces extra-firm tofu, sliced into 12 pieces, drained, and pressed

Steps:

  • Heat grill to medium. In a food processor, combine cilantro, 1/4 cup oil, jalapeno, ginger, lime juice, and scallions. Blend until smooth; season with salt and pepper.
  • Brush tofu with remaining 1 tablespoon oil; season with salt and pepper. Lightly brush grates with oil. Grill tofu, turning halfway through, until charred in spots, 4 to 6 minutes. Remove from grill and brush with ginger-cilantro sauce. Serve with remaining sauce on the side.

LIME-SOY-GINGER SAUCE



Lime-Soy-Ginger Sauce image

Provided by Ying Chang Compestine

Categories     Sauce     Ginger     Quick & Easy     Lunar New Year     Soy Sauce     Lime Juice

Yield Makes about 1/2 cup sauce

Number Of Ingredients 7

1/4 cup low-sodium soy sauce
1 tablespoon rice vinegar
2 tablespoons fresh lime juice
1 1/2 teaspoons sesame oil
1 tablespoon thinly shredded fresh ginger
1 green onion, green part only, minced
2 teaspoons black sesame seeds, toasted (see note)

Steps:

  • 1. Combine all of the ingredients in a bowl. Cover and refrigerate for 30 minutes or longer to allow the flavors to meld.
  • 2. Use immediately, or store in the refrigerator in a tightly sealed glass container for up to 5 days.

RASPBERRY GINGERALE



Raspberry Gingerale image

Provided by Bobby Flay

Categories     beverage

Time 2h25m

Yield 6 to 8 servings

Number Of Ingredients 6

1 1/2 cups chopped fresh, peeled ginger
Strips of lemon peel from 1 lemon
1 cup plus 1 tablespoon pure cane sugar
1 pint fresh very ripe raspberries, plus a few whole for garnish
4 cups very cold club soda
Ice cubes

Steps:

  • Combine the ginger, lemon peel and 3 cups cold water in a medium saucepan over high heat. Bring to a boil and cook until reduced by half, about 5 minutes. Add 1 cup of the sugar and continue boiling until the sugar completely dissolves, 1 to 2 minutes. Strain the syrup into a small pitcher, cover tightly and refrigerate until very cold, at least 2 hours.
  • Combine the raspberries and the remaining 1 tablespoon sugar in a medium bowl. Let stand at room temperature, about 30 minutes.
  • Spoon some of the berries into the bottoms of 6 to 8 glasses and mash them gently with a spoon. Pour over some ginger syrup - more or less depending on how sweet you want your drink. Pour about 1/2 cup club soda in each glass, and serve with a straw.

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