Best Sage Limeade Recipes

LEMON SAGE BAKED CHICKEN WITH OLIVES

Steps:

• Prepare your lemon sage marinade. In blender or food processor, blend together sage, lemon juice, lemon zest, onion, garlic, olive oil, seasonings, and mustard. The marinade should be creamy and smooth (see notes if don't have food processor).
• Place cleaned/trimmed skinless chicken in large bowl or casserole dish.
• Pour the marinade over the chicken thighs or chicken breast. Reserve a small amount of marinade for brushing chicken with marinade, once baked. (optional)
• Place chicken in fridge to marinate for at least 30 minutes or up to 2 hours. If you are using chicken breast, marinade for at least 1 hour in fridge first.
• After the chicken has marinated, preheat oven to 400 F.
• Place the marinated chicken and sliced onion in an oven safe skillet. Brown chicken and onion on medium high for 3 -5 minutes, flip chicken once while browning cooking. Remove from heat.
• Add the olives around the chicken and lemon slices on top of each piece of chicken.
• Season with pepper.
• Bake/Roast for 25 -30 minutes, checking internal temperature at 20 minutes to see progress. If you are using thick chicken breast, you might have to cook longer.
• Broil last 2-3 minutes to create a crispy outside on the chicken and lemon slices on top.
• Remove and let sit for 8-10 minutes before touching serving.
• - Brush baked chicken with the reserved marinade

WATERMELON LIMEADE

Steps:

• Freeze 2 cups cubed watermelon until solid. Meanwhile, bring 3/4 cup each sugar and water to a boil, stirring to dissolve the sugar. Transfer to a pitcher and refrigerate until cold. Puree 4 more cups cubed watermelon in a blender; strain into the pitcher. Stir in 1 cup lime juice (from about 9 limes) and 2 cups cold seltzer. Add the frozen watermelon and some lime slices.

LIMEADE

Steps:

• Combine all ingredients in a glass with ice cubes.

LIMEADE

Steps:

• Roll the limes back and forth over the counter with the palm of your hand. Cut limes in half, and juice them by hand or with a juicer; reserve rinds. (You should have about 1/2 cup juice.) Transfer juice and rinds to a large pitcher.
• Bring 1 cup water to a boil in a small saucepan. Add sugar or honey, and stir until dissolved. Pour syrup into the pitcher, and add 4 cups water. Stir until well blended. Add more sugar or honey, if desired. Refrigerate 1 hour. Discard rinds. Serve limeade garnished with lime slices.

SAGE LIMEADE

Steps:

• Heat 1 1/2 cups each sugar and water in a saucepan until the sugar dissolves; let cool. Mix 2 cups of the sugar syrup with 1 1/2 cups lime juice, 1/2 cup lemon juice and 2 cups water in a pitcher; divide among ice-filled glasses. Add a sprig of sage to each glass.