‘Tis the season for holiday entertaining, and what better way to get in the spirit than festive cocktails? Mixologist Johnny Swet, who has created cocktail menus for such celebrity hotspots as the NYC lounge JIMMY, Rogue & Canon and the newly opened lounge, The Skylark, has designed this fun and bubbly cocktail, that includes fruitwater (the naturally fruit flavored, zero calorie sparkling water beverage from the makers of vitaminwater).
For the tin muddle
- 6-10 Ounces mint leaves
- .5 Ounce lime juice
- .5 Ounce agave nectar
- 1.5 Ounces anejo rum
- 3 Ounces aemon lime fruitwater
- 1 Cup grilled lime wedge
Calories Per Serving334
Folate equivalent (total)264µg66%
30 of the Best Lime Recipes
Today I’m wrapping up my citrus series with this collection of 30 of the Best Lime Recipes. If you’re new here you’ll also want to check out 30 of the Best Lemon Recipes and 30 of the Best Orange Recipes. You can never have too much citrus!
When I think of limes images of margaritas, seafood, & fresh pico de gallo come to mind. This list includes all of those plus many more ways to prepare incredible food with lime. And what better time to prepare them than in the hot months of summer?
Click on any image to be directed directly to the recipe. You’ll be oh so happy you did.
1. Blackberry Lime Margaritas
Margaritas are such a summer staple for me. I prefer the sweeter versions that introduce other fun fruit so I’m totally on board with this yummy twist. Plus you can’t beat this gorgeous color!
2. Beer Lime Chicken Skewers
This marinade includes beer, red chili, lime, and a few other yummy ingredients. Delicious!
3. Key Lime Pie Bars
Um. Yes. And I’ll have another please.
4. Siracha Lime Chicken Salad
I’m so passionate about making (and eating) an incredible salad. This particular salad caught my eye because it’s packed with big flavors. Both the marinade and dressing include lime so you’ll get plenty of that delicious citrus you’re craving.
5. Key Lime Mango Crab Cake Salad
She had me at key lime aioli. Really. That’s all it takes. There’s lime in the salad dressing too. This is such a lovely light lunch for these warm weather days.
6. Hibiscus Lime Cooler
A brunch or baby shower is just begging for this delightful drink. Who needs lemonade when you could be sipping on this?
7. Eggless Key Lime Pie
How creamy does this pie look?! Answer: so very creamy. You’ll be surprised by how easy it is to make.
8. Grapefruit Lime Cocktail with Ginger & Rosemary
My husband is a huge fan of a grapefruit cocktail and he’s won me over. This beautiful drink is a definite upgrade from his though. I especially love any opportunity to use fresh herbs so I’m excited about the rosemary!
9. Pico de Gallo
You can’t beat fresh homemade pico de gallo as a dip or topping for basically anything. I put it on chicken, eggs, in an omelet, on a burger… the list goes on. It’s full of bright bold flavors that’s beautifully complimented with a heavy dose of fresh lime juice.
10. Skillet Asparagus with Lime Butter
Asparagus is typically paired with lemon but why not use lime instead? And red pepper flakes? Yes!
11. Grilled Chili Cilantro Lime Chicken
If you’re not grilling all summer long we can’t be friends. Seriously though. Summer = grilling. It’s all about the marinade for me and this one is a winner.
12. Tangy Lime Bars
I know I’ve shared one lime bar already but I couldn’t resist adding another because lime and lemon are totally destined to be made into dessert bars.
13. Key Lime Cookies
I’m envisioning these tart cookies with tea or coffee. (Obviously I just mean coffee. If you know me you know that.)
14. Winter Spring Rolls Two Ways
There are two gorgeous spring rolls recipes here depending on what you’re craving. One is savory and one is sweet. Look at these stunning apple pie spring rolls with raspberry lime dipping sauce. I mean come on. YUM.
15. Lime Mascarpone Cheesecake Shooters
Craving a little cheesecake but don’t want to do all the work required? These cheesecake shooters are far simpler than a traditional cheesecake! Perfect for when you want an easy but totally delicious dessert for two!
16. Perfect Mojito
When I think of mojitos I always think of the Kentucky Derby because it was at a Kentucky Derby viewing party that I tried my very first mojito. I remember how surprised I was by the mint and lime combo. A great mojito is just so refreshing and exactly what you need for summer!
17. Grilled Chicken with Fennel & Apricots
This is not your average grilling recipe. The combination of apricots, fennel, and lime make this one extra special. Serve it on a platter to guests and they’re sure to be impressed.
18. Key Lime Mousse Tart
I can easily imagine the tartness of this beauty, can’t you? You can serve this chilled or frozen. I personally can’t imagine how you could go wrong either way.
19. Mother’s Day Raspberry Lime Shrub Drink
This shrub drink is the perfect base for a cocktail, dressing, or marinade. Lovely on seafood or in a fun margarita!
20. Cilantro Lime Grilled Shrimp with Pineapple Salsa
You’ll feel like you’re on a tropical vacation with this feast in front of you.
21. Mango Key Lime Coconut Popsicles
I think we can all agree to coconut and lime belong together. If you get that then you’re really going to love these popsicles. Plus she didn’t even use popsicle molds! She created these sweet treats with little paper cups (like the kind my son keeps in his bathroom for mouthwash) and popsicle sticks!
22. Zucchini Lime Cupcakes
I’m such a sucker for little cupcakes and cookies. I promise it’s not because I’m trying to eat less. I just eat more of them to equal whatever I’d eat if they were larger. But they’re so stinkin’ cute!
23. Salted Lime Sherbet (Margarita Ice Cream)
Margarita as ice cream? Yep yep yeppity yep. You can make it with or without tequila too!
24. Chili Spiced Sweet Potato Fries with Garlic Lime Sauce
This garlic lime sauce sounds totally addictive. It’s perfect paired with these perfectly crunchy spicy sweet potato fries!
25. Chili Lime Grilled Brussels Sprouts
Brussels sprouts are a completely under appreciated veggie. They get such a bad rap but they’re truly my favorite when they’re roasted or grilled. This yummy version includes chili pepper flakes. Hello, delicious side dish!
26. Basil & Lime Infused Vegan Butter
You do not have to follow a vegan diet to appreciate this vegan butter. This would be incredible in pasta or over seafood!
27. Lime Basil No Churn Ice Cream
Only 4 ingredients and no churning? Yes please!
28. Grilled Chili Lime Shrimp Zoodles
Zoodles are such an easy way to lighten up a dish plus they cook so fast. I’m always amazed when someone says they haven’t tried them before. What are you waiting for?!
29. Grilled Rib Steaks with Chimichurri Sauce
Chimichurri sauce makes everything better, don’t you think? It’s full of big fresh flavors. Pile it up on a juicy steak and you’ll have one satisfying dinner!
30. Family Favorite Guacamole
I’m a guacamole addict. There. I said it. I eat it several times a week and I have no plans to change my ways. This is my go to guacamole recipe. It’s simple to make. You can whip up a large batch or just enough for one. Put it on anything or enjoy it with chips. If you’re not already making your own you’re going to fall in love in no time at all and then you can join me in Guacamole Anonymous. I’ll save you a seat by the snack table.
Find more citrus inspiration in my previous collections of recipes featuring lemon and orange!
Mojito-inspired chicken: Top off your chicken with Grilled Corn Salsa
FARGO -- A few years ago, Tony and I were wondering what we should cook over the Memorial weekend. We knew we wanted to try something different and that we wanted to grill.
By then, our garden was already filled with mint, an herb commonly used in Sicilian cuisine. Tony's mother, Marianna, had planted several varieties in our garden during a visit the previous year.
The most prolific crop was one I'd never tried before called Mojito Mint, which we'd purchased from Baker Garden & Gift. It is such an aggressive variety it threatened to take over our garden, but it filled our yard with its heavy and heavenly fragrance.
Tony had been poring over recipes all week but just wasn't finding what he wanted. Finally, I told him to create something new. "I don't care what we make as long, as there is chicken and mint -- lots of mint," I said.
He went out to our garden and came back with a big bunch of the Mojito Mint and suggested making a chicken dish inspired by famous Cuban cocktail, the Mojito.
Mojitos have five basic ingredients: white rum, sugar, mint, lime juice and soda water.
For this recipe, we substitute olive oil for the soda water, and add kosher salt and fresh black pepper to make a Mojito marinade for the chicken.
Mix the ingredients first, then toss the chicken in to coat each piece. We marinate the chicken in the refrigerator for two to four hours before grilling, which allows those wonderful Cuban flavors to really settle in.
We were in the mood for something light but flavorful as a side dish, and decided to make a Grilled Corn Salsa. Fresh corn on the cob is easy to find this time of year, and grilling it brings out a wonderful, smoky sweetness and enhances the overall presentation of the dish.
Add some red and orange bell peppers, diced grape tomatoes, red onion, minced and seeded jalapeno, fresh mint, sweet basil and, suddenly, you have an edible rainbow to complement the Mojito Chicken.
These recipes are not difficult to make, but there is a bit of chopping in each, which can take up some time if your knife skills aren't the sharpest (pun intended).
6 boneless, skinless split chicken breasts (if using whole breasts, cut in half, lengthwise)
½ cup freshly squeezed lime juice
½ cup light rum (can also use coconut, dark, or spiced rum)
15 to 20 fresh mint leaves, cut chiffonade style
1 teaspoon fresh black pepper
Mix all the ingredients in a large bowl or baking dish first, then toss the chicken in the mixture, making sure each piece is evenly coated. Cover the dish and refrigerate for two to four hours. When ready, grill the chicken on a hot, clean and lubricated grill. Grill on one side over direct heat for about five minutes until grill marks set in. Turn and grill on other side and grill over indirect heat for at least 10 minutes, until fully cooked. Use a meat thermometer to check for doneness at 180 degrees. When chicken is done, transfer to plates or serving platter and enjoy. Cover and refrigerate leftovers for up to two days.
8 ears of grilled corn (remove the kernels after grilling)
1 red bell pepper, small dice
1 orange bell pepper, small dice
1 cup grape tomatoes, small dice
8 to 10 leaves of mint, cut into thin strips, chiffonade-style
8 leaves of sweet basil, cut into thin strips, chiffonade-style
1 tablespoon champagne vinegar
3 Tablespoons extra virgin olive oil
½ teaspoon freshly ground black pepper
Mix ingredients together, cover and refrigerate until ready to serve. Can be prepared up to two days in advance.
1.5oz Cutwater White Rum
1.5oz fresh pineapple juice
1.5oz coconut syrup
.5oz fresh lime juice
1oz float Bali Hai Tiki Dark Rum
Add all ingredients except Bali Hai Tiki Dark Rum to a cocktail shaker. Add crushed ice and give the tin a quick shake then pour into a rocks glass. Add more crushed ice and float Bali Hai Tiki Dark Rum. Garnish with 3 pineapple fronds and a flower.
How to Make Fish Tacos
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
- Place dry fish filets onto parchment paper and rub lightly with olive oil on both sides. Sprinkle with salt and mojito lime seasoning and bake for 10-12 minutes or until opaque and can flake easily.
- While fish is drying, place coleslaw mix, cilantro, and red onion into a large bowl. In a small bowl, whisk sour cream, salt, taco seasoning, lime zest, lime juice, and garlic together until smooth. Pour dressing over coleslaw and toss until everything is well coated.
- To serve, warm tortillas and top each tortilla with a small piece of fish, prepared slaw, avocado slices (or guacamole) and more cilantro.
The lemon juice didn't do it for me. Too acidic. Find a recipe that uses lime. Much more refreshing.
Good recipe. Use lime for sure. I grow mints and found a mixture of mostly spearmint with some peppermint and ginger mint worked really well. Also used brown sugar and muddled longer.
Adding a tablespoon of lime juice and 1 tbsp of lemon juice give it a nice flavor. Or you can substitute the lemon juice altogether.
Loved the recipe but had to double the sugar and mint. I also used a little less rum.
I think this is a good basic recipe, but the limes definitely make a much more authentic mojito. This is the perfect summer beverage or it's also great in the middle of the winter when you are longer for summer breezes.
YUM! I have a new favorite cocktail! I used lime instead of lemon after reading some of the reviews. I'll try it another time with lemon, but I thought the proportions were just right. The only thing that isn't clear is what type of mint to use---spearmint or peppermint. I used a little of both. Delicious!
I think it's an good mojito recipe. For some additional info on muddling technique, check out http://allthemarmalade.blogspot.com there's a great how-to.
This recipe is a good place to start. My son bought me my first Mojito in Key West on Mallory Square. It too was made with lemon and delicious. I've since made Mojitos with key lime juice. WOW! Make a pitcher-full and have some people over (no mean people)for grilled shrimp and key lime mojitos. Take your shoes off, play some old Buffett and eat outside.
I am cuban and have had many mojitos, some good, some bad. This is a good basic recipe except, traditionally, mojitos are made with limes. Make that substitution and the ratios are perfect!
If you can get it, a piece of sugar cane is a great with this drink
i absolutely love mojitos but think this one could use alittle variation. dark vs. light rum is a must. try lime instead of lemon juice or a touch of lime, lemon and orange for something different. also lime flavored soda is a nice touch if you can't get enough lime like me. lastly for the sugar busters, its just as good with splenda as the real thing.
We have been making these for several years now using our home-grown lemons and mint. We make them assebly line fashion, never pre-made. Just line the glasses up in a row and go! If using thin skinned lemon or lime, try adding small chunks of the fruit to the mint and sugar muddle for extra fruit taste. Mojitos are also good with regular non-carbonated iced mineral water.
I found this to be a lot of work for just one drink, so I make them up in batches of six, but added more sugar to the recipe. Try this: 6 oz. fresh lime juice, 9 oz. rum, 12 sprigs of mint, 9 tbsp. of sugar. Place all ingredients in a blender and blend until mint has disappeared. Measure 3 oz. per tall glass, add ice and club soda. Stir. Good luck drinking just one!
Choose organic when you can. Wash produce and rinse herbs to remove chemicals, pesticides, and other residues.
Use cold or room temperature filtered water. Hot water makes produce fall apart faster and can compromise the nutrients you&aposre trying to coax out of the ingredients.
It&aposs okay to keep it simple any glass or pitcher you already have will work. If you want to take infused water with you, you might like this purpose-built infusion water bottle so you can sip on the go.
If you’ve been around the culinary block a few times, you’ll be very familiar with simple syrup. If you’re new here, don’t be scared! Simple syrup is simply equal parts granulated sugar and water that are boiled together briefly until the sugar has completely dissolved and turned into a syrup. Bring to room temperature and store in an airtight container in the fridge for up to 1 month before using.
- 1 ½ pounds fresh pineapple chunks (peeled)
- 2 tablespoons dark brown sugar (packed)
- ½ pound fresh pineapple (2 cups diced)
- 1 cup mint leaves (lightly packed plus sprigs for garnish)
- 2 cups white rum
- ¾ cup lime juice (freshly squeezed)
- 1 ¼ cups club soda (chilled)
- Lime wedges (for garnish)
In a saucepan, bring the pineapple, brown sugar and 4 cups of water to a boil. Simmer over moderately low heat, stirring, until the pineapple is very soft and the mixture is reduced to 2 1/2 cups, 40 minutes. Strain the mixture into a heatproof bowl, pressing on the solids discard the solids. Let the syrup cool you should have about 1 1/3 cups.
In a pitcher, muddle the pineapple and mint leaves. Stir in the rum, lime juice and 1 cup of the pineapple syrup. Pour into 8 glasses and add ice. Top with club soda and garnish with mint sprigs and lime wedges.
The Algonquin (Rose Cafe, Venice, Calif.)
Rose Cafe beverage director Nick Meyer uses pineapple multiple ways in this cocktail. A pineapple shrub with Champagne vinegar adds acidity, while a caramelized pineapple gomme syrup with vanilla and cinnamon adds sweetness and spice. Those ingredients are mixed with freshly juiced pineapple, dry vermouth and rye whiskey. And finally, a super thin slice of pineapple is dehydrated into pineapple chips. “It’s a garnish, as well as something to snack on throughout drinking,” says Meyer.
The Ultimate Grilling Recipes for a Summer in Full Swing
With the summer solstice in the rearview mirror, it’s time to think about no-cook, cooling everything. That includes, ironically enough, grilling. (It’s leagues better than a hot stove. Let the cold thing be the beer in your hand!) The grill sits outside, waiting for us all the long winter, and promising ease and speed. Here are the summer recipes we love when the mercury rises. There’s something to quench your thirst, something sweet, and a couple of vegetarian options. Ahhh. You’ll make it through the hot months in style and satiated, to boot.
Mint grows like wild this time of year, and is particularly aggressive, as gardeners know. Take advantage, and trim it back down to size! Consider cool cocktails featuring the sprightly stuff. We love a mojito, featuring just light rum, seltzer, sugar and plenty of mint. It’s just the thing to start off a summertime meal right.
This succotash might look a tad tricky at first blush. It’s so not. It’s just a matter of remembering to toss peaches on to the grill with the corn. (Yes, that’s as delicious as it sounds!) We like that it employs a bevy of veggies as well as stone fruit. There are green beans, cherry tomatoes, and corn hot off the cob, all happily mingling with fresh basil and balsamic vinegar. Truly summer in a bowl.
Think of the pleasure a good pico de gallo spiked with plenty of lime and cilantro gives you. Or watermelon, cubed and cold. This salad marries those two Platonic ideals of summertime dishes. It’s got jicama, a satsifyingly crunchy piece of produce, plus watermelon, lime, cilantro, mint, basil, red onion and a flurry of crunchy pumpkin seeds on top. It’s just what you want alongside a burger or hot dog.
4. Grilled Chicken
Ever tried piri piri sauce? Then you know it’s a slow-burning, addictive substance that hails from Portugal. Redolent of chiles and bell peppers, garlic and herbs, it’s just the thing to add acid and heat to grilled chicken. We adore this recipe, in which you blitz your own sauce in a food processor, but you can just as easily marinate using storebought piri-piri, in a pinch.
As is true of a great green goddess dressing, charmoula is a sauce you’ll start spooning on to everything once you’ve had a taste of its charms. It loves roasted potatoes, pita wedges and even omelets just as much as it likes a good grilled steak. Since it packs a full three cups of cilantro and parsley, it’s also just the thing to make with summer’s bounteous fresh herbs. Plenty of ginger and garlic, smoked paprika and cumin add bright and earthy notes, respectively.
‘Tis the season for everything to come up sparkling. Champagne, seltzer, and even blueberry lemonade are on our list. There’s just something so darn cooling about bubbles. This elixir features a beautiful mint syrup that you could also use for mojitos, juleps or strawberry lemonade. (It’s so good!) From there, it’s as simple as adding lemon, sparkling water, and crushed blueberries. Bonus: It looks gorgeous.
Yes, these are strawberry shortcakes, and boy, are they tasty. But if it’s stone fruit season near you, these are just as fabulous with macerated cherries, plums or peaches. Even blueberries are wonderful with them. And don’t let anyone tell you you can’t have strawberry shortcake for breakfast. It’s summer. You make the rules. Stay cool.