Citrus
1591 recipes found
![Pink Lavender-Lemon [Very] Simple Syrup](https://images.food52.com/gUeDzalZHBAPgyFys2xYi8o9Iuc=/530x354/2d6bdab3-4206-4c3d-ac52-e428177251bc--default-recipe.jpg)
Pink Lavender-Lemon [Very] Simple Syrup
The lemon juice reacts with the lavender and makes the syrup turn a light pink.
Blood Orange Dreamsicle Float
This float is soda fountain meets ice cream truck and all kinds of lip smacking deliciousness. Who doesn't have great memories of the orange/vanilla popsicle? Aside from being embarrassingly easy to make, it would also be yummy with freshly squeezed tangerine, or just plain freshly squeezed orange juice. I happened to have a bunch of beautiful blood oranges hanging around, so that's what I chose.
Mexican Market Float
We love all the wonderful flavors of soda we find at the Mexican markets in our area and Jarritos is our favorite brand. Used to be we only saw these unusual flavors available in old fashioned glass bottles at restaurants. My son likes Tamarindo (tamarind) and I've decided to take it to the next level by using it in a float. (Photo found at Walmart.com)
Dandelion Clementine Cooler
If you like the classic Campari and soda with orange you'll like this farmer's market beauty. The bitterness of dandelion with the brightness of the clementines is right on time. Have a look. - frankieolives
Salty Poodle
This drink is not as strong as a greyhound or a salty dog, but it is cuter and more user friendly--like just about every breed that has been mixed with a poodle! - NWB
Cranberry Spritzer
I love infused vodkas. Cranberries give this drink a great tart flavor.
Orange Freeze Float
On particularly hot days, my mother would break out the blender and make this frosty recipe for orange freeze floats. This is the perfect sherbert treat!
Peppermint Lemon Stick Cocktail
For this Lemon Stick recipe, simply jam a hollow peppermint candy into a lemon as a straw, and you have an instant treat. It's sweet, juicy, sour and minty.
Lime Mint Spritz
Moving to the desert has given me a new obsession with cold drinks- you can only convince yourself to chug so much water! This recipe sprung from a local deli's lime spritzer offering that I craved every day last summer and the fact that I just can't tame my mint! So what if I accidentally re-invented a mojito? I certainly won't judge if you a splash of rum (preferably white).
Lemon and Sherry Spritzer (aka Rebujito)
Cherry, rhubarb and their hushed, pink peppered affair
Continuing in a flurry of sorted rhubarb liaisons, this recipe offers a compote with some secret stars. If you wanted to can this, you would need to increase the sugar or go for addition of pomona pectin. But a small batch should last a good while in the fridge in a sealed jar.
Grapefruit flambé avec la vodka
Really old-school and easy with a fun grown-up twist! In junior high home-ec class we learned to make these -sans the liquor. For the flambe part we put them on cookie trays and slid them into a gas oven for the broiler flames to do the trick. They were intended to be a breakfast accompaniment but I was so proud of my newly learned skill I couldn't wait for a breakfast opportunity so I served it as a dessert that night. My mother was a nurse on the evening shift and often times it was only my dad and I at the dinner table and most of the time he did the cooking. I had wanted so badly to impress him with my own ability and I knew I was really going to knock his socks off with this. That night I prepped the grapefruit and sprinkled the tops of the fruit with way, way more than enough sugar…I was a teenager after all. Because there was so much sugar it really flamed-up quickly - a nice crispy black top on the grapefruit halves! Of course my dad said it was the best thing he'd ever eaten - I know better now - but I did get to whirl and twirl around for awhile as Queen of the Kitchen.
Carrot Apple Ginger Juice with Meyer Lemon
I've been enjoying variations of this Carrot Apple Ginger Lemon Juice recipe for years and it's one of my favorite ways to use fresh carrots. Cheers!
Orange Buttermilk Sherbet
This is inspired by Mrs. Rombauer's "Buttermilk Sherbet" in her 1943 edition of "The Joy of Cooking." Did you know that the full title of The Joy then was "The Joy of Cooking: A Compilation of Reliable Recipes with a Casual Culinary Chat"? Those "casual culinary chats" are one of many things that make this volume so delightful. Regarding Buttermilk Sherbet, which calls for crushed pineapple to flavor it, Mrs. Rombauer reported in 1943, "This remarkable combination has come into favor." While the pineapple, I'm sure, is lovely, I wanted something a bit more vibrant. Another change I made is to leave out altogether the raw egg white called for in that recipe. I have no doubt that the eggs I buy are perfectly safe but, deciding to proceed with caution, I've followed Mrs. Rombauer's basic rule for her other (non-buttermilk) sherbets, to use gelatin instead. Frankly, if you don't care for gelatin, you can probably leave it out altogether. An interesting problem presents itself with this recipe due to the differences in the buttermilk available today. I am quite certain that the buttermilk the dairies deliver to our grocery stores in 2011 -- a "cultured lowfat milk product" -- is quite different from what the dairies delivered to the doorsteps of Americans in 1943. To get a better consistency in this sherbet, I've added a touch of full-fat coconut milk. It scents the sherbet very lightly, and gives it a great "mouth feel." The liqueur is the only sweetener. I use my own ratafia, which provides bright coriander notes, but any commercial orange liqueur would do fine (as would limoncello or whatever other flavored liqueur you believe would pair nicely with the orange). See my notes below, at the end of the instructions, if you don't have a suitable liqueur on hand. Enjoy!!
Chocolate Orange Shrikandh
How about a pudding that even nursery school children can help make. This involves no baking or cooking, no not even a thickening agent, just simple, honest ingredients. And what is more, it is even good for you!
Caramel Oranges with Cardamom
This Caramel Oranges recipe is a great combination of flavors and can be made at a moment's notice. The oranges are tart and sweet with juicy orange flavor.
Blood Orange, Tangerine and Cardamom Granita
It is the addition of cardamom that transforms this simple citrus granita to a lush dessert with complexity & depth of flavor. Try this Tangerine Granita recipe!
Sicilian Blood Orange Marmalade
This is a recipe that I adapted from one found in a Sicilian cookbook. This blood orange marmalade is delectable!
Post-holiday Clementine Cocktail
After the holidays I usually end up with too many clementines in my kitchen. This drink is brings a nice, light, citrus kick to a cold and dreary January.
Hot Toddy with Dried Cherries and Lime
In this hot toddy recipe, I use rye instead of the typical bourbon, raw sugar instead of white, and I slip in dried cherries with some lime zest for scent.
Cider and Tequila Hot Toddy
This is a progressive take on the classic Hot Toddy. It sounds odd, but it is truly a great cocktail. It was adapted from a Gourmet magazine recipe. Hope you enjoy and Happy Holidays!
Rise and Shine Spiced Pink Grapefruit Brûlée
We spent many a holiday with the in-laws. After "us kids" started having children, my mother-in-law elected to go by "Nonnie." Before she became a grandmother, and after, she always served the most elegant holiday breakfasts to us all. But what stands out the most in my mind is how she would prepare a broiled grapefruit half for each person upon rising. We were all allowed to get up whenever we wanted on Christmas morning. As we wandered downstairs, our individual grapefruit would be waiting. She deftly cut the sections of the grapefruit perfectly with a grapefruit knife, drizzled maple syrup on top, sprinkled with cinnamon, and then browned them under the broiler. Of course she served these with her endless supply of grapefruit spoons to everyone who wanted one. The care that she took with each one always made us feel so special. And best of all, you got to talk with Nonnie, in the kitchen, usually just one on one, as you savored your warm grapefruit. She exuded a delightfully sunny kind of rise and shine outlook that was rather contagious. It was a wonderful way to start the morning. Once everyone was up, we then all sat around a huge table for a sumptuous feast; sometimes we were a table of 14, but it was talking with Nonnie over that perfect grapefruit half that I remember most fondly. I am adding my sumac to the recipe. I think Nonnie would have liked it this way, too. This recipe is dedicated to her.
Grown-Up Granita
This concoction feels granita-like to me, granita being — as you may know — a sort of slushy Italian dessert usually made from water, sugar and fruit or other flavorings. Obviously, this isn’t that. In fact, I cheat completely, beginning with a pint of good-quality sorbet and then simply adding the other ingredients, two of which contain alcohol.
Moroccan-Style Almond Milk with Orange Blossom Water & Cinnamon
Refreshing & Sweet Moroccan style Almond Milk infused w/Orange Blossom Water is a delicious & healthy drink which is a favorite in Morocco. I remember drinking this refreshing drink on a hot afternoon in Fes, Morocco this past June!