This grapefruit juice will jolt you to attention. It’s just the thing if you’re looking for something bright, invigorating, spicy, and full volume citrus. Steep grated ginger in a bit of sugared water, and then strain it into a lime & grapefruit juice blend. Inspired by a version in the Rose Bakery cookbook.
A green curry porridge to keep you cozy as the weather changes season. This is a great way to use up winter squash and any herbs you have on hand. Rice and coconut milk form the base, and you get a kiss of spicy from serrano chile.
The trick I use with lime sherbet is to use a bit of orange and lemon alongside fresh lime juice. It takes a bit of the edge off the lime and you end up with a sherbet that tastes like lime tangled with a Creamsicle.
This feather-light, mayo-free, coleslaw recipe uses blistered peanuts, cherry tomatoes, and lime vinaigrette and is perfect alongside fajitas, or whatever you have coming off the grill. Keep in mind - great coleslaw is rooted in great knife skills.
Freshly juiced pineapple is at the heart of this quencher - made with coconut water, lime, and straight ginger juice. It's invigorating, fragrant, hydrating, and a pure, intense shade of yellow that somehow tips us off to its strength and vitality before ever picking up the glass.