Tag Archives: Non-Alcoholic

Cilantro Jalapeno Limeade

Cilantro Jalapeno Limeade

Welcome to Secret Recipe Club reveal day!! This month I was assigned Steak ‘N Potatoes Kinda Gurl. I can certainly identify with steak and potatoes (who can’t, really?). This lovely food blog is written by Desiree, a grad student at Xavier from Cincinnati OH. She lives with her cute fiancé in a house they just bought, who happens to be her high school sweetheart!

Cilantro Jalapeno Limeade

I *really* enjoyed perusing through Desiree’s blog to try and find something to make for this month. So many wonderful sounding recipes to make here, but I ended up with this beverage because I’d literally never heard of such a limeade! I am incredibly glad I chose what I did – this is unique and completely delicious.

Cilantro Jalapeno Limeade

The flavors are very complex, the heat from the jalapenos builds as you sip, and may I let you in on a little secret? It’s also insanely good spiked with a little silver tequila. 🙂

cilantro jalapeno limeade

I highly recommend this drink. It’s most likely an adults-only (I can’t quite imagine kids flocking to this one, but hey, you never know!) non-alcoholic, non-mocktail (mocktails drive me nuts) party drink. Sometimes you really want a sophisticated beverage without alcohol (says the girl who spiked hers with tequila) and this one really fits the bill. I can’t wait to make a pitcher of this for a summer rooftop party or cook-out!

Cilantro Jalapeno Limeade

Definitely give this one a go and do yourself a favor and check out Steak ‘N Potatoes Kinda Gurl!

Source: Steak ‘N Potatoes Kinda Gurl

2 and 1/4 cups water
3/8 cup sugar
1/4 cup agave nectar
1/2 cup coarsely chopped cilantro
1/4 cup jalapeno peppers, seeded and chopped (and 2 large jalapenos)
1 tsbp sugar
1/8 tsp salt
3 lime wedges, divided
3/4 cup fresh lime juice (about 3-4 limes)

Combine the first 3 ingredients in a medium saucepan over medium-high heat. Bring to a boil. Remove from heat; stir in cilantro and jalapeno. Let stand for 30 minutes. Pour jalapeno mixture into a large bowl or leave in pot, cover, and chill for at least 3 hours. I let mine sit overnight.

Combine 1 tbsp sugar and the salt in a shallow dish. Rub rims of 2 glasses with a lime wedge. Dip the rims of the glasses into the sugar/salt mixture.

Strain cilantro and jalapeno mixture through a fine sieve over a bowl, discarding solids. Stir in lime juice. Fill each prepared glass with ice. Add limeade to each glass. Garnish with 2 remaining lime wedges.

Raspberry Vanilla Soda

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Ah, soda. Or pop. Or coke. Whatever you and your region call it, it remains many a human being’s guilty pleasure. Fortunately, it’s easy to make at home, where you can control the ingredients. Oh, and homemade soda has way more flavor, tastes really fresh, and isn’t full of chemicals that make you feel like you can’t stop drinking it.

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I found this little gem in Joanne Chang’s cookbook, Flour, Too, and knew I had to try it once raspberry season hit. It didn’t disappoint. So richly flavorful, with strong vanilla overtones that surprisingly don’t fight the tart raspberries. I can assure you, this is a soda you will not find at your local convenience store!

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And, like I said earlier, this isn’t really addictive. I mean, it’s really good, so you do want to keep enjoying it of course, but it’s so much easier to practice moderation on homemade soda than on the commercially made cans.

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Oh, and Matt wanted me to be sure and tell you guys: apparently this is extremely tasty with a little vodka thrown in! So enjoy (spiked or not)!

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{One Year Ago: Corn Chowder}
{Two Years Ago: Cubano Sandwich}

Source: slightly adapted from Flour, Too by Joanne Chang

1 cup fresh raspberries
¾ cup granulated sugar
1 vanilla bean, split in half lengthwise and seeds scraped out
2 tbs freshly squeezed lemon juice
1 tbs freshly squeezed lime juice
1 to 1 ¼ cups club soda for each drink

In a small saucepan, combine the raspberries, sugar, vanilla seeds and the bean itself, and 1 cup water. Bring to a boil over high heat, stirring until the sugar dissolves. Remove from the heat and let steep for 1 hour.
Pick out the vanilla beans and then transfer this mixture to a blender. Puree, then strain the mixture through a sieve placed over a small bowl or large glass measuring cup to remove most of the raspberry seeds. Add the lemon and lime juices to the raspberry puree and stir to combine. Refrigerate the syrup if not using immediately.
For each drink put 3 tbs raspberry syrup in the bottom of a drinking glass, then fill the glass with ice. Pour in the club soda. Stir gently with a long spoon until well mixed, then serve immediately.

Balsamic Strawberry Lemonade

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Lemonade, especially pink lemonade, tends to remind everyone of childhood, even if you still legitimately enjoy it as an adult. I think we’d all agree that there are drinks out there that are universally considered kid-friendly, and making said drinks more adult-friendly usually involves alcohol.

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Not so with this lemonade! Not that you couldn’t spike it if you so desire – of course you could. But if you are looking for something non-alcoholic that isn’t too cloying that the kids might not enjoy, then this is where you can stop looking. This is a fresh pink lemonade with nothing artificial inside, with a wonderful tartness from the vinegar. Definitely not too sweet, but it also doesn’t scream balsamic vinegar at you like salad dressing does. It’s just there, in the background, mitigating the sometimes too-sweet nature of lemonade.

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I’m thinking this drink would be perfect to set out at a grown-ups-only outdoor shindig this summer. You could put bottles of your hard liquor of choice alongside and let people spike it or not as they pleased. One way or another, your pitcher would be empty soon enough.

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And the kids might like it – I personally don’t know as I did not test this one out on any children. But I can assure you it’s very adult friendly. And delicious. Enjoy!

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{One Year Ago: Oatmeal Cookie Pancakes}

Source: Look + Cook by Rachael Ray

1 pint strawberries, hulled and sliced
1 tbs good quality aged balsamic vinegar
1/3 cup superfine sugar, or granulated sugar
6 cups water
12 lemons
A few sprigs of mint

Place the strawberries and vinegar at the bottom of a glass pitcher. Use a wooden spoon to muddle them together. Let stand while you prepare the rest of the drink.
Add the sugar and 2/3 cup of the water to a small saucepan over medium heat. Heat until the sugar dissolves. Let cool a bit, then pour over the strawberries.
Juice the lemons into a bowl or measuring cup, then pour into the pitcher through a strainer to catch any seeds. Fill the pitcher with the remaining 5 1/3 cups water and stir. Chill or pour over ice into glasses (or both!) and garnish each glass with mint sprigs.

Avocado Milkshakes #SundaySupper

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Welcome to another Sunday Supper!! Our theme this week is 5 Ingredients or Less. If you’re a regular reader here, then you have probably surmised by now that this theme is quite difficult for me. I don’t have many recipes fitting that description on my blog, and I don’t really have any of these types in my arsenal of tricks. It’s just not how I tend to cook.


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So, what to do today? I figured it would be a great excuse to bust out a beverage recipe. Upon perusing the drink section of my Recipe Index, I found more alcoholic beverages than non, and while I’ll likely not pause to reflect on what that might say about me, I did decide to use this excuse to pad the non-alcoholic side.

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Who doesn’t love a good milkshake? Milkshakes are easy and fun to make at home. And my dear husband is an absolute fiend. As in, he doesn’t like me to make them very often because they’re so addictive to him. He’s also absolutely crazy about avocados, so making an avocado milkshake seemed like the right thing to do under the circumstances. If this sounds weird, well, it’s not!

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First of all, a creamier milkshake simply doesn’t exist; and second of all, it doesn’t taste weird at all. It tastes completely natural, like where-have-these-been-all-my-life natural. It’s sweet but still distinctly tastes like avocado, and you’ll be left now knowing that avocados can definitively swing both savory and sweet. So good. Enjoy this one, y’all!

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Oh, and be sure you check out the rest of my Sunday Supper cohorts!

Source: adapted from The Good Stuff Cookbook by Spike Mendelsohn

2 ripe avocados
Half a 14-oz. can of sweetened condensed milk
1 cup creamy vanilla ice cream or gelato
½ cup whole milk
Whipped cream, for garnish

Cut each avocado in half and discard the pit. Scoop out the flesh and put it in your blender. Add the condensed milk, ice cream, and milk. Puree until smooth. Pour into 2 glasses and garnish with a dollop of whipped cream. Serve immediately.
Makes 2 milkshakes.

Appetizers, Salads and Starters

Sides and Accompaniments

Main Dishes

Desserts and Beverages

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Rhubarb Ginger Soda

Rhubarb Ginger Soda

Can you believe it is almost June 1st??? Ack! That little fact prompted me to post this recipe today. It’s my last rhubarb recipe for a while, and I definitely want to post it before rhubarb goes out of season, which for me will be in a few short weeks if not sooner.

chopping rhubarb

Homemade soda is really kind of cool. And no, I don’t have one of those fancy schmancy soda fizz-making contraptions you see on TV. You don’t technically need one to make soda at home. Soda (or pop, or coke, or whatever you call it) is really just a flavored, sweetened syrup combined with club soda or seltzer water. Easy!

rhubarb ginger syrup for soda

I loved rhubarb for this one since it’s in season right now, but I will certainly be playing around with the concept in the future. I see a big future for homemade sodas; you can control the ingredients, use less sugar than commercial cans (and no high-fructose corn syrup!), and you can actually use fresh ingredients. Woohoo! The types of syrups you can make are pretty much limitless, and I think it will be lots of fun.

homemade rhubarb soda

A few weeks ago I had a pickled jalapeno soda at a restaurant in Chelsea, I would love to try and recreate that one in my kitchen. I’ll let you know! In the meantime, see what you think of this homemade soda.

rhubarb ginger soda

Source: adapted from The Homemade Pantry by Alana Chernila

½ lb. rhubarb, cut into 1-inch pieces
2 cups water
1 tbs fresh lime juice
1 coin fresh ginger
2 tbs sugar
Sprig of fresh thyme
2 cups club soda

Combine the rhubarb and water in a small saucepan. Bring to a boil over medium-high heat. Reduce the heat to low and cook for 20 minutes, or until the rhubarb is almost dissolving. Use a slotted spoon to scoop out the rhubarb. Discard.
Add the lime juice to the rhubarb water, along with the ginger and sugar. Raise the heat to medium-high. Cook at a low boil, uncovered, for 20 minutes, or until the mixture is slightly reduced and thickened.
Remove from the heat, add the thyme, and cover. Let steep for 5 to 10 minutes. Taste and add sugar if needed (I found this step unnecessary). Strain through a fine-meshed sieve into a jar or bottle and let cool completely.
To serve, fill two tall glasses with ice. Add 1/3 cup of rhubarb syrup to each glass, then top each glass with 1 cup of the club soda. Serve immediately.

Mango Liquado


Well, it is no doubt, no bones about it, officially spring up here, and I must admit, I’m kinda loving it. Though I am still sort of holding my breath waiting on the massive rains to come that so far really haven’t, I cannot and will not complain about our recent gorgeous weather. The skies are brilliantly blue, the trees are budding, and mangoes are front and center in my grocery store’s produce department.


Though I didn’t really grow up eating them, I took to mangoes quite easily as a young adult. I know of no one who dislikes their sweet taste and toothsome freshness. And I love their versatility. They work in dishes both savory and sweet, and they are a wonderful vehicle for a refreshing drink, spiked or not.


This Mexican refreshment is delightfully sweet, but not cloying or the least bit heavy. And it’s extremely healthy. There is no added sugar or dairy. And it’s also quite flexible – you could serve it to accompany a cheerful brunch, have it as an afternoon refresher, or even serve it as a light dessert.


So definitely make this while it’s mango season, it’s delicious! And if for some reason mangoes aren’t your thing, or you crave this while they’re out of season, subbing in pretty much any other fruit would work beautifully. Apparently Mexicans also make this drink with pineapples, bananas, and melons.


Source: lightly adapted from ModMex by Scott Linquist

Recipe notes: you can pour the puree through a strainer to serve. I did not, and we liked it just fine. The choice is yours!

4 cups diced fresh mango (about 2 large mangoes)
2 cups fresh squeezed orange juice
2 cups ice
4 tbs fresh squeezed lime juice
Mango slices, for garnish (optional)
Lime slices, for garnish (optional)

In the jar of your blender, combine the diced mango, orange juice, ice, and lime juice. Puree until smooth. Pour into 4 tall glasses, add the garnish, if using, and serve. It’s more fun to drink with a straw, I think.

This will make 4 tall glasses as written.

Pumpkin Pie Milkshakes

This is a perfect and delicious way to use up your leftover pumpkin pie. As much as we all love our Thanksgiving desserts, it’s true that they can start to seem a little less appealing the more distant Thanksgiving Day becomes in the rear view mirror. I’m starting to experience that myself.

I made apple pie and pumpkin cheesecake, and the apple pie is finished off, but the cheesecake is still sitting in my fridge. I had some for breakfast yesterday morning (breakfast of champions, yeah!) and I must admit I’m getting a little tired of it. But this is one of few weekends all year where you can eat leftover dessert for breakfast with complete impunity, so of course I don’t want to miss out on that!

But, like many others, I too hate throwing out food. So if you do not wish to chunk the rest of that pumpkin pie you are really tired of eating, then try using it for this smoothie. It will still taste like all the wonderful flavors of pumpkin pie, but it’s a completely new dish. Oh, and if you wanted to have this sometime other than after Thanksgiving, and you just go out and buy or make a pumpkin pie just to have this smoothie, well I won’t judge you.

1 piece of pumpkin pie, homemade or store-bought
1/2 cup whole milk
1/2 a pint of vanilla ice cream
Whipped cream, for serving

Combine all ingredients, except whipped cream, in your blender. Puree until smooth. Pour into glasses and garnish with a generous dollop of whipped cream and some of the pie crust crumbs left in the pie plate.

Makes 2 small smoothies or 1 large smoothie.

Cherry Limeade

Growing up, one of my favorite fast food locales was Sonic.  It was just so fun and old school.  I loved the drive-in aspect and the roller skating servers. As a kid, I loved the burgers and tator tots, who didn’t? But everyone agrees, the best part of Sonic is the drinks.  They have the usual soda fountain, but you can mix in flavors however you like, and this adds up to, no lie, 398,929 beverage combinations.  So you could get, for instance, cherry vanilla Sprite.  Or Strawberry DrPepper.  Or, my personal favorite, cherry limeade.  I cannot count the number of drinks I’ve had there.  Every afternoon, most Sonics have a Happy Hour, where those drinks are half-price.  It’s insanely popular with broke college students. I spent many afternoons driving through there between classes just for a soda.  I’d meet up with a friend, we’d have a mere thirty minutes to spare, so we’d high-tail it down the road and drive up to order our drinks.  And we would inevitably see many, many classmates who had the same great idea.

Because most of Sonic is outdoors, they have understandably chosen to stay in warmer climates within the US.  As such, they haven’t migrated to my neck of the woods, and it’s one of the things I sorely miss about Texas.  It’s also one of the “Texas” things on which I got to educate Matt (who didn’t grow up in Texas). He had never once eaten at Sonic before we began dating.  Such deprivation!

This summer, we took our vacation to the Outer Banks, North Carolina.  There is a Sonic in Nags Head, close to where we stayed in Kitty Hawk.  I made quite certain that we ate there at least once.  Matt ordered a strawberry limeade, I ordered my usual cherry limeade that I hadn’t had in so many years.  It was every bit as blissful as I remember.  That lunch was so nostalgic for me.  And Matt definitely appreciated his burger being served on Texas toast.

I made this cherry limeade a few weeks after we returned home.  It was a huge hit.  Since I can’t have my Sonic at home, this will make a nice stand-in for my favorite drink there.

Source: Food From My Frontier, by Ree Drummond

1 cup freshly squeezed lime juice
1 cup sugar
1 (2-liter) bottle lemon-lime soda, such as Sprite
1 (5 oz) jar maraschino cherries, with their juice
Thin lime slices, for garnish

Chill all ingredients thoroughly before using.
Once all ingredients are very cold, add the lime juice to a pitcher. Add the sugar, then pour the soda in. Now add the whole jar of maraschino cherries. Add plenty of lime slices on top. Serve in a tall glass filled with ice, making sure every serving gets their fair share of cherries and lime slices.

*Note: adults, feel free to spike your drink with vodka or rum.