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big, heavy limes, juiced
Pour the lime juice into the bottom of a pitcher.
In a medium saucepan, combine the water and sugar. Scrape in the vanilla beans. Whisk over medium heat until the sugar completely dissolves into the water. Add to the pitcher.
Puree the raspberries. Strain well and add to the pitcher (I typically strain them right into the pitcher).
Add the water to the pitcher. Stir well to combine the flavors. Add ice to chill.
More About This Recipe
- Come on! It's still August, so sip summer to the last luscious raspberry-vanilla-lime drop!
The people who I work with at my day job are folks who I’ve known for years and years. In fact, one of them actually trained me at my first newspaper job back when we were just cub reporters making barely enough to get by. So, we all have a history together and a certain comfort level with each other.
As a result, it’s okay when one of them points out – repeatedly – that I am a creature of habit, stuck in a drink rut. It’s true. There’s this drink at a funky car hop fast food chain that I cannot stop ordering – so I just don’t. It’s strawberry limeade, with real strawberries and wedges of lime in the cup. Oh my goodness, it’s amazing.
But I am trying to break my severe dependency on that one drink (even though at happy hour, it’s about $1 – score!). So, I decided to take summery raspberries, tart limes and warm vanilla beans and make my own Raspberry Vanilla Bean Limeade.
Is it good? You betcha. It’s a cool sweet-tart concoction with a hint of warmth (not temperature warmth, but the kind of warmth you get from a comforting flavor). You won’t be able to stop at just one glass.
And if you wanna turn this funky fabulous drink into an after work cocktail, stir in a little vodka. It’s amazing.
Hey, maybe I don’t need that chain’s limeade drink after all!
Kiss Summer Goodbye with Cool, Refreshing Drinks
The sun's still shining, and the breezes are stiill warm, so grab a glass of chilled refreshment while you can! Here are some more summer drink recipes to help you salute summer's end:
Minty Fresh Arnold Palmer Recipe (lemonade and iced tea)
Lemon Tea Slush Recipe
Strawberry-Hard Lemonade Slush Recipe
Grapefruit Citrus Cooler Recipe
Easy Strawberry Smoothie Recipe
Not ready to kiss summer goodbye yet? Keep the love livin' on with some of our best cold drink recipes!
Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah’s Cucina Bella.
Do you drink limeade and lemonade year 'round, or only in the summertime?
Vanilla Bean and Raspberry Macarons
It would be hard to not notice the popularity of the French macaron in pastry shops, coffee shops, online, in books and everywhere.
In the United States, the word macaron refers only to the new ganache sandwich cookie, leaving macaroon to describe the coconut cookie, while of course macaroni for us now means only the dried elbow pasta. It used to have a secondary meaning: In 18th-century England, rich young hipsters sported outlandish hairstyles (very tall powdered wigs with tiny caps on top) and affected clothing. They were called Macaronis because on their travels in Italy they acquired a taste for pasta, an exotic foreign food fad of the 18th century. If you’ve ever heard the song “Yankee Doodle,” this should sound familiar. The chorus mocks a disheveled "Yankee" soldier whose attempt to look sharp was to "stick a feather in his hat and call it macaroni." Slate, Nov 16, 2011
- 37min Duration
- 22min Cook Time
- 15min Prep Time
- 20 to 20 Cookies Servings
- 4 ounces almond flour
- 8 ounces confectioner’s sugar (use cornstarch free for Passover)
- 5 ounces egg whites
- 2½ ounces sugar
- 1 vanilla bean, cut lengthwise and seeds scraped out or 2 teaspoons vanilla extract
- ½ teaspoon kosher or sea salt
- Fillings: raspberry jam, other fruit jams, melted chocolate, ganache, or buttercream
1. Preheat oven to 300°F. Fit a large (18”) pastry bag with a plain tip (#1A). Line 2 baking sheets with parchment paper or silicone baking mat.
2. Draw 1½-inch circles on a sheet of paper and place the paper UNDER your parchment lined pans (that way the ink won't get on your parchment or silicone mat so you can keep your macaron the same size.) Set aside.
3. Pulse almond flour and confectioner’s sugar in a food processor 4 or 5 times. Sift into a large bowl to separate large chunks of almonds.
4. Place egg whites, sugar, vanilla bean and salt in bowl of a standing mixer and whip at low speed for 3 minutes until egg whites are frothy.
5. Increase speed to medium and whip for 3 minutes more until glossy peaks begin to form.
6. Increase speed to high and whip for 3 minutes more until stiff peaks form.
7. Dump all egg whites into sifted almond flour mix and fold together. The mixture will look completely incompatible, but the point is to break up the meringue against the side of the bowl, SO MIX LIKE YOU MEAN IT! (Fear not, usually you are careful with whites, not the case here.)
8. After about 25 folds of a spatula, lift your spatula and if the batter doesn't fall in a smooth sheet, fold a few more times and check again. The mixture should resemble flowing lava and should hold a shape for 20 seconds when dropped back onto batter in the bowl, but then “melt back down” into the remaining batter. Keep doing this until batter is right.
9. Once the batter is the desired consistency, fill pastry bag. Pipe out macaron within the circles on your parchment paper.
10. Slam the baking pans on the counter. This will knock out air bubbles that can ruin macarons. Place a second baking sheet under each pan of macarons. This will protect the bottoms from getting too brown during cooking.
11. Bake at 300°F for 18 to 22 minutes until macarons have formed a crispy shell and easily peel off parchment paper.
12. Cool completely before filling. Cooked and filled macaron can be stored, covered, in the refrigerator for up to 3 days. The texture will be softer and chewier, and we really LOVE that!
Nutrition & Flavor: 310 Vanilla or Strawberry
If you find yourself cooking less during hot summer months and therefore consuming less protein, I’m right there with you! I tend to choose lighter meals when the heat hits, which can sometimes make it more challenging to pack in the protein. But, adding a scoop of 310 Shake to smoothies makes it easy to increase protein intake and get a major boost of nutrients as well!
In this Raspberry Lime Smoothie Recipe, I use a scoop of 310 Vanilla or 310 Strawberry to create the perfect base for this mouthwatering shake! Try 310 Strawberry for a fruitier, berry flavor or 310 Vanilla for a smooth, vanilla bean taste, to complement the tartness of raspberries in this smoothie.
If you’re indecisive like me, feel free to use half a scoop of strawberry and half a scoop of vanilla… the choice is yours! Regardless of which flavor you choose, this recipe will surely excite your taste buds, while nourishing your body.
Always Order Dessert
I've got a fun beverage idea for you today! It's a Raspberry Vanilla Lemonade. I whipped this drink up on Monday when I had guests coming over for brunch because I realized that I didn't have anything else in the house but water! I only ever drink water, lemon water, or herbal tea (I don't like soda or sugary drinks and prefer to eat--rather than drink--my calories) so I never keep it in the house. When prepping for brunch, I thought about food, but completely forgot to get something to drink. Fortunately, I remembered the packet of frozen raspberries in the freezer and since I always have dozens of lemons and limes (I literally have a citrus drawer in my fridge), I got to work.
As gorgeous as it looks, this is a super easy drink to put together. Simply combine the raspberries (or sub any other kind of berry) with sugar and a little vanilla extract, and let them macerate in the bottom of a pitcher or large bowl for about 20 minutes or so (you can even prep this part overnight if you prefer). In the meantime, you can squeeze your lemon juice (PLEASE don't use those gross little squeezey bottles--that stuff is nasty). Then add the lemon juice, plus water and ice, give it a stir, and you're all set! I leave this drink pulpy and with the seeds in it, because I like it that way (plus, added fiber!), but if you prefer, you can certainly pass it through a sieve to remove the seeds.
I love the subtle twist the vanilla extract adds to this drink. It's not super noticeable, but it definitely adds a little something special. I also tossed a split vanilla bean into the jar for good measure (totally optional).
This is a great drink to serve at bridal or baby showers, or really just about any summer party. I love that it's so bright and colorful, yet completely natural.
Want to spike it up? Substitute part of the water for your favorite booze--I suggest either vodka or tequila.
Thanks so much for reading!
Raspberry Vanilla Lemonade
Serves about 6
1 cup turbinado sugar (sugar in the raw substitute granulated white sugar)
1 1/2 cups fresh or frozen raspberries
2 teaspoons vanilla extract
1 cup fresh lemon juice
4 cups cold water
1 vanilla bean, split (optional)
2 cups ice
Combine sugar, raspberries, and vanilla in a large pitcher or bowl. Stir and let macerate for 20 minutes. Use the back of a fork to mash raspberries periodically.
Add lemon juice and water, and stir. Add the vanilla bean, if using, and ice. Stir and serve immediately.
Raspberry Vanilla Bean Bread Pudding
Warm raspberry vanilla bean bread pudding with tart raspberries and a delicious vanilla bean custard. This will warm you on a cold winter night.
- ½ pounds Artisan Bread Or Baguette
- 2 whole Eggs
- ½ cups Sugar
- ½ cups Fat-free Ricotta Cheese
- ½ cups Skim Milk
- 1 cup Fat-free Half-and-half
- 1 whole Vanilla Bean, Split And Seeded
- 1 teaspoon Vanilla
- ¼ teaspoons Cinnamon
- 1 Tablespoon Butter, Melted
- 1 cup Raspberries (Fresh Or Frozen)
Preheat your oven to 350° F. Grease an 8” pan, and cut the bread into 1 ½ inch cubes and set aside.
Beat the eggs in a large bowl, and then mix in the sugar and ricotta. Add the milk, half and half, vanilla seeds, vanilla and cinnamon. Beat until combined and stir in the melted butter.
Add the bread cubes to the milk and egg mixture and fold in until all of the bread chunks are completely saturated. Let the mixture sit for 20 minutes. Stir in raspberries and pour into casserole pan.
Bake at 350° F for 40-45 minutes until top is evenly browned. Allow to stand 15-20 minutes before serving. Serve warm with cream and fresh berries.