Search results
Results from the WOW.Com Content Network
In the Arab world it is called “limon na-naa”. In Israel, it is called limonana, a portmanteau of limon Hebrew: לימון 'lemon' and naʿnaʿ Hebrew: נענע 'mint'. [20] [21] The word was coined for an advertising campaign to promote bus advertising, in which various celebrities were shown promoting a drink called "Limonana", a blend of lemon and mint, which was in the end revealed to ...
Toddy – mix of liquor and water with honey or ... lemon sorbet, lemonade) [50] Fireball lemonade ... Albra (vodka, cynar, mint syrup, lemon juice, tonic water ...
View Recipe. Cranberry-Apple-Mint Sorbet. ... Ohio Lemon Tart. Orange and Pistachio Pilaf. Open-Faced Grilled Eggplant, Red Onion, and Heirloom Tomato Sandwiches. See all recipes. Advertisement.
We also give the mule a holiday twist by using rosemary instead of mint. There’s also a sprig used as a garnish, so you get a whiff of the festive holiday fragrance with every sip. Get the Yule ...
Mulled wine sorbet can be made with red wine, orange, lemons, mulling spices, ruby port, and egg whites. Muscat sorbet is made with dessert wine, lemon juice, and egg whites. [15] Coconut sorbets is shaved ice and a combination of coconut water, coconut milk, coconut cream, coconut flakes and muscovado. [16]
Cover and refrigerate until completely chilled, at least 4 hours or overnight. The sorbet mixture may be stored in the refrigerator for 1 day.?Freeze the chilled sorbet mixture in an ice-cream maker according to the manufacturer’s instructions. Transfer the sorbet to an airtight container and freeze in the freezer for 2 to 4 hours before serving.
Strawberry Citrus Ice. Daiquiri fans, put away your straws for this blend of strawberries, lime juice and orange juice in a refreshing ice. — Robin M. Keane, Framingham, Massachusetts
An Indian lemonade called nimbu pani is made with fresh squeezed lemon or lime juice with additional flavorings like ginger, mint, saffron, kewra or even crushed black pepper. [27] Vetiver sherbet (khus syrup) can be made by adding khus essence to sugar and water. The khus essence itself is made from the roots of vetiver grass.