By Katherine Cowger
Honey Lime Mojito
A truly refreshing cocktail for your happy hour, this honey lime mojito is simple and delicate with crisp mint and warm notes of honey.
Honey simple syrup:
1/4 cup honey
1/4 cup water
In a small saucepan, heat honey and water over medium low. Stir until combined. Cool and store in an airtight container for up to one month.
For the cocktail:
2 oz citrus rum
2 oz honey simple syrup
juice of 1 lime
2-3 mint leaves
lime sparkling water
fresh mint sprig and lime slice to garnish (optional)
In a cocktail shaker with ice, add rum, honey simple syrup, lime juice and mint. Shake and strain over ice. Top with lime sparkling water and garnish with a fresh mint sprig and lime slice. Cheers!
Mini Honey Lime Olive Oil Cakes with Lime Whipped Cream
The perfect light summer dessert, these mini honey lime olive oil cakes are great for any occasion. Notes of cardamom with the lime elevate the cake while the lime whipped cream takes it up a notch!
Honey lime cakes:
1 plain Greek yogurt
2/3 cup olive oil (plus extra for cups)
2/3 cup honey
2 tsp lime zest
1/2 tsp vanilla extract
1 1/2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cardamom
1/4 tsp salt
Lime whipped cream:
1 cup heavy cream
1/4 cup sugar
2 tbsp lime juice
1 tsp vanilla extract
lime slices for garnish (optional)
Preheat oven to 325°F. In a large bowl, whisk together the yogurt, olive oil, honey, lime zest and vanilla.
Add the eggs and combine then add the dry ingredients (flour, baking powder, baking soda and salt) mix until the batter is smooth.
Pour the batter into custard cups coated in olive oil. Bake for 20 minutes until the top is golden brown. If using a regular cake pan, bake for 40 to 45 minutes.
Meanwhile, make the whipped cream. In a large chilled bowl, beat the cream until it begins to thicken. Add the sugar, lime juice and vanilla, beating until stiff peaks form.
Let the cakes cool for at least 10 minutes. Top with the whipped cream and lime slices. Enjoy!