I’ll show you how to make the best hibiscus drink syrup, and you’ll be using it in everything from dirty sodas to actual cocktails! It’s not hard and you only need a few ingredients for this refreshing summertime drink.

What is a Jamaica drink?

Over the summer Steve and I accidentally spent a week in Mexico by ourselves. 

"Accidentally" because we were planning to bring our youngest two kids with us, but we didn't get their passports renewed in time. Huge mom fail on that one.

So, we made the best of the situation and spent an entire week child-free laying by the pool, enjoying the ocean, and eating lots of tacos. Rough life, right? That trip was super fun and doubled as an early 20th anniversary trip. (How did we get this old?)

Anyway, this little jamaica drink mocktail wowed me so much I took some notes and was determined to recreate it when we got home.

This is a somewhat unusual post for me. I rarely post drink recipes. And I rarely use this much refined sugar in a recipe. (More on this later)

That being said....

This gorgeous, berry-hued drink is SO, SO good. You only need a handful of ingredients and it's not hard to make hibiscus syrup! I'll walk you through the whole thing.

What is Jamaica drink made of?

My version has hibiscus syrup, fresh lime juice, sparkling water, and a sprig of basil. 

You could also make a simplified version with chilled hibiscus tea sweetened how ever you like. It's typically called an agua fresca that way.

How to make hibiscus syrup

1. First, find some dried hibiscus flowers. I found some in the bulk section of a local grocery store (Winco, if you live in the Western US). You could also find dried hibiscus on Amazon. 
2. Soak the dried flowers boiling 4 cups water to make a concentrated tea.
3. Then turn it into a simple syrup by dissolving an equal amount of sugar into the tea. So, if you have 1 ½ cups of hibiscus tea, add 1 ½ cup sugar.

I KNOW. It's a lot of sugar. 

I played with this, trying to find a natural sweetener. Or by cutting the amout of sugar in half.

Nope. It didn't work. natural sweeteners like honey and coconut sugar gave the hibiscus tea a funny flavor and cutting the amount of sweetener made the syrup not sweet enough to sweeten the drink.

You'll only use 2-4 Tablespoons of syrup per drink. 

How to Make this Jamaica Hibiscus Water Recipe

1. Once you have your hibiscus syrup finished, it's easy to put these sparkling jamaica drinks together.
2. Add 2-4 Tablespoons of syrup to an 8-ounce glass over ice. Our new fridge makes these funky craft ice balls. I'm obssesed with them.
3. Add the juice from a lime, and then fill the glass the rest of the way with sparkling water.

I use regular plain sparkling water, but you can play around with unsweetened, flavored sparkling waters!

Don't forget a sprig of basil! Seems a little out of place but that hit of something a little herby really pulls the whole thing together. Mint would also be good here.

How to store Jamaica Water Hibiscus Syrup

Store the rest of the hibiscus syrup in the fridge for easy drinks later! It should last about a month in the fridge.

The amount of hibiscus syrup in this recipe should make about 16 drinks if you use 3 Tablespoons of syrup per drink.

More like this Jamaica Spanish Drink Recipe

If you like this jamaica drink recipe, try one of these refreshing non-alcoholic drink recipes on my site!

10-Minute Mint Limeade

5-Minute Watermelon Lemonade with Mint

Strawberry Watermelon Smoothie with Ginger

I have lots more Flavored Water Recipes in case you'd prefer something unsweetened.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Jamaica Juice FAQs

Jamaica Spanish Drink

Yield: 1

Prep Time: 5 minutes

Total Time: 5 minutes

This sparkling jamaica drink is made with hibiscus syrup, lime juice, sparkling water, and a sprig of basil! Inspired by a poolside mocktail we had in Mexico, this sweet & refreshing drink can be made in minutes if you have a stash of hibiscus syrup handy. (See recipe notes!)

Print

Ingredients

• 3 Tablespoons hibiscus syrup (see note)
• Juice from 1 juicy lime, about 3 Tablespoons
• Plain Sparkling water
• Fresh basil

Instructions

1. Once you have the hibiscus syrup made these easy drinks come together in just minutes. See recipe notes for instructions on making hibiscus syrup.
2. Add a couple ice cubes to an 10-12 ounce glass. Add hibiscus syrup and lime juice. Fill the cup the rest of the way with sparkling water. Taste, adding more syrup or lime juice so it suits your taste.
3. Garnish with a sprig of basil and serve.

Notes

How to make hibiscus syrup: Soak ¼ cup of dried hibiscus in 2 cups of boiling water. Cover and let it steep for 30-45 minutes. Strain out the dried flowers and add 1 ½ cups sugar (or equal to how much liquid you have). If the tea is warm enough, the sugar should dissolve on its own after a few minutes. If not, transfer the mixture to a small saucepan and heat it gently, stirring, until the sugar is completely dissolved. Transfer to a lidded jar and store chilled. You don't need to wait for the syrup to be chilled before making the drinks.

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  Hibiscus Flowers - 100% Natural - 1 lb (16oz) - Herbal Tea - Flor de Jamaica - Agua Frescas - EarthWise Aromatics

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When I was working on this pretzel crusted chicken salad, I thought I was on to something great. And I was.

But when I gave Steve a bowl to try, he went a little nuts.

Steve's a level headed guy who is often hard to REALLY impress. Most things I make the thinks are "good". And if I can get an approving head bob, I take that as a high compliment.

This time he verbally raved -- over the course of a couple of days even, as he worked on the leftovers. I think somewhere in there he said it was one of the best salads he'd ever had. And, I quote, "DON'T CHANGE ANYTHING!" 

So there you have it. The highest praise from my discerning husband.

Breading and pan frying chicken always sounds like a pain, but this is pretty simple -- just 4 ingredients for the breading. 

Breading for chicken

I remember a while back when I realized that panko bread crumbs didn't have to be the main ingredient in chicken (or fish) breading. You can use a LOT of things!

In the past I've used different kinds of pulverized crackers, pretzels, popcorn, nuts, and alternative flours.

This recipe uses a mixture of honey roasted peanuts and honey mustard pretzels. Might sound a little strange but it's a really great combination!

TIP: Use gluten-free pretzels to make this recipe gluten-free!

In the wet part of the breading there's just an egg and whole grain mustard. 

What type of chicken to use

If you can find chicken breast cutlets or chicken tenders, this is super easy!

When I made mine, i just bought regular chicken breasts and butterflied them.

Butterflying them is pretty easy. Just press your hand onto the breast and run a knife into the thickest side, then continue to slice it open like you'd open a book, until you have two thin breast pieces.

How to make pretzel crusted chicken

I buzzed up my pretzels and peanuts in my food processor which makes it quick & easy.

If you don't have a food processor, put them in a ziptop bag and hit them with a rolling pin until they're smashed up pretty well.

Transfer the crushed peanuts and pretzel crumbs to a shallow bowl or plate.

In a separate shallow bowl, whisk together the egg and mustard.

Dip the chicken pieces into the egg mixture and then into the crushed pretzels mixture. Sometimes I lay the breaded chicken pieces on a rimmed baking sheet until I'm ready to cook them. 

Saute the breaded chicken pieces in a hot skillet over medium -- and that's it!

TIP: When you remove the chicken from the skillet, put it on a wire cooling rack instead of a layer of paper towels so the breading underneath doesn't get mushy.

Can I use Dijon mustard?

Sure! Dijon mustard has a stronger flavor whereas whole grain mustard is more mild. Both would work well in the breading and the vinaigrette part of this recipe.

Can I use my Air Fryer?

I didn't use an air fryer when creating this recipe, but you can definitely try that out if you like! I'd recommend cooking the breaded chicken cutlets at 400 degrees for 10 minutes to start and adding additional cooking time if necessary.

Substitution for peanuts?

If you have a peanut allergy or don't want to use peanuts, try using honey roasted almonds.

Or if you're avoding nuts all together, some sunflower seeds might be good. Or just use more pretzels in place of the peanuts.

Honey Mustard Vinaigrette Dressing

If you have a favorite honey mustard sauce or store-bought honey mustard dressing you like, it would work well in here. If not, it's easy to whip up this easy vinaigrette recipe in just a few minutes.

Here's what you need:

• Whole-grain mustard
• Honey
• Lemon juice
• Extra virgin olive oil
• Salt & ground black pepper

You can use apple cider vinegar in place of lemon juice in this dressing recipe if you like. Adding a half clove of microplaned garlic is also good, but seemed a little fussy to me in the moment so I didn't add it. 

And again, you can use dijon mustard to make this a honey dijon vinaigrette. It'll just have a stronger mustard flavor. 

Assembling the Pretzel Crusted Chicken Salads

I just used some green leaf lettuce as a salad base and tossed in some halved cherry tomatoes for some color. You can add any kind of salad veggie you like (cucumbers would work well here, but I put cucumbers in everything so I'm a little biased.)

TIP: If you wait until the pretzel crusted chicken cools for 15-20 min and cut it into strips you don't lose as much breading when you slice it. 

If you like this pretzel chicken recipe you might like these other yummy salads with chicken!

More Chicken Salad Recipes on Perry's Plate

Za'atar Grilled Chicken Salad with Feta

Grilled Vegetable and Rotisserie Chicken Salad

Grilled Jerk Chicken & Mango Salad

Fiesta Lime Chicken Salad

BLT Chicken Salad with Warm Bacon Dressing

Chicken Salad With Rotisserie Chicken

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Pretzel Crusted Chicken with Honey Mustard Vinaigrette

Yield: Serves 6

This fun salad features honey roasted peanut + pretzel crusted chicken on a bed of salad greens with a yummy honey mustard vinaigrette! Plus more peanuts and pretzels because... crunchy things in salads are the best parts.

Print

Ingredients

For the chicken:

Toggle ingredient group

• 1 ½ pounds thin chicken breasts or chicken tenders
• Sea salt
• ⅔ cup honey roasted peanuts
• ⅔ cup broken honey mustard pretzels
• 1 egg
• 2 Tablespoons whole grain mustard
• Juice from ½ lemon
• Coconut or avocado oil, for pan frying

For the dressing:

Toggle ingredient group

• ⅓ cup freshly squeezed lemon juice (2-3 lemons)
• 3-4 Tablespoons honey, to taste
• 2 Tablespoons whole grain mustard
• ¼ teaspoon sea salt
• ⅓ cup extra virgin olive oil

For the salads:

Toggle ingredient group

• Salad greens for 6 main dish salads
• Additional peanuts & pretzels for garnish
• 1 pint cherry tomatoes, halved (or any veg you like)

Instructions

1. Sprinkle the chicken breasts with a few pinches of sea salt. Set aside.
2. Finely mince the peanuts and prezels in a food processor or use a zip top bag and a rolling pin to beat them up until minced. Transfer the peanuts & pretzels into a shallow dish.
3. In a separate shallow dish, whisk together the egg, 2 Tablespoons mustard, and the juice from ½ a lemon.
4. Pull out a small sheet pan or a very large plate. Also set out a wire cooling rack and place it on a large rimmed baking sheet.
5. Add about 3-4 Tablespoons of oil to a very large skillet. Preheat to high, but don't let the oil smoke.
6. Meanwhile, dip each piece of chicken in the egg mixture, shaking off any excess. Then press it into the crumbly pretzel mixture, coating both sides well. Place them on the small sheet pan/plate or directly into the oil, if it's preheated well. (Water flicked into the oil should splatter a LOT when it's ready.)
7. Reduce the heat to medium heat and cover, cooking the chicken for 3-4 minutes on each side until the chicken is cooked through. If the breading begins to darken quickly, reduce the heat further.
8. Transfer the cooked chicken to the wire cooling rack to cool while you prep the rest of the salad components.
9. Put all of the dressing ingredients into a small bowl or a glass jar and whisk/shake until well blended. Taste, and add additional salt or honey if you think it needs it.
10. Slice the chicken and assemble the salads by placing some sliced chicken and tomatoes on some salad greens. Top with additional peanuts & pretzels and a drizzle of the honey mustard vinaigrette.

Notes

1. Swap out the whole grain mustard for Dijon if you like.
2. Dressing can be made 1-2 days ahead of time.

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Nutrition Information

Yield 6 Serving Size 1 salad
Amount Per Serving Calories 630Total Fat 32gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 22gCholesterol 130mgSodium 703mgCarbohydrates 43gFiber 5gSugar 27gProtein 44g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Pretzel Crusted Chicken Salad with Honey Mustard Vinaigrette appeared first on Perry's Plate.

I adore salmon. Baked salmon, grilled salmon, salmon in a parchment packet. All of it.

I'm glad I live where I do, too. It's easy to find wild Alaska salmon at reasonable prices.

One day I bought a big fillet and forgot about it for a few days since it was in the garage fridge. Oops.

When I realized I had zero days left before that salmon would get funky, I brought it inside and cut it into smaller portions. 

Feeling creative, I flavored them all differently and baked them in the oven. After a little tasting session with Steve & the kids there were two clear front runners.

This honey mustard baked salmon was one of the favorites.

What type of salmon is best for easy honey mustard salmon?

Whatever you can find and fits in your budget will work here. Just make sure it isn't pre-seasoned.

I prefer buying fresh wild Alaskan salmon in large fillets. 

You could buy wild or farmed salmon that has been frozen if you want. I used frozen salmon fillets for this recipe and it turned out beautifully.

Check for pin bones

An important thing to remember when you prepare salmon is to check for pin bones (which are actually calcified nerve endings and not actual bones, but still -- you don't want to eat those). 

Run your fingers along the surface of the salmon, pressing slightly. If you feel any, simply pull them out with a pair of tweezers, a pair of pliers, or your fingers if they're easy enough to remove.

What's in honey mustard sauce?

This baked salmon recipe is crazy easy, friends. You only need four ingredients plus salt. (I don't think we count salt, right?)

There are a lot of different types of honey mustard sauce and honey mustard dressings. I kept it simple here. You only need:

• whole grain mustard
• honey
• garlic

Why Whole Grain Mustard?

Mostly because I love it -- it's more mild than regular Dijon mustard. 

You could use Dijon mustard if you like, for a more pronounced mustard flavor. 

Regular yellow mustard is very strong and not the best choice for this recipe.

Can I use something other than honey?

Sure. If you'd rather use pure maple syrup, that would be delicious as well.

How long does it take for salmon to cook in the oven?

For most salmon fillets it will take about 15 minutes. This might vary up to a minute or two depending on the thickness of your fillets.

Should I bake my salmon covered or uncovered?

For this recipe, I recommend baking it uncovered so the glaze can reduce and intensify in flavor.

Salmon is also good cooked covered most of them -- like in an alumium foil or parchment packet.

Cooking variations

Air Fryer

Make honey mustard salmon in an air fryer by following the glaze instructions in the recipe, placing the seasoned fillets (3 or 4 at a time depending on the size of your air fryer) and cooking at 400F for about 7-9 minutes depending on the thickness of your fillets.

Foil packet

I LOVE fish cooked in foil or parchment packets and honey mustard salmon in foil is delicious, too. After you brush the sauce on the salmon, tuck them individually or all together into a parchment or foil packet (see this Fish en Papillote post) and bake them on a baking sheet at 375F for 10-15 min depending on the thickness of your fillets. 

Pan Fry

You may cook this recipe on the stovetop if you like, just put the salmon in a greased skillet skin-side down at medium heat, cover with the honey mustard glaze, then cover and cook for about 6-8 minutes or until the salmon is just cooked through.

Grill

If you plan to make honey mustard grilled salmon, wait and brush the sauce on the fillets during the last few minutes of grilling so it doesn't burn or completely drip off. Treat it like you would BBQ sauce.

What to serve with honey mustard salmon

Roasted Vegetables: An easy side would be roasting a pan of vegetables either right before or right after your salmon since you'll need a higher oven temp.

Garden Salad: A caesar salad or a garden salad with a vinaigrette dressing would be a delicious side.

Here are a few other ideas that would go well with mustard and honey salmon:

Instant Pot Lemon Herb Rice

Magical Sauteed Green Beans

Roasted Potato Salad with Dill Scallion Vinaigrette

Sweet Lemon Herb Quinoa Salad

Roasted Crispy Shredded Brussels Sprouts

More Easy Salmon Recipes

If you like this honey mustard salmon recipe, try one of these other easy salmon recipes on my site!

Garlic Butter Salmon Sheet Pan Meal

Smoked Salmon in your Pellet Grill

Sweet Chipotle Salmon 

Creamy Garlic & Dill Roasted Salmon

5-Ingredient Harissa Roasted Salmon

Cajun Grilled Salmon in Foil

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Baked Honey Mustard Salmon

Yield: Serves 6

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

This simple baked honey mustard salmon has only three ingredients! Make it for an easy weeknight dinner alongside some roasted vegetables or a fresh salad.

Print

Ingredients

• 6 salmon fillet (about 5-7 oz each)
• Kosher salt
• ¼ cup whole grain mustard
• 2 Tablespoons honey
• 1 large garlic clove, finely grated or Microplaned

Instructions

1. Preheat oven to 350 degrees F, and line a baking sheet with parchment (or spray with nonstick spray).
2. Lay the salmon fillets on the prepared baking pan a couple of inches apart. Sprinkle each fillet with a generous pinch of salt. Like, a big, 3-fingered pinch.
3. In a small bowl, mix the mustard, honey, and grated garlic. Spread about 1 Tablespoon of the honey mustard mixture over each fillet.
4. Bake for about 15 minutes or until the fish flakes easily with a fork and is just barely cooked through.
5. Serve.

Notes

1. You can use pure maple syrup in place of the honey if you like.
2. If you want to bake a full-size salmon fillet, you'll need to double the honey mustard mixture. Baking time should be about the same depending on the thickness of your salmon.

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Nutrition Information

Yield 6 Serving Size 1 fillet
Amount Per Serving Calories 496Total Fat 28gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 20gCholesterol 143mgSodium 306mgCarbohydrates 7gFiber 0gSugar 6gProtein 51g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Baked Honey Mustard Salmon appeared first on Perry's Plate.

This Summer Berry Salad makes a great side dish everyone is sure to love!

In my 15+ years as a recipe developer I’ve been dedicated to creating recipes that make the most of seasonal ingredients. This berry salad is a perfect example of that! Summer ripe berries are delicious on their own, so I just tossed them in a little dressing to compliment their natural sweetness.

The acidity from the orange adds some brightness and the vanilla gives it a “creamy” note without any dairy. (Sneaky, right?) You’ll definitely be asked for this recipe if you take it to a potluck brunch!

Berry Salad Dressing

I really love orange with berries. And I love vanilla with berries. And I love orange and vanilla.

So, recipe math suggests... berries + orange + vanilla = steller combo.

And it was. Holy cow. I LOVED the way this vanilla orange honey dressing added a little more sweetness and citrusy goodness to this mixed berry salad recipe.

Summer Berry Salad Ingredients

• Fresh orange juice & zest
• Fresh Lime juice
• Honey
• Vanilla extract or vanilla bean paste
• Sea salt (just a pinch!)

How to wash and store berries for mixed berry salad

Berries are notorious for molding quickly -- especially after washing. Here's a little trick to store berries after washing so they don't spoil as quickly.

TIP: Soak berries in a very large bowl with 3-4 Tablespoons of white vinegar for 15 minutes or so. Rinse well. Spread them out on a clean kitchen towel to dry COMPLETELY before transferring them to a paper towel lined lidded container to chill.

This vinegar soaking method also helps to remove any pesticide residue if your berries aren't organic. Organic berries can be pricey and when my kids can eat entire containers in minutes... I don't always buy organic.

How to choose good berries for berry fruit salad

1. Zest the whole orange (about 2 teaspoons) and juice it (about ½ cup). Whisk together the orange zest, juice, juice from the lime (about 4 teaspoons), honey, and the first 5 ingredients in a medium to large serving bowl.
2. Trim the greens off the strawberries and quarter them. Add the strawberries to the bowl along with the rest of the berries.
3. Stir gently to coat everything in the dressing. Serve immediately or chill and serve within 2 hours.

TIP: Make sure your raspberries aren't too soft or they'll break apart in the salad and become part of the dressing. Actually that isn't necessarily a bad thing, but if you're not wanting that, choose ones that are more firm. And fold them in at the very end.

How to make mixed berry salad

Just whisk the dressing together in a big bowl, add the berries, then fold them carefully to get them all coated well.

Like I said before, if you're worried about your raspberries falling apart, fold them in after you've mixed the dressing into the salad to avoid breakage.

Can this Berry Salad Recipe be made ahead of time?

Berries start to break down really quickly after coated in citrus. You can probably get buy with an hour or two ahead of time, but no longer than that. Just keep it chilled until you're ready to eat.

Alternately, you can put the berries in a serving bowl and keep the dressing in another container, then combine them right before serving. That will save you a few minutes of prep time.

What to Serve with Berry Fruit Salad

If you're serving this fresh berry salad as part of a brunch spread here are some things that would go well with it!

Gluten-Free Crepes

Coconut Chia Pudding

Sweet Potato Hash with Chorizo

Quick Ham & Brussels Sprout Hash

Chicken Sausage Breakfast Bowls

Keto Breakfast Tacos

Best Homemade Granola

Berry Salad Recipe FAQs

More Fruity Salad Recipes on Perry's Plate

If you like this mixed berry fruit salad, try one of my other salad recipes with berries and other types of fruit!

Melon Salad with Ginger Mint Dressing

Cantaloupe, Prosciutto, & Burrata Salad

Strawberry Cobb Salad

Spring Greens & Strawberry Salad

Mango Cucumber Rice Salad

Asparagus and Grilled Melon Salad

Blackberry, Bacon, & Egg Salad

Grilled Jerk Chicken & Mango Salad

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Mixed Berry Salad

Yield: 8

Prep Time: 15 minutes

Total Time: 15 minutes

This is the best berry salad I've ever had! Beautiful fresh mixed berries tossed in an orange vanilla dressing makes a colorful side dish for any meal or brunch.

Print

Ingredients

• 1 orange
• 1 lime
• 3-4 teaspoons honey
• 1 teaspoon vanilla extract or vanilla bean paste
• Pinch sea salt
• 1 ½ - 2 pounds fresh strawberries
• 1 pound mixed berries (blueberries, blackberries, raspberries)

Instructions

1. Zest the whole orange (about 2 teaspoons) and juice it (about ½ cup). Whisk together the orange zest, juice, juice from the lime (about 4 teaspoons), honey, anthe first 5 ingredients in a medium to large serving bowl.
2. Trim the greens off the strawberries and quarter them. Add the strawberries to the bowl along with the rest of the berries.
3. Stir gently to coat everything in the dressing. Serve immediately or chill and serve within 2 hours.

Notes

• Make sure your raspberries aren't too soft or they'll break apart in the salad and become part of the dressing. Actually that isn't necessarily a bad thing, but if you're not wanting that, choose ones that are more firm. And fold them in at the very end after mixing the salad together.

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This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Easy Berry Salad with Orange Vanilla Dressing appeared first on Perry's Plate.

Every time I eat at Cafe Rio, I order a mint limeade. I'm not usually big on sugary drinks, but that one is worth it to me.

The thing is... it's REALLY sweet and probably has loads of sugar, which is why I wanted to recreate a naturally sweetened version at home!

Because hacking things at restaurants is one of my favorite things.

Limeade Ingredients

There are only a handful of ingredients in this recipe and it all gets buzzed up in your blender!

This one is obviously going to taste a little different than the restaurant kind because I'm using natural sweeteners.

I chose honey because I like honey + lime + mint together.

I also supplemented with a little stevia to boost the sweetness without using a lot of honey because honey can be overpowering sometimes. If you'd rather sweeten it completely with honey, go right ahead.

You can also try using a carb-free granulated sweetener or maple syrup or another natural sweetener that you prefer.

My favorite citrus juicer

I don't have an electric juicer. Just a wooden citrus reamer that I purchased because Paula Deen told me to a decade ago.

It works so well. I love it.

Here's a similar on on Amazon: Wooden Citrus Reamer.

How to make Limeade in the Blender

I put "10-minute" in the recipe title for a reason. This literally comes together in minutes.

Probably less than 10-minutes, actually.

Just add the lime juice, honey, fresh mint leaves, stevia, and water in your blender and buzz it up.

It foams up. This is normal. And you might get a little annoyed that a lot of the mint gets caught in the foam.

It'll be ok, though. Just stir the foam around to reduce it a bit .

Adjusting the Limeade to your taste

Taste it to see if it needs anything.

I like it more subtle as-is, but if you want it more tart, add more lime juice.

Or add more mint or more sweetener.

You could also add some lime zest if you want a stronger lime flavor!

Tinker with it until you get it the way you like it.

I prefer the limeade chilled, but if you can't wait for it to chill in the fridge, pour it into glasses full of ice.

Add a mine sprig and a lime slice if you're feeling fancy.

This is such an easy, refreshing little drink to make in the summertime! One pitcher makes about 4 cups, but it's so quick to make you can whip up more in no time.

If you like this recipe, try another one of my refreshing summer drink recipes!

More Easy Summer Drink Recipes on Perry's Plate

Jamaica Water is a lovely hibiscus based drink that can easily be made into a cocktail!

5-Minute Watermelon Lemonade is also made in the blender!

Pineapple Basil Smoothie can be made into a sorbet, too! It's a unique combination and reminds us of our trip to Mexico.

Strawberry Watermelon Smoothie with Ginger is probably my favorite fruity smoothie. I love making this in the summer.

Paleo Vanilla Bean Frappuccino is a naturally sweetened version of a drink at Starbucks! It's ice, delicious, and doesn't contain any coffee (in case you're wondering).

If you're looking for refreshing options that aren't sweetened, try my Spa Water Recipes!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

10-minute Mint Limeade (Cafe Rio Copycat)

Yield: Makes 1 quart

Prep Time: 10 minutes

Total Time: 10 minutes

This is a naturally sweetened version of the mint limeade drink at my favorite Mexican grill -- Cafe Rio. Just send a handful of ingredients for a ride in your blender and you'll have this refreshing drink in no time.

Print

Ingredients

• ½ cup freshly squeezed lime juice
• 12 mint leaves
• ¼ cup honey
• ½ teaspoon liquid stevia (see note)
• 4 cups cold water

Instructions

1. Put all of the ingredients in a blender and blend on low for 15-20 seconds until the honey is blended and the mint is minced up well.
2. Stir it gently with a spoon to loosen some of the foam that has accumulated on top.
3. Taste the limeade and add more lime or sweetener if you think it needs it.
4. Pour into glasses of ice and serve.

Notes

• I use a combination of honey and stevia because the honey flavor might overpower the limeade if you use it to sweeten the drink completely. If you'd rather not use stevia, try more honey or a little maple syrup. You can use granulated sugar, but you'll have to stir it well in order to get it dissolved completely.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  OXO Good Grips Wooden Citrus Reamer
• 
  Blendtec Total Classic Original Blender - Fourside Jar (75 oz)
• 
  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver

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Gluten Free Ramen Noodle Bowl

I love taking carb-heavy recipes and finding ways to stuff them with vegetables. This gluten free ramen noodle bowl is the perfect example of that! I incorporated some pre-shredded vegetables and fresh herbs to make this cozy noodle bowl lighter and more nutritious!

Frozen shrimp is my favorite quick-prep protein to keep on hand for emergency meals. It thaws and cooks up SO quickly and is a blank slate for just about any flavor profile you can imagine.

If shrimp isn’t your thing, try using chicken! I included some recipe adaptations below to give you some ideas.

What's in the Shrimp & Vegetable Noodle Bowl?

For the salad base:

I used a mixture of...

• shredded cabbage
• shredded carrots
• diced cucumber
• thinly sliced green onions
• chopped cilantro.

The cabbage and carrots are easy to find pre-shredded which can save you loads of time. Unless you have a food processor, then it's not so bad. I love my Cuisinart food processor. I use it all the time.

I used a combination of green and purple cabbage because it's so pretty, but you can use whichever you want.

And if there's something in here you don't like, swap it out for somethi

ng different! Thinly sliced bell peppers or Napa cabbage would be good, too.

Just make sure you're using things that wilt easily when you pour the hot sauce and noodles over them.

Gluten Free Ramen Sauce:

This sauce has all of my Asian pantry staples:

• tamari GF soy sauce (or coconut aminos)
• rice vinegar
• lime juice
• fresh ginger
• sesame oil
• sambal oelek (or sriracha)
• and honey for some sweetness

This sauce simmers for a while to reduce it to a slightly thicker, richer sauce. It has a lot of ground to cover to flavor the noodles and shrimp and vegetables!

I also reduced it so it wouldn't be too watery. The shrimp and vegetables both release some moisture, so I took that into account.

Protein and Noodles:

I used shrimp here because it cooks really quickly and goes so well with Asian-type flavors.

If shrimp isn't your thing, you can use uncooked chunks of chicken or pork. Or thinly sliced beef. Mmm.

You can also make it vegetarian or vegan by leaving out the protein altogether or using tofu if that's your thing.

Last, the rice ramen noodles

I really love the Lotus Foods brand rice ramen noodles I find at Costco. They're gluten-free and made from brown rice and millet and are super tasty.

I like them better than regular rice noodles, but you can use those, too if you want. I'd recommend pad Thai noodles for this recipe if you go that route.

How to make Ramen (Gluten Free)

1. Cook the rice ramen noodles in boiling water.
2. Make the sauce by adding the honey, tamari, vinegar, lime juice, ginger, sesame oil, and sambal/sriracha to a large skillet over high heat. Bring to a boil, and let it cook for 5-10 minutes until the mixture has reduced by half.
3. Grab a very large salad bowl and add the cabbage, carrots, cucumber, green onions, and cilantro.
4. Add the shrimp to the sauce and cook for 4-5 minutes or until the shrimp is just cooked through and completely pink.
5. Drain the ramen and toss with the shrimp. Pour the whole mixture over the cabbage mixture in the large salad bowl. Toss everything together really well.
6. Serve immediately.

Gluten Free Ramen Recipe Variations

Can I use zucchini noodles in place of rice noodles?

Sure! If you want this recipe to be grain-free or lower carb, spiralize 3 medium-sized zucchini noodles, put them in a colander with a sprinkle of salt and let them sit for 20 minutes to release some of the moisture.

Squeeze them out a bit and then add them to the reduced sauce when the recipe says to.

Here are a few ways you can adapt this recipe:

• Swap out the shrimp for thinly sliced chicken, steak, or pork.
• Make it meatless by using your favorite tofu or a couple cans of chickpeas in place of the shrimp.
• Use a bag of broccoli slaw in place of the cabbage (or in addition to).
• Make it spicy by adding more sriracha or sambal to the noodle sauce.

Gluten Free Ramen Topping Ideas

Here are a few topping ideas!

• Toasted Sesame Seeds
• Sriracha, Sambal Oelek, or another Asian style chili sauce
• Furikake Seasoning
• Coconut Aminos or Tamari Soy Sauce
• Spicy Mayo (Mix mayonnaise with sriracha, a squeeze of lime, and a pinch of salt until you get the flavor you like.)

More Noodle/Zoodle Recipes on Perry's Plate

Easy Paleo Pad Thai -- one of our family's favorite meals! Another tasty meal with shrimp and quick cooking vegetables. You'll love this one with either rice noodles or zucchini noodles.

Pesto Noodles with Bacon & Broccoli -- This was the very first thing I ever made with zoodles. Before we were calling them zoodles! Pesto + bacon + broccoli is a fabulous combination.

Thai Green Curry Zoodles with Shrimp & Broccoli -- A Thai inspired zoodle recipe based on a dish I ate at Noodles & Co!

Creamy Spinach Avocado Pasta -- A creamy avocado-yogurt based sauce dresses whatever kind of pasta you like!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Gluten Free Ramen Recipe

Yield: Serves 6

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

This deliciously easy noodle bowl is gluten-free and is packed with loads of shredded vegetables, rice noodles, tender shrimp, and a ginger-soy dressing.

Print

Ingredients

• 4 uncooked, unflavored rice ramen cakes (9-10 oz total)
• ⅓ cup honey
• ½ cup gluten-free soy sauce (tamari) or coconut aminos
• ¼ cup rice vinegar
• Juice from 1 lime
• 2 Tablespoons grated fresh ginger
• 2 Tablespoon sesame oil
• 1-3 teaspoons sambal oelek or sriracha
• 1 pound shredded cabbage
• 4 ounces shredded carrots (about 1 ½ cups)
• ½ English cucumber, diced
• 3 green onions, thinly sliced
• ½ cup chopped fresh cilantro
• 1 pound shrimp, peeled & tails removed
• Sesame seeds and more sambal/sriracha, for serving

Instructions

1. Bring a large pot of water to a rolling boil. Add the salt to the water. Add the rice ramen cakes and cook according to package directions. Usually the rice-millet kind needs to be broken up with a fork halfway through cooking.
2. While you're waiting for the water to boil, Add the honey, tamari, vinegar, lime juice, ginger, sesame oil, and sambal/sriracha to a large skillet over high heat. Bring to a boil, and let it cook for 5-10 minutes until the mixture has reduced by half. It shouldn't be syrupy, but you should be able to swip a spatula down the middle and see the bottom of the pan for a second or two before the sauce comes back together.
3. While you're waiting for the ramen and the simmering sauce, grab a very large salad bowl and add the cabbage, carrots, cucumber, green onions, and cilantro.
4. When the sauce is finished, add the shrimp to the skillet and cook for 4-5 minutes or until the shrimp is just cooked through and completely pink. Remove the pan from the heat.
5. When the rice ramen is cooked through, drain thoroughly, and then add the noodles to the pan with the shrimp. Toss it around to combine, then pour the whole mixture over the cabbage mixture in the large salad bowl.
6. Use a pair of tongs to mix everything together well, grabbing vegetables from the bottom to ensure everything is coated in the sauce.
7. Serve immediately with a sprinkle of sesame seeds and a drizzle of sambal or sriracha, if desired.

Notes

1. I buy the rice ramen noodles (Lotus Foods brand) at Costco. If you don't want to use those particular noodles, you can use regular rice noodles -- I'd recommend flat pad Thai noodles for this. Or, if you aren't concerned wtih this recipe being gluten-free, you can use regular ramen noodles. Just don't use the flavor packets.
2. You can also try swapping out the shrimp for uncooked pieces of chicken or pork. Just make sure they're fully cooked before adding them to the vegetables.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  San-J Tamari Gluten Free Soy Sauce, Black Bottle, 10 Ounce (Pack of 2)
• 
  Cuisinart FP-12DCN Elite Collection 12-Cup Food Processor (Die Cast) with Bamboo Spoon and Chef Knife Bundle (3 Items)
• 
  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver
• 
  Lotus Foods Organic Ramen Noodles-Millet & Brown-10 oz

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