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Guava Paloma

Zainab Mansaray — Tue, 20 May 2025 10:00:00 +0000

This tropical guava paloma balances the sweetness of guava and the tartness of grapefruit, with a spicy Tajín rim and fragrant garnish, making it the perfect refreshing cocktail.

Hey there, and welcome back, friends.

You are in for a tropical treat!

Sipping this drink might transport you to Mexico! At least it did for me. It’s refreshing, tasty, and has a hint of spiciness.

I love a good paloma and have made a few for the blog like this Peach Paloma, Passionfruit Paloma, and Strawberry Paloma.

This classic Mexican drink uses grapefruit, lime juice, and tequila. I added a twist by adding guava. It balances the tart taste of the grapefruit and lime. Who doesn’t love the tropical flavor of guava???

The other special part of this drink is the Tajin rim. It’s zesty and spicy and complements the fruity layers of this drink! It adds a Mexican touch to this Paloma drink.

Enjoy sipping this paloma over the summer, and it’s great for serving at summer BBQs. Everyone will love it!

Ingredients

fresh grapefruit juice
guava nectar
lime juice
some silver tequila
club soda or sparkling water
agave syrup
Tajín seasoning
a lime wedge, for rimming the glass
some simple garnishes like a grapefruit slice, lime slice, & edible flowers

How to Make Guava Paloma

Run a lime wedge around the rim of a glass and dip it into Tajín seasoning to coat.

Fill the glass with ice and set aside.

In a cocktail shaker, combine the grapefruit juice, guava nectar, lime juice, tequila, and agave syrup (if using).

Add ice and shake vigorously for 15 seconds. Strain the mixture into the prepared glass and top with club soda.

Gently stir to combine.

Garnish with a slice of grapefruit, lime, a sprig of fresh thyme, and an optional edible flower.

Serve immediately and enjoy!

How to Turn Into a Pitcher Drink

You can easily turn this Paloma into a pitcher drink by multiplying the recipe by 8 to make 8 servings. Add all of the ingredients to a pitcher and stir. Leave a little plate with Tajin seasoning near the glasses. Add some lime wedges nearby.

More Summer Cocktail Recipes

What do you think of this amazing Paloma drink with guava recipe? What would you serve with a glass of this? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy sipping, friends!

Guava Paloma Recipe

Yield: 1 drink

Guava Paloma

This tropical Guava Paloma balances the sweetness of guava and tartness of grapefruit, with a spicy Tajín rim and fragrant garnish, making it the perfect refreshing cocktail.

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

Tajín Rim

1 tablespoon Tajín seasoning
Lime wedge, for rimming the glass

Guava Paloma

4 ounces fresh grapefruit juice (about ½ large grapefruit)
2 ounces guava nectar (store-bought or fresh-pressed)
0.5 ounces lime juice (about ½ lime)
2 ounces silver tequila
Club soda or sparkling water, to top
½ tablespoon agave syrup

Garnish

Grapefruit slice
Lime slice
Edible flower (optional, non-toxic such as chamomile or marigold)

Instructions

Run a lime wedge around the rim of a glass and dip it into Tajín seasoning to coat.
Fill the glass with ice and set aside.
In a cocktail shaker, combine the grapefruit juice, guava nectar, lime juice, tequila, and agave syrup (if using). Add ice and shake vigorously for 15 seconds.
Strain the mixture into the prepared glass and top with club soda. Gently stir to combine. Garnish with a slice of grapefruit, lime, a sprig of fresh thyme, and an optional edible flower.
Serve immediately and enjoy!

Virgin Cherry Moscow Mule

Zainab Mansaray — Tue, 25 Mar 2025 10:30:00 +0000

This virgin cherry Moscow mule is a refreshing, non-alcoholic twist on the original cocktail. Bursting with cherry flavor, this easy mocktail combines muddled fresh cherries with lime juice and zingy ginger beer. The cherries and lime create the perfect sweet-tart combination, while the ginger beer packs a fizzy and spicy punch. Garnished with a cherry on top, this virgin cocktail is perfect for all ages and occasions.

This mocktail is not just about flavor; it’s a celebration of fresh and vibrant summer ingredients.

This drink comes together with only a few simple ingredients. The muddled fresh cherries provide a natural sweetness that goes perfectly with the zesty lime juice. The ginger beer keeps it non-alcoholic and adds a fizzy kick.

You can easily turn this drink into an alcoholic drink by adding some vodka along with the ginger beer. I suggest offering your party guests the option to make it either way.

Cherries are the star of this drink. Since there’s only 3 ingredients in this mocktail, it really relies on the flavor of fresh cherries so I do not recommend using frozen cherries.

We all know a classic mule is served in a copper mug but here’s a little secret, it’s okay to serve it in a glass too!

Historically, Moscow mules were served in copper mugs to keep them cold and frosty since copper is more thermally conductive than glass. Did you know that???

You can serve this mocktail in any 16-ounce glass you like. If you want to ensure the drink stays nice and frosty, chill your glass in the freezer for 1-2 hours first.

Ingredients

a few sweet cherries
freshly squeezed lime juice
ice
ginger beer

How to Make a Non-Alcoholic Cherry Moscow Mule

Add the cherries and lime juice to a 16-ounce glass or copper mug.

Muddle the cherries until they are very juicy.

Fill the glass with ice.

Then top with ginger beer.

If desired, garnish each glass with a cherry and a slice of lime.

How to Make Ahead

You can prep that drink ahead of time by squeezing the fresh lime juice and cleaning the cherries and removing the pits. I recommend assembling the drink before serving to preserve the freshness.

More Mocktail Recipes

Lemon Elderflower Mocktail
Blood Orange Mocktail with Rosemary Honey Syrup
Strawberry Cucumber Limeade
Coconut Coolers

What do you think of this refreshing cherry Moscow mule recipe? What would you serve with this mocktail? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy sipping, friends!

Virgin Cherry Moscow Mule Recipe

Yield: 1 serving

Virgin Cherry Moscow Mule

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

5-6 sweet cherries, pitted
1-ounce lime juice, freshly squeezed
Ice
4-6 ounces ginger beer, chilled

Instructions

Add the cherries and lime juice to a 16-ounce glass or copper mug. Muddle the cherries until they are very juicy.
Fill the glass with ice then top with ginger beer. If desired, garnish each glass with a cherry and a slice of lime.

Notes

Sour cherries can be used instead of sweet ones, but you will most likely want to add a touch of simple syrup to balance the tartness.
For a smoother drink, muddle the cherries & lime juice in a cocktail shaker then strain the mixture into a glass, pressing on the cherry pieces to help extract the juices. Top with ice then top with ginger beer.

Can I use frozen cherries? Since there’s only 3 ingredients in this mocktail, it really relies on the flavor of fresh cherries so I do not recommend using frozen cherries.

Can I turn this into a cocktail? Absolutely! Add 1 1/2 ounces of vodka along with the ginger beer.

Do I need to serve it in a copper mug? No, you do not need to serve this virgin Moscow mule in a copper mug. Historically, Moscow mules were served in copper mugs to keep them cold and frosty since copper is more thermally conductive than glass. You can serve this mocktail in any 16-ounce glass you like. If you want to ensure the drink stays nice and frosty, chill your glass in the freezer for 1-2 hours first.

Lemon Elderflower Mocktail

Zainab Mansaray — Mon, 17 Mar 2025 10:54:00 +0000

This refreshing lemon elderflower mocktail is a balanced blend of floral sweetness and bright citrus. It combines the tang of freshly squeezed lemon and lime juices with fruity and floral elderflower syrup. Sparkling mineral water lends a subtle effervescence and balances the flavors in the drink. Served over ice and garnished with a slice of lemon, this mocktail is light, fragrant, and just the right balance of sweet and tart!

Baking might be my jam, but I love making a fancy cocktail or mocktail! When I’m hosting a get-together, I’m always inspired to serve a few drinks for my guests. Over the years, I have created a large collection of drink recipes that are loved by all of you.

Spring always makes me think of lemons, so I wanted a lemony drink with a hint of floral. With a lot of guests these days seeking a non-alcoholic drink, I decided to make a Spring-inspired mocktail. If you need something to serve with this drink that’s perfect for Spring, check out my Spring recipes.

I love the delicate taste of elderflower. If you’ve never tried it, it tastes a little floral with a slight sweetness that reminds me of lychee and pears. So I decided my mocktail needed to combine lemons and elderflower to combine the best of Spring!

This drink is perfect for serving at bridal showers, baby showers, and Easter celebrations.

To make this elderflower mocktail, I used elderflower cordial. It’s a fragrant drink made from a sugar and water solution that has been steeped with elderflowers. You can easily find it online or at well-stocked liquor stores. If you can’t find any, you can use elderflower syrup in its place, though I recommend using one that is naturally flavored with real elderflowers rather than artificially flavored.

You can also easily turn this into an elderflower cocktail by adding some good quality gin.

To make serving this drink effortless at parties, I’ve also included directions for turning it into a pitcher recipe to serve a crowd.

Cheers to Spring!

Ingredients

non-alcoholic elderflower cordial or syrup
lemon juice
lime juice
sparkling mineral water
some ice
lemon slices, optional for garnish

How to Make an Elderflower Mocktail with Lemon

Add the elderflower cordial, lemon juice, and lime juice to a Collins glass or tumbler.

Stir well to combine.

Pour in the sparkling mineral water.

Stir again to combine.

Fill the glass with ice and garnish with a lemon slice if desired.

How to Turn This Mocktail into a Pitcher

This drink is perfect for serving at Spring parties, but it would be cumbersome to make each drink, so I’ve included directions for how to turn it into a pitcher to serve a crowd.

To make a pitcher (about 8 servings), combine 16 ounces of elderflower cordial, 8 ounces of lemon juice, and 4 ounces of lime juice. Stir well to combine. Right before serving, stir in 24 ounces of sparkling mineral water. Pour into glasses filled with ice.

More Mocktail Recipes Worth Sipping!

What do you think of this amazing elderflower mocktail with a lemon twist? What would you serve with these drinks? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy sipping, friends!

Lemon Elderflower Mocktail Recipe

Yield: 1 drink

Lemon Elderflower Mocktail

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

2 ounces (4 tablespoons) non-alcoholic elderflower cordial or syrup
1 ounce (2 tablespoons) lemon juice
½ ounce (1 tablespoon) lime juice
3 ounces (6 tablespoons) sparkling mineral water
Ice
Lemon slices, optional for garnish

Instructions

Add the elderflower cordial, lemon juice, and lime juice to a Collins glass or tumbler. Stir well to combine.
Pour in the sparkling mineral water then stir to combine.
Fill the glass with ice and garnish with a lemon slice if desired.

Notes

You’ll need 1-2 lemons and 1-2 limes to yield enough juice for one drink.

To make a pitcher (about 8 servings), combine 16 ounces elderflower cordial, 8 ounces lemon juice, and 4 ounces lime juice. Stir well to combine. Right before serving, stir in 24 ounces of sparkling mineral water. Pour into glasses filled with ice.

Make sure to stir the elderflower cordial, lemon juice, and lime juice really well. Since the syrup is thicker, it takes a little extra stirring to fully incorporate with the juices.

If you prefer a sweeter and less tart drink, increase the elderflower cordial to 2.5-3 ounces.

Freshly squeezed lemon and lime juices will yield the freshest flavor. Bottled juices can be used in a pinch.

Lemon Blondies with Coconut and White Chocolate

Zainab Mansaray — Tue, 11 Mar 2025 10:37:00 +0000

These lemon blondies with coconut and white chocolate are soft, chewy, and packed with flavor. Both lemon zest and juice flavor the blondies, adding zing and subtle tartness. The brightness of the lemon is complemented by the addition of sweet white chocolate chips and nutty toasted coconut. Easy to make and impossible to resist, these blondies are perfect for springtime gatherings or anytime you’re craving a lemony treat.

I love a good bar recipe, and I have shared plenty of brownies on the blog and a few blondie recipes like these apple blondies, raspberry blondies, and peanut butter blondies that have Reese’s Peanut Butter Chocolate Chunks in them! I felt it was time to make a blondie to celebrate Spring.

These blondies have all the trademarks of a great blondie: They’re chewy but soft and perfectly sweet. The coconut flakes and zesty lemon flavor pack them with texture. The white chocolate chips add a little sweetness sprinkled throughout.

I prefer using large coconut flakes in this recipe because shredded coconut tends to get lost in the batter. The flavor of the coconut stands out more when you use the large coconut flakes. Some stores label the coconut flakes as coconut chips.

I’m all about the flavor! For added flavor, I highly recommend toasting the coconut flakes.

If you love these bars (which I hope you do!) and want to serve them at a party, you can easily double the recipe and bake them in a 9×13 pan. Depending on your oven, you may have to increase the baking time slightly.

Ingredients

unsweetened coconut flakes
granulated sugar
a few lemons + zest
unsalted butter
a large egg + an egg yolk
vanilla extract
all-purpose flour
baking powder
salt
white chocolate chips

How to Make Lemon Blondies

Put the coconut in a large skillet. Toast it over medium heat, stirring frequently, until golden. Set aside to cool.

Preheat the oven and lightly grease a square baking pan, then line it with parchment, leaving an overhang.

Add the sugar and lemon zest to a large bowl. Rub the zest into the sugar with your fingers for about a minute, until highly fragrant.

Juice one of the lemons and measure out 2 tablespoons of juice, then add it to the sugar mixture along with the melted butter, egg, egg yolk, and vanilla extract. Whisk until smooth.

In a separate medium bowl, mix together the flour, baking powder, and salt.

Mix in the toasted coconut and white chocolate chips until evenly distributed throughout the dry ingredients.

Add the dry ingredients to the wet ingredients. Fold until just combined. The batter will be somewhat thick.

Spread the batter into the prepared pan in an even layer. Bake the bars in the preheated oven until the top and edges are golden and a tester inserted into the middle comes out clean.

Cool the baked blondies for at least half an hour in the pan.

Loosen the edges with a palette knife, then use the parchment to lift the blondies out of the pan.

Slice the bars now for a softer texture, or allow them to cool completely for a firmer texture. Cut into 9 equal slices for larger blondies or 16 equal slices for smaller blondies.

How to Store

Keep the leftover blondie bars in an airtight container at room temperature. Make sure to enjoy them within 3-4 days.

More Spring Bar Recipes

What do you think of this amazing lemon blondie recipe? What would you serve with these bars? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Spring baking, friends!

Lemon Blondie Recipe

Yield: 16 squares

Lemon Blondies with Coconut and White Chocolate

These lemon blondies with coconut and white chocolate are soft, chewy, and packed with flavor. Easy to make and impossible to resist, these blondies are perfect for springtime gatherings or anytime you’re craving a lemony treat.

Prep Time 20 minutes

Cook Time 35 minutes

Additional Time 30 minutes

Total Time 1 hour 25 minutes

Ingredients

⅔ cup unsweetened coconut flakes
1 cup granulated sugar
2 medium lemons, zested
½ cup unsalted butter, melted and cooled slightly
1 large egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
⅔ cup white chocolate chips

Instructions

Put the coconut in a large skillet. Toast it over medium heat, stirring frequently, until golden. Set aside to cool.
Preheat the oven to 350 degrees.
Lightly grease an 8-inch square baking pan then line it with parchment leaving an overhang.
Add the sugar and lemon zest to a large bowl. Rub the zest into the sugar with your fingers for 30-60 seconds until highly fragrant. Juice one of the lemons and measure out 2 tablespoons of juice then add it to the sugar mixture along with the melted butter, egg, egg yolk, and vanilla extract. Whisk until smooth.
In a separate medium bowl, mix together the flour, baking powder, and salt. Mix in the toasted coconut and white chocolate chips until evenly distributed throughout the dry ingredients.
Add the dry ingredients to the wet ingredients. Fold until just combined. The batter will be somewhat thick. Spread the batter into the prepared pan in an even layer. Bake for 30-35 minutes in the preheated 350 degree oven until the top and edges are golden and a tester inserted into the middle comes out clean.
Cool the baked blondies for at least 30 minutes in the pan. Loosen the edges with a palette knife then use the parchment to lift the blondies out of the pan. Slice now for a softer texture or allow to cool completely for a firmer texture. Cut into 9 equal slices for larger blondies or 16 equal slices for smaller blondies.

Notes

These blondies can also be baked in a 9-inch square pan though they will not be as tall. Adjust the baking time to 25-28 minutes.

For super precise slices, allow the blondies to cool completely and use a sharp, clean knife for each cut.
Keep leftovers in an airtight container at room temperature. Make sure to enjoy them within 3-4 days.

Recipe Tips

Room temperature eggs will keep the melted butter from seizing up when mixed together. Bring eggs to room temperature quickly by setting them in a bowl and covering them with warm (not hot!) water. Let the eggs sit for 10-15 minutes before using them in the recipe.
Don’t skip out on toasting the coconut! It yields a deeper and more pronounced flavor.
To keep the blondies from being tough, mix the dry and wet ingredients until they are just combined. You should no longer see any dry pockets of flour. Overmixing can start to activate the gluten in the flour, which can yield a tougher texture.
An offset spatula will make easy work of spreading the thick batter into an even layer in the pan.
You can use a chopped white chocolate bar in place of the chips. Just make sure to chop it into bite-sized pieces and then measure out ⅔ cup to use in the recipe.

Lemon Sugar Cookies with Raspberry Frosting

Zainab Mansaray — Tue, 25 Feb 2025 11:45:00 +0000

These lemon sugar cookies with raspberry frosting are bursting with flavor! Lemon zest and juice lend a tangy citrus flavor to the soft and slightly chewy sugar cookies. Freeze-dried raspberries give the velvety frosting a vibrant, fruity flavor and color. The combination of the soft, buttery sugar cookie and lush raspberry frosting yields a delightful treat reminiscent of warm, sunny days.

What better way to usher in Spring than with a vibrant lemon sugar cookie covered in bright pink raspberry cream cheese frosting! These cookies are the epitome of bougie cookies.

Instead of going to Crumbl let’s make some in our kitchens. Don’t worry, they’re easy to make, and your whole family will love them!

What I love about these cookies is their luscious lemon flavor contrasted with the tart raspberry flavor! You know how much I love lemon and raspberry-flavored treats! I have so many recipes on the blog like these No Bake Raspberry Lemon Cheesecake, Lemon Raspberry Bundt Cake, Lemon Raspberry Cake, Lemon Raspberry Layer Cake, and Raspberry Sweet Rolls with Lemon Glaze.

The trend right now is to make giant cookies, but if you want to, these cookies can be made smaller. I give directions for changing the baking time in the recipe card.

These sugar cookies are versatile. Not only can you make them smaller but you can also turn them into sandwich cookies. If you want to make a sandwich cookie, I suggest adding the frosting to the bottom (flat side) of a cookie and then placing the flat side of another cookie on top of the frosting, pressing gently to sandwich them together.

Are you ready to make some Spring sugar cookies?

Ingredients

granulated sugar
a few lemons
unsalted butter
an egg
vanilla extract
all-purpose flour
salt
baking soda
freeze-dried raspberries
cream cheese
powdered sugar
milk or cream

How to Make Lemon Sugar Cookies

Preheat the oven and line a few large baking sheets with parchment paper.

Add the granulated sugar and lemon zest to a large bowl or the bowl of a stand mixer. Rub the zest into the sugar with your fingers for about a minute to help release the fragrant oils.

Add the softened butter to the sugar and lemon zest. Beat until fluffy, about a few minutes.

Scrape down the sides, then beat in the egg, some lemon juice, and vanilla extract.

Whisk together the flour, salt, and baking soda in a separate bowl.

With the mixer on low, slowly add the dry ingredients to the wet. Mix until just combined. The dough will be somewhat soft.

Use a 1-ounce cookie scoop (2 tablespoons) to scoop up portions of the dough.

Carefully roll each portion of dough into a ball in your hands then place it on the parchment lined baking sheet.

Continue with the remaining dough, spacing the cookies at least 2 inches apart.

Bake until the edges are just set and the bottoms are lightly golden.

Cool the cookies on the sheet for 10 minutes before moving them to a rack to cool completely.

Once the cookies have cooled, make the frosting. Add the freeze-dried raspberries to a blender or food processor. Blend until fine and powdery. It’s okay if there are still smaller bits of raspberry remaining.

Beat the softened cream cheese and butter together until light and fluffy, about a few minutes.

Beat in the powdered freeze-dried raspberries. With the mixer on low, beat in the powdered sugar one cup at a time, stopping once you’ve achieved a smooth and thick frosting.

Scrape down the sides and bottom of the bowl then beat in the milk.

Use a round tip to pipe the frosting onto the cookies or spread the frosting onto the cookies with a palette knife.

Garnish frosted cookies with crushed freeze-dried raspberries if desired.

How to Store

Keep leftover sugar cookies in an airtight container at room temperature. Make sure to enjoy them within 3 days. Unfrosted cookies can be frozen for up to 3 months and thawed overnight in the refrigerator.

More Spring Recipes

If Springtime has you dreaming of lemon recipes, give these a try. You won’t regret it!

What do you think of this amazing Spring sugar cookie recipe? What would you serve with these giant sugar cookies? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Spring baking, friends!

Lemon Sugar Cookie Recipe

Yield: 16 large sugar cookies

Lemon Sugar Cookies with Raspberry Frosting

These soft, buttery, lemon sugar cookies with raspberry cream cheese frosting are bursting with flavor! Lemon zest and juice lend a tangy citrus flavor to the soft and slightly chewy sugar cookies. Freeze-dried raspberries give the velvety frosting a vibrant fruity flavor and color.

Prep Time 20 minutes

Cook Time 26 minutes

Additional Time 20 minutes

Total Time 1 hour 6 minutes

Ingredients

For the cookies:

1 1/4 cups granulated sugar
2 lemons, zested and juiced
1 cup (2 sticks) unsalted butter, softened
1 large egg, room temperature
1 teaspoon vanilla extract
2 ¾ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda

For the frosting:

1 ounce freeze dried raspberries, plus extra for garnish
8-ounce block cream cheese, softened
½ cup (1 stick) unsalted butter, softened
4 cups (1 pound) powdered sugar
1 tablespoon milk or cream

Instructions

Preheat the oven to 350 degrees and line 2-3 large baking sheets with parchment paper.
Add the granulated sugar and lemon zest to a large bowl or the bowl of a stand mixer. Rub the zest into the sugar with your fingers for 30-60 seconds to help release the fragrant oils. Add the softened butter to the sugar and lemon zest. Beat until fluffy, about 3 minutes. Scrape down the sides then beat in the egg, 2 tablespoons of the lemon juice, and the vanilla extract.
Whisk together the flour, salt, and baking soda in a separate bowl. With the mixer on low, slowly add the dry ingredients to the wet. Mix until just combined. The dough will be somewhat soft.
Use a 1-ounce cookie scoop (2 tablespoons) to scoop up portions of the dough. Carefully roll each portion of dough into a ball in your hands then place it on the parchment lined baking sheet. Continue with the remaining dough, spacing the cookies at least 2-inches apart. Bake at 350 degrees for 10-13 minutes or until the edges are just set and the bottoms are lightly golden. Cool the cookies on the sheet for 10 minutes before moving them to a rack to cool completely.
Once the cookies have cooled, make the frosting. Add the freeze dried raspberries to a blender or food processor. Blend until fine and powdery. It’s okay if there are still smaller bits of raspberry remaining.
Beat the softened cream cheese and butter together until light and fluffy, about 3-4 minutes. Beat in the powdered freeze dried raspberries. With the mixer on low, beat in the powdered sugar one cup at a time, stopping once you’ve achieved a smooth and thick frosting. Scrape down the sides and bottom of the bowl then beat in the milk. Use a round tip to pipe the frosting onto the cookies or spread the frosting onto the cookies with a palette knife. Garnish frosted cookies with crushed freeze dried raspberries if desired.

Notes

Keep leftovers in an airtight container at room temperature. Make sure to enjoy them within 3 days. Unfrosted cookies can be frozen for up to 3 months and thawed overnight in the refrigerator.

If you’re baking more than one tray of cookies at a time, make sure to rotate the trays halfway through the baking time: switch the bottom tray to the top and rotate both trays so that the cookies that were in the back are now in the front. This will help ensure an even bake for all of the cookies.
Make sure to leave about 2 inches of space between each ball of cookie dough. This will give the cookies plenty of space to spread in the oven without running into one another.
If you don’t have a 1-ounce cookie scoop, use a tablespoon measure to portion out 2 tablespoons of the dough for each cookie before rolling and placing on the cookie sheet.
Is there a substitute for the freeze dried raspberries? Freeze dried raspberries give the frosting its vibrant hue and sweet-tart raspberry flavor without altering the soft and creamy texture of the frosting. I do not recommend using fresh raspberries as they will add way too much moisture to the frosting and cause it to split.
Can I bump up the lemon flavor in the cookies? If you want a more pronounced lemon flavor in the cookies, you can rub the zest into the sugar and then allow it to sit overnight in an airtight container before proceeding with the recipe.
Can I make smaller cookies? Yes, you can make smaller cookies using either 1 tablespoon or 1 ½ tablespoons of dough per cookie. Since the cookies will take less time to bake, you’ll need to reduce the baking time to about 7-10 minutes total.
Can I make these into sandwich cookies? Of course! If you want to make a sandwich cookie, add the frosting to the bottom (flat side) of a cookie then place the flat side of another cookie on top of the frosting, pressing gently to sandwich them together.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 223Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 207mgCarbohydrates: 36gFiber: 1gSugar: 18gProtein: 4g

The post Lemon Sugar Cookies with Raspberry Frosting appeared first on A Classic Twist.

Blood Orange Mocktail with Rosemary Honey Syrup

Zainab Mansaray — Thu, 19 Dec 2024 11:59:00 +0000

This vibrant blood orange mocktail with rosemary honey syrup is a refreshing blend of sweet, tangy, and herbal flavors. The zesty kick of fresh lime juice perfectly balances the natural sweetness of the blood orange juice. The rosemary honey syrup adds a fragrant sweetness, contrasting the citrus and elevating the entire drink. Topped with sparkling water, it offers a delightful fizz that brings everything together in a crisp, effervescent finish. The mocktail is garnished with a sprig of rosemary and a slice of blood orange for an extra touch of elegance and a hint of herbal aroma, making it the perfect non-alcoholic refreshment for any occasion.

Isn’t the hue of this mocktail showstopping? I can’t get over how vibrant blood orange is. This winter citrus is one of my favorite ingredients to play with throughout the holidays.

I love making drinks with blood orange juice, such as this Blood Orange Cocktail with Mezcal, Blood Orange Vanilla Martini, and Blood Orange Moscow Mule. This is my first mocktail recipe using blood oranges.

I also love making desserts with it like Blood Orange Cheesecake, Blood Orange Cupcakes, Blood Orange Meringue Pie, and Blood Orange Mimosa Cake.

If you haven’t used blood orange in your recipes, it’s a must this season!

Now, let’s talk about this drink! Every now and again, you need a good mocktail, either for yourself or for your friends. I’ve included directions for how to turn it into a mocktail pitcher recipe in the recipe card.

This mocktail tastes citrusy, and then you get this soft herbal flavor, which is unexpected but works really well. The sparkling water gives it fizziness.

The rosemary honey syrup is easy to make and lasts a few weeks in the fridge. The honey is perfect in this drink; it’s light and fragrant.

I hope you enjoy sipping this mocktail as much as I have.

Ingredients

honey
fresh rosemary
blood orange juice
lime juice
sparkling water
rosemary sprigs & blood orange slices for garnish

How to Make a Blood Orange Mocktail

First, make the honey syrup. Combine the water, honey, and rosemary sprigs in a small pot or pan.

Gently muddle the rosemary until it becomes fragrant.

Bring the syrup to a simmer over medium heat. Allow it to simmer for a few minutes, then remove it from heat.

Allow the rosemary to steep in the syrup as it cools to room temperature. When the syrup has reached room temperature, remove and discard the rosemary. You should have enough syrup for 4-6 drinks (about ¾ cup).

Keep the syrup in an airtight container in the fridge for up to 2 weeks.

To make one blood orange mocktail, add the blood orange juice to a large tumbler or double old-fashioned glass.

Next, add some lime juice.

Add some rosemary honey syrup.

Stir the drink well.

Add a handful of ice.

Top with the sparkling water.

Slap the rosemary sprig garnish on your palm to help release some of the oils, then add to the glass.

Finish by garnishing with a slice of blood orange.

How to Store

Keep the leftover rosemary honey syrup in an airtight container in the fridge for up to 2 weeks.

More Winter Drink Recipes

If you’re hosting a gathering or just want to make a drink for yourself, give these recipes a try.

What do you think of this refreshing winter mocktail recipe? What would you serve as a side for this? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy sipping, friends!

Blood Orange Mocktail Recipe

Yield: serves 1

Blood Orange Mocktail with Rosemary Honey Syrup

Prep Time 5 minutes

Syrup Time 35 minutes

Total Time 40 minutes

Ingredients

For the rosemary honey syrup:

½ cup honey
⅓ cup water
2 sprigs fresh rosemary

For one mocktail:

4 ounces (½ cup) blood orange juice
1 ounce (2 tablespoons) lime juice
1 to 1 ½ ounces (2-3 tablespoons) rosemary honey syrup
2-3 ounces (4-6 tablespoons) sparkling water
Rosemary sprigs, for garnish
Blood orange slices, for garnish

Instructions

Make the honey syrup first. Combine the water, honey, and rosemary sprigs in a small pot or pan. Gently muddle the rosemary until it becomes fragrant. Bring the syrup to a simmer over medium heat. Allow the syrup to simmer for 2 minutes then remove it from heat. Allow the rosemary to steep in the syrup as it cools completely to room temperature. When the syrup has reached room temperature, remove and discard the rosemary. You should have about ¾ cup of syrup (enough for 4-6 drinks). Keep the syrup in an airtight container in the fridge for up to 2 weeks.
To make one blood orange mocktail, add the blood orange juice, lime juice, and rosemary honey syrup to a large tumbler or double old-fashioned glass. Stir well, then add a handful of ice and top with the sparkling water. Slap the rosemary sprig garnish on your palm to help release some of the oils, then add to the glass. Finish by garnishing with a slice of blood orange.

Notes

You’ll need two smaller rosemary sprigs (about 4-5 inches long) for the rosemary honey syrup.
The syrup yields enough for 4-6 drinks depending on if you prefer your mocktail less sweet with 1 ounce of syrup, or more sweet with 1 ½ ounces of syrup.
To make a larger pitcher, add 20 ounces of blood orange juice, 5 ounces of lime juice, and all of the rosemary honey syrup. Stir well and keep chilled until ready to serve. When ready to serve, stir, then top with 10-15 ounces of sparkling water. Pour in glasses over ice and garnish with rosemary sprigs and blood orange slices.

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