If the classics are feeling a little rote, livening up your tequila cocktails is easy with this sweet and spicy elevated ...

Frozen watermelon, a dash of coconut water, mint-infused maple syrup, and tangy lime combine in a drink that's perfect for ...

syrup (see Note) 60 mL (¼ cup) lime juice. 2 Tbsp dark rum (optional) NOTE You can use any candied fruit syrup for this recipe or use the reserved syrup from the cake method.

The Hotel Nacional Special is a classic Cuban cocktail that dates to the 1930s and is made with rum, apricot liqueur, ...

The Berry Patch combines muddled strawberries, almond syrup, lime juice and sparkling coconut, and the Hibiscus Fresca is a mix of hibiscus syrup, spiced orange syrup, almond syrup, lemon and lime ...

James Martin turns his childhood favourite, jelly and ice cream, into a grown up dessert. Equipment and preparation: you will need two 500g/1lb 2oz terrine moulds and an ice cream maker.

In a small saucepan, bring the maple syrup and water to a simmer with the ginger over moderately high heat. Remove from the heat and let steep for 15 minutes. Pick out and discard the ginger. Stir ...

In a small saucepan, combine the ginger, lime juice and sugar and bring to a boil. Boil for 2 minutes. Let cool to warm, then puree in a blender.

For our Berry-Citrus Rosé Sangria recipe, we whip up an easy-prep lime syrup. It makes a refreshing libation that’s perfect for sipping on hot summer evenings.

Sliced and dressed in a lime syrup, served chilled as they are here, they’re a refreshing, sophisticated and shockingly simple end to a meal. Yield: 4 to 6 servings.