Recipe Index

Espresso Martini

June 24, 2023 by Tanya Leave a Comment

The espresso martini is a dessert for any coffee lover, and the perfect after dinner drink. Our classic espresso martini is rich with flavor and smooth with its velvety top. This post is meant for an audience 21 and over.

Prepared espresso martini with coffee bean garnish.

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.

When I can have a cocktail and coffee at the same time, you bet I'll be enjoying this party! Whether you're using machine-brewed espresso, instant espresso, or even freshly made espresso in your French press you'll still be able to enjoy an espresso martini too!

Espresso martinis can truly be enjoyed any time of the year. Our delicious Bourbon Martini, Hennessy Sidecar, and last but not least this warm Irish Coffee can as well.

Espresso Martini Ingredients

Vodka - Use your favorite unflavored vodka. You could opt for a coffee flavor vodka if you want the extra strong coffee flavor, or are missing other key ingredients.
Freshly brewed espresso - Not everyone has access to fresh espresso coffee. You can use instant espresso, instant coffee, or a cold brew concentrate.
Coffee liqueur - Like Kahlua or other coffee liquor.
Simple syrup - Optional for sweetness. Simple syrup can be store-bought or homemade with an easy recipe of 1:1 sugar and water for sweet sugar syrup.
Coffee beans - A few coffee beans for garnish.

Tools needed for this recipe

Cocktail Shaker
Martini Glass

How To Make An Espresso Martini

Brew a fresh shot of espresso and let it cool

Add the vodka, cooled espresso, coffee liqueur, and simple syrup to the cocktail shaker and fill the shaker with ice.

Shaking the ingredients in a cocktail shaker.

Shake vigorously for about 10-15 seconds. This ensures all the ingredients are well mixed and the cocktail has a little foam.

Pouring the cocktail into the martini glass.

Strain the mixture into a martini glass. Garnish the espresso martini with 3 coffee beans. Serve immediately.

How to serve an espresso martini

For the best experience with an espresso martini, you'll want to serve it in a chilled glass and enjoy it immediately.

Serve your freshly made coffee cocktail with a side of other dessert items like chocolate-covered coffee beans, chocolate biscotti, or even a small scoop of French vanilla ice cream.

Espresso Martini Variations

Chocolate: Swirl chocolate syrup around the inside of your glass or just on the rim. You can also, along with the coffee beans, add some shaved chocolate to the top.

Spiced: Add a dash of cinnamon or nutmeg to the cocktail shaker or just lightly dust some on top of your finished cocktail.

Vanilla: Use a vanilla vodka, or a dash of vanilla syrup or extract to the cocktail shaker before shaking.

No Cocktail Shaker, No Problem

You can still whip up a delicious cocktail without a shaker. Here are a couple of options if you find yourself without one:

Mason Jar with a lid tightly sealed
Blender
Any container with a secure enough lid to endure shaking for 20-30 seconds without falling off.

Strain using a fine mesh strainer, or sifter.

FAQ's

Why the three coffee beans for garnish?

The three coffee beans represent health, happiness, and wealth.

Why do you shake an espresso martini?

To acquire that silky foam on top, first, you'll want to shake the cocktail ingredients with ice for 20-30 seconds. Secondly, double straining your cocktail either through the shaker cup or a Hawthorne shaker, then again with a fine mesh strainer will introduce more air and greatly reduce the amount of ice that comes through leaving your cocktail silky smooth with a nice layer of foam on top.

Expert Tips

If you don't have an espresso machine, you can use instant espresso.
For the best experience, chill the martini glass ahead of time.

Looking for more cocktail recipes? Try these out:

If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Print Recipe

5 from 1 vote

Espresso Martini

Prep Time5

Total Time5

Course: Drinks

Cuisine: American

Keyword: espresso martini

Servings: Drink

Calories: 269kcal

Author: Tanya

Ingredients

2 ounces Vodka
1 ounce Freshly brewed espresso *see note
1 ounce Coffee liqueur such as Kahlua
.5 ounces Simple syrup optional, to taste
Ice
3 Coffee beans garnish

Instructions

Brew a fresh shot of espresso and let it cool
Add the vodka, cooled espresso, coffee liqueur, and simple syrup to the cocktail shaker and fill the shaker with ice.
Shake vigorously for about 10-15 seconds. This ensures all the ingredients are well mixed and the cocktail has a little foam.
Strain the mixture into a martini glass. Garnish the espresso martini with 3 coffee beans. Serve immediately.

Notes

If you don't have an espresso machine, you can use instant espresso.
For the best experience, chill the martini glass ahead of time.
The three coffee beans represent health, happiness, and wealth.

Nutrition

Steamed Lobster Tails

June 23, 2023 by Tanya Leave a Comment

My family love lobster and in this recipe post I show you how easy it is to cook steamed lobster tails. I butterfly the tails then steam them with some fresh lemon, before serving them with some melted butter and a wedge of lemon for an extra burst of zesty citrus. Cooked this simply, this is a dish you will return to again and again.

A white serving plate topped with two steamed lobster tails, served with melted butter, a wedge of lemon and garnished with fresh parsley.

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.

Lobster can be a tricky shellfish to cook, particularly if you cook it whole. Which is why I like to cook lobster tails. I always start by butterflying the tail, so that the whole tail cooks evenly. Steaming the lobster tails also helps as this is a gentler cooking method and keeps the lobster meat tender and sweet.

Not only does lobster tail taste delicious, it is good for you too. Lobster tail is a lean protein, contains vitamins and minerals and is rich in omega-3 fatty acids.

If you enjoy eating shellfish, then try some of my favorite seafood recipes: Air Fried Lobster Tail, Air Fryer Crab Cakes, Air Fryer Crab Legs, Air Fryer Lemon Garlic Shrimp, Jamaican Jerk Shrimp, Seafood Boil, or my Crispy Air Fryer Fried Shrimp.

Ingredients

Here's what you will need to make the best steamed lobster tails:

Lobster - I use whole fresh lobster tails.
Lemon - Fresh lemon, sliced.
Water

Steamed lobster tail recipe ingredients.

How to steam lobster tails

Fill a pot with 1 inch of water so that it is below the steamer basket. Bring the water to a boil.

Once the water is boiling, line the steamer basket with the slices of lemon and place the butterflied lobster tails in the steamer basket on top of the lemon slices, making sure they are not overcrowded.

A steamer filled with raw lobster tails on top of fresh slices of lemon.

Place the steamer basket on top of the pot with boiling water, cover, and steam the lobster tails for 6-8 minutes, or until the shells turn bright red and the meat becomes opaque.

Four cooked lobster tails sitting in a steamer on top of slices of lemon.

Remove the lobster tails from the steamer using tongs. Be careful as they will be hot. Allow them to cool for a few minutes before serving.

Serve the lobster tails as they are or with some melted butter and a slice of lemon.

How to butterfly a lobster tail

The butterflying of lobsters is very easy and it makes the lobster meat easier to eat. It also looks pretty on a plate. The only tools you need are sharp kitchen shears and your hands.

To butterfly a lobster tail, use the kitchen shears and cut down the middle of the top shell towards the fins of the tail, taking care not to cut the tail itself. Gently pull the shell apart. Using your fingers, gently separate the meat from the shell, lifting it through the slit to rest on top. Try to keep the end of the tail attached to the shell.

collage of how to butterfly a lobster tail, with hand cutting and the shell and moving the lobster meat above the shell

If your lobster tail needs to be deveined, devein it at this time.

Expert Tips

These tips will help you make the best steamed lobster tails you've ever tried.

If you don't have a steamer pot, you can fit a steamer basket into a large pot, it will work just the same.
Bring the water to the boil, before you add the lobster tails to the steamer basket. This will stop them from overcooking.
If you want to check the internal temperature of the lobster once it’s cooked, a probe thermometer is the easiest way to do this.

Two white serving plates topped with two steamed lobster tails, served with melted butter, a wedge of lemon and garnished with fresh parsley.

Flavor variations

Fresh lobster tails will give you the best flavor, but you can use frozen lobster tails. If using frozen tails, defrost them in the refrigerator first before butterflying and cooking.
Add a little extra flavor and serve the lobster with my Garlic Herb Butter.
For a dairy free option, swap the melted butter for a little olive oil warmed with lemon zest and some minced garlic.
Enjoy a seafood feast, and provided you don't overcrowd the steamer pan, you could also add fresh shrimps, scallops and clams. Just ensure you adjust the cooking times for smaller pieces of seafood.

What to serve with steamed lobster tails

I don't want anything to overpower the flavor of the lobster meat, so I serve it with some melted butter and a wedge of fresh lemon for squeezing over. This dish can be served as an appetizer or doubled up as dinner main dish, which I would serve with a light and refreshing side salad like my Southern Cucumber Salad.

You can also steam the lobster tails and add them to Lobster Mac & Cheese.

How to store

To refrigerate: Steamed lobster tails can be enjoyed hot or cold. Once cooked and cooled, place any leftover lobster tails in an airtight container in the refrigerator up to 3 days. If heating up, do so gently so that the lobster warms through but does not overcook.

To freeze: It is perfectly safe to freeze cooked lobster. Once cooked and cooled, wrap the whole tail, including the shell, in freezer proof clingfilm and a layer of kitchen foil, and store for up to 3 months. Freezing the lobster tail in the shell will stop the meat from drying out.

FAQs

Is it better to boil or steam lobster tails?

If I was cooking a whole lobster I would boil it. However, when it comes to cooking lobster tails I prefer to steam them, as steaming is a gentler cooking method resulting in tender lobster meat. Also, with steaming, you keep all the flavor in the lobster as none of it escapes into the cooking water.

Do you cut the lobster tail before you steam it?

Yes, you can either butterfly the lobster tail as I have done in this recipe (see instructions above), or you can split the tail in half length-wise. A lobster tail is thick, so cutting the lobster tail ensures an even cook, whereas if you left it whole, it would be tough around the outside and just cooked in the center.

How long to steam a lobster tail?

The length of time to steam lobster tails depends on their size. As a general guide:

Small (4-ounce) lobster tails need about 6-8 minutes.
Medium (6-ounce) lobster tails need about 8-10 minutes.
Large (8-ounce) lobster tails need about 10-12 minutes.
Extra-large (12-ounce) lobster tails need about 15-20 minutes.

How to tell if lobster is cooked?

Lobster tails should be cooked until the shell turns bright red and the meat becomes opaque, generally reaching an internal temperature of approximately 140-145°F (60-63°C) when measured at the thickest part of the tail.

Looking for more steamed recipes? Try my steamed cheeseburgers recipe.

If you have tried this Steamed Lobster Tails recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Print Recipe

5 from 1 vote

Steamed Lobster Tails

This recipe show you how easy it is to cook steamed lobster tails. First butterfly the tails then steam them with some fresh lemon, before serving them with some melted butter and a wedge of lemon for an extra burst of zesty citrus.

Prep Time10

Cook Time6

Total Time16

Course: Appetizer, Main Course

Cuisine: American

Keyword: how to steam lobster tails, steamed lobster tails

Servings:

Calories: 57kcal

Author: Tanya

Ingredients

4 lobster tails 4-oz each, rinsed and butterflied
1 lemon sliced
water

Instructions

Fill a pot with 1 inch of water so that it is below the steamer basket. Bring the water to a boil.
Once the water is boiling, line the steamer basket with the slices of lemon and place the butterflied lobster tails in the steamer basket on top of the lemon slices, making sure they are not overcrowded. Place the steamer basket on top of the pot with boiling water, cover, and steam the lobster tails for 6-8 minutes, or until the shells turn bright red and the meat becomes opaque.
Remove the lobster tails from the steamer using tongs. Be careful as they will be hot. Allow them to cool for a few minutes before serving.
Serve the lobster tails as they are or with some melted butter and a slice of lemon.

Notes

To butterfly a lobster tail, use kitchen shears and cut down the middle of the top shell towards the fins of the tail, taking care not to cut the tail itself. Gently pull the shell apart. Using your fingers, gently separate the meat from the shell, lifting it through the slit to rest on top. Try to keep the end of the tail attached to the shell.
The length of time to steam lobster tails depends on their size. As a general guide:
- Small (4-ounce) lobster tails need about 6-8 minutes.
- Medium (6-ounce) lobster tails need about 8-10 minutes.
- Large (8-ounce) lobster tails need about 10-12 minutes.
- Extra-large (12-ounce) lobster tails need about 15-20 minutes.
Lobster tails should be cooked until the shell turns bright red and the meat becomes opaque, generally reaching an internal temperature of approximately 140-145°F (60-63°C) when measured at the thickest part of the tail.

Nutrition

Jerk Fish

June 22, 2023 by Tanya Leave a Comment

I enjoy cooking my Jamaican Jerk Fish when the sun is shining, and I have the grill on outdoors. One of the best fish to jerk is snapper, as it is a large, meaty fish that takes on the flavor and grills well on the BBQ. I marinate whole fish in my homemade Jamaican jerk marinade for at least four hours for maximum flavor.

A black serving platter topped with 3 whole snapper fish in a Jamaican jerk marinade garnished with Scotch Bonnet peppers, wedges of lime and sprigs of thyme.

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.

My best Jamaican jerk fish recipe uses my homemade Jamaican jerk marinade, which has the perfect balance of sweet, sour, salty, and spicy flavors. I use a combination of Scotch bonnet peppers, onions, thyme, garlic, and ginger, then add seasoning and other flavorings like vinegar, brown allspice berries, and ground spices to the mix.

I like to make my own marinades; that way, I can make them to suit my own palette. Feel free to adapt the flavors to suit your taste. For example, I like a spicy jerk marinade, so use 4 Scotch bonnet peppers, but if you prefer yours milder, cut back on the peppers.

Once the marinade is made and the fish has been washed, I coat the fish in the marinade and set it aside to marinate for at least 4 hours, but longer if time allows. Then I cook it over white-hot charcoal to add that smoky flavor.

If you love the fiery hot, spicy flavor of jerk marinade, then try some of my favorite jerk recipes, my jerk salmon, Jamaican jerk seasoning, Jerk bbq sauce, Jerk shrimp, Jamaican jerk chicken, Jamaican jerk chicken soup, or this tender jerk pork in the air fryer.

For other recipes where I cook whole fish, try my Air fryer whole fish, Oven-roasted whole fish, or my steamed fish.

Ingredients

Here's what you will need to make the best jerk fish:

Fish - I use whole white fish, which are gutted and scaled.
Lime - I used lime in the water for rinsing the fish.
Jerk marinade - I use my own Jamaican jerk marinade.

How to make Jamaican jerk fish

Start by soaking your fish in cold water and rubbing the fish with lime or vinegar. Rinse and pat the fish dry using a paper towel. Cut 3 slits into each side of the fish.

A silver bowl filled with six snapper fish soaking in cold water and lime.

A plastic box with two whole snapper fish, gutted, scaled and with 3 slits cut into each side.

In a large dish, evenly coat the whole fish with the Jamaican jerk marinade. Be sure to get the marinade inside the fish as well. Cover the dish and let the fish marinate in the fridge for at least 4 hours, or overnight for the best flavor.

Preheat your grill to medium heat. If you're using a charcoal grill, allow the coals to burn until they're covered with white ash.

Two whole snapper fish cooking on a charcoal grill.

Place the marinated fish on the grill. Cook each side for 7-8 minutes, or until the fish is opaque and flakes easily with a fork. The skin should be slightly charred.

Once done, carefully remove the fish from the grill. Let them rest for a couple of minutes before serving.

Other methods for cooking Jamaican jerk fish

You can also cook this jerk fish in our oven or air fryer:

Oven: Place the fish on a sheet pan and place it in a preheated oven of 425 degrees Fahrenheit. Roast the fish for 25-27 minutes.

Air Fryer: Place each fish in an air fryer basket and air fryer on 400 degrees Fahrenheit for 14-16 minutes. Cook the whole fish in batches, and do not overlap.

Expert Tips

These tips will help you make the best Jamaican jerk fish you've ever tried.

Marinate the fish for at least 4 hours or overnight if time allows. The longer the marinate, the better the flavor.
I recommend scoring the fish by cutting diagonal lines in the skin before you season it. This ensures you get maximum flavor into the fish.
Only grill the fish once the charcoal is white, any earlier and you will burn the fish.
If you want to check the internal temperature of the fish once it’s cooked, a probe thermometer is the easiest way to do this.

Flavor variations

This recipe typically uses whole snapper, but would also work with sea bass, tilapia, bream, or trout.
I used lime to soak the fish, but you could also add vinegar or lemon to the water.
I've used my own Jamaican jerk marinade, but you can buy a store-bought marinade if you don't want to make your own. My favorite store-bought marinade is Walker's Wood. You could also add some dry seasoning, like this fish seasoning, to the fish before adding the marinade. Or simply season it as is.
Add some sprigs of fresh thyme to the cavity of the fish when you are cooking it.
For extra citrus, add slices of fresh lime to the cavity of the fish while it is being cooked.

What to serve with jerk fish

I love to serve whole jerk fish with wedges of fresh lime, and a few vegetable sides like my Jamaican coleslaw and Jamaican cabbage. Also served is my Jamaican festival, a delicious fried sweet dough, which is the perfect side dish with my favorite Jamaican recipes. If I'm grilling outdoors, I would like to have a glass of Jamaican rum punch in my hand, pure sunshine in cocktail form.

How to pick whole fresh fish from the market

Don’t be intimidated about buying whole fish from the market. Here are my tips for buying fresh whole fish.

Look for clear eyes: The eyes of the fish should be clear, bright, and bulging, indicating that the fish is fresh.
Check for firm flesh: The flesh of the fish should be firm to the touch and should spring back when pressed.
Smell the fish: Fresh fish should have a mild smell, not a strong or unpleasant odor. If it smells overly fishy, it may not be fresh.
Look for bright and shiny skin: The skin of the fish should be bright and shiny, indicating that it was recently caught and is fresh.

How to store

Make ahead: The fish is marinated in the Jerk marinade for at least 4 hours before grilling, but can be prepared the night before and left to marinate overnight.

To refrigerate: I recommend that you enjoy your fish served warm straight from the grill when it is at its best, as I find fish overcooks really easily when reheated. However, if you do have leftovers, they can be stored in an airtight container in the refrigerator for 1-2 days. When ready to enjoy, place in a hot oven to warm through, taking care not to overcook the fish and dry it out.

To freeze: I don't recommend freezing this whole grilled snapper; it's a dish best served straight from the grill.

FAQs

Why soak fish in vinegar before cooking?

Soaking fish in vinegar water, or lime juice as I've done here, helps to season the fish and you will end up with tender, sweeter tasting fish. The acid also helps to firm up the fish, which helps it to hold its shape when cooking.

What fish is best for grilling?

I prefer to grill large whole fish like snapper, sea bass, tilapia, bream, salmon or trout. These fish are thicker and cook better on the grill than thin filets of fish. If cooking thin filets of fish on the grill, I would recommend wrapping them in foil, rather than placing directly onto the grill.

How long will it take to cook a whole snapper?

The length of time will depend a lot on the size and thickness of the fish. Snapper fish should be cooked to an internal temperature of 145°F (63°C) when measured at the thickest part, ensuring it's opaque and flakes easily with a fork for safe consumption.

Is jerk marinade really spicy?

Yes, this is a spicy sauce, but as with all marinades, you can adapt the flavors to suit your palette. I use 4 Scotch bonnet peppers, as I like my food spicy. However, cut back on the peppers if you prefer a milder sauce.

If you have tried this Jerk Fish recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Print Recipe

5 from 1 vote

Jerk Fish

Jamaican Jerk Fish is great to cook when you have the grill on. One of the best fish to jerk is snapper, as it is a large, meaty fish that takes on flavor and grills well on the BBQ.

Prep Time15

Cook Time14

Marinating Time4

Total Time4 29

Course: Main Course

Cuisine: Caribbean, Jamaican

Keyword: best jamaican jerk fish recipe, Jamaican jerk fish, Jamaican jerk marinade, jerk fish

Servings:

Calories: 903kcal

Author: Tanya

Ingredients

6 whole white fish gutted and scaled
lime , lemon or vinegar for rinsing fish
¾ cup Jamaican jerk seasoning

Instructions

Start by soaking your fish in cold water and rubbing the fish with lime or vinegar. Rinse and pat the fish dry using a paper towel. Cut three slits into each side of the fish.
In a large dish, evenly coat the whole fish with the Jamaican jerk marinade. Be sure to get the marinade inside the fish as well. Cover the dish and let the fish marinate in the fridge for at least 4 hours, or overnight for the best flavor.
Preheat your grill to medium heat. If you're using a charcoal grill, allow the coals to burn until they're covered with white ash.
Place the marinated fish on the grill. Cook each side for 7-8 minutes, or until the fish is opaque and flakes easily with a fork. The skin should be slightly charred.
Once done, carefully remove the fish from the grill. Let them rest for a couple of minutes before serving.

Notes

Fish should be cooked to an internal temperature of 145°F (63°C) when measured at the thickest part, ensuring it's opaque and flakes easily with a fork for safe consumption.

You can also cook this jerk fish in our oven or air fryer.

Oven: Place the fish on a sheet pan and place in a preheated oven of 425 degrees Fahrenheit. Roast the fish for 25-27 minutes.
Air Fryer: Place each fish in an air fryer basket and air fryer on 400 degrees Fahrenheit for 14-16 minutes. Cook the whole fish in batches, and do not overlap.

Nutrition

Dehydrated Strawberries

June 21, 2023 by Tanya 2 Comments

Dehydrated strawberries make the best snack. They can be enjoyed in many ways - from eating them in their dehydrated state to creating recipes like strawberry powder.

This post contains affiliate links, please read my full disclaimer here.

I've been obsessed with my dehydrator for years, and I am excited to share how I like using mine. I love dehydrating all kinds of fruits, vegetables, and herbs. But one of my all-time favorites is dehydrated strawberries.

Dehydrated strawberries are a versatile pantry staple and a great way to preserve fresh strawberries. Add them to oatmeal, yogurt, trail mix, or granola. You can also eat them as strawberry chips. Dehydrating strawberries offers multiple advantages, including extended shelf life and flavor preservation - perfect for long-term storage and usage!

Ingredients

Strawberries - fresh, ripe strawberries work best for dehydrating.

Tools Needed for Dehydrating:

Dehydrator - One with temperature and time controls is ideal.
Oven (although not my preferred choice)
Air Fryer (most modern air fryers feature dehydrating capabilities)
Cutting board and a sharp knife - for prepping the berries.
A strawberry huller - to remove the stem from the strawberries.

How to Prepare Strawberries for Dehydrating

Begin by washing and drying the strawberries before hulling them and cutting them into uniform-sized pieces measuring ¼"- ⅜ " thick. Doing this ensures even drying throughout the drying process.

How to Dehydrate Strawberries in a Dehydrator

Spread strawberry slices on dehydrator trays. Adjust the temperature to 135 degrees Fahrenheit and set the timer for 8-12 hours.

Your strawberries will be ready to dehydrate once they feel leathery and pliable when touched, not wet or sticky. Keep dehydrating until you get the texture you want. Let them cool, then store them in an airtight container.

fresh sliced strawberries on dehydrator rack

dehydrated strawberries on dehydrator rack

How to Dehydrate Strawberries in an Oven

For oven-dehydrated strawberries, line a baking sheet with parchment paper and heat the oven to its lowest temperature, which is usually between 175 degrees-200 degrees Fahrenheit. Spread strawberry slices out in an even layer on this sheet before placing them in the oven.

Bake the slices for 4-6 hours, checking them every hour until desired texture has been reached. They should be leathery yet pliable, not wet or sticky. Allow to cool before storing in an airtight container.

This method takes the longest. I prefer the results of dehydrated strawberries from the dehydrator. They had a better texture and retained a bright red color. Oven-dried strawberries were slightly brown.

dehydrated strawberries on parchment paper after dehydrating in oven

close up photo of dehydrated strawberries on parchment paper

How to Dehydrate Strawberries in an Air Fryer

For air fried strawberries, put the strawberry slices evenly in the basket to dehydrate strawberries in an air fryer. Set the air fryer to 135 degrees Fahrenheit and fry for 4-6 hours on the lowest setting, checking every 30 minutes. Allow to cool before storing in an airtight container.

strawberries after dehydrating in air fryer basket

How to Store Dehydrated Strawberries

When it comes to storing dehydrated strawberries, choosing the appropriate container is key in maintaining their freshness and flavor. Popular methods for packaging dehydrated strawberries are Mason jars or vacuum sealing.

Mason Jars: Fill each Mason jar with dehydrated strawberries, leaving some space at the top for air circulation. Seal tightly to create an airtight environment.

Vacuum Sealing: Evenly distribute the dried strawberries among several vacuum seal bags, then use a vacuum sealing machine to extract any air and seal the bag securely.

When stored properly in an airtight container in a cool, dark location, dehydrated strawberries can last for up to one year, sometimes longer, as long as any signs of spoilage or moisture buildup are regularly checked for.

Selecting the Ideal Strawberries

When choosing strawberries for dehydrating purposes, aim for ones that are sweet, firm, ripe, and firm - although smaller berries tend to dehydrate faster than larger ones. Avoid any strawberries which have softened over time or appear moldy.

Use organic strawberries if possible. When dehydrating frozen ones, allow them to defrost fully before beginning.

How to use Dehydrated Strawberries

My dehydrated strawberries make an ideal snack without added sugars or artificial ingredients. I enjoy snacking on my dehydrated strawberries regularly as they retain their natural sweetness while providing essential vitamins, minerals, and fiber for healthful living.

Use them in your favorite recipes without adding additional liquid, such as baked goods or oatmeal, without needing additional moisture.

Dehydrated strawberries can easily be transformed into strawberry powder. To do this, dehydrate them until crisp before placing them into a blender or food processor and processing until a fine powder forms.

The strawberry powder makes an exquisite beverage when added to milk or water—store the strawberry powder in an airtight jar.

How Can I Stop Berries From Turning Brown When Dehydrating

While dehydrating in an air fryer or dehydrator won't lead to the browning of strawberries, dehydrating in an oven might. By treating with lemon juice treatment before dehydrating in the oven, browning can be reduced significantly and the color preserved.

Mix equal parts lemon juice and water in a small bowl, then dip sliced strawberries in it, being sure to cover each piece completely. Shake off excess liquid before placing your strawberries onto a clean, dry surface such as a tray for further drying.

Conditioning Dehydrated Strawberries

After dehydrating strawberries, it's essential to condition them for long-term storage. Conditioning refers to evenly dispersing any residual moisture within the dehydrated food product - this will prevent mold growth as well as condensation from occurring inside storage containers.

Shake your container daily for one week to ensure the strawberries remain pliable and don't stick together. If condensation forms inside your container, return it back to the dehydrator for additional drying time.

Conditioning may not be necessary if your intent is short-term storage. I usually eat these within a week. They are that just that good!

Rehydration Process

To rehydrate dried strawberries, simply soak them in warm water until they reach the desired texture. Drain any excess liquid, pat the strawberries dry with paper toweling, and use them in recipes or as snacks!

Rehydrated strawberries make an excellent alternative to fresh fruit when adding flavorful touches to dishes such as oatmeal, muffins, and scones.

Frequently Asked Questions

What are the taste and texture characteristics of dehydrated strawberries?

Dehydrated strawberries offer a concentrated sweet taste with textures ranging from soft and pliable to crisp depending on drying method and duration; as these strawberries become crispier as time progresses.

Are whole strawberries suitable for dehydration?

Full strawberries do not lend themselves well to dehydration as their size and shape make it hard for moisture to escape easily, thus unevenly dissipating in the drying process. Slicing your strawberries into small, evenly-sized pieces facilitates more efficient and quicker dehydration.

What is the best temperature for dehydrating strawberries?

The best temperature for dehydrating strawberries is between 130-140 degrees Fahrenheit. However, if you have a dehydrator that only dehydrates at a temperature of 165 degrees, your strawberries will be fine. Just not that they will be finished dehydrating in less time.

I hope you enjoy these Dehydrated Strawberries as much as we do. If you have tried dehydrated strawberries, we'd love to know your thoughts. Please feel free to leave us a comment below and tell us what you think.

Print Recipe

5 from 1 vote

Dehydrated Strawberries

Dehydrated strawberries make the best snack. They can be enjoyed in many ways - from eating them in their dehydrated state to creating recipes like strawberry powder.

Prep Time15

Cook Time8

Total Time8 15

Course: Snack

Cuisine: American

Keyword: dehydrated strawberries

Servings:

Calories: 36kcal

Author: Tanya

Equipment

1 Dehydrator

Ingredients

1 lb strawberries

Instructions

Remove the stem and white part of the strawberries and cut them into uniform-sized pieces measuring ¼"- ⅜ " thick.

Dehydrator Instructions

Spread strawberry slices on dehydrator trays. Adjust the temperature to 135 degrees Fahrenheit and set the timer for 8-12 hours. Dehydrate until desired texture is reached. Let them cool, then store them in an airtight container.

Oven Instructions

For oven-dehydrated strawberries, line a baking sheet with parchment paper and heat the oven to its lowest temperature, about 175 degrees-200 degrees Fahrenheit. Spread strawberry slices in an even layer on this sheet before placing them in the oven.
Bake the slices for 4-6 hours, checking them every hour until desired texture has been reached. Let them cool, then store them in an airtight container.

Air Fryer Instructions

For air-fried strawberries, put the strawberry slices evenly in the basket to dehydrate strawberries in an air fryer. Set the air fryer to 135 degrees Fahrenheit and fry for 4-6 hours on the lowest setting, checking every 30 minutes. Allow to cool before storing in an airtight container.

Notes

Your strawberries will be ready to dehydrate once they feel leathery and pliable when touched, not wet or sticky. Keep dehydrating until you get the texture you want.
Use fresh, ripe strawberries. Overripe or moldy strawberries should not be used. Properly dehydrated strawberries can be stored for up to 1 year with proper storage.

Nutrition

Quick Pickled Strawberries

June 20, 2023 by Tanya 2 Comments

A delightful tangy twist to the classic summertime fruit - pickled strawberries. Bursting with vibrant flavors, these tangy-sweet gems are a must-try for those seeking a unique experience. Dive into the world of pickled strawberries and discover how this unexpected combination will soon be one of your favorites.

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.

How beautiful would these strawberries look on toasted bread with cream cheese or goat cheese? Whether you're planning an elegant dinner party, a cozy brunch gathering, or simply seeking a unique twist for your everyday meals, pickled strawberries are a perfect choice.

The pickling process preserves the freshness of the berries while infusing them with a delightful tang. Their versatility allows them to shine in a wide array of dishes, from savory to sweet.

Pickling is fun and delicious! Try my refrigerator pickles, these tangy pickled red onions, or these tasty pickled asparagus.

A mason jar full of fresh pickled strawberries.

Pickled Strawberry Ingredients

Water
Balsamic vinegar - For this recipe I've used dark balsamic vinegar. Check below for other vinegar options, like white balsamic vinegar.
Granulated sugar - Regular white granulated sugar is best for this recipe.
Kosher salt - Salt is great for balancing flavors.
Fresh strawberries rinsed - Fresh berries should be hulled, rinsed, and sliced in half. Make sure that you're using firm strawberries and not any that have already started to go soft.
Basil leaves - Fresh basil leaves are a great flavor addition, try not to skip it.

Tools needed for this recipe

Small saucepan
Mason Jar

How To Make Pickled Strawberries

In a medium saucepan, combine water, balsamic vinegar, sugar, and kosher salt.

Bring the mixture to a boil over medium heat, stirring until the sugar completely dissolves.

Pickling ingredients added to a saucepan.

Remove the saucepan from the heat and let the mixture cool completely, for about 1 hour.

Once the mixture is cool, prepare the pickled strawberries by placing strawberries and basil leaves in a 24-ounce jar, leaving about ½ inch of space at the top.

Pour the cooled vinegar mixture over the strawberries, ensuring the liquid covers all the strawberries. Seal the jar with a lid and let it chill in the refrigerator for at least 2 hours. Chill overnight for the best flavor.

How to store pickled strawberries

Store your pickled strawberries in a sealed airtight jar in the refrigerator for up to 1 week.

Because strawberries have a soft and spongy texture, they're shelf life isn't as long as other pickled fruits or vegetables. Make sure to store them properly so they'll stay fresher, longer.

Dark or White Balsamic Vinegar?

For this specific recipe we're using dark balsamic vinegar, however, either dark or white balsamic vinegar can be used depending on the flavor profile you prefer. The dark vinegar will bring a stronger, more robust taste, while the white vinegar will give a milder, fruitier flavor.

This is your perfect chance to experiment with both to see which you prefer!

Try champagne vinegar or rice vinegar for other flavor profiles.

How to serve pickled strawberries

Pickled strawberries are a wonderful addition to a sweet or savory charcuterie board, salad, or to top a dessert. Add them along with these dehydrated strawberries for the best spread.

Garnishes - Pickled strawberries can make a great garnish for cocktails.

Sandwiches or wraps - Add a sweet and tart touch to a wrap for lunch.

FAQ's

What are the best fruits to pickle?

Some lovely fruits that take really well to pickling are watermelon rinds, pineapple, grapes, and cherries. It's worth it to try and pickle whatever you can to find the ones you love.

Expert Tips

Enjoy these tangy and sweet pickled strawberries as an accompaniment to a cheese platter, salad, or dessert. Or just eat them alone as a snack.
These pickled strawberries will last in your fridge for up to 1 week.

Looking for more pickled recipes? Try these out:

If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Print Recipe

5 from 1 vote

Quick Pickled Strawberries

Prep Time10

Total Time2 10

Course: Side Dish

Cuisine: American

Keyword: pickled strawberries

Servings: Pound

Calories: 643kcal

Author: Tanya

Ingredients

1 cup Water
½ cup Balsamic vinegar
½ cup Granulated sugar
2 teaspoons Kosher salt
1 lb Fresh strawberries rinsed, hulled, and cut in half
4 Basil leaves

Instructions

In a medium saucepan, combine water, balsamic vinegar, sugar, and kosher salt.
Bring the mixture to a boil over medium heat, stirring until the sugar completely dissolves.
Remove the saucepan from the heat and let the mixture cool completely, for about 1 hour.
Once the mixture is cool, prepare the pickled strawberries by placing strawberries and basil leaves in a 24-ounce jar, leaving about ½ inch of space at the top.
Pour the cooled vinegar mixture over the strawberries, ensuring the liquid covers all the strawberries. Seal the jar with a lid and let it chill in the refrigerator for at least 2 hours. Chill overnight for the best flavor.

Notes

Enjoy these tangy and sweet pickled strawberries as an accompaniment to a cheese platter, salad, or dessert. Or just eat them alone as a snack.
These pickled strawberries will last in your fridge for up to 1 week.

Nutrition

Watermelon Mimosa

June 19, 2023 by Tanya Leave a Comment

Sweet juicy watermelon and crisp bubbly give you this beautiful red watermelon mimosa. Perfect for a summer brunch or sipping by the pool. Enjoy this lovely twist on a mimosa for your next gathering. This post is meant for an audience 21 and over.

Garnished and ready to serve watermelon mimosa.

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.

Fresh fruit cocktails are some of the most refreshing drinks you could enjoy on a hot summer day. Take advantage of those perfectly ripe watermelons, and impress your guests with a few watermelon mimosas.

Watermelon in the summer is a favorite in our house. It's a great snack, awesome for parties, and if you're lucky you'll get one that's so perfectly sweet. Try prepackaged watermelon if it isn't yet in season where you're located.

If you love bright and refreshing cocktails like this one, you'll also like my Jamaican Rum Punch Recipe or this tart Homemade Cranberry Lemonade.

Ingredients

Champagne or Prosecco - Both have a slightly different flavor profile, I would choose your favorite of the two. Your favorite sparkling wine is also a great option.
Watermelon juice - Check below for how to make your own watermelon juice.
Watermelon slice for garnish - You can also make a garnish blend of watermelon slices and fresh mint sprigs.

Tools needed for this recipe

2 Champagne Flutes
Blender for making watermelon juice
Strainer for straining watermelon juice

Homemade Watermelon Juice

To make fresh watermelon juice, blend 1 cup of watermelon chunks until juiced, about 20 seconds.

Strain the mixture to remove the pulp. Let it chill in the refrigerator.

How To Make A Watermelon Mimosa

In a champagne flute, add 4 ounces of chilled Champagne or Prosecco.

Slowly add 1.5 ounces of watermelon juice to the champagne flute.

Garnish with a small watermelon slice on the rim of the glass.

Repeat these steps with the other champagne flute.

Watermelon Mimosa Recipe Variations

Strawberry - Add fresh sliced or diced strawberries to your watermelon mimosas for another layer of flavor.

Fresh Mint - A delicious herbal note would be a great and colorful addition to watermelon mimosas.

Cucumber - Blend fresh cucumber with the cubed watermelon for an extra layer of freshness.

Blueberry - Blueberries will add a nice burst of sweetness and a great color contrast to watermelon mimosas.

Delicious Snacks To Serve With A Watermelon Mimosa

Don't serve your mimosas on an empty stomach, try some of our delicious snacks and appetizers!

Air Fryer Appetizers - Here’s a list of Air Fryer Appetizers you can serve at your next gathering or you can have these to enjoy for yourself.

Salads - Delicious refreshing salads like our Southern Cucumber Salad, this Shrimp and Bacon Spinach Salad, or this fresh Corn Salad Recipe.

Expert Tips

Follow these tips for the tastiest watermelon mimosas!

If you're serving this cocktail at a party, keep the ingredients chilled and separate to ensure each mimosa is as fresh as it can be.
Keep the watermelon wedge garnish fairly small so the glass doesn't tip over.
To make fresh watermelon juice, blend 1 cup of watermelon chunks until juiced, about 20 seconds. Strain the mixture to remove the pulp. Let it chill in the refrigerator.
Feel free to use store-bought watermelon juice in this recipe if you prefer.
To ensure the champagne doesn't bubble over, slowly pour the watermelon juice before serving.

To make fresh watermelon juice, blend 1 cup of watermelon chunks until juiced, about 20 seconds. Strain the mixture to remove the pulp. Let it chill in the refrigerator.
Feel free to use store bought watermelon juice in this recipe if you prefer.
To ensure that the champagne doesn't bubble over, slowly pour in the watermelon juice before serving.

Looking for more cocktail recipes? Try these out:

If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Print Recipe

5 from 2 votes

Watermelon Mimosa

Sweet juicy watermelon and crisp bubbly give you this beautiful red watermelon mimosa. Perfect for a summer brunch or sipping by the pool. Enjoy this lovely twist on a mimosa for your next gathering.

Prep Time5

Total Time5

Course: Drinks

Cuisine: American

Keyword: watermelon mimosa

Servings: drinks

Calories: 743kcal

Author: Tanya

Equipment

2 Champagne flutes

Ingredients

8 ounces Champagne or Prosecco chilled
3 ounces Watermelon juice freshly made and strained (see note)
1 small Watermelon slice for garnish

Instructions

In a champagne flute, add 4 ounces of chilled Champagne or Prosecco.
Slowly add 1.5 ounces of watermelon juice to the champagne flute.
Garnish with a small watermelon slice on the rim of the glass.
Repeat these steps with the other champagne flute.

Notes

To make fresh watermelon juice, blend 1 cup of unseeded watermelon chunks until juiced, about 20 seconds. Strain the mixture to remove the pulp. Let it chill in the refrigerator.
Feel free to use store bought watermelon juice in this recipe if you prefer.
To ensure that the champagne doesn't bubble over, slowly pour in the watermelon juice before serving.

Nutrition

Sour Apple Martini

June 16, 2023 by Tanya Leave a Comment

This refreshing sour apple martini blends the crisp fruit flavors of a tart green apple with a hint of orange from the Cointreau. Served in a chilled martini glass then garnished with a thin slice of granny smith apple. A timeless classic with a modern twist will leave you puckering up for another! This post is meant for an audience 21 and over.

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.

If apple martinis are not on your cocktail list this summer, this is your invitation to add them! Pucker up with the sweet and sour mix of apple juice and sour apple schnapps. With the color of granny smith apples, this appletini cocktail is bright, refreshing, and perfect for summer.

If you enjoy a cocktail when the sun is out, try my Hennessy Sidecar, Classic Margarita, Paloma Cocktail, Jamaican Rum Punch, Fruity Martini, or Jamaican Guinness Punch recipes.

Garnished and ready to serve sour apple martini.

Apple Martini Recipe Ingredients

Vodka - Just use a regular unflavored vodka for this recipe.
Sour apple schnapps - I've used DeKuyper sour apple pucker.
Apple juice - Try to make sure you're using 100% apple juice, and not an apple juice cocktail. Those usually contain other fruit flavors.
Orange liqueur - For this recipe I used the orange liqueur Cointreau. However, you can use whatever triple sec you have on hand.
Green apple slices for garnish - A granny Smith apple will be great for this. The green apple slice tells you that this recipe is going to be tart, rather than overly sweet.
Ice cubes - These are only used in the cocktail shaker, and are not to be served with the drink.

Tools needed for this recipe

Cocktail Shaker
Martini Glass

How To Make A Sour Apple Martini

Fill a cocktail shaker halfway with ice.

Pour in the vodka, sour apple schnapps, apple juice, and orange liqueur.

Secure the lid on the shaker and shake vigorously for about 10-15 seconds, or until the outside of the shaker becomes frosty and cold.

Shaking the cocktail in a cocktail shaker.

Strain the mixture into a chilled martini glass.

Garnish with a slice or two of fresh apple. Serve immediately.

Apple Martini Recipe Variations

Apple Cider Martini - Perfect for fall! Swap out the apple juice for your favorite apple cider.
Caramel Apple Martini - Line the rim of your martini glass in caramel, and use a caramel flavored vodka.
Spiced Apple Martini - Garnish with a cinnamon stick, or use a spiced apple liqueur in place of the orange liqueur.

How to keep your martini chilled

For a chilled cocktail glass you can either let it sit in the refrigerator or freezer for a few hours. Or if you're making an apple martini on the fly, simply add a couple of ice cubes to the glass while you prepare the drink. Dump out the ice cubes before adding the cocktail.

Keeping most of your ingredients chilled in the refrigerator will keep your martini cool, longer. While it isn't necessary to keep the ingredients in the fridge, if you know your drink doesn't contain ice, it might be a good idea to chill them beforehand.

Delicious Food To Serve With Apple Martinis

Having a party and serving drinks? Enjoy some delicious snacks to go along with your martini!

Meatballs - Lamb Meatballs with Herb Yogurt Sauce or Sweet & Spicy Party Meatballs.

Wings - Honey Garlic Chicken Wings, Garlic Parmesan Wings, and Cauliflower Wings (3 Flavors).

Nuts & Seeds - Southern Boiled Peanuts (3 Different Flavors) or Crispy Air Fryer Pumpkin Seeds.

Air Fryer Snacks - Air Fryer Pretzel Bites, Air Fryer Bacon Wrapped Shrimp, Air Fryer Plantains, Air Fryer Fried Pickles & Air Fryer Fried Mushrooms.

Expert Tips

These tips will help you make the best Sour Apple Martini recipe you’ve ever tried.

If you don’t have a shaker, you can simply combine all of the ingredients in a glass filled with ice and stir until well combined.
This cocktail is best served immediately, but it can also be made ahead of time and stored in the refrigerator for up to 24 hours. When ready to serve, add the ice and stir well.
Don’t add the ice cubes until you are ready to serve; otherwise, you risk them melting and diluting the cocktail.
Serving more people, no problem. Increase the recipe and prepare in a large jug rather than a cocktail shaker.

Notes

Before beginning, ensure the ingredients are thoroughly mixed in a cocktail shaker with ice. This not only chills the drink but allows its flavors to mingle into one delicious cocktail.

Looking for more cocktail recipes? Try these out:

If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Print Recipe

5 from 2 votes

Sour Apple Martini

Prep Time5

Total Time5

Course: Drinks

Cuisine: American

Keyword: sour apple martini

Servings: drink

Calories: 261kcal

Author: Tanya

Equipment

cocktail shaker
Martini glass

Ingredients

2 ounces Vodka
1 ounce Sour apple schnapps
1 ounce Apple juice
.5 ounce Orange liqueur
Apple slices garnish
Ice

Instructions

Fill a cocktail shaker halfway with ice.
Pour in the vodka, sour apple schnapps, apple juice, and orange liqueur.
Secure the lid on the shaker and shake vigorously for about 10-15 seconds, or until the outside of the shaker becomes frosty and cold.
Strain the mixture into a chilled martini glass.
Garnish with a slice or two of fresh apple. Serve immediately.

Notes

Before beginning, ensure the ingredients are thoroughly mixed in a cocktail shaker with ice. This not only chills the drink but allows its flavors to mingle into one delicious cocktail.

Nutrition

Sweet and Sour Mix

June 15, 2023 by Tanya Leave a Comment

My Homemade Sweet and Sour mix can be made in minutes by melting sugar in water, then adding freshly squeezed lemon and lime juice. Once made it's ready to add to cocktails and mocktails, adding that perfect balance of sweet and sour flavors to your favorite drinks.

A glass jar filled with sweet and sour mix set on a board with wedges of lemon and lime set alongside.

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.

Regular readers of my blog will know that I love a good cocktail, and make a variety of different drinks at home. The secret to making quality cocktails at home is to have the sugar syrups and sweet and sour mixers that add that little bit extra to the drink.

Making your own syrups and mixers at home is really simple. This is the best sweet and sour mix, made using equal quantities of water, sugar, and fresh lemon and lime juice. This simple sweet and sour-mix works with a variety of different spirits, vodka, tequila, gin, whisky, bourbon, and rum.

Add it to my Bourbon Martini, which adds the perfect balance of sweet and sour flavors to the smoky bourbon, or in this whiskey sour. Simply replace the simple syrup and lemon juice with this.

If you like making your own cocktail mixers and syrups, try my Simple Syrup recipe, which uses a basic ratio of 1:1 sugar to water. It works a treat in my Classic Margarita recipe.

Ingredients

Sugar - I use white granulated sugar, but you can use any type of sugar for this recipe.
Water - use tap water if you are lucky enough to live somewhere with good water; if not use filtered water.
Lemon juice - I use freshly squeezed lemon juice from about 3 lemons.
Lime juice - I use freshly squeezed lime juice from about 5 limes.

How to make Sweet and Sour Mix

Combine the sugar and water in a saucepan over medium heat.

Stir until the sugar completely dissolves and the mixture comes to a simmer. Set aside to cool.

A saucepan filled with water and granulated sugar with a whisk.

Meanwhile, juice and strain lemons and limes to make lemon and lime juice.

Add these to an airtight container with a lid.

A hand held lemon press squeezing fresh lemon juice into a glass jug.

Lemon and lime juice being passed through a fine sieve into a glass jug.

Add the cooled sugar and water mixture. Cover the container and shake until combined.

Use this mixture in recipes that call for a sweet and sour mix.

Other ways to heat the sweet and sour mix

You don't have to make sweet and sour mix on the stovetop in a pan. My other two favorite methods require no stovetop.

Sweet and sour mix with a Kettle - Heat your water in a kettle and add it to a heat-proof jar with a lid, like a mason jar. Add the sugar to the jar, cover, and shake it until the sugar dissolves. Now add the lemon and lime juice, cover, and shake again.
Microwave sweet and sour mix - Combine the sugar and water in a microwave-safe bowl or glass measuring cup and stir the sugar and water mixture until thoroughly mixed. Microwave the mixture on high for approximately one minute, then remove carefully (the bowl may still be hot) and stir. Return to microwave and microwave for another 30 seconds, then remove and pour into a jar with the lemon and lime juice.

Expert Tips

These tips will help you make the best sweet-and-sour mix you've ever tried.

For maximum flavor, use freshly-squeezed lemon and lime juice rather than store-bought bottles. Fresh juice has an authentic, brighter taste that can significantly elevate the quality of your mix.
After juicing, I strain the lemon and lime juice to ensure no pulp in my sweet and sour mix. A small strainer works well for this.
Take care not to burn yourself when decanting the hot liquid into a container. I often use a funnel to avoid any spillages.
Allow the syrup to cool completely before adding it to cold drinks.
This recipe can be easily doubled up if you are serving lots of drinks at your next party.

Flavor variations

You can use any type of sugar you like for this recipe. I like to use white granulated sugar, but white superfine sugar, honey, or coconut sugar would also be good choices.
If you like your drinks on the sour side, add more lemon and/or lime juice to suit your taste.
Add a few sprigs of fresh mint, rosemary, or thyme.

Serving suggestions

Add to a variety of drinks, cocktails, and mocktails anywhere you want to balance out the other flavors in the drink with a little sweet and sour. It works well in a Whisky Sour, Tom Collins, or my Bourbon Martini or Hennesy Sidecar recipes.

However, it can also be added as a mixer with regular spirits, from tequila, gin, vodka, or add it to darker spirits like whisky, bourbon, and rum. Try adding some sweet and sour mix to your favorite gin and top up with tonic water, or add it to your whisky and soda.

I like to add it to my Homemade Jamaican Ginger Beer, Jamaican Sorrel Drink, or Green Sherbet Punch.

How long does the homemade sweet and sour mix last?

Homemade sweet and sour mixes should be stored in the refrigerator, usually lasting 2-3 weeks before spoilage occurs. Before each use, shake well, as the ingredients may have separated over time.

FAQs

What is in the sweet and sour mix?

A sweet and sour mix contains equal quantities of sugar, water, lemon, and lime juice.

Is a sweet and sour mix the same as a sour mix?

Yes, recipes might ask for either, but they are, in fact, the same thing.

What's the difference between sweet and sour mix and margarita mix?

Margarita mix is made by combining sugar and water with lemon and lime juice, so it's the same thing.

If you have tried this Sweet and Sour Mix or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Print Recipe

5 from 1 vote

Sweet and Sour Mix

Homemade Sweet and Sour mix can be made in minutes and adds the perfect balance of sweet and sour flavors to your favorite cocktails and mocktails.

Prep Time5

Cook Time5

Total Time10

Course: Drinks

Cuisine: American

Keyword: best sweet and sour mix, easy sour mix, easy sweet and sour mix, sour mix, sour mix recipe, sweet and sour mix

Servings: cup

Calories: 253kcal

Author: Tanya

Ingredients

½ cup granulated sugar
½ cup water
½ cup freshly squeezed lemon juice from about 3 lemons
½ cup freshly squeezed lime juice from about 5 limes

Instructions

Combine the sugar and water in a saucepan over medium heat. Stir until the sugar completely dissolves and the mixture comes to a simmer. Set aside to cool.
Meanwhile, juice and strain lemons and limes to make lemon and lime juice. Add these to an airtight container with a lid.
Add the cooled sugar and water mixture. Cover the container and shake until combined.
Use this mixture in recipes that call for a sweet and sour mix.

Notes

For maximum flavor, use freshly-squeezed lemon and lime juice rather than store-bought bottles - fresh juice has an authentic, brighter taste that can significantly elevate the quality of your mix.
Homemade sweet and sour mixes should be stored in the refrigerator, usually lasting 2-3 weeks before spoilage occurs. Before each use, shake well, as the ingredients may have separated over time.
I strain the lemon and lime juice after juicing to ensure no pulp in my sweet and sour mix. A small strainer works well for this.

Nutrition

Bourbon Martini

June 14, 2023 by Tanya Leave a Comment

A Bourbon Martini is a delicious drink, as smoky bourbon works really well with the sweet vermouth. I like to add Angostura bitters to add a touch of spice, and some sour mix to balance out the sweet flavors in this cocktail. The result is a refreshing, sour, yet sweet and smoky cocktail that any bourbon lover will enjoy. This post is meant for an audience 21 and over.

A bourbon martini cocktail in a cocktail glass served with two cocktail cherries, with a bottle of bourbon and cocktail shaker in the background.

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.

I love bourbon and am a huge fan of making cocktails at home, so it made sense that I would make a martini with bourbon as the star ingredient.

A classic martini contains gin and dry vermouth. However, for this recipe, I used bourbon instead of gin, sweet vermouth rather than dry, and added a bit of sweet and sour mix to balance out the flavors.

Making a Bourbon Martini at home could not be any simpler. Pour the ingredients into a cocktail shaker over ice, give it a shake, and strain it into your glass of choice. You have the perfect cocktail serving for one in a few minutes.

However, with this easy bourbon martini recipe, feel free to double up the recipe, or even make it in a pitcher if you are serving a larger crowd of friends.

If you enjoy a cocktail when the sun is out, try my Whiskey Sour, Hennessy Sidecar, Classic Margarita, Paloma Cocktail, Jamaican Rum Punch, Fruity Martini, or Jamaican Guinness Punch recipes.

Bourbon Martini Cocktail Ingredients

Here's what you will need to make a Classic Bourbon Martini cocktail:

Bourbon - use your favorite bourbon, I like Woodford Reserve.
Vermouth - For a bourbon martini use a sweet vermouth, rather than dry.
Bitters - a dash of Angostura bitters adds a balance of spice to the cocktail.
Sour mix - I use my homemade Sweet & Sour Mix.
Ice - you will need ice for shaking the cocktails in the cocktail shaker.
Garnish - I like to add cocktail cherries for garnish; this is entirely optional.

How to Make a Martini with Bourbon

In a cocktail shaker, combine bourbon, sweet vermouth, Angostura bitters, and sour mix.

Fill your shaker halfway with ice, secure its lid tightly, and vigorously shake for about 10-15 seconds until all ingredients have been thoroughly mixed and chilled.

Strain the mixture from your shaker into a martini glass, making sure any stray pieces of ice don't escape!

Bourbon martini being poured from a black cocktail shaker into a martini glass.

Garnish with cocktail cherries if desired. Enjoy.

Expert Tips

These tips will help you make the best Bourbon Martini recipe you've ever tried.

If you don't have a shaker, you can simply combine all of the ingredients in a glass filled with ice and stir until well combined.
This cocktail is best served immediately, but it can also be made ahead of time and stored in the refrigerator for up to 24 hours. When ready to serve, add the ice and stir well.
Don't add the ice cubes until you are ready to serve; otherwise, you risk them melting and diluting the cocktail.
Serving more people, no problem. Increase the recipe and prepare in a large jug rather than a cocktail shaker.

A bourbon martini cocktail in a cocktail glass served with two cocktail cherries, with a bottle of bourbon in the background.

Flavor variations

The ratio of ingredients in a bourbon martini can vary depending on personal preference, but a common recipe is two parts bourbon to one part sweet vermouth. You can also use the Angostura bitters and sour mix to balance out the flavors.
Garnish the drink with a twist of orange zest.
The flavor of bourbon works really well with coffee; try adding an ounce of coffee liqueur.

FAQs

Is a martini the same as a Manhattan?

They are very similar drinks, prepared in the same way. A traditional martini uses gin and dry vermouth, whereas a Manhattan or Bourbon Martini, uses bourbon and sweet vermouth.

What do you mix bourbon with?

Bourbon is a distilled American whiskey made with corn. It goes well with a variety of different mixers, including cola, ginger beer, water, or soda. It also makes a mean cocktail.

If you have tried this Bourbon Martini recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Print Recipe

5 from 1 vote

Bourbon Martini

A Bourbon Martini is a delicious drink, as the smoky bourbon works really well with the sweet vermouth. Add a touch of sour mix and the result is a refreshing, sour, yet sweet and smoky cocktail that any bourbon lover will enjoy.

Prep Time5

Total Time5

Course: Drinks

Cuisine: American

Keyword: bourbon manhattan, bourbon martini, classic bourbon martini, how to make a martini with bourbon

Servings:

Calories: 208kcal

Author: Tanya

Ingredients

2 oz bourbon I used Woodford Reserve
1 oz sweet vermouth
2 dashes Angostura bitters
½ oz sour mix
ice for cocktail shaker
cocktail cherries for garnish

Instructions

In a cocktail shaker, combine bourbon, sweet vermouth, Angostura bitters, and sour mix.
Fill your shaker halfway with ice, secure its lid tightly, and vigorously shake for about 20 seconds until all ingredients have been thoroughly mixed and chilled.
Strain the mixture from your shaker into a martini glass, making sure any stray pieces of ice don't escape!
Garnish with cocktail cherries if desired. Enjoy.

Notes

A classic martini contains gin and vermouth. For this recipe, I used bourbon instead of gin and added a bit of sour mix.

Nutrition

Baked Sweet Potato Slices

June 12, 2023 by Tanya Leave a Comment

If you are looking for a great-tasting side, you have to try my Baked Sweet Potato Slices. These roasted sweet potato slices are coated in the perfect seasoned oil, which blends sweet, spicy, and salty flavors, which will have everyone coming back for more!

Close up image of baked sweet potato rounds on a baking sheet with springs of fresh rosemary.

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.

Say hello to my delicious sweet potato side dish. With this easy vegetable side dish, hands-on prep time is minimal. I start by slicing the sweet potato into rounds which cuts the cooking time right down, making this a quick and easy side to prepare and cook, ideal for busy weeknight dinners.

These crispy sweet potato slices are a tasty change to your usual potato sides and a healthier option. There's no excess oil or salt in this dish.

If you love sweet potatoes as much as we do, be sure to try my Air Fryer Sweet Potato Wedges, Mashed Sweet Potatoes, and Southern Candied Sweet Potatoes too!

Ingredients

Here's what you will need to make the roasted sweet potato slices:

Sweet potato - you can use any color of sweet potato in this recipe.
Olive oil - or any other light-flavored oil.
Brown sugar
Kosher salt
Ground cinnamon
Dried rosemary
Ground black pepper
Ground nutmeg
Maple syrup - or substitute with other unrefined sugar like honey or agave syrup.

Baked sweet potato recipe ingredients set out in individual bowls.

How to make Baked Sweet Potato Slices

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with parchment paper.

Slice the sweet potatoes into ½-inch rounds. Try to keep the slices even for consistent cooking.

Toss the sweet potato rounds in a large bowl with olive oil, ensuring each round is well coated.

In a small bowl, mix together the salt, cinnamon, nutmeg, and brown sugar. Sprinkle this mixture over the sweet potato in the bowls and toss to cover with the seasoning.

A glass bowl filled with sweet potato rounds covered in oil, spices, salt and sugar.

Arrange the rounds in a single layer on your prepared baking sheet, ensuring they're not touching to allow them to bake evenly.

Bake in the preheated oven for 25 minutes. Then, carefully flip each round with a spatula.

Sweet potato rounds coated in a spiced oil, set onto a prepared baking sheet ready for the oven.

Continue baking for 10-15 minutes, or until they're tender and the edges are crispy.

Remove the rounds from the oven and drizzle with maple syrup.

Let them cool for a few minutes before serving.

Expert Tips

These tips will help you make the best baked sweet potato slices you've ever tried.

When slicing the sweet potatoes, keep the slices even-sized, as this will ensure consistent cooking in the oven.
Arrange the sweet potatoes in a single layer, ensuring they are not touching. You want the sweet potato to bake and not steam in the oven.
This recipe is easily doubled up to serve a larger group of diners. However, don't be tempted to overload the tray; instead, I recommend preparing a second baking sheet.

Flavor variations

You can leave the sweet potatoes unpeeled in this recipe if you choose to.
If you like a bit of spice, add a pinch of cayenne, ground chili, or red pepper flakes.
Add a smoky twist to the spice blend with some smoked paprika.
Swap the maple syrup for another unrefined sugar like honey or agave syrup.
Once you have turned the sweet potato slices in the oven, sprinkle over some grated Parmesan cheese and place back in the oven to crisp up.

What to serve with Baked Sweet Potato Slices

These crispy baked sweet potato slices are the perfect side dish or appetizer. Thanks to the blend of sweet, spicy and salty flavors in these savory sweet potato slices, you can serve them with a variety of main dishes.

Great with poultry, meat, and seafood, try them with my Oven Fried Chicken, Spinach Stuffed Chicken Breasts, Air Fryer Turkey Burgers, Easy Oven Baked Salmon, Air Fried Jamaican Jerk Pork, or my Air Fryer Steak Kebabs.

How to store

Make ahead: Hands-on prep time for this dish is minimal, so I recommend preparing this dish when you are ready to cook the potatoes. Once peeled, sweet potatoes start to oxidize and will turn brown.

To refrigerate: Once cooked and cooled, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them at 400 degrees Fahrenheit for 3-5 minutes to crisp them back up.

FAQs

Do you need to peel sweet potatoes?

In this recipe, you can choose to peel the sweet potatoes or slice them with the skin on. It's entirely down to personal preference.

Are sweet potatoes healthy?

Yes, sweet potatoes are a healthy vegetable and packed full of fiber which helps promote a healthy digestive system; vitamin A, which is great for healthy eyes and your immune system and a good source of potassium.

If you have tried this Baked Sweet Potato Slices recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

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Baked Sweet Potato Slices

Looking for a great tasting side, or easy game day appetizer, you have to try my Baked Sweet Potato Slices. These roasted sweet potato slices are coated in the perfect seasoned oil which blends sweet, spicy and salty flavors, which will have everyone coming back for more!

Prep Time10

Cook Time35

Total Time45

Course: Side Dish

Cuisine: American, Southern

Keyword: baked sweet potato slices brown sugar, crispy baked sweet potato slices, roasted sweet potato slices, savory sweet potato slices

Servings:

Calories: 212kcal

Author: Tanya

Ingredients

2 medium sweet potatoes rinsed, dried and peeled
2 Tablespoons olive oil
2 Tablespoons brown sugar
1.5 teaspoons kosher salt
1 teaspoon cinnamon
1 teaspoon dried rosemary crushed
½ teaspoon ground black pepper
½ teaspoon nutmeg
2 Tablespoons maple syrup

Instructions

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with parchment paper.
Slice the sweet potatoes into ½-inch rounds. Try to keep the slices even for consistent cooking.
In a large bowl, toss the sweet potato rounds with olive oil, ensuring each round is well coated.
In a small bowl, mix together the salt, cinnamon, nutmeg, and brown sugar. Sprinkle this mixture over the sweet potato in the bowls and toss to cover with the seasoning.
Arrange the rounds in a single layer on your prepared baking sheet, ensuring they're not touching to allow them to bake evenly.
Bake in the preheated oven for 25 minutes. Then, carefully flip each round with a spatula.
Continue baking for 10-15 minutes, or until they're tender and the edges are crispy. Remove the rounds from the oven and drizzle with maple syrup. Let them cool for a few minutes before serving.

Notes

You can leave the sweet potatoes unpeeled in this recipe if you choose to.
If you like a bit of spice, add a pinch of cayenne or red pepper flakes.

Nutrition