Recipes
This year will bring many festivities to celebrate and changing weather to enjoy! Toast to friends, family, and joyful times, with our delicious recipes.
Berry Vinaigrette
Our lemony berry vinaigrette is one of our favorite salad dressings of all time. It’s fresh and tangy and so easy and quick to make. It’s sure to be your favorite dressing that you’ll use for so much more than yummy salads, like drizzling on roasted vegetables and grain bowls. And it keeps in the fridge for up to a week!
Ingredients
- 1/4 cup Balsamic vinegar
- 1/4 cup Very Berry Me & The Bees Lemonade
- 1 cup olive oil
- 1 tbsp honey
- 1 tbsp Dijon mustard
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 garlic clove, diced
Directions
Add all the ingredients except olive oil to a bowl or mason jar. Mix together well using a whisk or hand mixer. Slowly add the oil at a steady stream while mixing. Keep refrigerated in an airtight jar for up to a week.
Note: vinaigrette may separate over time but can easily be whisked or shaken together again. Before serving, bring it to room temperature and give the jar a good shake.
Merry Cherry Mule*
Ingredients
- 1.5 oz vodka (or bourbon)
- 2 oz Me & the Bees Black Cherry Lemonade
- .5 oz 1:1 simple syrup (maple syrup or honey syrup will work, too)
- .5 oz fresh lemon juice
- Ginger beer
*To enjoy this recipe as a delicious mocktail, substitute the spirit with an extra 1.5 oz of Black Cherry Lemonade!
Directions
- In a cocktail shaker with ice, vigorously shake Black Cherry lemonade, your spirit of choice, simple syrup, and lemon juice for 10-15 seconds.
- Strain over fresh ice in your favorite lowball glass.
- Top it off with ginger beer and stir.
- Garnish with a fresh rosemary sprig, a lemon wheel, a maraschino cocktail cherry, or any combination of all three.
Enjoy!
Lemonade Bundt Cake
Ingredients
- 1 (18.25 oz) box of lemon cake mix
- 1 (3.4 oz) pack of instant lemon pudding mix
- 1 cup Me & the Bees Classic Lemonade
- 1/3 cup vegetable or coconut oil
- 4 eggs
- 1/2 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F. Grease and flour a 10-inch bundt pan.
In a large bowl, combine the cake mix and pudding mix, then stir in the oil and vanilla extract. Beat in the eggs, one at a time, then stir in the Me & the Bees Lemonade.
Pour batter into prepared pan. Bake in a preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Dust with sifted confectioner’s sugar (optional).
Black Cherry Crush Popsicles
Not only is this flavor amazing on its own, it makes fantastic popsicles. The perfect summer treat!
Ingredients
- 24 oz (two bottles) Me & the Bees Black Cherry Lemonade
- 2 teaspoons honey
- Frozen or fresh, pitted, crushed cherries
- 1/2 cup fresh mint
- Zest of half a lemon
- Small carton of Greek yogurt (optional)
Directions
Add lemon zest, lemonade, and honey to small saucepan. Warm up on low heat for 3-5 minutes to allow the lemon and honey to mix. Allow liquid to cool and pour into 6 oz popsicle molds. Add a sprig of fresh mint and black cherries to each popsicle. Put the pops in the freezer for at least 4 hours, then enjoy! If you’re looking for a creamier version of these delicious popsicles, fold in a few spoonfuls of Greek yogurt along with the mint and crushed cherries. Yum!
Download the recipe here!
warm eazy bee-zy
Warm up with a taste of tradition with this hot toddy combining the fresh taste of Me & the Bees Classic lemonade, the spirit of your choice, and apple cider, warmed and spiced to your taste.
Ingredients
- 1.5 oz bourbon (or dark spirit of your choice)
- 2 oz Me & the Bees Classic Lemonade
- 1.5 oz apple cider
- 8-10 oz hot water
Directions
- Temper your glass by filling it 3/4 with hot water, waiting for 10 seconds for the glass to temper, and then pouring it out. NOTE: this step isn‘t required if you're using a coffee or tea mug.
- Next add your bourbon or spirit of choice, apple cider, Classic lemonade, and top with 3-4 oz of hot water.
- Add any other warming spices (cinnamon stick, star anise, cloves, etc.) or apples for garnish.
Cheers to a season filled with warm and delicious sips while creating new memories and seasonal traditions!
Lemon Curry Rice Bowl
Warm up with a taste of tradition with this hot toddy combining the fresh taste of Me & the Bees Classic lemonade, the spirit of your choice, and apple cider, warmed and spiced to your taste.
Ingredients for the chicken
- 2 large chicken breasts, boneless, skinless cut into 1/2 inch pieces
- Juice from 1/2 lemon
- 2 tbsp olive oil
- 1/2 tsp salt
- 2 garlic cloves, minced
Ingredients for the curry
- 1 tsp Kosher salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1/4 tsp ground cumin
- 1/2 tsp ground turmeric
- 2 tsp curry powder
- 1 cinnamon stick
- 1 medium white onion, diced
- 3-4 garlic cloves, minced
- 1/4 inch piece fresh ginger, minced
- 1/2 cup Classic Me & The Bees Lemonade
- 14 oz can coconut milk
- 1 whole habanera chili pepper
- 1 bay leaf
- 3 sprigs fresh thyme
Prepare the Chicken
Cut the chicken into 1/2 inch pieces. Set aside.
Mix the juice from one lemon with olive oil, minced garlic, grated ginger, plus a pinch of salt and pepper.
Make the Curry
Mix the paprika, salt, pepper, cumin, and turmeric together in a small bowl or ramekin. Set aside.
Heat a heavy bottom skillet over low heat. Add the olive oil. Add 1 tsp of the curry powder and let curry slightly “burn” as in brown a little bit color wise.
Increase heat to medium and add the onions. Saute for 2-3 minutes stirring as needed. As onions begin to become a bit translucent, add the garlic, ginger, and a 1/4 of the spice mix. Let cook for 30 seconds.
Puncture the sides of the habanero with the tip of a sharp knife. Add the cinnamon stick, bay leaf, and habanero to the pan.
Add the lemonade and thyme sprigs then cook until the lemonade reduces by about half to concentrate the flavor.
Add the coconut plus about 1/2 the remaining spice mix and all of the curry powder. Mix well and allow to cook about 10 minutes. Liquid should begin to thicken.
Add the chicken, mix well, cover and simmer until chicken is fork tender about another 15-20 minutes.
Remove off heat, test for doneness and taste for seasoning. Make any adjustments and serve with rice. Garnish with green onions and chopped fresh cilantro.
Note: this dish can be made with other proteins including seafood items or purely vegan. You’ll just need to adjust cooking time to account for differences. Seafood is delicate and will require much less time, especially if using smaller pieces like shrimp.
Lemonade Chicken Wings
Coming soon!