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Some Combinations for your Taste Trip!
MiracleAde
- 1 Miracle Fruit
- 2 Oz. Fine Dark Rum
- ½ Fresh Squeezed Lime Juice
- ½ Fresh Squeezed Lemon Juice
- 2 Oz. Grapefruit Juice
- 1 Dashes Orange Bitters
Directions:
Shake (minus miracle fruit) and serve over ice in a highball glass. Garnish with a slice of lime and lemon.
Let the miracle fruit coat the tounge for one minute. Drink the MiracleAde!
Courtesy of TikiRoom.com
The Magic Hour Martini
1. 1 3/4 of Grey Goose La Poire
2. 1/2 fresh lime juice
3. 1/2 fresh lemon juice
4. 1/3 part Crème de Violette
Garnish with a Miracle Berry on a Grey Goose pick.
Directions : Let the Miracle Fruit coat the tongue for one minute and then have a sip of the sour mixture and enjoy.
Cocktail Courtesy of Dimitri Lezinska the Global Ambassador of Grey Goose Vodka
The Thornton Cocktail
- 2 oz. Cynar
- 2 dashes Peychaud's bitters
- 2 oz. lemon juice, fresh-squeezed
- 1 oz. simple syrup
- Soda water to fill
- Large ice cubes (1 3/4-inch cubes are ideal)
- Glass: double rocks
Directions:
Sip this cocktail as-is, then halfway through, eat the MBerry Miracle Fruit Tablet, moving the Tablet around your mouth to fully coat your taste buds. Then continue to enjoy the cocktail, noting the difference in flavor.
In a double rocks glass, combine Cynar, bitters, lemon juice and simple syrup. Fill glass with large ice cubes and top with a splash of soda water. Garnish. Dissolve 1 Miracle Berry tablet on your tongue before drinking.
Gemini's Grace (Drink)
- 2 oz. Tequila Reposado
- 1 Leaf Sorrel, Finely Chopped
- Ice cubes
- 3 Dashes Grapefruit Bitters
- 4 oz. Fresh Grapefruit Juice
Directions:
In a shaker, muddle tequila, sorrel and ice cubes. Add bitters and grapefruit juice and shake vigorously. Pour contents of shaker into a glass, adding ice cubes as needed. Garnish.
Let miracle fruit coat tounge.
Lance J. Mayhew Meriwether's, Portland, Ore.
LEMON MERINGUE PIE
- Recipe Courtesy of SugarTwin® Spoonable (makes 8 servings)
- 1 cup (20 g) SugarTwin® Spoonable
- 1/2 cup (64 g) cornstarch 1/4 teaspoon (1.25 ml) cream of tartar
- 1/4 teaspoon (1.25 ml) salt
- 1 1/2 cups (360 ml) water
- 1/2 cup (120 ml) fresh lemon juice
- 2 tablespoons (25 g) margarine
- 1 teaspoon (5 ml) grated lemon zest
- 3 large eggs, separated
- 2 drops yellow food coloring (optional)
- 1 9-inch (22.5 cm) fresh or frozen pie shell, baked and cooled Meringue
- 1/4 teaspoon (1,25 ml) cream of tartar
- 1/2 teaspoon (2.5 ml) pure vanilla extract
Directions:
*In a nonstick medium saucepan, combine 1 cup SugarTwin®, cornstarch, cream of tartar, and salt. Whisk in water and lemon juice.
*Cook over medium heat, stirring, until mixture boils. Reduce heat to medium-low; continue cooking and stirring for 1 minute. Remove from heat. Stir in margarine and lemon zest; set aside.
*In a medium bowl, whisk together egg yolks until lemon colored. Whisk at least half of the hot cornstarch mixture into eggs. Stir this mixture into remaining mixture in saucepan, blending well. Return pan to medium-low heat. Cook, stirring, for 2 minutes.
*Cool slightly. Pour filling into baked pie crust.
*Preheat oven to 350°F (180°C), Gas Mark 4.
*To make the meringue: In a small mixer bowl, combine egg whites (works best at room temperature) and 1/4 teaspoon cream of tartar. Beat with an electric mixer on high speed until froth. Add vanilla. Gradually add SugarTwin®, 1 tablespoon (15 ml) at a time. Beat until stiff peaks form. Spread evenly over lemon filling, sealing well around the edge of the crust. If desired, swirl peaks by lifting up some of the meringue with the back of a spoon.
*Bake for 12 to 15 minutes until meringue is golden brown. Cool before serving. Refrigerate leftovers for no more than 2 days.
Per serving:
153 calories (54% calories from fat),
3 g protein,
9 g total fat (2.0 g saturated fat),
14 g carbohyrate, 0 dietary fiber,
64 mg cholesterol,
152 mg sodium
Diabetic exchanges:
1 carbohydrate (bread/starch),
2 fat
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