Jazz up your favorite drinks and dishes with a drizzle of fruity and sweet watermelon syrup. You can use it in more ways than ...

Don't toss those lemon peels after you've squeezed out all the juice. We've listed a number of uses for lemon peels, from ...

My first ever attempt at lemon blueberry yoghurt loaf. There's nothing better than a moist piece of cake - especially when it's drizzled in lemony goodness. This is a fail proof recipe that I use ...

Transfer the dates to your blender, along with the non-dairy milk / lemon mixture, applesauce, maple syrup, and vanilla. Blend until smooth. Transfer the blended liquid mixture to the large mixing ...

Incorporate half of the dry ingredients into the egg mixture, mix well, then pour in the yoghurt. Add the remaining dry ingredients, and finish with the melted butter. Pour the cake batter into a ...

Mix in the olive oil, lemon juice, zest and almond extract. Add the dry ingredients and mix to combine without overmixing. 4. Pour the batter into the prepared pan.

Mix in the olive oil, lemon juice, zest and almond extract. Add the dry ingredients and mix to combine without overmixing. Pour the batter into the prepared pan.

Mix in the olive oil, lemon juice, zest and almond extract. Add the dry ingredients and mix to combine without overmixing. Pour the batter into the prepared pan.

It's drenched with lemon, and it's gluten-free, to boot. Elegantly simple and refreshingly versatile, this cake is, in fact, welcome at any time of day, which makes it even more irresistible.

Light, lemony, and oh-so refreshing, a classic French 75 is the perfect cocktail for summer sipping, a New Year's Ever toast, or a refreshing at-home happy hour any time of year. Just shake gin, lemon ...

Make the lemon syrup. If you’ve ever made simple syrup, this step will feel very familiar. Allow time for the syrup to cool completely before assembling. Make the cream filling.