Type what you have

Ingredients

• ✓ apricot
• white sugar
• orange
• lemon juice

Instructions

1. 1 Mix apricots, sugar, orange zest, and lemon juice in a very large pot. Bring to a boil over medium heat. Simmer, stirring occasionally and skimming any scum off the top, until apricots look glassy and the liquid thickens, 20 to 25 minutes.
2. 2 Spoon the jam into 3 pint jars, leaving 1/4 inch of space at the top. Seal jars and let the jam cool to room temperature, 1 to 2 hours, before transferring to the refrigerator.

By Bones

Ingredients

• ✓ apricot
• skim milk
• honey
• cinnamon
• couscous
• almond
• raisin

Instructions

1. 1 Combine milk, honey and cinnamon in a saucepan over medium heat. As soon as it comes to a boil, stir in couscous. Turn off heat.
2. 2 Cover and let stand for 5 minutes. Stir in almonds, apricots, and raisins.

By JUNEBUFF1

Ingredients

• ✓ apricot
• raspberry
• greek yogurt
• ice
• honey
• flax seed
• lemon juice

Instructions

1. 1 Combine raspberries, yogurt, ice, apricot, honey, flax seeds, and lemon juice in a blender; blend until smooth.

By KellsBells

Ingredients

• ✓ apricot
• rolled oat
• spelt flour
• brown sugar
• cinnamon
• ginger
• canola oil
• applesauce
• maple syrup
• pecan
• flax seed

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
2. 2 Toss the rolled oats, spelt flour, brown sugar, cinnamon, ginger, canola oil, applesauce, maple syrup, dried apricots, pecans and ground flax seed together in a bowl, and mix well. Spread the granola mixture on the lined baking sheet.
3. 3 Bake for 20 minutes, stir the granola, then bake for another 15 minutes until dry. Cool completely before serving.

By GinetteB

Ingredients

• ✓ apricot
• brown sugar
• rolled oat
• all-purpose flour
• baking soda
• baking powder
• salt
• cinnamon
• canola oil
• prune puree
• water
• egg white
• vanilla extract
• raisin
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
2. 2 In a large bowl, stir together the brown sugar, oats, flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and pour in the canola oil, prune puree, water, egg whites and vanilla. Mix until well blended. Stir in the raisins, walnuts and apricots. Scoop cookies using an ice cream scoop, or roll into golf ball sized balls. Place cookies 2 inches apart onto the prepared cookie sheets and flatten to 1/2 tall with wet hands. These cookies do not flatten very much while baking.
3. 3 In the preheated oven, bake 8 minutes for chewy cookies 10 to 12 minutes for dry cookies. Cookies will not get crisp. Remove from cookie sheets to cool on wire racks.

By LEIE

Ingredients

• ✓ apricot
• nutmeg
• vanilla extract
• cinnamon
• black sesame seed
• oat bran
• flax seed
• chia seed
• sunflower seed
• wheat germ
• apricot preserves
• olive oil
• honey
• cranberry
• rolled oat
• walnut
• almond

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Spread almonds and walnuts on a rimmed baking sheet. Toast in the preheating oven until fragrant, 8 to 10 minutes.
3. 3 Transfer almonds and walnuts to a very large bowl. Add oats, apricots, cranberries, honey, olive oil, apricot preserves, wheat germ, sunflower seeds, chia seeds, flax seeds, oat bran, black sesame seeds, cinnamon, vanilla extract, and nutmeg. Mix well with your hands.
4. 4 Line the baking sheet with parchment paper. Spread granola mixture evenly across.
5. 5 Bake in the preheated oven for 15 minutes. Stir the mixture; bake for 15 minutes more. Stir once again, then press the mixture down firmly. Return to the oven for 15 minutes more.
6. 6 Let granola cool and dry for at least 2 hours. Crumble and transfer to an airtight container.

By Joel Irish

Ingredients

• ✓ apricot
• cranberry
• raisin
• raisin
• egg
• olive oil
• pecan
• water
• salt
• ginger
• clove
• nutmeg
• cinnamon
• baking powder
• arrowroot flour
• brown rice flour
• teff flour

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a muffin tin.
2. 2 Mix teff flour, brown rice flour, arrowroot flour, baking powder, cinnamon, nutmeg, cloves, ginger, and salt together in a large bowl. Form a well in the center of the flour mixture. Add water, pecans, olive oil, and eggs to the well. Whisk the wet ingredients into the dry ingredients until batter is fully combined. Fold raisins, golden raisins, apricots, and cranberries into batter. Pour batter into the prepared muffin tin.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.

By Linda Watkins

Ingredients

• ✓ apricot
• cooking spray
• rolled oat
• wheat germ
• almond
• nutmeg
• cinnamon
• apple juice
• molasses
• vanilla extract
• mixed fruit

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare two cookie sheets with cooking spray.
2. 2 In a large bowl, combine oats, wheat germ, almonds, cinnamon and nutmeg. In a separate bowl, mix apple juice, molasses and extract. Pour the wet ingredients into the dry ingredients, stirring to coat. Spread mixture onto baking sheets.
3. 3 Bake for 30 minutes in preheated oven, stirring mixture every 10 to 15 minutes, or until granola has a golden brown color. Let cool. Stir in dried fruit. Store in an airtight container.

By jana

Ingredients

• ✓ apricot
• cooking spray
• matzo sheet
• egg
• milk
• white sugar
• sour cream
• vanilla extract
• cinnamon
• kosher salt
• nutmeg
• golden raisin
• apple

Instructions

1. 1 Lightly coat a 2-quart baking dish with cooking spray. Set aside.
2. 2 Break matzo sheets into bite-sized pieces. Whisk together eggs, milk, sugar, sour cream, vanilla, cinnamon, salt, and nutmeg in a large bowl. Stir in raisins, apricots, apples, and matzo pieces. Transfer to the prepared baking dish, smoothing into an even layer. Cover with aluminum foil and transfer to a refrigerator to chill for 8 hours, or overnight.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Remove baking dish from the refrigerator and uncover.
4. 4 Bake in the preheated oven until puffed and set, 40 to 45 minutes. Remove from the oven and let sit at room temperature for at least 15 minutes.

By Liv Dansky

Ingredients

• ✓ apricot
• milk
• sugar
• butter
• yeast
• bread flour
• egg
• egg white
• almond
• orange
• lemon
• mahlepi
• egg yolk
• milk
• almond

Instructions

1. 1 Combine milk, sugar, and butter in a saucepan over low heat and warm to 112 degrees F (44 degrees C). Remove from heat. Stir in yeast and wait for mixture to bubble.
2. 2 Place flour in a large bowl. Add yeast mixture, whole eggs, egg white, chopped almonds, apricots, orange zest and juice, lemon zest, and mahlepi. Mix together. Knead dough until well mixed, adding extra flour if necessary until dough is only slightly sticky. Set dough aside until doubled in size, about 1 hour.
3. 3 Combine egg yolk and 1/4 cup milk in a bowl and place in the refrigerator.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Knead risen dough to expel bubbles and divide into 2 equal parts. Divide each half into 3 equal balls. Roll each ball into a rope about 18 inches long. Braid 3 ropes to make a loaf and tuck the ends underneath and place on a baking sheet. Repeat with remaining 3 ropes to form a second loaf. Brush egg yolk mixture on top of each loaf and sprinkle with slivered almonds. Brush again with egg yolk mixture.
6. 6 Bake in the preheated oven until loaves are brown and sound hollow when tapped on the bottom, about 40 minutes.

By breadlover

Ingredients

• ✓ apricot
• almond
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place almonds on a baking sheet and bake in the preheating oven until fragrant, about 5 minutes.
3. 3 Place apricot wedges in an overlapping pattern in individual gratin dishes or a baking dish. Mix almonds and brown sugar and scatter over apricots.
4. 4 Bake in the preheated oven until apricots are bubbly, 20 to 25 minutes.

By nch

Ingredients

• ✓ apricot
• lemon juice
• white sugar

Instructions

1. 1 Preheat the oven to 150 degrees F (165 degrees C), or the lowest setting you have.
2. 2 Combine lemon juice, apricots, and sugar in a saucepan. Cook over medium heat until sugar has dissolved. Transfer to a blender and puree until smooth.
3. 3 Cover an 11x17-inch pan or cookie sheet with a layer of plastic wrap. Pour pureed fruit onto the prepared pan and spread evenly to within 1 inch of the edge.
4. 4 Bake for 4 to 6 hours in the preheated oven, using a spoon or a pair of tongs to keep the door slightly ajar, or until puree has dried and is no longer sticky. Once dry, you can cut it into strips; store in an airtight container.

By CHERI

Ingredients

• ✓ apricot
• white sugar
• lemon verbena leaf
• fruit pectin

Instructions

1. 1 Finely chop apricots.
2. 2 Combine sugar and lemon verbena leaves in the bowl of a food processor; pulse until the leaves are fully incorporated in the sugar (the sugar will become light green).
3. 3 Combine sugar-lemon verbena mixture and apricots in a large bowl. Cover and marinate in the fridge for 4 hours.
4. 4 Inspect 4 jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
5. 5 Transfer apricot-sugar mixture to a large pot and stir in pectin. Slowly bring to a full rolling boil that does not stop bubbling when stirred. Cook for 1 minute, stirring constantly.
6. 6 Ladle apricot jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
7. 7 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
8. 8 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By gartenfee

Ingredients

• ✓ apricot
• lemon juice
• white sugar

Instructions

1. 1 Gather the ingredients.
2. 2 Mix apricots and lemon juice in a large pot over medium heat; add sugar and slowly bring to a boil, stirring until sugar dissolves.
3. 3 Continue to cook and stir until apricot mixture thickens, about 25 minutes. Remove from heat and skim foam off the top if necessary.
4. 4 Meanwhile, prepare five 1-pint jars with lids and rings by cleaning and sterilizing them in the dishwasher or a boiling water bath. Leave lids in simmering water until ready to seal jars.
5. 5 Ladle hot jam into hot sterilized jars, leaving about 1/4 inch of space on top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
6. 6 Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
7. 7 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder, leaving a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
8. 8 Remove the jars from the stockpot and place them onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight and the lid does not move up or down at all. Store in a cool, dark area.

By Megan

Ingredients

• ✓ apricot
• banana
• milk
• sugar
• ice

Instructions

1. 1 Blend the apricots, banana, milk, sugar, and ice in a blender until smooth, thick, and frosty.

By Max03

Ingredients

• ✓ apricot
• brown sugar
• coconut
• sweetened condensed milk
• coconut

Instructions

1. 1 Mince apricots in a food processor. Place in a bowl and toss with brown sugar. Stir in 1/2 cup coconut and condensed milk. Shape into 1 inch balls and roll in coconut. Keep refrigerated.

By Diane Bell

Ingredients

• ✓ apricot
• white sugar
• lemon juice
• fruit pectin
• lemon balm

Instructions

1. 1 Measure apricots after preparation; you should have 5 cups prepared fruit.
2. 2 Combine apricots, sugar, and lemon juice in a large plastic or glass bowl; mix well. Cover and refrigerate 8 hours to overnight.
3. 3 Inspect 7 to 9 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
4. 4 Transfer apricot mixture and all of the accumulated juice to a large saucepan. Stir in pectin and slowly bring to a full rolling boil that does not stop bubbling when stirred. Cook for 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
5. 5 Remove from heat and stir in lemon balm leaves.
6. 6 Ladle apricot jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
7. 7 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
8. 8 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By sophie

Ingredients

• ✓ apricot
• fruit pectin
• white sugar
• apricot brandy

Instructions

1. 1 Inspect 9 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Finely chop apricots; place 5 cups in a large saucepan over medium heat. Stir in pectin; slowly bring to a full rolling boil. Add sugar; stir to dissolve. Return to a full rolling boil over high heat; boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
3. 3 Off heat, stir in apricot brandy until incorporated.
4. 4 Pack apricot jam into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and tightly screw on rings.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
6. 6 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Rest for 24 hours without moving the jars. Gently press center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By bambi23

Ingredients

• ✓ apricot
• water
• cornstarch
• orange liqueur
• white sugar
• pastry

Instructions

1. 1 Preheat oven to 400 degrees F (205 degrees C).
2. 2 Slice the dried apricots in half. Rinse them with water. Place them in a sauce pan with the water, bring to a boil and cook for 5 minutes.
3. 3 Combine the cornstarch with the orange liqueur and about 1 tablespoon of the apricots' cooking liquid. Mix until smooth then stir into the cooked apricots. Add the white sugar and combine. Pour mixture into the unbaked pie shell and seal with the top crust. Brush milk over top crust for color, if desired.
4. 4 Bake at 400 degrees F (205 degrees C) for 1 hour.

By Bonnie

Ingredients

• ✓ apricot
• peach
• green grape
• confectioners' sugar
• water
• candy eyeball

Instructions

1. 1 Arrange apricots and peaches on a platter. Skewer a few grapes on a toothpick vertically and the last one horizontally (for the head).
2. 2 Mix confectioners' sugar with water to make a thin, slightly sticky icing. Use icing to glue 2 candy eyeballs on each piece of fruit and on the horizontal "head" of the grape caterpillar.

By Lola

Ingredients

• ✓ apricot
• semisweet chocolate
• cranberry
• almond

Instructions

1. 1 Line a baking sheet with a sheet of waxed paper.
2. 2 Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
3. 3 Combine cranberries, almonds, and apricots in a bowl. Add to melted chocolate and mix until well combined.
4. 4 Spread chocolate onto the prepared baking sheet to a thickness of about 1/4 inch. Place baking sheet in the refrigerator until chocolate has completely hardened, about 1 hour. Break into pieces.

By Catty96

Ingredients

• ✓ apricot
• ✓ apricot
• butter
• white sugar
• vanilla extract
• orange blossom honey
• silken tofu

Instructions

1. 1 Melt the butter in a saucepan over medium-low heat, and stir in the sugar. Cook and stir just until the sugar has melted and is lightly browned. Remove from heat, and continue stirring until caramelized. Mix in the pureed apricots and vanilla. Over low heat, mix in the honey. Continue to cook and stir 5 minutes, until thickened.
2. 2 Arrange the tofu slices on dessert plates, and drizzle with the sauce. Cover, and refrigerate at least 1 hour, until chilled. Serve with sliced apricots on the side.

By CHAMMI

Ingredients

• ✓ apricot
• sugar
• water
• sparkling white wine
• pomegranate seed

Instructions

1. 1 Mix sugar and water in a large saucepan over medium-high heat. Stir occasionally until the sugar has dissolved completely, about 7 minutes. Meanwhile, wash, pit, and mince apricots.
2. 2 Add the minced apricots to the sugar and water mixture. Reduce heat to medium. Cook until the apricots have liquefied, stirring and mashing constantly. Remove from heat and let cool.
3. 3 Pour Prosecco into the cooled apricot mixture; it will bubble and double in volume. Gently stir until fully incorporated and the bubbles have reduced slightly.
4. 4 Pour the mixture into a freezer-safe container and cover. Freeze until mixture begins to solidify, 1 to 2 hours, depending on your freezer. Scrape down the sides and mix the granita using a fork. Repeat every 30 minutes until the granita has become course and grainy, about 6 hours. Do not shake the container instead of scraping it with a fork; it is the action of scraping that forms the characteristic crystals that make granita unique.
5. 5 Scrape the granita into 8 serving dishes using a large spoon. Top with pomegranate seeds. Serve immediately.

By Buckwheat Queen

Ingredients

• ✓ apricot
• butter
• brussels sprout
• water
• maple syrup
• lime juice

Instructions

1. 1 Melt butter in a skillet over medium-high heat. Add sprouts and apricots to the skillet. Drizzle water over the sprouts mixture. Pour syrup over the the mixture. Saute sprouts mixture until sprouts are wilted, 5 to 10 minutes.
2. 2 Stir lime juice into sprouts mixture just before removing from heat.

By Shahana

Ingredients

• ✓ apricot
• water
• rhubarb
• white sugar
• pectin

Instructions

1. 1 Place apricots in a heat-proof bowl. Cover with boiling water and let stand until softened, 5 to 10 minutes. Drain and rinse, then drain again.
2. 2 Combine rhubarb, sugar, and softened apricots in a large pot. Cover and let stand at room temperature until fruits release their juices, 8 hours to overnight.
3. 3 Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
4. 4 Bring apricot-rhubarb mixture to a boil over medium heat. Reduce heat to medium-low, cover, and simmer until rhubarb is tender and starts falling apart, about 3 minutes. Stir in pectin and bring mixture to a full rolling boil on high heat. Boil for exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a ladle or a large spoon.
5. 5 Pack rhubarb-apricot jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any spills. Top with the lids and tightly screw on the rings.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
7. 7 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By nch

Ingredients

• ✓ apricot
• tamarind pulp
• date
• white sugar
• black pepper
• salt
• water

Instructions

1. 1 Combine tamarind pulp, dates, apricots, sugar, pepper, and salt in a blender; blend into a paste. Pour in water; blend until mixture has a sauce-like texture.
2. 2 Pour tamarind mixture into a saucepan; cook for 5 to 6 minutes, skimming off any bubbles. Serve hot or after cooling.

By Zainab Pervaiz

Ingredients

• ✓ apricot
• baby carrot
• water
• apricot preserves
• cornstarch
• raisin

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Bring carrots and water to a boil in a saucepan over high heat. Reduce heat to medium, cover, and steam until the carrots are just tender, about 5 minutes.
3. 3 Meanwhile, stir together the apricot preserves, cornstarch, dried apricots, and raisins in a saucepan. Place over medium heat, and cook until the mixture bubbles, thickens, and turns clear, 2 to 3 minutes.
4. 4 Once the carrots have cooked, drain, and stir into the apricot preserves. Pour into a baking dish, and bake in preheated oven until the sauce has thickened further, and turned light brown, about 15 minutes.

By MeganM

Ingredients

• ✓ apricot
• lemon
• sugar
• brown sugar
• all-purpose flour
• cinnamon
• pastry
• egg
• white sugar
• ground cinnamon

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place apricots in a large bowl. Squeeze lemon halves over apricots. Gently mix 1 cup white sugar, brown sugar, flour, and 2 tablespoons cinnamon into apricots to coat.
3. 3 Line a 9-inch pie dish with 1 pie pastry. Spread apricot filling into shell. Roll remaining pastry onto a work surface; cut into about 1/2-inch-wide strips for a lattice crust. Cover apricot filling with pie dough strips creating a lattice pattern; seal top crust pieces to bottom crust edges and crimp into a fluted pattern. Brush egg white over top crust and sprinkle with a pinch of white sugar and cinnamon. Cover fluted crust edges loosely with aluminum foil.
4. 4 Bake in the preheated oven until filling is bubbling and crust is golden brown, 45 to 55 minutes. Remove pie from oven and cool.

By luv2cook

Ingredients

• ✓ apricot
• skewer
• basil
• blackberry
• mozzarella
• balsamic glaze

Instructions

1. 1 Assemble skewers in this order: basil leaf, blackberry, basil leaf, mozzarella ball, basil leaf, and a dried apricot.
2. 2 Drizzle skewers with balsamic glaze and serve.

By lutzflcat

Ingredients

• ✓ apricot
• rice wine vinegar
• sugar
• mango
• ginger root
• honey
• lime juice

Instructions

1. 1 Bring the rice vinegar and sugar to a boil in a saucepan until the sugar dissolves. Cook over medium heat for 10 minutes, stirring constantly. Stir in the mangoes, apricots, and ginger; cook, stirring occasionally, until the fruit is soft and beginning to break apart, about 10 more minutes. Transfer the mixture to a blender or food processor and add the honey and lime juice. Process until smooth.

By Morgan