Limoncello LaCroix is a refreshing cocktail made with limoncello, sparkling water, and fresh lemon juice, served over ice. This drink combines the sweetness of limoncello with the fizzy, crisp texture of LaCroix sparkling water, making it a light and vibrant beverage option. Here's how to make it at home.

Limoncello LaCroix

Experience the vibrant and tangy flavor of blood orange, bursting with sweet and citrusy notes that refresh your palate.

Blood Orange

Fresh, juicy raspberries bursting with vibrant flavor, perfect for snacking or adding a sweet touch to your favorite dishes.

Raspberry

Tepache is a refreshing, fermented pineapple drink infused with warm spices, perfect for a tropical twist.

Tepache

Enjoy the sweet and tart flavor of fresh blackberries, perfect for a delightful snack or vibrant addition to your favorite dishes.

Blackberry

A refreshing blend of zesty grapefruit and bubbly soda, perfect for a thirst-quenching treat.

Grapefruit Soda

thick-cut sourdough | green hummus | microgreens | shaved radish | lemon zest

Garden Toast

English Muffin

almond milk | strawberries | banana | cinnamon

Horchata Overnight Oats

Deliciously baked pizza topped with your choice of fresh ingredients, melted cheese, and savory sauce.

Pizza

whipped cream cheese | roasted tomato | red onion | capers | add smoked salmon + $5

Sourdough Everything Bagel

Indulge in a delightful assortment of bite-sized treats perfect for sharing and satisfying your cravings.

Nosh & Munchies

Enjoy our seasonal dish featuring the freshest ingredients sourced from local farms, celebrating the flavors of the moment.

Seasonal

A refreshing bowl of acai berries blended to perfection, topped with your choice of fresh fruits, granola, and a drizzle of honey.

Acai

Enjoy the refreshing taste of Limoncello LaCroix, a sparkling beverage infused with zesty lemon flavors for a perfect bubbly experience.

In a large pitcher, combine the limoncello and fresh lemon juice.

Mix the Base

Slowly pour in the LaCroix sparkling water to the pitcher, stirring gently to combine.

Add Sparkling Water

Fill each glass with ice cubes and pour the limoncello mixture over the ice.

Prepare Glasses

Garnish each glass with lemon slices and fresh mint leaves for a refreshing touch.

Garnish

Serve immediately and enjoy your refreshing Limoncello LaCroix!

Serve

Limoncello

LaCroix Sparkling Water

Fresh Lemon Juice

Ice Cubes

Lemon Slices

Mint Leaves

Carefully peel the blood oranges, removing all the white pith, and slice each orange into rounds. Set aside.

Prepare the Ingredients

Trim the fennel bulb and slice it thinly. Peel and slice the red onion into thin rings. Combine fennel and onion in a bowl.

Slice Fennel and Onion

In a small bowl, whisk together the olive oil, honey, salt, and black pepper until well combined.

Make the Dressing

In a large serving platter, layer the blood orange slices over the fennel and onion. Drizzle the dressing over the top.

Assemble the Salad

Sprinkle fresh mint leaves over the salad. Serve immediately.

Garnish and Serve

Blood oranges

Fennel bulb

Red onion

Olive oil

Honey

Fresh mint leaves

Salt

Black pepper

Rinse the raspberries gently under cold water and drain them. Set aside.

Prepare the Raspberries

In a large pot, combine the raspberries, sugar, lemon juice, and water. Stir gently to mix.

Make Raspberry Mixture

Heat the mixture over medium heat, stirring frequently until it comes to a boil. Boil for 5 minutes.

Cook the Mixture

Once boiling, stir in the pectin. Continue to boil for an additional 1-2 minutes, stirring constantly.

Add Pectin

Perform a gel test by placing a spoonful of the mixture on a cold plate. If it thickens as it cools, it’s ready to be jarred.

Check the Consistency

Remove from heat and pour the raspberry mixture into sterilized jars. Seal them immediately.

Jar the Mixture

Allow the jars to cool at room temperature before storing them in the refrigerator or pantry.

Cool and Store

Raspberries

Sugar

Lemon Juice

Water

Pectin

In a large bowl, combine the pineapple chunks with the brown sugar, cinnamon stick, and cloves. Mix well to ensure the sugar coats the pineapple.

Prepare the Pineapple

Pour the 8 cups of water over the pineapple mixture, stirring to dissolve the sugar completely.

Add Water

If using yeast, sprinkle it over the mixture now. Cover the bowl with a clean cloth and let it sit at room temperature for 2-3 days. Stir it once a day.

Fermentation (Optional)

After 2-3 days, strain the mixture through a fine mesh sieve into a clean container. Discard the solids. Serve the tepache chilled or over ice.

Strain and Serve

Pineapple (with skin, cut into chunks)

Brown sugar

Cinnamon stick

Cloves

Yeast (optional, for fermentation)

In a large mixing bowl, gently toss the fresh blackberries with the granulated sugar and lemon juice. Let them sit for about 15 minutes to macerate.

Prepare the Blackberries

In a medium saucepan, combine the cornstarch, water, and a pinch of salt. Stir well until the cornstarch is dissolved. Add the macerated blackberries, including the juices from the bowl, and bring to a simmer over medium heat.

Make the Sauce

Cook the mixture for about 5-7 minutes, stirring constantly, until the sauce thickens. Remove from heat and stir in the vanilla extract.

Thicken the Sauce

Allow the blackberry sauce to cool slightly before serving. It can be served warm or cold over desserts such as ice cream, pancakes, or yogurt.

Fresh blackberries

Granulated sugar

Lemon juice

Cornstarch

Vanilla extract

Prepare the Glass

In a separate pitcher, combine the fresh grapefruit juice and simple syrup (if using). Stir to mix well.

Mix Ingredients

Slowly add the sparkling water to the pitcher, gently stirring to combine without losing too much carbonation.

Pour the grapefruit soda over the ice-filled glass. Garnish with grapefruit slices and mint leaves.

Fresh grapefruit juice

Sparkling water

Simple syrup (optional)

Ice cubes

Grapefruit slices (for garnish)

Mint leaves (for garnish)

Preheat your toaster or grill. Toast the thick-cut sourdough bread slices until golden brown and crispy.

Toast the Bread

Using a mandoline or a sharp knife, shave the radish into thin slices.

Prepare the Radish

Spread a generous layer of green hummus over each slice of toasted sourdough.

Assemble the Toast

Top the hummus with microgreens and the shaved radish slices. Drizzle with olive oil and sprinkle with salt to taste.

Add Toppings

Finish by sprinkling lemon zest over the top for a bright, fresh flavor.

Finish with Lemon Zest

thick-cut sourdough bread

green hummus

microgreens

radish

lemon zest

olive oil

salt

In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.

Activate Yeast

In a large mixing bowl, combine flour and salt. Mix well.

Mix Dry Ingredients

Add the yeast mixture and melted butter to the dry ingredients. Stir until a dough forms.

Combine Mixtures

Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth.

Knead the Dough

Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

First Rise

Punch down the dough and divide it into 8 equal pieces. Shape each piece into a ball and flatten it slightly. Coat each side with cornmeal.

Shape Muffins

Place the muffins on a baking sheet and cover with a cloth. Let them rise for another 30 minutes.

Second Rise

Preheat a skillet over medium heat. Cook each muffin for about 6-7 minutes on each side until golden brown and cooked through.

Cook Muffins

Remove the muffins from the skillet and let them cool on a wire rack.

Cool

all-purpose flour

warm water

active dry yeast

sugar

butter

cornmeal

In a mixing bowl, combine the rolled oats, almond milk, and cinnamon. Stir until well mixed.

Mix the base

Slice the banana and strawberries. Reserve some slices for topping later.

Prepare the fruits

Add the sliced banana and half of the strawberries to the oat mixture. If using, add maple syrup for sweetness and mix well.

Combine ingredients

Transfer the mixture to an airtight container or individual jars. Seal and refrigerate overnight (or at least 4 hours) to let the oats absorb the liquid.

Refrigerate

In the morning, stir the oats and add more almond milk if desired. Top with reserved banana and strawberry slices before serving.

Rolled oats

Almond milk

Banana

Strawberries

Cinnamon

Maple syrup (optional)

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating.

Preheat the Oven

Roll out the pizza dough on a floured surface to your desired thickness. Transfer it to a pizza stone or baking sheet lined with parchment paper.

Prepare the Dough

Spread the pizza sauce evenly over the dough, leaving a small border around the edges. Sprinkle the shredded mozzarella cheese on top.

Add Sauce and Cheese

Evenly distribute the pepperoni slices over the cheese. Drizzle with olive oil and season with dried oregano, salt, and black pepper.

Place the pizza in the oven and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.

Bake the Pizza

Remove the pizza from the oven and let it cool for a few minutes. Optionally, garnish with fresh basil leaves before slicing and serving.

Limoncello Lacroix