xiaoxl/recipe_data huggingface dataset:
Greek Yogurt Pancakes


Ingredients:
egg, flour, baking soda

Directions:
Open the yogurt container and stir the yogurt until it’s smooth and creamy., Crack an egg over the yogurt and stir to combine leaving. The resulting, mixture should be pale yellow in color and have a few lumps here and there., In a separate bowl, mix together the flour and baking soda., Pour yogurt/egg mixture into the bowl with the flour and baking soda. Stir to, combine. The batter will be extremely thick., Spoon the batter onto a sprayed griddle or pan heated to medium-high. I, usually make four big pancakes, but you could also make 8 smaller ones., Flip the pancakes when they start to bubble a bit on the surface. Cook until., golden brown on both sides and serve with butter, syrup, fruit,, Nutella….
Sunday Morning Lemon Poppy Seed Pancakes
Category: breakfast-and-brunch
By TTV78

I love lemon poppy seed muffins and who doesn't love pancakes? So I brought the flavors together in this fluffy pancake recipe one lazy Sunday morning, and we loved them. It's quick to make and adds a little something extra to our weekend breakfasts. I hope you enjoy them on YOUR lazy Sunday morning.

Ingredients:
¾ cup milk
1 tablespoon vinegar
1 tablespoon lemon juice
1  egg
2 tablespoons butter, melted
½ teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon poppy seeds
1 teaspoon lemon zest
cooking spray

Directions:
Stir the milk, vinegar, and lemon juice together in a bowl; let stand 10 minutes to curdle. Whisk in egg, butter, and vanilla extract. In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest until well combined. Pour the milk mixture into the flour mixture and whisk a few times until the batter is mostly free of lumps. Heat a skillet over medium heat and spray with cooking spray. Pour 1/4 cup of  batter per pancake into the skillet  and cook until bubbles appear on the surface, about 2 minutes. Flip the pancakes over with a spatula and brown the other side, about 2 more minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 8 pancakes

Calories: 236.7
Fat: 8.5 g
Saturated fat: 4.7 g
Carbohydrates: 33.3 g
Sugars: 8.8 g
Dietary fiber: 1 g
Protein: 6.5 g
Cholesterol: 65.4 mg
Sodium: 648.9 mg
Vegan French Onion Soup


Ingredients:
olive oil, onions, garlic cloves, water, vegetable broth, red wine, dry mustard, sea salt, fresh ground pepper, whole wheat baguette, soy mozzarella cheese

Directions:
Heat the olive oil over medium-low heat in a soup pot.  Add the onions and sauté them until golden, being careful not to burn - adjust heat down if necessary.
Add the garlic and continue to sauté slowly until the onions are lightly and evenly browned, stirring frequently, about 20 to 25 minutes.
Preheat the oven to 375 degrees.
Pour the water over the onions and give them a good stir. Then add the broth, wine, and mustard. Bring to a gentle boil, then lower the heat. Cover and simmer for about 15 minutes. Season to your tastes with salt and pepper.
While the soup is simmering, cut the bread into 1-inch-thick slices, allowing 1 or 2 slices per serving depending on the size of your soup bowls.  Lay the slices on a baking sheet and bake them for about 15 minutes until they are dry and crisp, turning the slices over once about halfway through the baking time. Watch that they don't burn.
To assemble the soup, place one layer of bread (1 or 2 slices] in each ovenproof bowl and ladle a serving of soup over it.
If you're using the cheese - sprinkle about 1/4 cup of the grated cheese over each. Place the bowls back onto the baking sheet and bake them for approximately 10 minutes, or until the cheese is melted. Serve immediately.
The Ladies Blueberry Muffins


Ingredients:
rolled oats, whole wheat flour, baking powder, ground cinnamon, buttermilk, milk, egg, applesauce, blueberries

Directions:
Preheat oven to 350 degrees F; grease mini muffin tins or line with mini muffin papers.
In a mixing bowl, combine oats, flour, baking powder, and cinnamon.
In another bowl (I use a 2 cup liquid measuring cup], combine buttermilk, egg, and applesauce.
Mix the wet ingredients into the dry; fold in blueberries.
Fill muffin tins (or papers] about 3/4 full; bake about 15 minutes until set.
Georgian Sweet Potatoes


Ingredients:
sweet potatoes, butter, molasses, salt

Directions:
Preheat oven to 350 F.
Peel potatoes and boil until soft (35-40 minutes].
Mash and add remaining ingredients.
Beat well and place in a buttered casserole.
Dot top with butter slices.
Bake 35 minutes at 350F degrees (until brown].
Lower-Fat Macaroni and Cheese


Ingredients:
macaroni noodles, cheddar cheese, low-fat small-curd cottage cheese

Directions:
Preheat oven to 350°F.
Cook macaroni noodles; drain.
Mix macaroni, cottage cheese, and cheddar cheese together in oven-proof bowl.
Bake for 15 - 20 minutes.
Makes 2 servings. Enjoy!
Loaded Greek Topping Pizza


Ingredients:
mozzarella cheese, red onion, feta cheese, tomatoes, kalamata olive, oregano

Directions:
Preheat oven to 400 degrees Fahrenheit., Grease 12 inch x 12 inch non-stick pizza pan with vegetable shortening., Spread pizza dough onto pizza pan., Spread pizza sauce over dough., Top with remaining ingredients., Bake 12 to 15 minutes or until bottom of crust is golden brown.
Baked Beans 1998


Ingredients:
green pepper, Worcestershire sauce, tomato base barbecue sauce, brown sugar, prepared mustard

Directions:
.Preheat oven to 350 degrees F.
Combine all together in casserole.
Bake uncovered 45 minutes.
Then bake covered for another 30 minutes.
Note:  Make sure that the BBQ sauce you use is a family favourite,  I always use Kraft Original for this recipe and comes out the way we like it, and that is why I shared the recipe. . Even though it only has one quarter of a cup it can make or break this recipe.
Yummy Iced Coffee


Ingredients:
warm water, instant coffee granules, sweetened condensed milk, milk

Directions:
"In a small bowl, stir together the water and instant coffee. In a blender, combine ice cubes, coffee mixture, milk, sweetened condensed milk and chocolate syrup. Blend until smooth. Pour into glasses and serve."
Wwu Pico De Gallo


Ingredients:
avocados, red onion, tomatoes, cilantro, lime juice, lemon juice, garlic cloves, salt

Directions:
In a large bowl stir together the onions, tomatoes, cilantro and garlic.
Add the avocado and stir gently.
Add lime and lemon juice and salt to taste.
I like to let it sit for @ least a half an hour in the fridge so all the flavors can meld, but it usually doesn't make it there!
Ole! Chili Con Carne


Ingredients:
onion, green bell pepper, fresh garlic cloves, bacon fat, olive oil, bay leaf, lean ground beef, cornflour, chili powder, cocoa powder, dark brown sugar, ground cumin, kosher salt, ground coriander, black pepper, dried oregano, ground sage, ground cinnamon, kidney beans, pinto beans, black beans, crushed tomatoes, diced tomatoes, lime juice

Directions:
NOTE: CORNFLOUR CAN BE MADE BY GRINDING CORNMEAL IN A CLEAN SPICE MILL OR COFFEE GRINDER. IF YOU PREFER A SPICIER CHILI, ADD CAYENNE PEPPER TO TASTE. (STEP ONE]: DIVIDE the onion and bell pepper into eight sections; REMOVE ribs and seeds from peppers; PLACE onion, pepper, and garlic in a food processor; PULSE vegetables until coarsely chopped.
HEAT one tablespoon bacon fat or olive oil over medium-high heat in a Dutch oven and add the bay leaf, and chopped vegetables; SAUTE until just softened.
ADD 1 1/2 lbs lean ground beef and cook, breaking coarsely with a spatula as it browns.
SPRINKLE 2 tablespoons masa corn flour over saute mixture; COOK for 2 minutes, stirring.
ADD the group TWO seasonings and stir (at this point you can transfer mixture to a crock pot if using the slow-simmer method, using the LOW heat setting, then stirring in the remaining ingredients and cover, simmering for at least 4 hours]; PROCEED to the following step for the stovetop method.
STIR in the group THREE ingredients; BRING to a boil over medium-high heat, stirring constantly; REDUCE heat to a rapid simmer, stirring often until chili thickens to desired consistency (adding water if desired to thin consistency], about 30 minutes. (NOTE: If you're not in such a hurry and using the stovetop slow-simmer method, you can reduce heat to low and simmer for a few hours, refreshing consistency with water if needed].
REMOVE bay leaf.
LADLE into serving bowls and garnish with desired toppings.
SERVE.
SNAP your fingers and shout,"OLE!".
Ch'ing Ts'ai Ma Ku T'ang Mushroom and Cabbage Soup


Ingredients:
fresh mushrooms, bok choy, water, salt

Directions:
Heat a cook and serve pot until hot.  Add oil and mushrooms and stir fry until mushrooms begin to soften then add the bok choy and stir fry for 2 more minutes
Add water and bring to boil.  Cook uncovered for 2 to 3 minutes or until bok choy is soft.
Season and serve.
Note: Mustard greens, watercress, lettuce may be used instead of bok choy.  add 10 to 12 pieces of wheat gluten for a more stubstantial meal and perhaps 2 ounces cellophane soaked noodles.
Healthy Pasta With Pepperoni and Bell Peppers


Ingredients:
onion, red bell pepper, green bell pepper, olive oil, tomato puree, paprika, garlic cloves, dry pasta, parmesan cheese

Directions:
Peel and dice the onion. Core and dice the bell peppers.
Heat the oil in a skillet over medium heat. Add the onion and cook  for about 2 minutes.
Add the peppers and garlic. Cook for another couple of minutes.
Add the tomato puree and paprika to the pan and simmer for about 10 minutes, until the sauce has thickened.
In a separate pan, start cooking the pasta according to the directions on the packet.
After the tomato puree mixture has simmered for 10 minutes, add the pepperoni.
Continue to simmer for at least 5 minutes (to allow the pepperoni flavour to infuse], until the pasta is cooked.
Divide the drained pasta among four warmed plates and top with the pepperoni mixture. Top with a sprinkling of parmesan cheese if desired.
No-Bake Maple Oat Cookies


Ingredients:
white sugar, brown sugar, butter, milk, rolled oats

Directions:
Combine the sugars, butter and milk in a medium saucepan.
Bring just to a boil.
Turn off heat, stir in maple extract, and then oatmeal.
Drop from tablespoons onto a greased cookie sheet (I like to stick it in the freezer to quicken things up], or waxed paper.
Chill until firm and devour them all before your family/friends get to them!
Grandma's Butterscotch Pie
Category: desserts
By dschecht

This is one of my favorite holiday pies. Serve with whipped cream. Yum!

Ingredients:
1 cup packed light brown sugar
4 tablespoons cornstarch
½ teaspoon salt
2 cups milk
2  egg yolks, beaten
1 tablespoon butter
1 teaspoon vanilla extract
1 (9 inch) pie crust, baked

Directions:
In top of double boiler, combine brown sugar, cornstarch, salt and milk. Cook, stirring constantly, until mixture starts to thicken, about 20 minutes. Whisk in egg yolks; continue to cook and stir until filling is thickened. While pudding mixture is cooking, preheat the oven to 400 degrees F (200 degrees C). Remove filling from heat, and stir in butter and vanilla. Pour filling into prepared pie crust. Bake in preheated oven until top begins to brown, about 5 minutes.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 1 9-inch pie

Calories: 258.6
Fat: 8.9 g
Saturated fat: 3.7 g
Carbohydrates: 41.5 g
Sugars: 30.3 g
Dietary fiber: 0.2 g
Protein: 3.4 g
Cholesterol: 59.9 mg
Sodium: 292.6 mg
Three-Cheese Baked Macaroni and Cheese


Ingredients:
elbow macaroni, butter, garlic cloves, eggs, evaporated milk, salt, cayenne pepper, sharp cheddar cheese, monterey jack cheese, parmesan cheese

Directions:
Preheat oven to 475°F In a large pot of boiling salted water, cook the macaroni until al dente, about 6 minutes. Drain and put macaroni into a mixing bowl.
Meanwhile, heat a small skillet over medium heat and melt the butter. Add the garlic and cook until fragrant, about 1 minute. Add garlic and butter to macaroni and stir to combine.
In a large bowl, whisk together the eggs and evaporated milk. Add the salt, cayenne pepper and cheeses; mix well. Add the macaroni mixture and stir well to combine.
Transfer mixture to a 2-quart baking dish. Spread into an even layer. Bake just until sauce bubbles at edges, about 12 minutes. Let rest for 10 minutes before serving.
Mexican Cornbread Salad
Category: salad
By Jose

This south-of-the-border cornbread salad is made with Mexican-inspired ingredients and is perfect for any summer barbeque.

Ingredients:
1 (8.5 ounce) package dry corn bread mix
1 (4 ounce) can chopped green chile peppers
2 (16 ounce) cans pinto beans, drained
1 (16 ounce) bottle Ranch-style salad dressing
1  green bell pepper, chopped
2 (15.25 ounce) cans whole kernel corn, drained
2  tomatoes, chopped
1 (3 ounce) can bacon bits
8 ounces shredded Cheddar cheese
1  green onions

Directions:
Prepare corn bread mix according to package directions, adding green chiles. Set aside, allow to cool, and crumble. Place half of cornbread in bottom of large bowl. Evenly layer with 1 can of beans, 1 cup salad dressing, 1/2 chopped bell pepper, 1 can corn, 1 chopped tomato, 1/2 jar bacon bits, 1/2 package cheese and 1/2 green onions. Repeat layers in same order using remaining ingredients, beginning with crumbled cornbread. Cover, refrigerate 2 hours and serve chilled.

Prep time: 20 mins
Cook time: 20 mins
Total time: 3 hrs 10 mins
Yields: 8 servings

Calories: 719.3
Fat: 46.3 g
Saturated fat: 12.3 g
Carbohydrates: 57.7 g
Sugars: 10.7 g
Dietary fiber: 6.9 g
Protein: 22 g
Cholesterol: 53.7 mg
Sodium: 2257.9 mg
Egg Curry
Category: world-cuisine
By Louella

This is a quick solution to a curry when there is no meat or fish. Best eaten hot over white rice. Garnish with cilantro leaves.

Ingredients:
2 tablespoons vegetable oil
1  onion, sliced
1 teaspoon garlic paste
½ teaspoon ginger paste
1 tablespoon ground coriander
1 teaspoon ground cumin
½ teaspoon ground turmeric
½ teaspoon chile powder
¼ teaspoon ground black pepper
¼ cup tomato puree
1 ¼ cups water
1 tablespoon vinegar
salt to taste
4  hard-boiled eggs, halved

Directions:
Heat oil in a large pot over medium heat. Add onion; cook and stir until browned, about 5 minutes. Stir in garlic and ginger paste. Mix in coriander, cumin, turmeric, chile powder, and black pepper; cook until fragrant, about 1 minute. Add tomato puree; cook until curry thickens, about 4 minutes. Pour water into the pot; bring sauce to a boil. Stir in vinegar and salt. Slip eggs into the pot; cook until flavors combine, about 5 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 2 servings

Calories: 337.6
Fat: 25.2 g
Saturated fat: 5.5 g
Carbohydrates: 11.7 g
Sugars: 5 g
Dietary fiber: 3.4 g
Protein: 14.4 g
Cholesterol: 424 mg
Sodium: 463.5 mg
Easiest Clam Chowder


Ingredients:
onion, butter, potatoes, salt, pepper, baby clams, milk, cornstarch

Directions:
Saute onion in butter in a heavy pot until limp.
Add potatoes, salt, pepper& juice from clams, cover& cook for about 10 minutes or until potatoes are tender.
Whisk corn starch in some of the milk; add clams, milk& corn starch to pot.
Simmer until liquid thickens- do NOT boil.
Classic Guacamole


Ingredients:
avocados, tomatoes, jalapeno chiles, onion, garlic clove, fresh cilantro, lime juice, lemon juice, salt, pepper, tortilla chips

Directions:
Mix all ingredients except snacks or chips in medium bowl. Cover and refrigerate 1 hour to blend flavors.
Serve with snacks or chips.
White Wine California Citrus Sangria


Ingredients:
brandy, sugar, orange, blood orange, kumquats, lime

Directions:
"In a large pitcher, combine the wine, brandy, and orange liqueur. Pour in the sugar, stir or shake the pitcher thoroughly to mix. Add all citrus slices at once. Allow the mixture to sit for 1 hour before serving to allow the citrus flavor to come through."
Best Oriental Salad Dressing


Ingredients:
olive oil, rice vinegar, white vinegar, tomato paste, ketchup, soy sauce, salt, fresh ginger, ginger powder, celery, green onion

Directions:
Combine all ingredients in blender and blend at medium speed 3-4 seconds until celery is finely grated.
This can be served immediately, but the flavors will blend better if refrigerated about an hour before serving.
The fewer substitutions you have to make, the better, of course, but I've used each of these at one time or other, and still been happy with the results.  Send me any other substitutions you've tried!
Hot   Artichoke Spread


Ingredients:
mayonnaise, artichoke hearts, frozen artichoke hearts, garlic clove, lemon juice, parmesan cheese

Directions:
Preheat oven to 350°F.
Place all the ingredients in a food processor and blend until smooth.
Coat a 1 1/2 quart baking dish with a       nonstick spray and pour in mixture.
Bake 30 minutes; until lightly          browned.
Serve on toasted pita or small party rye bead.
Chesapeake Chicken


Ingredients:
whole chickens, chicken pieces, yellow potatoes, yellow onions, celery, carrots, white wine

Directions:
Preheat oven to 350 degrees.
Remove skin from chicken if necessary and clean chicken well.
Scrub potatoes very well being careful not to rip the thin skins on red potatoes if using, if using white or yellow potatoes only peel them if the skins are tough or hopelessly dirty.
Quarter large potatoes and halve medium to small potatoes.
Peel and quarter onions.
Scrub celery and remove ends, cut long celery ribs in half.
Scrub carrots and remove ends, cut thick carrots in half.
In a large roasting pan arrange chicken pieces in a single layer if using pieces or place whole chicken in center of pan.
Place potatoes, onions, celery, and carrots randomly around edges of pan beside chicken.
Pour white wine over chicken and vegetables making sure to pour wine over entire contents of pan.
Sprinkle Old Bay Seasoning over chicken, use less for a milder spice, and more for a spicier flavor.
Put lid on roaster or cover with aluminum foil.
Place pan in oven and bake on 350 degrees 1 hour and thirty minutes.
Remove from oven and check for doneness.
Stick thickest pieces of chicken or thickest part of breast on whole chicken, if juices run clear the chicken is done, if juices are pink or red return pan to oven and continue to bake at 350 degrees for 30 more minutes.
Remove pan from oven and check chicken for doneness again, if still not done repeat process until juices run clear.
Burst of Flavors Mushroom Stuffed Cherry Tomatoes Baked W.cheese


Ingredients:
cherry tomatoes, button mushrooms, corned beef, bacon bits, onion, butter, spring onions, sour cream, cheddar cheese, fresh parsley

Directions:
Cut top off each tomato.
Scoop out pulp, drain juice and finely chop the remaining pulp.
Invert tomatoes on paper towels to drain.
Finely chopped onions, mushrooms and spring onion.
Saute onion in butter till transparent.
Add italian herbs.
Add beef / bacon then mushrooms, saute till fragrant.
Stir in breadcrumbs, seasoning and reserved tomato pulp.
Add sour cream.
Remove from pan, mix in chopped spring onion.  Let it stand for 5 minutes.
Fill stuffing into tomatoes over the brim.
Sprinkle cheese generously over tomatoes.  Arrange tomatoes closely, side by side, on baking tray so that it won't tumble.
Bake uncovered for 5-10 mins until cheese melts.
YUM!
Mrs. Fast Pickles


Ingredients:
cucumbers, pickling salt, boiling water, vinegar, sugar, salt, turmeric, alum

Directions:
For Brine:  Mix all ingredients in large pot and bring to a boil.  Set aside.
For pickles:  Slice cukes into a large mixing bowl to make 7 quarts.
Pour scant cup of pickling salt over cukes and cover with boiling water.
Let stand for 2 hours and drain well.
Put cucumbers into sealing jars, cover with brine, add some fresh dill, seal, and place in canner.
Bring to a boil and turn off heat.  Let stand for 20 minutes before removing jars.
Cajun Prime Rib


Ingredients:
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Directions:
Sprinkle seasoning over both sides of steak, pressing into meat.
Place steak in a large ziplock bag; add A-1 sauce turning to coat both sides.
cover and chill for 30 mins; discard marinade.
Grill or broil to desired doneness.
Asian-Style Kale


Ingredients:
kale, shallot, garlic cloves, scallion, gingerroot, soy sauce, sesame seeds

Directions:
Set a lidded 6 - 8 quart saucepan of water, salted with 2 T salt, on stove to boil.
Wash the kale thoroughly to remove all grit. Discard the tough ribs, and coarsely chop the kale leaves.
Plunge the kale into boiling water and cook for 3 to 4 minutes & then drain.
In a large skillet or heavy wok, heat the sesame oil over medium heat. Add the shallot, garlic, scallions and ginger root and cook for about 1 minute to release the aromas.
Add the kale a bunch at a time and cook 3 to 4 minutes, or until the leaves have softened a bit but the kale retains its shape. Remove from heat and add the soy sauce. Divide among individual plates, sprinkle with toasted sesame seeds, if using, and serve hot.
Southern Gumbo
Category: uncategorized
By msjena64

This is a great recipe for Gumbo. You can make it with or without the Okra.

Ingredients:
3 large skinless, boneless chicken breast halves
1 pinch salt and pepper to taste
¼ cup vegetable oil
1 (16 ounce) package smoked sausage, cut into 1/4 inch slices
2 tablespoons margarine
½ cup all-purpose flour
3 tablespoons margarine
1 large onion, chopped
8 cloves garlic, minced
1  green bell pepper, chopped
3 stalks celery, chopped
¼ cup Worcestershire sauce
¼ cup chopped fresh parsley
4 cups hot water
5 cubes beef bouillon cubes
1 (14.5 ounce) can stewed tomatoes
2 cups frozen sliced okra
4 each green onions, chopped
½ pound cooked small shrimp
2 tablespoons chopped fresh parsley

Directions:
Season the chicken with salt and pepper. Heat oil in a heavy bottomed Dutch oven over medium-high heat. Cook chicken and sausage separately in hot oil until well browned on both sides. Reserve browned chicken and sausages. Turn the heat to low. Make the roux by melting 2 tablespoons of margarine into the oil in the pot. Sprinkle the flour over the oil and margarine and cook, stirring constantly, until roux turns a nutty brown, about 10 minutes. Melt the remaining 3 tablespoons margarine into the roux. Stir in the onion, garlic, green pepper, and celery; cook for 10 minutes. Add the Worcestershire sauce, 1/4 cup chopped parsley, and salt and pepper to taste. Cook, stirring often, for an additional 10 minutes. Pour the hot water into the pot and add the boullion cubes, chicken, and sausage. Bring to a boil, reduce heat, and simmer for 45 minutes before stirring in the tomatoes and okra. Cover pot and simmer for 1 hour. Stir in green onions and shrimp and top with 2 tablespoons chopped parsley before serving.

Prep time: 10 mins
Cook time: 2 hrs 35 mins
Total time: 2 hrs 45 mins
Yields: 8 servings

Calories: 471.8
Fat: 27.2 g
Saturated fat: 7.1 g
Carbohydrates: 19.8 g
Sugars: 6.7 g
Dietary fiber: 2.6 g
Protein: 36.5 g
Cholesterol: 141.2 mg
Sodium: 1666.5 mg
Heritage Chicken


Ingredients:
chicken breasts, tomato juice, butter, brown sugar, Tabasco sauce, onion powder, salt, pepper

Directions:
Preheat oven to 400°F.
Sprinkle chicken with salt and pepper.
Place in oven for about 20 minutes, or until fully cooked.
(While chicken is cooking] in a large pan, mix together tomato juice, butter, brown sugar, Tabasco sauce, Cajun seasoning, garlic salt, and onion powder.
Bring to a boil and reduce to thicken.
Add chicken to pan and toss to coat.
Gingery Limeade


Ingredients:
sugar, boiling water, fresh ginger, lime rind, fresh lime juice, cold water, lime slices

Directions:
Combine first 4 ingredients in a small bowl, stirring with a whisk until sugar dissolves.
Strain mixture through a sieve into a pitcher.
Add juice and 2 1/2 cups cold water.
Chill completely. Serve with lime slices, if desired.