Very Cherry Shirley Temple with Lime: Mason Jar Style

Here’s a fun easy Shirley Temple recipe from Coupon Clipping Cook. Check out their site for a step-by-step and photo instruction to this recipe and many others. Don’t forget to check out the recipe below:

Very Cherry Shirley Temple with Lime
Serves 2


  • 12 ounces Lemon Lime Soda
  • 2 teaspoons Grenadine Syrup
  • 4 teaspoons Liquid from Jar of Maraschino Cherries
  • 22 Maraschino Cherries with Stems
  • 2 whole Limes
  • Ice Cubes
  • 2 pint size Mason Jars (optional)


  • As an option, the mason jars can be put in the freezer about an hour before making the Shirley Temple.  Just before adding the ingredients to the jars, add about 2 tablespoons of granulated sugar to a shallow bowl, turn the jars upside down, and twist the rim of the jars in the sugar.
  • Cut the limes into thin wedges.
  • Add about 6 maraschino cherries in each Mason jar (or tall glass).
  • Next fill the Mason jars about three quarters full with ice cubes.
  • Then slide the wedges of lime in between the ice cubes and the inside of the glass jar so that it looks pretty from the outside of the glass.
  • Add about 3 more maraschino cherries wherever there is room in between the ice cubes.
  • Add the lemon lime soda leaving about 2 inches of space at the top of the jar.
  • Next add 2 teaspoons of liquid from the jar of maraschino cherries to each Mason jar.
  • Then add the grenadine syrup and stir.
  • Add more ice until it reaches the top of the jar.
  • Top with a couple more cherries and lime wedges.

Enjoy! xo

Sex in a Glass (Dulce de Leche Iced Espresso)

Courtesy of Olive Oil and Lemons, I’ve found this fairly simple recipe for Dulce de Leche Iced Espresso. Check out their site and check out the recipe below:


Espresso mixture:

  • 3 tablespoons instant espresso
  • 3 cups boiling water
  • 1 cup melted (room temperature)  Haagen Daaz dulce de leche ice cream

Caramel-Cream mixture:

  • 1 cup sugar
  • 14/ cup water
  • 1 cup cream


  • Dulce de Leche ice cream (or vanilla)
  • 1 cup cream whipped with 1 tablespoon sugar
  • Chocolate shavings or caramel syrup


  1. To make the espresso mixture bring water to a boil and then pour it over the espresso and sugar. Set aside to cool. When cooled add the melted ice cream
  2. For the caramel-cream: Place sugar and water in a 2 quart pot with a glass lid. Cover and bring to a boil over medium-high heat. Do not remove lid or stir the sugar mixture or it will begin to crystallize. The glass lid is a convenient way of watching the sugar so you know when it changes colour as well as keeping the steam inside and preventing crystallization.
  3. When the sugar begins to look caramelized watch it carefully and remove from heat when it reaches deep amber colour. Be very careful as the sugar is extremely hot and also watch that it doesn’t burn. It can go from amber to burnt very quickly.
  4. Immediately off the heat pour the one cup cream into the caramel. The caramel will stiffen, sizzle and splatter so be careful. Return to a medium heat and cook until the caramel melts together with the cream.
  5. Pour the caramel cream into the coffee and refrigerate until cold.

To assemble:

  1. Fill a glass with ice, scoop two ice cream scoops into each glass.
  2. Pour the iced espresso cream over and top with sweetened whipped cream.
  3. Garnish with chocolate shavings and serve chilled.

Enjoy! xo