Coming to Fruition: Moon Valley Nurseries offers cocktail, marinade recipes

By Moon Valley Nurseries Staff

Summer may be over, but with temperatures still sizzling, Moon Valley Nurseries, a premiere tree and plant nursery located throughout the Southwest, is releasing a list of cocktail and barbecue marinade recipes including fresh ingredients grown on your own property. 

The following recipes enable you to entertain family and friends with a barbecue featuring delicious meat marinades made with organic produce from your own backyard, and cocktails made from homegrown fresh fruit and citrus.

Moon Valley cocktail recipes

Mandarin margarita

• 4 limes and mandarins

• 2 ounces tequila

• 1 ounce orange-flavored liqueur

Shake and serve over ice.

Peach paradise bellini

• 1 peach

• 4 ounces of champagne or

  sparkling wine

• A pinch of sugar

Mix slowly to maintain the carbonation and enjoy.

Pomegranate mule

• 1 pomegranate and lime

• 4 ounces ginger beer

• 2 ounces vodka

• A splash of club soda

Shake, pour and enjoy.

Caribbean sangria

• 1 peach

• 1 orange

• 1 lemon

• 2 limes

• 3 ounces red wine

• 2 ounces rum

Pour red wine and rum into a glass with chopped fruit and let chill for up to two hours.

Spiked hibiscus tea

• 1 pomegranate

• 3 hibiscus blooms

• 8 ounces black tea

• 1 ounce cinnamon whisky

Serve over ice and enjoy.


Moon Valley marinade recipes

Lemon zest chicken


• 1/4 cup fresh squeezed lemon juice

   and zest

• 1/4 cup extra virgin olive oil

• 4 cloves of fresh pressed garlic

• 2 teaspoons oregano

• 1 tablespoon thyme

• 1/2 teaspoon salt

• 1/4 teaspoon fresh ground pepper


Mix all ingredients in a resealable bag, then add chicken breast. Allow to marinate for at least two hours. Grill or cook to temperature and top with parsley and lemon slices.

Cilantro lime steak


• 1/4 cup fresh squeezed lime juice

• 1/4 cup extra virgin olive oil

• 1 cup fresh chopped cilantro

• 4 cloves fresh pressed garlic

• 1/2 teaspoon salt

• 1/4 teaspoon cumin

• 1/4 teaspoon chili powder

1/4 teaspoon

   fresh ground

   black pepper


Mix in a resealable bag and add steaks. Marinate for three hours or overnight for best results. After grilling, top steaks with fresh cilantro, pomegranate seeds and a lime wedge as garnish.

Honey-grilled apricots


• 4 half and pitted apricots

• 3 tablespoon unsalted butter

• 2 tablespoon brown sugar

• 2 tablespoon honey

• 1 teaspoon cinnamon

• 1 lemon (cut into wedges)


Lightly sear apricots on grill. Melt butter and brown sugar together in a large pan. Add grilled apricots to pan and thoroughly coat with butter mixture. Add cinnamon and honey to the mixture and continue to coat apricots thoroughly. Once cooked, drizzle apricots with honey and lemon juice. Top with a scoop of creamy ice cream and a few mint leaves.

For more information and detailed recipes, visit