19 Refreshing Citrus Recipes Perfect for Summer

Summer and citrus are a match made in flavor heaven! Whether you’re craving zesty lemon desserts, tangy lime-infused dinners, or juicy orange refreshers, these 19 vibrant recipes are your ticket to bright, sunny meals all season long. Light, fresh, and bursting with sunshine, these dishes are guaranteed to keep your kitchen cool and your taste buds happy. Let’s dive into the best citrusy bites of summer!

Lemon Garlic Butter Shrimp

This bright, buttery shrimp dish comes together in just 15 minutes—perfect for busy weeknights when you want something fresh and flavorful without the fuss.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/4 cup chicken or vegetable broth
• 2 tbsp fresh lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley
• Lemon wedges (for serving)

Instructions:

1. In a large skillet over medium heat, melt 3 tbsp unsalted butter. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant.
2. Add shrimp in a single layer and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 2 minutes per side until pink and curled.
3. Pour in 1/4 cup broth and 2 tbsp lemon juice, scraping up any browned bits. Simmer for 1 minute to reduce slightly.
4. Remove from heat and stir in 2 tbsp chopped parsley. Serve immediately with lemon wedges.

The magic here is in the quick pan sauce—the garlic butter and lemon create a glossy, tangy coating that clings to every bite of shrimp.

Tip: For extra richness, swap the broth for dry white wine and let it reduce by half before adding the lemon juice.

Orange Glazed Chicken Thighs

These sticky-sweet Orange Glazed Chicken Thighs are a weeknight hero—bright, tangy, and caramelized to perfection with minimal effort.

Ingredients:

• 6 bone-in, skin-on chicken thighs (about 2 lbs)
• 1/2 cup fresh orange juice (from 2 medium oranges)
• 2 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1 tbsp olive oil
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 400°F. Pat chicken thighs dry with paper towels and season evenly with 1/2 tsp salt.
2. Make the glaze: In a small bowl, whisk together orange juice, honey, soy sauce, rice vinegar, garlic, ginger, and red pepper flakes.
3. Sear the chicken: Heat olive oil in a large oven-safe skillet over medium-high. Add chicken skin-side down and cook 5–6 minutes until golden and crisp. Flip and cook 2 minutes more.
4. Glaze & bake: Pour glaze over chicken, transfer skillet to the oven, and bake at 400°F for 18–20 minutes, basting once, until chicken reaches 165°F and glaze is syrupy.
5. Rest & serve: Let chicken rest 5 minutes, then garnish with parsley. Spoon extra glaze from the pan over the top.

The magic here? The glaze reduces into a glossy, citrusy lacquer that clings to every nook of the crispy skin.

Tip: For extra depth, add 1 tsp orange zest to the glaze—it amps up the fragrance without overpowering.

Grapefruit Avocado Salad

Bright, creamy, and just a little tangy, this salad is a refreshing twist on classic citrus flavors—perfect for a light lunch or vibrant side dish.

Ingredients:

• 2 medium grapefruits, peeled and segmented (juice reserved)
• 2 ripe avocados, sliced
• 4 cups mixed baby greens
• 1/4 cup thinly sliced red onion
• 2 tbsp extra-virgin olive oil
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh mint

Instructions:

1. In a small bowl, whisk together the reserved grapefruit juice, olive oil, honey, salt, and black pepper until smooth.
2. Arrange the mixed greens on a serving platter. Top with grapefruit segments, avocado slices, and red onion.
3. Drizzle the dressing evenly over the salad, then sprinkle with fresh mint.

The contrast of sweet honey, tart grapefruit, and rich avocado makes every bite pop—plus, the mint adds a cooling finish.

Tip: For extra crunch, add a handful of toasted pistachios or pepitas right before serving.

Lime Coconut Cheesecake

This creamy Lime Coconut Cheesecake is a tropical twist on the classic dessert, with a bright citrus zing and a buttery graham cracker crust that’ll transport you straight to the beach.

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp melted unsalted butter
• 3 (8 oz) packages cream cheese, softened
• 3/4 cup granulated sugar
• 1/2 cup full-fat coconut milk
• 3 large eggs
• 1/4 cup fresh lime juice (about 2 limes)
• 1 tbsp lime zest
• 1 tsp vanilla extract
• Pinch of salt

1. Prep the crust: Mix 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 6 tbsp melted butter until combined. Press firmly into a 9-inch springform pan. Bake at 350°F for 8 minutes, then cool.
2. Make the filling: Beat cream cheese and 3/4 cup sugar until smooth. Add 1/2 cup coconut milk, eggs one at a time, 1/4 cup lime juice, 1 tbsp lime zest, 1 tsp vanilla, and a pinch of salt. Mix just until blended (don’t overbeat).
3. Bake: Pour filling over crust. Bake at 325°F for 45–50 minutes until edges are set but center jiggles slightly. Turn off oven, crack the door, and let cool inside for 1 hour.
4. Chill: Refrigerate for at least 4 hours (or overnight) before slicing.

The coconut milk adds a subtle richness without overpowering the tangy lime, while the no-water-bath method keeps it fuss-free. Tip: For extra flair, top with toasted coconut flakes and lime slices.

Citrus Herb Roasted Turkey

This juicy, golden-brown turkey gets a bright lift from fresh citrus and aromatic herbs—perfect for impressing guests without stressing over complicated steps.

Ingredients:

• 1 (12–14 lb) whole turkey, thawed
• 1/2 cup unsalted butter, softened
• 2 tbsp chopped fresh rosemary
• 2 tbsp chopped fresh thyme
• 1 tbsp grated orange zest
• 1 tbsp grated lemon zest
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1 orange, quartered
• 1 lemon, quartered
• 1 small onion, quartered
• 4 garlic cloves, smashed

Instructions:

1. Preheat oven to 325°F. Pat the turkey dry with paper towels.
2. In a bowl, mix the softened butter, rosemary, thyme, orange zest, lemon zest, 1 1/2 tsp salt, and 1 tsp pepper. Gently loosen the turkey skin and rub half the butter mixture underneath. Spread the rest over the outside.
3. Stuff the cavity with the orange, lemon, onion, and garlic. Tie the legs together with kitchen twine.
4. Place the turkey breast-side up on a rack in a roasting pan. Roast for 3–3.5 hours, basting every 45 minutes, until a thermometer inserted into the thigh reads 165°F.
5. Let rest for 30 minutes before carving.

The citrus and herbs infuse every bite with freshness, while the butter keeps the meat irresistibly tender. Tip: For extra-crispy skin, increase the oven to 425°F for the last 15 minutes of roasting.

Lemon Basil Pasta

Ingredients:

• 8 oz spaghetti or linguine
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/4 cup fresh basil leaves, thinly sliced (plus extra for garnish)
• Zest and juice of 1 large lemon (about 2 tbsp juice)
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium-low. Add garlic and red pepper flakes; sauté for 1 minute until fragrant (don’t let garlic brown).
3. Remove skillet from heat. Stir in lemon zest, lemon juice, and 1/4 cup pasta water.
4. Add drained pasta to the skillet, tossing to coat. Sprinkle with salt, black pepper, and Parmesan, tossing again. Add more pasta water if needed to create a light sauce.
5. Fold in basil just before serving. Garnish with extra basil and a sprinkle of Parmesan.

The magic here? The lemon’s brightness balances the richness of Parmesan, while the basil adds a sweet herbal pop—no heavy cream required.

Tip: For extra depth, toast the garlic in the oil until just golden before adding the pepper flakes.

Orange Honey Glazed Carrots

These tender, glossy carrots strike the perfect balance between sweet and citrusy—a side dish that’ll steal the spotlight without any fuss.

Ingredients:

• 1 lb carrots, peeled and sliced into ½-inch thick rounds
• 2 tbsp unsalted butter
• 2 tbsp honey
• ¼ cup fresh orange juice
• 1 tsp orange zest
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. In a large skillet over medium heat, melt 2 tbsp unsalted butter. Add the carrots and cook, stirring occasionally, for 5 minutes until slightly softened.
2. Pour in 2 tbsp honey, ¼ cup fresh orange juice, and 1 tsp orange zest, stirring to coat the carrots evenly. Sprinkle with ½ tsp salt and ¼ tsp black pepper.
3. Reduce heat to medium-low and simmer uncovered for 12–15 minutes, stirring occasionally, until the liquid reduces to a glossy glaze and the carrots are fork-tender.
4. Garnish with 1 tbsp chopped fresh parsley (if using) and serve warm.

The magic here? The glaze thickens into a sticky-sweet coating that clings to every bite, while the orange zest keeps it bright.

Tip: For extra depth, add a pinch of cinnamon or a splash of balsamic vinegar with the honey.

Key Lime Pie Bars

These Key Lime Pie Bars pack all the tangy-sweet goodness of the classic pie into a handheld treat—perfect for picnics or potlucks!

• 1 ½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• 6 tbsp unsalted butter, melted
• 2 (14-oz) cans sweetened condensed milk
• ¾ cup key lime juice (about 20–25 key limes, or bottled)
• 2 large egg yolks
• 1 tbsp key lime zest
• ½ cup heavy cream, chilled
• 1 tbsp powdered sugar

1. Prep the crust: Preheat oven to 350°F. Mix 1 ½ cups graham cracker crumbs, ⅓ cup granulated sugar, and 6 tbsp melted butter until combined. Press firmly into a 9×9-inch pan lined with parchment. Bake for 10 minutes, then cool slightly.
2. Make the filling: Whisk sweetened condensed milk, ¾ cup key lime juice, 2 egg yolks, and 1 tbsp zest until smooth. Pour over the crust and bake for 15 minutes until set. Cool completely, then chill for 2 hours.
3. Whip the cream: Beat ½ cup heavy cream and 1 tbsp powdered sugar to stiff peaks. Spread over bars or pipe dollops before serving.

The magic here? That toasted graham crust balances the creamy lime filling like a dream—no fork required!

Tip: For extra zing, sprinkle a pinch of zest on top just before serving.

Citrus Marinated Grilled Salmon

Bright, zesty, and perfectly flaky—this grilled salmon gets a sunny lift from a tangy citrus marinade that caramelizes beautifully on the grill.

Ingredients:

• 4 (6-oz) salmon fillets, skin-on
• 1/4 cup fresh orange juice
• 2 tbsp fresh lemon juice
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp honey
• 1 tsp grated orange zest
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. In a bowl, whisk together 1/4 cup orange juice, 2 tbsp lemon juice, 2 tbsp olive oil, 2 minced garlic cloves, 1 tbsp honey, 1 tsp orange zest, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using).
2. Place salmon fillets in a shallow dish and pour the marinade over them, turning to coat. Cover and refrigerate for 30 minutes (no longer, or the citrus will start to “cook” the fish).
3. Preheat grill to medium-high (about 400°F). Lightly oil the grates.
4. Remove salmon from marinade (let excess drip off) and grill skin-side down for 4–5 minutes. Flip carefully and cook for another 3–4 minutes, until the fish flakes easily with a fork and has light grill marks.

The honey in the marinade creates a delicate caramelized crust, while the citrus keeps the salmon moist and vibrant—no dry fish here!

Tip: For easy flipping, use a fish spatula and wait until the skin releases naturally from the grill.

Lemon Blueberry Scones

These tender, buttery scones are bursting with juicy blueberries and bright lemon zest—perfect for a sunny weekend brunch or afternoon treat.

Ingredients:

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tbsp lemon zest (from 1 large lemon)
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup heavy cream, plus 1 tbsp for brushing
• 1 large egg
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• 1 tbsp turbinado sugar (for sprinkling)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, granulated sugar, baking powder, salt, and lemon zest.
3. Cut in cold butter with a pastry cutter or fork until mixture resembles coarse crumbs.
4. In a small bowl, whisk together 1/2 cup heavy cream, egg, and vanilla extract. Pour into dry ingredients and stir just until dough forms.
5. Gently fold in blueberries (don’t overmix—some may burst!).
6. Turn dough onto a floured surface, pat into an 8-inch circle, and cut into 8 wedges. Transfer to baking sheet.
7. Brush tops with remaining 1 tbsp heavy cream and sprinkle with turbinado sugar.
8. Bake for 18–20 minutes until golden and firm to the touch.

The lemon zest adds a sunny pop to every bite, while the turbinado sugar gives the crust a delightful crunch.

Tip: Freeze unbaked scones for up to a month—just add 2–3 minutes to the bake time straight from the freezer!

Orange Cranberry Muffins

These bright, citrusy muffins are studded with tart cranberries for a perfect balance of sweet and tangy—ideal for a cozy morning treat.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 large egg
• 1 cup whole milk
• 1/4 cup unsalted butter, melted and cooled
• Zest of 1 orange
• 1/4 cup fresh orange juice
• 1 cup fresh or frozen cranberries, roughly chopped

Instructions:

1. Preheat oven to 375°F and line a 12-cup muffin tin with liners or grease lightly.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, beat 1 large egg, then stir in 1 cup whole milk, 1/4 cup melted butter, orange zest, and 1/4 cup orange juice.
4. Pour the wet ingredients into the dry ingredients and mix just until combined (a few lumps are okay). Fold in the cranberries.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Bake for 20–22 minutes, until tops spring back when lightly pressed.
6. Let cool in the pan for 5 minutes, then transfer to a wire rack.

The orange zest adds a sunny fragrance, while the cranberries burst with juicy tartness in every bite—no glaze needed!

Tip: For extra flavor, toss the cranberries in 1 tbsp flour before folding them in to prevent sinking.

Grapefruit Mint Sorbet

Bright, refreshing, and just sweet enough, this sorbet is like sunshine in a bowl—perfect for cooling off on a warm day.

Ingredients:

• 2 cups freshly squeezed grapefruit juice (about 3–4 large grapefruits)
• 1/2 cup granulated sugar
• 1/4 cup water
• 1/4 cup fresh mint leaves, tightly packed
• 1 tbsp lemon juice
• Pinch of salt

Instructions:

1. In a small saucepan, combine 1/2 cup sugar, 1/4 cup water, and 1/4 cup mint leaves. Heat over medium, stirring until sugar dissolves (about 3 minutes). Remove from heat and let steep for 15 minutes.
2. Strain the mint syrup into a bowl, pressing on the leaves to extract flavor. Discard the mint.
3. Whisk in 2 cups grapefruit juice, 1 tbsp lemon juice, and a pinch of salt until fully combined.
4. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions (about 20–25 minutes) until it reaches a soft-serve consistency.
5. Transfer to a freezer-safe container and freeze for at least 4 hours before serving.

The mint adds a subtle herbal note that balances the grapefruit’s tang—no one will guess how simple it is to make!

Tip: For extra flair, serve with a sprinkle of crushed freeze-dried grapefruit or a sprig of fresh mint.

Lime Cilantro Rice

Bright, zesty, and packed with fresh herb flavor, this lime cilantro rice is the perfect side dish to jazz up taco night or grilled meats.

Ingredients:

• 1 cup long-grain white rice, rinsed
• 1 3/4 cups water
• 1/2 tsp salt
• 2 tbsp fresh lime juice (about 1 lime)
• 1 tbsp olive oil
• 1/4 cup finely chopped fresh cilantro
• 1/2 tsp lime zest

Instructions:

1. In a medium saucepan, combine the rice, water, and 1/2 tsp salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes.
2. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
3. Drizzle the rice with 1 tbsp olive oil and 2 tbsp lime juice. Gently fold in 1/4 cup cilantro and 1/2 tsp lime zest until evenly distributed.
4. Taste and adjust lime juice or salt if needed. Serve warm.

The lime zest adds a fragrant pop, while the cilantro keeps every bite fresh—no soggy herb clumps here!

Tip: For extra flavor, toast the rice in the olive oil for 1 minute before adding water.

Citrus Infused Olive Oil Cake

This sunny, tender cake gets its delicate crumb from olive oil and a bright kick from fresh citrus zest—perfect with afternoon tea or as a light dessert.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 3/4 cup extra-virgin olive oil
• 2/3 cup whole milk
• 1 tbsp finely grated orange zest
• 1 tbsp finely grated lemon zest
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together 1 1/2 cups flour, 1 cup sugar, 1/2 tsp baking soda, 1/2 tsp baking powder, and 1/4 tsp salt.
3. In another bowl, beat eggs until frothy. Slowly drizzle in 3/4 cup olive oil while whisking, then add 2/3 cup milk, 1 tbsp orange zest, 1 tbsp lemon zest, and 1 tsp vanilla.
4. Gently fold wet ingredients into dry until just combined. Pour batter into the prepared pan.
5. Bake for 35–40 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a rack.

The olive oil keeps this cake luxuriously moist for days, while the citrus zest adds a fragrant, sunny lift. Tip: For extra flair, dust with powdered sugar or drizzle with a citrus glaze (mix 1 cup powdered sugar with 2 tbsp orange juice).

Lemon Rosemary Roasted Potatoes

These crispy-on-the-outside, fluffy-on-the-inside potatoes are brightened up with zesty lemon and earthy rosemary—a simple side that steals the show.

Ingredients:

• 2 lbs baby potatoes, halved
• 3 tbsp olive oil
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Zest and juice of 1 lemon
• 2 garlic cloves, minced

Instructions:

1. Preheat oven to 425°F. Toss potatoes with 3 tbsp olive oil, 1 tbsp rosemary, 1 tsp salt, and 1/2 tsp black pepper on a rimmed baking sheet until evenly coated.
2. Roast for 30 minutes, stirring halfway, until potatoes are golden and crisp at the edges.
3. Remove from oven and immediately toss with lemon zest, juice of 1 lemon, and 2 minced garlic cloves. Let sit 5 minutes to soak up the flavors.

The magic here? The lemon and garlic added after roasting keep their brightness punchy instead of turning bitter in the oven.

Tip: For extra crispiness, spread potatoes in a single layer—crowding the pan steams them instead of roasting!

Orange Ginger Glazed Ham

This sweet and zesty glazed ham is a showstopper—perfect for holidays or Sunday dinners, with a sticky, caramelized crust that’ll have everyone reaching for seconds.

Ingredients

• 1 (8–10 lb) fully cooked bone-in ham
• 1 cup orange marmalade
• 1/3 cup packed light brown sugar
• 1/4 cup Dijon mustard
• 2 tbsp freshly grated ginger
• 1 tbsp apple cider vinegar
• 1/2 tsp ground cloves

Instructions

1. Preheat oven to 325°F. Place ham in a roasting pan, flat side down, and score the surface in a diamond pattern with a sharp knife.
2. In a small saucepan, whisk together 1 cup orange marmalade, 1/3 cup brown sugar, 1/4 cup Dijon mustard, 2 tbsp ginger, 1 tbsp vinegar, and 1/2 tsp cloves. Simmer over medium heat for 3–4 minutes until glossy.
3. Brush half the glaze over ham, then bake uncovered for 1 hour 15 minutes, basting every 20 minutes with remaining glaze until deeply caramelized.
4. Let rest 15 minutes before slicing. The glaze forms a crackly, fragrant crust while keeping the ham juicy inside.

Tip: For extra flavor, stud the scored ham with whole cloves before glazing—just remove them before serving.

Citrus Burst Sangria

This vibrant sangria is sunshine in a glass—bright, refreshing, and packed with juicy citrus flavors that’ll make any gathering feel like a celebration.

Ingredients:

• 1 (750ml) bottle dry white wine (like Sauvignon Blanc)
• 1 cup orange juice (freshly squeezed for best flavor)
• 1/4 cup triple sec
• 2 tbsp honey
• 1 orange, thinly sliced
• 1 lemon, thinly sliced
• 1 lime, thinly sliced
• 1 cup club soda, chilled
• Ice, for serving

Instructions:

1. In a large pitcher, combine the white wine, 1 cup orange juice, 1/4 cup triple sec, and 2 tbsp honey. Stir until the honey dissolves.
2. Add the sliced orange, lemon, and lime to the pitcher. Cover and refrigerate for at least 2 hours (or up to 8) to let the flavors meld.
3. Just before serving, gently stir in 1 cup chilled club soda.
4. Fill glasses with ice and pour the sangria over, making sure each glass gets plenty of fruit slices.

The magic here? Letting the citrus steep in the wine softens their zesty bite while infusing every sip with sunny sweetness—no sugary syrups needed!

Tip: For a fun twist, swap half the orange juice with blood orange juice or add a handful of raspberries for a pop of color.

Lemon Lavender Shortbread Cookies

These buttery, floral-infused cookies are like a little taste of spring—bright lemon zest meets delicate lavender for a shortbread that’s as elegant as it is easy.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• ½ cup granulated sugar
• 2 tbsp fresh lemon zest (from about 2 lemons)
• 1 tsp culinary-grade dried lavender buds
• ½ tsp vanilla extract
• ¼ tsp fine sea salt
• 2 cups all-purpose flour

Instructions

1. In a large bowl, beat the butter and ½ cup sugar with a hand mixer on medium speed until light and fluffy, about 2 minutes. Mix in the lemon zest, lavender, vanilla extract, and ¼ tsp salt until combined.
2. Gradually add the flour, mixing on low until just incorporated (dough will be slightly crumbly but should hold together when pressed).
3. Turn the dough onto a lightly floured surface and shape into a 1-inch-thick log. Wrap tightly in plastic and chill for at least 1 hour (or up to 2 days).
4. Preheat oven to 325°F. Slice the log into ¼-inch rounds and arrange on parchment-lined baking sheets, spacing them 1 inch apart. Bake for 12–15 minutes, until the edges are just golden.
5. Let cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely.

The magic here? The lavender’s subtle perfume and lemon’s zing balance the rich butteriness—no icing needed. These cookies practically beg to be served with tea.

Tip: For extra fragrance, rub the lavender buds between your fingers before adding them to the dough.

Grapefruit Tarragon Grilled Chicken

Bright, citrusy, and herbaceous—this grilled chicken is a summery twist on a weeknight classic. The grapefruit marinade keeps it juicy while the tarragon adds a subtle licorice kick.

Ingredients:

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1/2 cup fresh grapefruit juice (from about 1 grapefruit)
• 2 tbsp olive oil
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp fresh tarragon, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions:

1. In a bowl, whisk together 1/2 cup grapefruit juice, 2 tbsp olive oil, 2 tbsp honey, 2 cloves minced garlic, 1 tbsp tarragon, 1 tsp salt, and 1/2 tsp black pepper.
2. Place chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Refrigerate for at least 1 hour (or up to 4 hours).
3. Preheat grill to medium-high (about 400°F). Remove chicken from marinade (discard marinade) and grill for 6–7 minutes per side, or until internal temperature reaches 165°F.
4. Let rest for 5 minutes before slicing.

The grapefruit’s tang cuts through the richness of the chicken, while the tarragon adds an elegant herbal note—perfect for impressing guests without fuss.

Tip: For extra char, pat the chicken dry before grilling and brush lightly with oil.

Conclusion

With these 19 bright and zesty citrus recipes, summer just got a whole lot tastier! Whether you’re craving a cool drink, a vibrant salad, or a sweet treat, there’s something here for everyone. Don’t forget to whip up your favorites, leave a comment below, and share the love on Pinterest. Happy cooking—and stay refreshed!