Thursday, April 30, 2009

Fresh Squeeze

With Cinco de Mayo next week, it might be fun to try out a few new recipes! Cheers!

Guava Margaritas from Martha Stewart
1 3/4 cups freshly squeezed lime juice, plus wedges for serving
2 3/4 cups Don Julio Anejo tequila
1 1/3 cups Grand Marnier
2 3/4 cups guava puree, preferably from SOS Chefs
Coarse salt, for rims
Stir together lime juice, tequila, Grand Marnier, and guava puree in a large pitcher; stir to combine. Refrigerate until chilled.
Just before serving, rub a cut lime around the rim of each glass. Fill a saucer with salt, and dip each glass, upside down, into the salt. Pour margaritas into glasses, garnish with lime wedges, and serve immediately.

Beer Margaritas from Rachel Ray
Four 12-ounce bottles cold light-flavored beer, such as Corona
1 cup (8 ounces) tequila
One 12-ounce can frozen limeade concentrate
Lime wedges
Kosher salt, for rimming glasses
In a large pitcher, combine the beer, tequila and limeade. Rub a lime wedge around the rim of each of glass and dip it in the salt. Pour the margaritas into the glasses and garnish with a lime wedge.

Chambord Raspberry Margarita via Hostess with the Mostess

1/2 oz. Chambord Black Raspberry Liqueur

1 oz. Tequila

1/2 oz. Tuaca Liqueur (or Orange Liqueur)

3 oz. sweet and sour mix
Shake ingredients and pour into salt-rimmed, ice-filled margarita glass.

Margarita Bites by Let's Entertain

2 cups boiling water

2 pkg. (3 oz. each) JELL-O Margarita Flavor Gelatin (or lime flavored)

1/2 cup tequila or cold water

Zest and juice from 1 lime

2 cups thawed COOL WHIP Whipped Topping


ADD boiling water to gelatin mixes in large bowl; stir with whisk 2 min. until completely dissolved. Stir in tequila and 2 Tbsp. lime juice. Add COOL WHIP and 1 tsp. lime zest; stir until COOL WHIP is completely melted and mixture is well blended.POUR into 8-inch square pan.REFRIGERATE 3 hours or until firm. Cut into 36 pieces to serve.

Sangria from Let's Entertain
Prep: 10 min., Freeze: 24 hr. This makes about 24 servings without breaking the bank. Total cost is about $13.
Makes about 1 1/2 gal.
1 gal. sangría
1 (12-oz.) can frozen limeade, thawed
1 (2-liter) bottle lemon-lime soft drink
2 cups sliced oranges, lemons, and limes
1. Place 1 (2-gal.) zip-top plastic freezer bag inside another 2-gal. zip-top plastic freezer bag. Place bags in a large bowl. Combine sangría, limeade, and lemon-lime soft drink in the inside bag. Seal both bags, and freeze 24 hours. (Double bagging is a precaution to avoid spills.)
2. Remove mixture from freezer 1 hour before serving, squeezing occasionally until slushy. Transfer mixture to a 2-gal. container. Stir in fruit.
Kid-Friendly Frozen Sangría: Substitute cranberry juice for sangría. Proceed with recipe as directed (photo from

Margarita Popsicles from Bon Appetit

1/2 cup tequila
6 tablespoons fresh lime juice
1/4 cup coarse kosher salt
6 frozen lime-flavored ice pops or fruit bars, unwrapped
Mix tequila and lime juice in 1-cup measuring cup. Place coarse salt in small bowl. Place all ice pops, sticks up, in deep bowl, or place 1 pop in each of 6 glasses. Pour tequila mixture over ice pops. Lightly dip 1 edge of each ice pop into coarse salt and serve.
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