2bleus Margarita Ice Cream And Sherbet Fizz Virgin Recipes

2BLEU'S MARGARITA ICE CREAM AND SHERBET FIZZ (VIRGIN)

Steps:

• Place 1 scoop of ice cream into a parfait glass. Place sherbet atop of the ice cream, then the other scoop of ice cream.
• Pour margarita mix (and tequilla if using) over scoops. Splash with the seltzer water over top.
• Garnish with marachino cherries and serve with a spoon and a straw.

MARGARITA ICE CREAM

Steps:

• Pour the lime juice, tequila and orange liqueur into a bowl and stir in the sugar to dissolve.
• Add the cream and then softly whip until thick and smooth but not stiff.
• Spoon into an airtight container to freeze overnight. This ice cream does not need ripening (softening before serving), as it will not freeze too hard and melts speedily and voluptuously.

FROZEN VIRGIN MARGARITA RECIPE

Steps:

• Pour 1 cup of water (236 ml) into a small saucepan over medium high heat, then mix in 1 cup of sugar (200g) until it dissolves. Pour it into a shallow container and put in the freezer for 10 minutes to speed up the cooling process.
• Wash and dry 9 limes and 2 lemons. Grate the zest of one lime, then mix it with the margarita salt and spread on a plate. Wedge the lime and run a wedge around the rim of the glass, then twirl the rim in the salt until coated. Repeat with the remaining glasses.
• Roll 6 limes on the counter, applying pressure with your hand to soften them. (Set aside the other three for garnish.) Cut the rolled limes in half and microwave them on high for 30 seconds to make them easier to juice. Juice the limes and lemons with a citrus press. You should have ½ cup of each lemon and lime juice.
• Blend together all the ingredients except the sparkling water in the blender, then blend in enough crushed ice to make the drink thick and frozen. You should have nearly 9 cups. If you have a small blender, do this step in two batches.
• Pour the sparkling water into the margarita mixture. It will fizz a little! Stir until mixed, then carefully pour the margaritas into the prepared glasses.
• Thinly slice a lime crosswise, then make a small slit in each slice so it sits nicely on the rim of the glass. Set the lime wheel on the rim of the glass, then serve the margarita immediately. You can also freeze the drinks in the glasses for up to 2 hours.

MARGARITA SORBET

Steps:

• Pour sugar into a saucepan, add lime zest, and shake to combine. Let sit for at least 1 hour.
• Add water to the pan and place over medium-high heat. Stir over the heat until the mixture is clear and very hot, but not quite simmering yet. Remove from heat and strain the lime syrup into a container. Let cool all the way to room temperature.
• Stir in freshly squeezed lime juice, triple sec, and tequila. Refrigerate mixture until ice cold before transferring into your ice cream machine.
• Churn sorbet according to machine directions, and then transfer into an airtight container. Freeze thoroughly before serving. Overnight is best.
• Serve in a salt-rimmed glass, with a small wedge of lime if desired. More tequila can be drizzled over the top, depending on your mood.

MARGARITA ICE CREAM

Steps:

• Pour the lime juice, tequila and orange liqueur into a bowl and stir in the sugar to dissolve.
• Add the cream and then softly whip until thick and smooth but not stiff.
• Spoon into an airtight container to freeze overnight.
• This ice cream does not need ripening (softening before serving), as it will not freeze too hard and melts speedily and voluptuously.
• **Cook time does not include freezing overnight (or for approximately 8 hours.).

MARVELOUS MARGARITA PUNCH (VIRGIN)

Steps:

• Combine the concentrates, powdered sugar, and crushed ice in a large freezer proof container or bag.
• Seal tightly and freeze for at least one hour (or for many days).
• Slowly pour in the soda and add the lime slices (no need to thaw in advance).