ICE CREAM MAKER MARGARITAS
Slushy margaritas are just one more thing you can throw together in your ice cream maker. You can even make and chill the sweetened tequila-lime base ahead of time so that your cocktails churn up more quickly.
Provided by Food Network Kitchen
Categories beverage
Time 1h20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine the sugar and 1/3 cup water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves, about 5 minutes. Let cool completely.
- Whisk together the tequila, lime juice, cooled sugar syrup, orange liqueur and 1 cup cold water in a medium bowl. Freeze until slushy in an ice cream maker according to the manufacturer's instructions, about 45 minutes (see Cook's Note). Transfer the frozen margaritas to a chilled pitcher. Store in the freezer until ready to serve.
- Fill a small plate with an even layer of salt. Moisten the rims of 4 chilled rocks or wine glasses and press into the salt to rim the edges. Divide the margaritas among the glasses. Serve with lime wedges.
MAMA D'S VERY BERRY MARGARITAS
This frozen margarita is a berrilicious treat. Sweet, cool and goes down smooth. Great for unwinding on a hot day or any festive occasion.
Provided by Mama Delilah
Categories World Cuisine Recipes Latin American Mexican
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Place the ice into a blender pitcher. Pour in the tequila, triple sec, and orange juice. Add the strawberries, blueberries, raspberries, and sugar. Cover, and blend until the mixture is smooth, or to your desired consistency. Pour into chilled glasses to serve.
Nutrition Facts : Calories 244.6 calories, Carbohydrate 26.6 g, Fat 0.3 g, Fiber 1.4 g, Protein 0.5 g, Sodium 3.3 mg, Sugar 22.7 g
DOUBLE BERRY MARGARITAS IN THE ICE CREAM MAKER
Bought a new ice cream maker and I just love the slushy consistancy you get with frozen drinks. Here is one I made the other day to use up some berries. Leave the sugar out if you want. I added it and liked it so I am leaving it in.
Provided by Kim127
Categories Beverages
Time 25m
Yield 4 margaritas, 4 serving(s)
Number Of Ingredients 7
Steps:
- Add blackberries and raspberries with 1/2 cup sour mix to a blender. Chop until berries are processed.
- Add remainder of sour mix, triple sec, tequila and sugar to the blender. Puree until smooth, about 30-40 seconds.
- Start ice cream maker and pour in liquid.
- Let the machine do its work until the liquid becomes slushy to your liking. Ours was good at about 15-20 minutes.
- Pour into a margarita glass and garnish with a slice of lime!
Nutrition Facts : Calories 40.1, Fat 0.2, Sodium 0.4, Carbohydrate 9.9, Fiber 1.9, Sugar 7.8, Protein 0.4
MARGARITA ICE CREAM
This is a cinch to make, and easy-easy-easy to eat. It is, now that I come to think of it, in effect a no-churn version of the ice cream in Forever Summer. If you want to serve it in glasses dipped in sugar and salt, by all means do. But it is so good, that even as someone is not a committed ice cream eater and no kind of a drinker, I find I can spoon it straight into my mouth from the container I've chilled it in. In other words: no decorative touches or embellishments are remotely needed. This is truly the express way to dessert-deliriousness.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 8h20m
Yield 6 servings
Number Of Ingredients 5
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.
DOUBLE BERRY-MANGO ICE CREAM PIE
Layers of mango sorbet and strawberry ice cream make a cool combination inside a crunchy cookie crust.
Provided by Carol Houghtlen
Time 7h
Yield 8
Number Of Ingredients 9
Steps:
- Scoop 1 pint mango sorbet into cookie crust and let soften a little more while you prepare the berry filling.
- Cut frozen berries in syrup into thin slices. Place 1/2 in a bowl and mix with a handheld mixer until well broken up. Add remaining frozen berries and mix briefly until combined but still chunky. Mix with strawberry ice cream.
- Spread softened sorbet over the bottom of the crust. Top with berry-strawberry ice cream mixture. Scoop on remaining pint of mango sorbet; spread to the edges of the pie and swirl the top decoratively. Cover and freeze for 6 hours (or up to 1 week).
- Cut long strips of orange peel with a citrus peel stripper, pressing firmly against the orange and turning the fruit slowly. Use a straight pin to pin one end of each strip to a drinking straw; wind tightly around the straw, then fasten the other end to the straw with another pin. Put straws in a shallow container, cover with water and ice cubes, and refrigerate for at least 4 hours (or up to 3 days).
- Remove pie from the freezer 30 minutes before serving. Remove orange peels from the refrigerator; drain and pat dry. Unpin curls and dispose of pins, then slide off the straws.
- To serve, arrange orange curls on pie, snipping to make them shorter if you wish, with raspberries, strawberries, sprinkles, and mint.
Nutrition Facts : Calories 315 calories, Carbohydrate 55 g, Cholesterol 4.5 mg, Fat 10.3 g, Fiber 3.8 g, Protein 2.2 g, SaturatedFat 2.6 g, Sodium 196.9 mg, Sugar 38.6 g
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