Frozen Limes Filled With Sangrita And Tequila Recipes

STRAWBERRY TEQUILA SANGRIA

Steps:

• In small bowl, combine strawberries, sugar and tequila. Cover; refrigerate 30 minutes.
• To serve, fill pitcher with orange slices and mint. Pour wine into pitcher. Add tequila mixture; stir. Serve over ice.

TEQUILA CON SANGRITA

Steps:

• An hour before the cocktail hour is to commence, combine all the ingredients for the sangrita in a blender. Blend until frothy. Cover and refrigerate for the flavors to marry. To serve, pour the sangrita into 8 straight, tall shot glasses. Pour the tequila into 8 identical shot glasses and place them all on a tray lined with a napkin desired, and serve immediately with lime wedges and salt, if desired.

FROZEN LIMES FILLED WITH SANGRITA AND TEQUILA

Steps:

• Squeeze lime halves in citrus juicer to extract as much juice as possible. Transfer 3/4 cup lime juice to bowl; cover and chill. Reserve remaining juice for another use. Using scissors, cut out membranes from hollowed lime halves. Enclose lime cups in resealable plastic bag. Freeze until frozen, about 4 hours.
• Mix orange juice, 3/4 cup lime juice, grenadine, salt, and cayenne in blender. Transfer mixture to pitcher. Cover sangrita and refrigerate until cold, about 2 hours. (Can be made 1 day ahead. Keep sangrita chilled. Keep lime cups frozen.)
• Arrange frozen lime cups on serving tray. Pour sangrita into 12 lime cups; pour tequila into remaining 12 lime cups and serve immediately.

SANGRITA WITH A PINEAPPLE-LIME ICEBERG

Steps:

• Place half of the lime wedges and one-third of the pineapple chunks in a medium bowl. Mix 1/2 cup of the pineapple juice with 3/4 cup water and pour over the limes and pineapple chunks. Freeze until firm, about 4 hours.
• Make a simple syrup by mixing the sugar with 3/4 cup water in a small saucepan. Bring the mixture to a boil, stirring to dissolve the sugar. Cool before using.
• Mix the wine, the remaining pineapple juice, the tequila, lime juice, simple syrup, orange juice and triple sec in a punch bowl. Remove the pineapple-lime iceberg from the bowl and float in the punch. Add the remaining lime wedges and pineapple chunks. Pour in the club soda just before serving. Serve over ice in glasses.
• Make ahead tip: This can be made the day before. Just add the limes, pineapple and the club soda right before serving.
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FROZEN LIMES FILLED WITH SANGRITA AND TEQUILA

Steps:

• Squeeze lime halves in citrus juicer to extract as much as possible. Transfer 3/4 cup lime juice to bowl; cover and chill. Reserve remaining juice for another use. Using scissors, cut out membranes from hollowed lime halves. Enclose lime cups in resealable plastic bag. Freeze until frozen, about 4 hours. Mix orange juice, 3/4 cup lime juice, grenadine, salt, and cayenne in blender. Transfer mixture to pitcher. Cover sangrita and refrigerate until cold, about 2 hours. (Can be made 1 day ahead. Keep sangrita chilled. Keep lime cups frozen.) Arrange frozen lime cups on serving tray. Pour sangrita into 12 lime cups; pour tequila into remaining 12 lime cups and serve immediately.

TEQUILA SHOTS WITH SANGRITA CHASERS

Steps:

• To make sangrita, mix all ingredients except tequila in a pitcher and chill well.
• Shake tequila with ice; strain into shot glasses. Serve sangrita in small glasses to chase tequila shots.

FRESH SANGRITA

Steps:

• Combine the lime juice and onion slice in a bowl, making sure the onion is completely covered with the juice. Allow to soak 2 to 3 hours; remove the onion and discard.
• Stir the orange juice, hot sauce, and salt into the lime juice; chill the sangrita before serving.

SANGRITA (MEXICAN TEQUILA ACCOMPANIMENT)

Steps:

• Chop to the point of Liquid, the serrano peppers and the onion in the food processor, you may need to add some of the tomato juice with it to get it to chop up all of the way. It won't go totally liquid, but don't feel that you can chop it too much.
• Mix the rest of the ingredients, Tabasco and Cilantro are optional, but add nice flavor and color. Put them in a blender or in a jar that you can shake them up inside.
• Mix in the onion and serrano peppers.
• For best flavor, Let sit for 24 hours.
• If you prefer, after 24 hours you can strain the mixture. Keeping the liquid part. It is a personal preference.
• If the drink is too spicy for you, add in more tomato and orange juice, keeping them in a 2 to 1 ratio.