Lime Apricot Rum Cooler Recipes

LIMEY APRICOT RUM COOLER

Steps:

• In a food processor, pulse lime zest with the sugar until finely ground. Measure out 1/4 cup mixture; transfer the rest to a shallow dish. Pour 2 tablespoons lime juice into another dish. Dip rims of four glasses in juice, then in sugar mixture, coating well.
• In a blender, puree apricot nectar, rum, remaining 1/4 cup lime juice, reserved zest 1/4 cup mixture, and 2 cups ice. Divide among prepared glasses, and serve immediately.

APRICOTS BAKED WITH RUM

Steps:

• Preheat oven to 500 degrees. Lightly butter a baking dish large enough to hold the apricots in a single layer.
• Sprinkle the baking dish with a tablespoon of the sugar. Arrange the apricots, cut side up, in a single layer in the dish. Sprinkle with the remaining sugar and half the rum. Dot with the three tablespoons of butter.
• Bake 20 minutes, remove them from the oven and sprinkle with the remaining rum. Set aside to cool 15 minutes.
• Place a scoop of vanilla ice cream on each of six chilled plates. Arrange four apricot halves on each plate and spoon any of the syrup in the baking dish over the ice cream. Serve at once.

APRICOT COOLER

Steps:

• In 2 1/2- to 3-quart nonmetal pitcher or punch bowl, mix apricot nectar and lemonade concentrate. If desired, refrigerate until serving time.
• Just before serving, gently stir in carbonated beverage. Serve over ice.

WATERMELON-LIME COOLER

Steps:

• Place 4 cups frozen watermelon, 1/4 teaspoon lime zest and 2 cups ginger ale in a blender; cover and process until slushy. Serve immediately. Repeat twice.

LIME-APRICOT RUM COOLER

Steps:

• In a food processor, pulse the lime zest with the sugar until finely ground. Measure out 1/4 cup mixture; transfer the rest to a shallow dish. Pour 2 tablespoons lime juice into another dish. Dip the rims of 4 glasses in the juice, then in the sugar mixture, coating well.
• In a blender, puree the apricot nectar, rum, remaining 1/4 cup lime juice, reserved 1/4 cup zest mixture, and 2 cups ice. Divide among the prepared glasses, and serve immediately.

ORANGE AND APRICOT RUM FIZZ

Steps:

• In a pitcher stir together the orange juice, the rum, the brandy, and the lime juice. Fill ice-filled tall glasses three-fourths of the way with the orange mixture and top off the drinks with the club soda. Stir the drinks and garnish each drink with a lime slice.

RUM LIME COOLER

Steps:

• Place 1 packet of sugar in the bottom of each of two 8- to 10-ounce glasses. To each glass, add 1 tablespoon of lime juice and 1 bottle of rum. Stir to dissolve sugar. Fill glasses with ice, then seltzer water. Stir to combine. Serve immediately.

APRICOT COOLER

Steps:

• In a 2 1/2 quart nonmetal pitcher or punch bowl, mix apricot nectar and lemonade concentrate. If desired, refrigerate until serving time.
• Just before serving, gently stir in lemon-lime soda. Serve over ice.

LIMEY APRICOT RUM COOLER

Steps:

• Place the lime zest and sugar in the bowl of a food processor and pulse until finely ground. Measure out 1/4 cup mixture and transfer the rest to a shallow dish. Pour 2 Tb lime juice in another dish. Dip the rims of 4 glasses into lime juice and then into zest mixture. In a blender puree the nectar with the rum and remaining lime juice and zest mixture. Pour into prepared glasses and serve.