Limecoolerblush Recipes

MELON LIME COOLER

Steps:

• Place honeydew melon in a single layer on a baking sheet. Cover and freeze until firm, about 30 minutes.
• Transfer frozen melon to a food processor with the sherbet and lime juice. Puree until smooth. Pour mixture evenly into 4 glasses, and garnish each glass with a strawberry. Serve immediately.

LIME COOLER BARS

Steps:

• In a large bowl, combine 2 cups flour and confectioners' sugar; cut in butter until mixture resembles coarse crumbs. Pat into a greased 13x9-in. baking pan.Bake at 350° for 20 minutes or until lightly browned., In a large bowl, whisk the eggs, sugar, lime juice and zest until frothy. Combine the baking powder and remaining flour; whisk into egg mixture. Pour over hot crust. , Bake for 20-25 minutes or until light golden brown. Cool on a wire rack. Dust with confectioners' sugar. Cut into squares.

FROZEN LIME COOLER

Steps:

• Place ingredients in the blender in order listed. Put the lid on and process till blended. Pour into glasses and enjoy!

LIME COOLERS

Steps:

• Make Classic Sugar Cookies with lime zest instead of orange. Whisk 1 1/2 cups confectioners' sugar, 2 tablespoons green decorating sugar and 3 tablespoons lime juice, then spread over finished cookies.

REFRESHING LIME SLUSH

Steps:

• In a 4-qt. freezer container, combine the water, sugar and limeade concentrate until sugar is dissolved; cover and freeze. Remove from the freezer several hours before serving. Chop mixture until slushy. Add soda just before serving. Garnish with lime slices if desired.

KATO'S LIME COOLER BLUSH

Steps:

• 1. Combine limeade concentrate and seltzer or pop into pitcher and blend well, place in fridge until needed.
• 2. Rim the top of the glasses with key lime juice and dip the glasses in sugar, until evenly coated.
• 3. Add 2 crushed maraschino cherries to the bottom of each glass than add four ice cubes and pour vodka in if using, then add the 1/2 ounce of cherry juice, topping with the lime juice mixture and garnishing with a lime wedge or slice.

LIME COOLER BLUSH

Steps:

• Combine limeade concentrate and seltzer or pop into pitcher and blend well, place in fridge until needed.
• Rim the top of the glasses with key lime juice and dip the glasses in sugar, until evenly coated.
• Add 2 crushed marashino cherries to the bottom of each glass than add four ice cubes and pour 1/2 ounce of cherry juice over ice, topping with the lime juice mixture and garnishing with a lime wedge or slice.

CARIBBEAN LIME COOLERS

Steps:

• Heat oven to 350°F. In large bowl, stir cookie mix, coconut, lime peel, lime juice, butter and egg until soft dough forms.
• Drop dough by level tablespoonfuls 2 inches apart onto ungreased cookie sheets.
• Bake 9 to 13 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely, about 15 minutes.
• With small strainer, sift powdered sugar over cooled cookies. Store covered at room temperature.