Lucky Limey Float Recipes

LUCKY LIME FLOAT RECIPE

Steps:

• Add 2 scoops of lime sherbet into sundae glass then fill with lemon-lime soda.
• Top with whipped cream and sprinkle with jimmies.
• Serve immediately.
• Want those mocktails vibrant green? Add a drop of green food coloring in the drink to achieve an emerald hue.

LIME RICKY FLOAT MARGARITA

Steps:

• Combine the tequila, lime juice, agave nectar, maraschino liqueur and cherries in a blender and blend a few times to coarsely chop the cherries.
• Fill a cocktail shaker with ice. Pour the cherry mixture into the shaker and shake well.
• Put a scoop of sorbet into 4 margarita glasses. Strain the cherry mixture over the top. Add a splash of club soda and garnish with fresh cherries and mint sprigs.

GRANDMA'S FLOAT

Steps:

• Whisk the flour and 2 tablespoons of white sugar together in a small bowl until combined; set aside. Whisk together the egg yolks, milk, and 1 teaspoon vanilla extract in a small saucepan until smooth. Place the saucepan over medium-high heat, and stir constantly. Once the mixture is warm, whisk in the flour mixture, and continue cooking until the sauce has thickened, about 5 minutes. Whisk constantly as the sauce cooks to keep it from scorching. Once thick, keep warm over low heat.
• Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the remaining 2 tablespoons sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Finally, beat in the remaining 1 teaspoon vanilla extract.
• Pour the hot sauce over the egg whites, and gently fold together using a rubber scraper until well incorporated. Do not mix vigorously, or the egg whites will deflate. Serve warm.

LUCKY LIME SALAD

Steps:

• In a small bowl, dissolve gelatin in boiling water; stir in cold water. Chill until slightly thickened. Meanwhile, in a small bowl, beat the cream cheese, lemon juice and whipped topping until smooth; stir into gelatin. Fold in pineapple. , Pour into a greased 9-in. square dish. Refrigerate until set, about 3 hours. , For shamrocks, dissolve gelatin in boiling water. Pour into a greased 11x7-in. pan. Refrigerate until set, about 3 hours. , Using a 2-in. shamrock-shaped cookie cutter, cut plain gelatin into nine shamrocks. Cut gelatin mixture into nine squares; top each with a gelatin shamrock.

VERY TANGY LIME (OR LEMON) BARS

Steps:

• Place rack in lower third of over and preheat to 350 degrees. Line the bottom and sides of an 8" square baking pan with foil.
• To make the crust, in a medium bowl, combine the melted butter with the sugar, vanilla, and salt. Add the flour and mix just until incorporated.
• Press the dough all over the bottom of the pan. Bake for 25 to 30 minutes, until well browned on the edges and golden brown in the center.
• To make the topping, in a large bowl, stir together the sugar and flour. whisk in eggs. stir in lemon juice and lime zest.
• When crust is ready, turn oven down to 300 degrees. Slide the rack out (with pan on it) and pour filling onto hot crust.
• Bake for 20 to 25 minutes, or until the center no longer jiggles.
• Lift the foil liner out and transfer bars to cutting board. You can blot the surface of the bars to remove any foam. (Test to make sure your bars aren't to sticky first. This trick could remove a lot more than excess foam -- ).
• Cut into bars. Dust with powdered sugar right before serving. Will keep in airtight container for up to a week.

LUCKY LIMEY FLOAT

Steps:

• Add 1 to 2 drops green food coloring into a tall mug or parfait glass.
• Add the scoops of sherbet.
• Slowly pour about soda over the sherbet until it almost reaches the top. Leave a little room at the top of the glass for the froth of the sherbet as it begins rise to the top.