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.
MARGARITA ICE CREAM
This recipe is courtesy of Nigella Lawson. Nigella says, "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 Juenessa
Categories Frozen Desserts
Time 20m
Yield 6 serving(s)
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.
- **Cook time does not include freezing overnight (or for approximately 8 hours.).
MARGARITA SORBET
There are sorbets, and then there are sorbets with benefits. This sorbet, inspired by the classic cocktail, is one of those. Besides being delicious, refreshing, and easy to make, this gives you a low-key buzz, as there's just enough tequila to make you grin, but not enough to make you giggle.
Provided by Chef John
Time 10h25m
Yield 4
Number Of Ingredients 8
Steps:
- Pour sugar into a saucepan, add lime zest, and shake to combine. Let sit for at least 1 hour.
- Add water to the pan and place over medium-high heat. Stir over the heat until the mixture is clear and very hot, but not quite simmering yet. Remove from heat and strain the lime syrup into a container. Let cool all the way to room temperature.
- Stir in freshly squeezed lime juice, triple sec, and tequila. Refrigerate mixture until ice cold before transferring into your ice cream machine.
- Churn sorbet according to machine directions, and then transfer into an airtight container. Freeze thoroughly before serving. Overnight is best.
- Serve in a salt-rimmed glass, with a small wedge of lime if desired. More tequila can be drizzled over the top, depending on your mood.
Nutrition Facts : Calories 272.7 calories, Carbohydrate 62.2 g, Fat 0.2 g, Fiber 2.1 g, Protein 0.7 g, Sodium 8.1 mg, Sugar 52.1 g
THE PERFECT MARGARITA
Mastering the margarita requires a certain amount of practice, but once you dial-in your perfect ratio, it's a really easy cocktail to replicate. The classic recipe is 3 parts tequila, 2 parts triple sec, and 1 part freshly squeezed lime juice, and you should probably start off pretty close to that, but my personal favorite proportions are 4-3-2.
Provided by Chef John
Categories Drinks Recipes Cocktail Recipes Tequila Drinks Recipes
Time 10m
Yield 1
Number Of Ingredients 8
Steps:
- Moisten the rim of a glass with a lime wedge. Sprinkle salt onto a plate. Lightly dip the moistened rim into the salt. Place a large ice cube in the glass and freeze the prepared glass until ready to serve.
- Fill a cocktail shaker with fresh ice. Add tequila, triple sec, and lime juice. Cover and shake vigorously until outside of the shaker has frosted. Strain into the prepared glass and garnish with a slice of lime.
Nutrition Facts : Calories 320.5 calories, Carbohydrate 30.4 g, Fat 0.3 g, Fiber 2.2 g, Protein 0.7 g, Sodium 330.6 mg, Sugar 19.9 g
MARGARITA ICE CREAM SANDWICHES
Fresh lime zest and course sea salt mimic the flavors of a margarita in this treat that kids and adults will love. Cooking time includes frezing time..
Provided by weekend cooker
Categories Dessert
Time 8h25m
Yield 16 treats, 16 serving(s)
Number Of Ingredients 12
Steps:
- Place butter, and sugar in a large bowl, and beat with a mixer at medium speed for 5 minutes or until light and fluffy.
- Add egg, 1 tablespoon lime rind, and limejuice, and beat 2 minutes or until well combined.
- Weigh or lightly spoon flour into dry measuring cups, and level with a knife.
- Combine flour, bsking powder, and 1/8 teaspoon table salt, and stir with a whisk.
- Add flour mixture to butter mixture, and beat just until combined.
- Divide dough into 2 equal portions, and shape each portion into a 6 inch log.
- Wrap logs individually in plastic wrap, and chill 3 hours or until firm.
- Preheat oven to 350 degrees.
- Cut each log into 16 (1/3 inch slices) and place one inch apart on baking sheets lined with parchment paper.
- Sprinkle the cookies evenly with remaining 2 teaspoons lime rind, turbinado sugar, and sea salt.
- Bake 350 degrees for 10 minutes or until edges are lightly browned.
- Cool 2 minutes on pans on a wire rack.
- Remove from baking sheets, and cool completely on wire racks.
- Place vanilla ice cream and sherbet in a medium bowl, and lightly fold and swirl together.
- Scoop 1/4 cup ice cream mixture onto bottom of one cookie.
- Cover each sandwich with plastic wrap.
- Freeze for 4 hours or until firm.
ICED MARGARITAS
The good news is that the least expensive tequila makes the best margaritas, but you must use freshly squeezed lime juice.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Number Of Ingredients 5
Steps:
- Pour the salt onto a small plate. Rub the outside rim of each glass with the cut lime. Dip each glass into the reserved salt; set aside.
- Place lime juice, lemon juice, triple sec, and 3 cups ice in a blender, and puree on low speed until completely blended. Add tequila and blend for 2 seconds. Pour margaritas into the reserved glasses, over ice, and serve immediately.
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