cold...
under the tropics. 'Happened to gather a few exotic prescriptions to get lightly imbued on and lounge the heat out. Gotta be punchin' much as the...
Homemade Kahlua
Ingredients: 8 cups sugar 8 cups water 10 tsps. vanilla 1 cup instant coffee (use a good brand) 1/2 gal. 80 proof vodka
Directions:
Mix sugar and water. Bring to a boil. Add vanilla and coffee. Simmer on low to medium heat for two hours. Cool to room temperature. Add vodka and mix. Store in liquor bottles or gallon milk containers.
Difficulty: 3 (1=easiest :: hardest=5) Serves/Makes: 18
Pineapple Tangerine Margarita
6 tangerines, tangelos, or mandarin oranges
2 cups fresh pineapple cubes, tightly packed or canned pineapple chunks
2 tablespoons , rice syrup, or other sweetener
1 teaspoon lime juice
2 cups ice cubes
1/8 teaspoon mild chili powder
1 pinch salt
Pineapple wedges dipped in chili powder for garnish
Juice tangerines. You should have about 1 3/4 cups juice. Place in blender with pineapple, sweetener, lime juice, ice, chili powder, and salt. Blend on highest speed till smooth, about 30 seconds. Serve margaritas in goblets garnished with pineapple wedges.
Pina Colada Sherbet
1 15- or 16-ounce can cream of coconut
1 15-1/4-ounce can crushed pineapple, undrained
1 cup orange juice
1/4 cup light rum
In a blender container or food processor bowl combine cream of coconut, undrained pineapple, orange juice, and rum. (If using a food processor, process only half of all the ingredients at a time.) Cover; blend or process till nearly smooth.
Pour into a 9x5x3-inch loaf dish or a 2-quart baking dish. Cover; freeze about 4 hours or till firm.
Break sherbet into pieces. Place sherbet, about half at a time, in a blender container or food processor bowl. Cover; blend or process till fluffy. (Or, place in a chilled bowl and beat with an electric mixer till fluffy)
Return pineapple mixture to pan. Cover and freeze at least 4 hours or till firm.
Makes 4 cups.
Peach Daiquiri Ice
(This refreshing ice takes only 10 minutes of effort)
1 16-ounce can peach slices (juice pack)
1/4 cup sugar
2 tablespoons rum
1/4 teaspoon finely shredded lime peel
2 tablespoons lime juice
Drain peaches, reserving 2 tablespoons juice. In a blender container or food processor bowl combine peach slices, sugar, rum, lime peel, lime juice, and reserved peach juice. Cover and blend or process till smooth.
Pour peach mixture into a 1- to 2-quart freezer container. Cover and freeze at least 4 hours or until firm. Let stand at room temperature about 5 minutes before serving.
Makes 4 servings
Make-Ahead Tip: Cover and freeze up to 1 week.
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I'd been scheming, tripping thoughts about (in anticipation of my CamSur affair at hand) when they suddenly popped in. Something undoubtedly crack to remind myself or someone else of, to not spoil the summer chill. 'Glad to have them found sitting on some entrancing sites around the corner. Ergo let me toast a glass of sparkling credits to cdkitchen, razzledazzle and margaritatexas.
'Been hoping to make a nice, refreshing one for my sugartop as well. ^@_@^
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