Cantina Cocktail (perfect poolside or hanging at the grill)
6 tall boy (16oz) beers: (I used an inexpensive light beer because I’m altering the taste of the beer)
1 (12oz) can frozen limeade concentrate
If using glass beer mugs or glasses, run glasses under cold water and place upside down in freezer for 15 minutes.
Slice lime into wedges
Run a lime wedge around the rim of the glasses, dip in margarita salt and place back into the freezer.
In a large pitcher mix together concentrate and beer and place in fridge.
Fill glasses with ice, pour cocktail and place a lime wedge on edge of glass. Yummy and refreshing.
(Recipe serves 6, two cocktails each)
Icy Lemon Cups
1 quart vanilla ice cream (your favorite)
1 (12oz) can frozen lemonade concentrate
Lemons (I’m making 5 cups, plan on 1 lemon per serving and 1 for garnish)
Cut top off of the lemon, run a paring knife around the inside of the lemon to loosen the pulp. With a spoon, scoop out lemon and rinse. Cut a small piece off the bottom of the lemon so it can stand up. Repeat with all but one lemons. Put lemon cups in freezer.
Use remaining lemon for garnish. I am using a keyhole zester, the small holes, to create small thin strips of zest. Any tool you have will work. A microplane or even a veggie peeler will be great.
Mix 4 scoops of softened vanilla ice cream with 6ozs of lemonade concentrate in a bowl. If hard to combine ice cream and concentrate, use hand mixer. Cover with plastic wrap and place in freezer for 45 minutes.
Fill lemon cups to the rim with still soft ice cream mix. Clean up outside of cups. Place cups and ice cream mix back into freezer until mixture begins to harden, (about 2 hours). Top cups with hardened ice cream mix and sprinkle with lemon zest.
This is a smooth and fresh icy dessert that tastes delicious and looks fancy. Icy Lemon Cups make your guest feel special because you put that extra effort in the presentation.
Let me know what you think about using frozen concentrates to boost your recipes!!!