Frozen Cranberry Margaritas Food

FROZEN CRANBERRY MARGARITAS

Steps:

• In 3-quart plastic container, beat all ingredients with wire whisk or spoon until well blended.
• Cover and freeze at least 24 hours until slushy. Serve in margarita or cocktail glasses.

FROZEN STRAWBERRY MARGARITAS

Steps:

• Put the sugar in a small bowl. Cut a small slit at the bottom of each of the 4 strawberries. Set both aside.
• Combine the remaining 3 cups strawberries with the tequila, liqueur, lime juice, honey and a pinch of salt in a blender. Blend until smooth. Add the ice and blend until smooth. Divide among 4 stemmed glasses.
• Dip each reserved strawberry in the sugar, then perch 1 on each glass. Serve right away.

CRANBERRY MARGARITAS

Steps:

• Combine all ingredients in a blender and blend on high. Serve. If your blender is small or not high-powered, make the margaritas in 2 batches.

FROZEN CHERRY MARGARITAS

Steps:

• Using lime wedges, moisten the rims of 4 margarita or cocktail glasses. Set aside lime wedges for garnish. Sprinkle salt on a plate; hold each glass upside down and dip rim into salt. Set aside. Discard remaining salt on plate., In a blender, combine the cherry juice, tequila, lime juice, cherries and, if desired, honey to sweeten to taste; cover and process until blended. Pour into prepared glasses. Garnish with the lime wedges. Serve immediately.

FROZEN MARGARITA

Steps:

• Put all the ingredients except the lime wedge in a blender and blitz until smooth. Tip into a cocktail, margarita or rocks glass, garnish and serve.

FROZEN CRANBERRY MARGARITAS

Steps:

• Pour all the ingredients into a 3 qt plastic container; beat with a wire whisk till well blended.
• Cover and freeze for at least 24 hrs, till slushy. Serve in margarita or cocktail glasses.

ORANGE-CRANBERRY MARGARITA

Steps:

• For the cranberries: Combine the granulated sugar and 1 cup water in a saucepan, and bring to a boil. Cook until the sugar is dissolved. Add the cranberries and weight with a plate to submerge them in the liquid. Cover the pot and refrigerate for at least 8 hours and up to 48 hours.
• Drain the cranberries, reserving the syrup. (Yields about 1 1/2 cups syrup; store leftover syrup in the refrigerator in an airtight container for up to 1 month.)
• Put the superfine sugar on a baking sheet, and toss the cranberries in the sugar. Refrigerate the cranberries, uncovered, for 1 hour, then toss again in the sugar. Refrigerate in an airtight container. (Makes about 2 cups.)
• For the margarita: In a cocktail shaker, muddle the lime and orange zests with the cranberries, 1/4 cup of the cranberry syrup, and the sugar.
• Add the tequila, orange juice, lime juice and orange liqueur; stir until combined. Fill 4 glasses with ice cubes, and strain some of the margarita mixture over each. Garnish each glass with 6 sugared cranberries.

FROZEN CRANBERRY MARGARITAS

Steps:

• Combine the first 5 ingredients in a blender. Fill blender with ice to 5 cups level and process until smooth. Serve immediately.

CRANBERRY MARGARITAS

Steps:

• Put everything into a blender.
• Blend at high speed until smooth and the ice chunks are well blended.
• Serve in ice cold tall glasses, rimmed with salt and garnished with a slice of lime.

FROZEN STRAWBERRY MARGARITAS

Steps:

• Process lime juice, orange juice, liqueur, tequila, powdered sugar, strawberries and ice in a blender until slushy. If desired, rub the rims of 2 chilled margarita glasses with a lime wedge and dip the rims in sugar to coat. Serve immediately in prepared glasses.