Frozen Tequila Sunrise Food

FROZEN TEQUILA SUNRISE MARGARITA

Steps:

• Gather the ingredients.
• Rim a tall glass with salt by running a lime wedge around rim and then dipping it into a shallow dish of salt.
• Pour grenadine into glass. Some can run down the side inside the glass as that will enhance the blend of colors.
• In a blender , add tequila, triple sec, orange juice, sour mix, and ice.
• Blend until smooth .
• Pour contents of blender into prepared glass and stir slightly so colors begin to mix.
• Garnish with a lime wedge and/or cherry.

FROZEN SUNRISE MARGARITAS

Steps:

• 1. Spread a layer of salt in a shallow dish. Run lime wedge around the rims of 4 highball glasses to moisten; dip rims in salt.
• 2. Place orange juice concentrate, orange juice, tequila, Cointreau, and lime juice in a blender. Add ice and pulse until smooth. Divide margarita evenly among glasses.
• 3. Tilt glasses and pour 1 tablespoon grenadine down the side of each drink; grenadine will sink to the bottom and create a sunset effect. Garnish with orange slices and maraschino cherries and serve.

TEQUILA SUNRISE

Steps:

• Pour the grenadine into the base of a tall glass and set aside. Fill a cocktail shaker with ice and add the tequila, triple sec and fruit juices. Shake until the outside of the shaker feels cold.
• Add a few ice cubes to the serving glass then carefully double strain the cocktail into it, trying not to disturb the grenadine layer too much. Add more ice if needed to fill the glass then garnish with a cherry on a stick or cocktail umbrella.

TEQUILA SUNRISE

Steps:

• Stir or shake together tequila and orange juice. Fill a chilled 12 ounce glass with ice cubes; pour in orange juice mixture. Slowly pour in the grenadine, and allow it to settle to the bottom of the glass (be patient). Garnish with a slice of orange, and a maraschino cherry.

TEQUILA SUNRISE

Steps:

• In a highball glass filled with ice, pour in the tequila and orange juice. Slowly pour the grenadine into the glass over the back of a spoon or by drizzling it down the side of the glass, allowing it to settle at the bottom. Garnish with an orange slice and maraschino cherry.

TEQUILA SUNRISE

Steps:

• Place ice cubes in a glass.
• Pour in tequila and orange juice.
• Slowly pour in grenadine and allow it to settle at the bottom of the glass before serving.
• Do not stir.
• Serve.

TEQUILA SUNRISE FREEZER POPS

Steps:

• Prepare 7 push-up pop molds by placing a Styrofoam block or blocks on a small baking tray. Insert 7 pop molds into the Styrofoam. Set aside.
• For the grenadine jelly: Combine the grenadine and cold water in a microwave-safe measuring cup. Sprinkle the gelatin over top and allow it to bloom for 5 minutes. Slowly melt the gelatin by microwaving it in 10-second intervals, stirring in between, until just smooth and dissolved. Refrigerate while you prepare the semifreddo.
• For the orange tequila semifreddo: Whip the cream to soft peaks with a whisk. Place in the refrigerator until ready to use.
• Combine the softened cream cheese and orange zest in a medium bowl. Mix with a rubber spatula until smooth. Mix in the confectioners' sugar. Whisk in the orange juice and tequila. Whisk in the pasteurized egg yolks. Strain through a fine-mesh strainer.
• Remove the whipped cream and grenadine gelatin from the refrigerator.
• Fold the strained orange mixture into the whipped cream. Fill each mold 3/4 full with the orange semifreddo.
• Gently pour the grenadine mixture into each mold, filling each to the top. The grenadine mixture will take a few minutes to settle to the bottom. Once it has, take a long bamboo skewer or chopstick and gently stir it. Place the molds into the freezer until frozen, at least 3 hours.