This Raspberry Margarita just might be your new favorite summer drink! I know it’s mine! Raspberries and lime really do make the perfect pairing in this frosty, oh-so-pretty summertime drink. And it’s just in time for the 4th of July holiday as one more way to celebrate. I pureed the raspberries in this drink because I’m not fond of the seeds and I know a lot of people who don’t love them too, but if they don’t bother you go ahead and save a step by leaving them in when you blend the ingredients. I hope you’ll add this delicious and lovely Raspberry Margarita to your list of must make summer beverages. Happy 4th, everyone!
- 2 tablespoons honey
- 2 cups fresh raspberries, pureed
- 1/2 cup raspberry liqueur
- 1/2 cup white tequila
- 3 tablespoons orange liqueur
- 1/3 cup fresh lime juice
- Lime slices for garnish
- Raspberries for garnish
- 5-6 cups ice
- To puree raspberries: place a fine mesh strainer over a large bowl, pour raspberries into the strainer and press with the back of a wooden spoon to force the juice from the berries. All that should remain in the strainer are the seeds and pulp. Discard seeds.
- Blend raspberry puree, raspberry liqueur, tequila, orange liqueur, honey and lime juice. Add ice and blend. Garnish with lime slices and raspberries.
Makes 4 servings
It’s an oldie, but oh what a goodie! The Root Beer Float is such a classic that I couldn’t let the summer go by without including it in the mix of ice cream treats I’ve been bringing you. I used one of my favorite brands of root beer, but if you have your own root beer recipe – all the better. And of course, if you want to make this treat super easy, just use your favorite premium store-bought ice cream and your go-to root beer. To make this an “adult” drink just add in a shot of bourbon or vanilla vodka. Yum! Did you all know it was the hottest July in recorded history? I hope this Root Beer Float is part of your solution to finding relief from the sultry summer heat! Cheers!
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For the ice cream:
- 2 cups (1 pint) heavy cream
- 1 3/4 cups maple-syrup sweetened condensed milk, cooled (*Recipe below)
- 1 vanilla bean, split with seeds scraped out
- 2 tablespoons vanilla liqueur
For the float:
- 3-4 16-oz. root beers, chilled
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To make the ice cream:
- In a large chilled bowl, whip heavy cream to stiff peaks. In another large bowl, whisk cooled condensed milk, vanilla bean seeds, and vodka. Gently fold in whipped cream with a rubber spatula until completely combined.
- Pour into a 2-quart container ( a loaf pan works well) and cover with plastic wrap. Freeze 6 hours or until it firms completely. Makes about 4 cups
To make the floats:
- Fill a chilled glass two-thirds full with cold root beer. Carefully add 1 scoop of vanilla bean ice cream, then add another scoop, being careful not to overflow the glass.
- Bring condensed milk to a boil in a sauce pan. Lower the heat and whisk in the maple syrup until fully incorporated. Simmer for about 30 minutes, or until it thickens
- Store in a glass jar in the refrigerator until you are ready to use.
- It makes about 16 ounces of maple sweetened condensed milk and should last a week or so refrigerated.
◊You can omit the liqueur if you want; it’ll just make the ice cream texture a little harder. Add 2 teaspoons vanilla extract, instead.
◊The colder the root beer and serving glasses are, the better; the ice cream won’t melt as quickly in your float.