3/4 C sugar
3/4 C freshly squeezed lime juice (fresh! don't use that bottle stuff!)
1/2 C water
2 T freshly squeezed lemon juice
2 T freshly squeezed orange juice (okay, we get it.)
2 T tequila (too much and it won't freeze properly)
Combine the sugar, lime juice, water , lemon juice and orange juice in a small saucepan. Cook over medium heat until sugar is dissolved, stirring constantly. Remove from the heat and let stand until cool. Pour into a blender, add the tequila. Pour into popsicle molds (6) and cover. Freeze overnight or until solid. Roll in kosher salt and lime zest for extra zing. (I bet you could use frozen concentrated limeade and speed this puppy up... I'll report back. :D )
1/4 C lime juice
1/2 C sugar
2 C water
5 T light rum
3 large mint springs, coarsely chopped
Combine first 4 ingredients into bowl and stir until sugar is dissolved. Add mint. Pour into 4 popsicle molds, freeze until solid.
2 C brewed espresso
1/3 C chocolate syrup
6 T sugar
1/4 tsp. cinnamon
2 tsp vanilla extract
1/4 C low fat milk
2 T Kalhua
Combine all ingredients in a bowl and mix well. Pour into 8 molds and freeze until solid. (about 6 - 8 hours)
Champagne or White Wine Popsicles
12 oz. frozen pineapple juice concentrate, thawed
1 1/2 C Champagne, or white wine (I'm thinking Riesling would be a good choice)
1/2 C water
1/4 C lemon juice
Combine all ingredients in a bowl and mix well. Pour into 6 molds and freeze until solid.
2 C sugar
2 C water
4 pounds seedless watermelon
1 pound cucumber
juice of 2 limes
pinch of salt
Combine water and sugar in saucepan and bring to a boil; let stand until cool. Cut watermelon in chunks, discarding the rind. (duh?) Peel cucumber and cut into pieces. Pureè the watermelon and cucumber, add water/sugar syrup and process until smooth. Strain into bowl, discarding any solids. Stir in the lime juice and salt. Pour into 12 molds and freeze for 12 hours, or until solid.
1 1/2 C fresh or frozen raspberries
2 C plain yogurt
1/2 C apple juice
Drop 3 berries into each of 6 molds. Process the remaining ingredients until smooth; pour into molds. Freeze until solid.
Well I know what I'm making on hot summer days. NUM.
And when Mr. S gets back from Brazil in a week, we're having a big shrimp/crawfish boil before they stop running:
6 Qts. water
4 C chicken broth
1/2 head of garlic, peeled, crushed
1 package shrimp boil mix (this would be your Tony Chachere's, fa y'all not in tha know)
1 1/2 pounds of new red potatoes, scrubbed (get the smallest you can)
4 ears of corn, cut into thirds
2 1/2 pounds shrimp in the shell (large) or equivalent in Crawfish. (Or mix 'em up, like we gone do, ooooEEE!)
salt and pepper.
BIG stock pot. Lobster for a crowd size. Bring first 4 ingredients to a boil, add potatoes and corn, simmer for 20 minutes. Add shrimp or mudpuppies and cook for 10 - 15 minutes, or until shrimp is pink and crawdads are red. (If you want Bayou flavor, add one pound of chunky-chopped Andouille sausage when you add the fish.) Drain out that water, spread a table with lots of newspaper, and dump it out. Make everyone hit the trash can with those shells. :D
Serves 6 adults with an appetite, 8-10 people if they brought stuff to share.
Okay, I'm ready to hit the lake and go sailing now. Who's coming? I've got sunblock. And... that's it. Would SOMEONE point me to food icon places? Why don't I have one??