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Strawberry Basil Margaritas 1 can (12 ounces) frozen limeade concentrate 10 strawberries 8 basil leaves 2 to 2 1/2 cups tequila (gold or silver) Empty the limeade concentrate into a pitcher. Add 2 1/2 cans of water and 1 1/2 (18 ounces, or 2 1/4 cups) cans of tequila (or a bit less, if you don't want your drinks to be quite as strong). Hull the strawberries, slice lengthwise, and add to the pitcher. Add hand crumpled basil to the pitcher. Refrigerate 4 hrs
Chambord Raspberry #Margarita 1/2 oz. Chambord Black Raspberry Liqueur 1 oz. Tequila 1/2 oz. Tuaca Liqueur (or Orange Liqueur) 3 oz. sweet and sour mix Shake ingredients and pour into salt-rimmed, ice-filled margarita glass. *** CHEERS!
Lime Chambord Jargaritas ~ 1 12 fl. oz. can Frozen Limeade, 2 tablespoons fresh squeezed Lime Juice, 1 1/2 cups Jose Cuervo Tequila (I used Silver), 3/4 cup Triple Sec, 1 cup Chambord Liqueur, 4 cups Cold Water, 12 8 oz Mason Jars (Jelly jars)
Here's a make-ahead combination of fresh ingredients that doesn't require a blender. Heat 1 cup sugar and 1 1/2 cups water in a small saucepan, stirring to dissolve sugar. Stir in 2 cups fresh lime juice, pour into a 9-by-13-inch metal pan, and freeze overnight. Just before serving, scrape with a spoon until slushy. Stir in 1 cup tequila. Transfer to glasses, and garnish with slices of lime. Makes 6 drinks.