Frozen Limes Filled With Sangrita And Tequila Recipes

TEQUILA CON SANGRITA

Steps:

• An hour before the cocktail hour is to commence, combine all the ingredients for the sangrita in a blender. Blend until frothy. Cover and refrigerate for the flavors to marry. To serve, pour the sangrita into 8 straight, tall shot glasses. Pour the tequila into 8 identical shot glasses and place them all on a tray lined with a napkin desired, and serve immediately with lime wedges and salt, if desired.

FROZEN LIMES FILLED WITH SANGRITA AND TEQUILA

Steps:

• Squeeze lime halves in citrus juicer to extract as much juice as possible. Transfer 3/4 cup lime juice to bowl; cover and chill. Reserve remaining juice for another use. Using scissors, cut out membranes from hollowed lime halves. Enclose lime cups in resealable plastic bag. Freeze until frozen, about 4 hours.
• Mix orange juice, 3/4 cup lime juice, grenadine, salt, and cayenne in blender. Transfer mixture to pitcher. Cover sangrita and refrigerate until cold, about 2 hours. (Can be made 1 day ahead. Keep sangrita chilled. Keep lime cups frozen.)
• Arrange frozen lime cups on serving tray. Pour sangrita into 12 lime cups; pour tequila into remaining 12 lime cups and serve immediately.

FROZEN SANGARITA

Steps:

• For the frozen margarita: Add to a blender the ice, tequila, orange liquor, lime juice and agave. Blend until combined, adding more ice to make thicker. Remove to a pitcher.
• For the frozen sangria: Add to a blender the ice, red wine, orange juice, lemon juice and agave. Blend until combined, adding more ice to make thicker. Remove to a pitcher.
• To serve: Spoon a layer of frozen margarita and then a layer of frozen sangria into a margarita glass and repeat to create layers. Best served with straws!

FROZEN LIMES FILLED WITH SANGRITA AND TEQUILA

Steps:

• Squeeze lime halves in citrus juicer to extract as much as possible. Transfer 3/4 cup lime juice to bowl; cover and chill. Reserve remaining juice for another use. Using scissors, cut out membranes from hollowed lime halves. Enclose lime cups in resealable plastic bag. Freeze until frozen, about 4 hours. Mix orange juice, 3/4 cup lime juice, grenadine, salt, and cayenne in blender. Transfer mixture to pitcher. Cover sangrita and refrigerate until cold, about 2 hours. (Can be made 1 day ahead. Keep sangrita chilled. Keep lime cups frozen.) Arrange frozen lime cups on serving tray. Pour sangrita into 12 lime cups; pour tequila into remaining 12 lime cups and serve immediately.

SANGRITA ( TEQUILA CHASER)

Steps:

• Soak the chiles in hot water to cover for 20 minutes and then drain.
• In a blender, puree the chiles with the onion, orange juice, lime juice and salt (to taste) until thoroughly blended.
• If the mixture is too thick, add more lime and orange juice.