♥ ♥ ♥watermelon sipper♥ ♥ ♥

 ♥ ♥ ♥watermelon sipper♥ ♥ ♥
EXCITED to try this one!

1 mini seedless watermelon
8 ounces lemon juice
2 cups frozen strawberries
3/4 cup sugar
2 cups ice

Slice the mini watermelon in half, using a spoon to scrape all of the fruit from the center of the melon. Place in a large blender.

Add the lemon juice, strawberries, sugar, and ice to the blender. Blend until pureed.

Pour lemonade straight from your blender, or pour into a pitcher. For an extra fun way to serve this drink, pour it into the two empty halves of the watermelon, add a skewered strawberry and lemon for garnish, then slurp your lemonade from a straw!

JELLO SHOT CAKE

                               



Ingredients:

• 3 cups very cold rum or vodka, flavored is okay (I put mine in the freezer for a couple hours)
• 6 teaspoons plain unflavored gelatin
• 6 3-oz packages of jell-o, we used grape, berry blue, lime, pineapple, orange, and cherry
• 1 1/8 cup vanilla yogurt
• water
• cooking spray

Lightly spray bundt pan with cooking spray, wipe out excess. Place 3/4 cup water in saucepan, sprinkle one teaspoon unflavored gelatin over it, let sit for a minute or two, heat on medium-low stirring constantly with whisk until dissolved, about 5 minutes. Add first package jell-o, whisk in until thoroughly dissolved, about 2 minutes, remove from heat, stir in 1/2 cup cold alcohol, pour 3/4 cup jell-o mixture into mold, place mold in refrigerator. After 10-15 minutes place rest of jell-o mixture into bowl, place in refrigerator 5 minutes. Take bowl out, add 3 tablespoons vanilla yogurt and whisk thoroughly, gently add to bundt pan, place back in refrigerator.
Wash all your utensils and start over with next flavor, as the pan chills more and the layers get thinner it will go faster to add next layer, if it feels slightly tacky to the touch it is ready. If it’s not set enough the layers will “bleed” through, it it sits too long the layers will come apart. When you add the last layer refrigerate at least overnight, with clean hands pull jell-o away from the edges of the pan, dip almost to top into a container or sink of warm, not hot, water for 10 seconds, remove and jiggle pan, if it looks like it’s coming away from the edges it’s ready, if not, dip again for a few seconds. Place serving plate upside down over top, invert, and voila. A beautiful, delicious, impressive dessert!

Caribbean margarita

Make a welcoming, Caribbean-inspired margarita with fragrant hibiscus blossoms. The slightly tart blossoms steep in a sugar-and-water mixture, resulting in a fresh and tangy drink. Serve over ice, and garnish with lime.

Nutritional Information

Amount per serving

• Calories: 205
• Calories from fat: 0.0%
• Fat: 0.0g
• Saturated fat: 0.0g
• Monounsaturated fat: 0.0g
• Polyunsaturated fat: 0.0g
• Protein: 0.1g
• Carbohydrate: 24.7g
• Fiber: 0.1g
• Cholesterol: 0.0mg
• Iron: 0.0mg
• Sodium: 3mg
• Calcium: 4mg

Ingredients

• 1 cup dried hibiscus blossoms (about 2 ounces)
• 3 cups water
• 3/4 cup sugar
• 1 1/4 cups tequila
• 1/2 cup fresh lime juice 
• 1/3 cup Triple Sec or other orange-flavored liqueur
• 8 lime slices 

Preparation

1. Place blossoms in a strainer; rinse under cold water. Combine blossoms, water, and sugar in a medium saucepan; bring to a boil. Reduce heat, and simmer 10 minutes. Strain; discard blossoms. Cover and chill hibiscus mixture.
2. Combine hibiscus mixture, tequila, juice, and Triple Sec. Serve over ice. Garnish with lime slices.

Note: Hibiscus blossoms can be found at Latin grocery stores. Boiling the blossoms in a sugar-water mixture and then steeping infuses more flavor than just steeping them in warm water. This drink is especially good when made with premium-quality tequila.

Tutti Frutti

Tutti Frutti Punch sounds like a great pitcherful to whip up:
1 (6-oz.) can frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
1/2 cup pineapple juice
1 oz. (2 tbsp.) grenadine
2 pints lemon sorbet
3 cups ginger ale
1 cup citrus or orange vodka (optional)
2 pints fresh strawberries, cut in half
3 lemons, cut in half-wheels
Mint springs for garnish
Combine the orange juice concentrate, lemon juice, pineapple juice and grenadine in a large container and stir well. Cover and refrigerate for at least 2 hours. Pour into a punch bowl.
Using a melon baller or small ice cream scoop, add the lemon sorbet to the mixture. Add the ginger ale and vodka (if desired). Garnish with the strawberries, lemons and mint.
Makes about 16 servings.

Fish bowl

 What you need

• 5 ounces of vodka
• 5 ounces of Malibu rum
• 3 ounces of blue Curacao
• 6 ounces of sweet-and-sour mix
• A handful of gummy Swedish fish
• 1/2 cup of Nerds candy
• 3 slices of lime
• 3 slices of lemon
• 3 slices of orange
• 16 ounces of Sprite
• 16 ounces of pineapple juice

Preparation

1. First, sprinkle the Nerds candy at the bottom of the bowl. This makes the “gravel” for your fish! Note: when you insert the straws, make sure to not press them into the gravel
2. Fill the bowl with ice to about one inch or two below the rim, adding in the Swedish fish as you go
3. Add all of the above ingredients, stick in several 18-inch straws

And enjoy!

Note that the amount of alcohol is completely adjustable, simply play with the amounts. If you decide to forgo a few ounces of alcohol, simply add in more Sprite.

Kid friendly versions is instead of the alcohol add sprite, blue koolaid .