Place one teaspoonful of frozen limeade in each of 6 glasses. We also like to mix the flavors, a little limeade and a little cherry or raspberry to make it less sour.
Recover frozen limeade cans and store in freezer for future use.
Add crushed ice to each glass, to the top.
Pour lemon-lime soda in each glass, pouring on the side of the glass to keep it fizzy. Do NOT stir. Leave the limeade flavoring on the bottom so it will look pretty and taste great.
Put 2 6-oz.
packages of lime jello into large mixing bowl.
Add 5 cups of boiling water and stir until jello is melted.
Stir in the 12-oz.
can of frozen Limeade concentrate.
Mix until the Limeade is thoroughly melted.
Put bowl of jello into the frig until slightly thickened.
After slightly thickened, add container of thawed Cool Whip.
Blend with a mixer until creamy.
Return to the refrigerator until set.
Rub rim of glass with lime and dip in Margarita salt.
Put frozen limeade, tequila and Triple Sec in blender and add ice until about 3/4 full.
Blend.
Yields 14 ounces.
Mix together the gelatin, sugar and boiling water until sugar and gelatin are dissolved.
Add the frozen lemonade drink mix and the pineapple juice.
Stir well and freeze.
In a large container, combine the limeade and lemonade concentrates and orange extract; stir in water.
Just before serving, stir in the lemon-lime soda.
Serve over ice; garnish with lemon and lime slices.
Working in 2 batches, place 1 quart ice cubes in a blender. Add 1/2 can limeade, 6 ounces tequila and 2 tablespoons Cointreau. Blend at highest speed until drink is almost smooth. Pour into a pitcher and repeat with remaining ingredients. Store in the freezer.
To salt the margarita glasses, pour a single layer of salt on a salad plate. Moisten each glass rim with lime; dip each rim in the salt. Pour margaritas into each glass; garnish with lime. Serve immediately.
Let the frozen concentrates set on the counter for 1/2 hour before mixing.
Mix all ingredients in a big bowl.
Chill and serve over crushed ice.
Enjoy.
Makes a Gallon and 1/2 of drink.
Empty lemonade mix into large punch bowl. Add 3 quarts club soda that has been chilled and the frozen limeade concentrate; stir until completely dissolved. Cover and refrigerate.
Dump the frozen Limeade into a medium sized pitcher with the can-fulls of the tequila and water (or sprite), stir, add the beer, stir again and serve! Easy peasy!
Please DO NOT DRINK AND DRIVE!
Enjoy!
Rub rim of cocktail glass with lime, rub rim of glass in margarita salt.
Combine limeade,tequila,triple sec & water in cocktail shaker; shake well.
Pour in cocktail glass with crushed ice.
Serve with lime slice.
For extra tang, squeese a small lime wedge over finished drink.
In a mixing bowl, blend sherbet, limeade and sugar. Stir in soda and ice.
Pour into glasses. Garnish if desired.
Combine first 4 ingredients.
Freeze at least 8 hours, stirring twice during the freezing process.
Remove from freezer 30 minutes before serving.
Break into chunks; add soft drink, and stir until slushy.
re creamed add in the limeade concentrate. Mix in one egg
Mix the limeade and ice in the blender until smooth.
Add the strawberries and banana.
Blend until smooth.
Pour into glasses.
Top with cherries.
Mix a small amount of the limeade with powdered sugar so that it dissolves well. Add rest of ingredients.
Make a double batch and keep in freezer to use as desired. Will not freeze solid.
Prepare ahead:
Lime sherbet (round container is prettier for serving).
Thinly slice sherbet (1/2-inch or less thick).
Put slice between foil or plastic sheets and freeze solidly.
When ready to serve, put a few ice cubes in bowl.
Add limeade and soda.
Float sherbet slices on top.
Add more, as needed.
Sherbet will melt while serving.
Pour lemon-lime soda, Mexican beer, and frozen limeade into a large pitcher. Use empty limeade can to measure out tequila; pour into the pitcher. Mix well to combine. Server over ice garnished with chopped mint.
o 35 minutes.
Heat limeade concentrate in microwave about 2
Mix limeade (may substitute lemonade concentrate) and sweetened condensed milk in a large bowl. Fold in nondairy whipped topping. Pour filling into graham cracker crust. Chill 2 to 3 hours.
Pour the limeade, tequila, Seven-Up, water and beer into a large glass pitcher; stir with a long-handled spoon until completely blended and the frozen limeade has completely melted.
Add in lots of ice.
Adjust with extra water if the mixture is too sweet.
Serve each glass with a lime wedge on the end.