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.
In small bowl, with electric mixer at medium speed, beat cheese, milk, ginger and 3 tablespoons limeade concentrate until smooth.
Set aside.
In large bowl, toss avocado and strawberries with remaining limeade.
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
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.
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.
Mix together Kool Aid, water, sugar, frozen limeade and lemonade.
Last just before serving add 7 up, ginger ale and orange sherbet.
Mix rum, 7-Up, sugar, lemonade and limeade concentrates and water together.
Place in a large plastic container; cover and freeze.
When ready to serve, spoon some of mixture into glass and add the same amount of extra 7-Up.
Pour into punch bowl the lime sherbet ice cream.
Pour over ice cream one bottle of ginger ale and one bottle of sprite.
Mix frozen limeade as directed on can and add 1/2 of limeade mix to punch bowl mix and 1/2 jar of cherries and cherry juice.
Stir well and serve.
Fill a blender with ice; blend until ice is crushed. Pour tequila, elderflower liqueur, and jalapeno pepper slices over ice. Add strawberries, limeade, and strawberry daiquiri concentrate; blend until smooth, about 30 seconds.
Place ice in a blender and crush for 15 to 20 seconds. Add frozen strawberries, tequila, triple sec, and limeade. Blend until smooth.
In a large freezable container, mix lemonade concentrate, limeade concentrate, water and rum. Freeze for 24 hours.
When frozen, break up with a wooden spoon, stir and serve. Store remainder in freezer until needed. Be sure to stir before serving, as the alcohol tends to settle to the bottom.
In large punchbowl, combine cran-raspberry juice and pineapple juice.
Add frozen lemonade and frozen limeade.
Stir until partially melted.
Add 7up, stir.
Add sherbert just before serving.