Prepare orange juice as directed.
Add peach daiquiri mix. Add Peach Schnapps.
Freeze.
Add ginger ale or 7-Up when ready to serve.
Cut frozen peaches into chunks and put into blender or food processor, then add the water, rum and daiquiri mix.
Blend at high speed until smooth.
Makes 4 \"normal\" drinks.
Frozen peaches are preferred as then no ice or ice cubes are needed in the drink.
Serve with jalapeno dip and chips.
The pie crust should be cooled at least 30 minutes before ready to use.
Beat the cream cheese when an electric mixer on medium speed until fluffy.
Gradually pour in the milk and continue beating until smooth.
Stir in the daiquiri mix and rum, and the food coloring if you are using.
Fold in the whipped topping.
Pour the filling into the crust and freeze for at least 6 hours, or preferably overnight.
Mix wine, lemon-lime soda, peach schnapps, and pineapple juice in a cocktail shaker; add ice. Stir until wine mixture is chilled.
Place frozen peach, red grapes, and green grapes in a martini glass; strain wine mixture into martini glass.
Stir Riesling, peach schnapps, and pineapple juice together in a pitcher; add frozen peach slices and lime wedges to serve.
Put half peach slices and all of the the lemon juice in the blender, and blend on high speed until blender starts to balk.
Add About half of the water and blend until smooth and very liquid.
Add the rest of the peaches and blend until blender starts to balk.
Stir with a long spoon while adding water. Blend until thick and smooth. Add sugar and blend.
In large punch bowl, combine orange juice concentrate, pink lemonade and daiquiri mix.
Stir in water, nectar and Schnapps. Chill until needed.
At serving time, add lemon-lime soda and some ice cubes.
Garnish with strawberries, if desired.
In punch bowl, combine orange juice concentrate, lemonade concentrate and daiquiri mix.
Stir in water and peach nectar. Chill until needed.
At serving time, add carbonated beverage, ice cubes or ice ring and float strawberries atop punch.
Serve immediately.
Makes about 15 cups or 20 (6 ounce) servings.
reezer.
For each strawberry daiquiri: In blender jar, combine 3
Freeze peach/lemon puree in ice cube trays.
then use 9 cubes of the puree in the drinks.
Pour into stemmed glasses.
Garnish with peach and lime slices.
In a large bowl, combine daiquiri mix, sweetened condensed milk, and whipped topping. Mix until smooth and creamy.
Add thawed strawberries and blend into mixture.
Fill pie crusts and refrigerate for approximately 4 hours or freeze until set.
Chill peaches in freezer until very cold.
Add to blender container with pink lemonade concentrate, lemon juice, egg white and crushed ice; puree until smooth.
Pour into glasses.
Makes two (1 1/4 cup) servings.
Reserve 1 cup whipped topping in refrigerator.
Place ladyfinger halves, cut side up, in the bottom of 11x7 inch dish and brush with rum.
Put cream cheese in food processor and process until fluffy.
Add remaining whipped topping, strawberries and daiquiri mix and process with on/off pulses until blended.
Spoon over lady fingers and freeze 6 hours or overnight.
Remove from freezer 20-30 minutes before serving, top with remaining whipped topping and garnish with fresh strawberries if desired.
pread 1/2 of the peach mixture evenly into prepared pan
Combine the peach, blueberries, rum, blueberry syrup, lime juice, and peach liqueur in a blender with 1 cup of ice.
Blend until smooth.
Pour into two chilled cocktail glasses.
Garnish each with 4 skewered blueberries and 1 tiny peach wedge.
Blend ice and daiquiri mixer together in a blender until smooth. Add apple, pineapple, mango, orange, and lime juice; blend until smooth. Pour rum into daiquiri mixture and blend well.
nd label. This can remain frozen for up to 2 months
Drain peaches, reserving 2 tablespoons of juice.
In a blender, combine peach slices, sugar, rum, lime peel, lime juice and reserved peach juice.
Cover and blend until smooth.
Pour into loaf pan.
Cover and freeze for at least 4 hours until firm. Let stand at room temperature before serving.
Pour rum and lime juice into blender container.
Add sugar and whirl to dissolve.
Drop frozen berries into blender container, a few at a time, blending until smooth.
Pour into chilled glasses.
In large mixing bowl, beat cheese until fluffy.
Gradually beat in sweetened condensed milk until smooth.
Stir in daiquiri mix, rum and food coloring, if desired.
Fold in whipped cream. Pour into prepared crust.
Chill or freeze 4 hours or until firm. Garnish as desired.
Refrigerate or freeze leftovers.