ings
Lime dressing (see recipe)
Oyster parfait (see recipe)
4
Add all ingredients together, except the lime wedge, to a cocktail shaker filled with ice cubes.
Shake vigorously until blended.
Or Whizz up in a blender.
Strain mixture into a cocktail glass.
Squeeze lime wedge into the drink and toss it in.
Put cranberry juice cocktail and sugar in a blender.
Blend for a few seconds on high speed until the sugar is dissolved. Pour into a large glass with ice.
Squeeze the lime wedge and add to glass. Top with lemon-lime soda.
Garnish with a lime wedge. Makes 1 serving.
In punch bowl, combine chilled pineapple-grapefruit drink, lemon juice, cold water, soft drink powder and sugar.
Stir until soft drink powder and sugar are completely dissolved.
Top punch with large spoonfuls of lime sherbet.
Resting bottle on rim of the punch bowl, carefully pour in carbonated beverage.
Serve some sherbet with each cup of punch.
Serves 30 to 35.
Crush raspberries with lime juice and sugar with a spoon.
Let stand 10 minutes.
Press through a sieve into a pitcher.
Add rum and seltzer.
Serve over ice with limes.
Fill a tall glass with ice. Squeeze each of the lime wedges into glass, and drop in. Fill glass nearly to the top with carbonated water, and top with raspberry syrup.
Prepare simple syrup by boiling 1 cup sugar and 1 cup water until sugar dissolves.
Cool.
Add lime juice.
Add bitters to taste.
If desired tint a delicate green color.
Pour over ice in tall glasses.
Add corbonated water.
Garnish with thin slices of oranges or a cherry.
Fill punch bowl 1/2 full with ice. Add drink mix, sugar and pineapple juice. Sir to dissolve. Place lime sherbet in punch bowl. Pour in the carbonated beverage. Gently stir and then serve in chilled glasses.
Mix crushed pretzels, sugar and butter. Press firmly onto bottom and up side of 9-inch pie plate. Refrigerate until ready to fill.
Combine condensed milk, lime juice, and drink mix powder in large bowl until well blended.
Gently stir in whipped topping. Pour into crust.
Freeze 6 hours or overnight. Let stand at room temperature 15 minutes or until pie can be cut easily.
Mix citrus-flavored soda, Tom Collins mixer, pineapple juice, vodka, and lemon-lime flavored drink mix together in a large pitcher or punch bowl.
ondensed milk, egg yolks and lime juice. on low speed of
In a large bowl, dissolve soft drink mix in condensed milk. Fold in Cool Whip. Spoon into crust. Cover and refrigerate for 3 hours or until set.
Combine powdered drink mix, water, sugar and pineapple juice. Add ginger ale when ready to serve.
Serve ice cold.
In a large bowl, dissolve soft drink mix in the sweetened condensed milk. Fold in the whipped topping. Spoon into crust; put in refrigerator to chill until set, about 3 hours.
Puree the bananas in a food processor, along with the thawed lemonade.
Then add the orange juice, pineapple juice, sugar and water; mix well.
This mixture is frozen and will fit in a gallon plastic milk jug.
Before serving, partially thaw and add the ginger ale and lemon-lime soft drink.
Yields 50 (1/2 cup) servings.
You can reduce amount of sugar.
Combine all first 4 ingredients in a 2-quart pitcher. Stir to dissolve sugar. Add 1 cup fresh berries. Cover and chill overnight. Serve over ice, garnished with lemon, lime slices or mint sprig and berries.
In bowl, stir lime juice, water and sugar until sugar dissolves.
Add banana; set aside.
In large serving bowl, layer blueberries (reserve 1/2 cup for garnish), nectarines, strawberries, bananas, watermelon and grapes.
Garnish with 1/2 cup blueberries, kiwi and cherries.
Pour lime-sugar syrup over fruits.
Cover loosely and chill.
To serve, spoon an assortment of fruits and berries with some of the syrup into dessert bowls; top with Creamy Lime-Honey Dressing (recipe follows).
Heat oven to 350\u00b0F In small bowl, mix graham cracker crumbs, butter and sugar. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool.
In large bowl, beat milk and lime juice with electric mixer on medium speed until smooth and thickened. Fold in whipped topping. Spoon into cooled pie crust.
Cover and refrigerate about 1 hour or until set. Store in refrigerator.
Fill a tall glass with ice.
Pour sparkling water or club soda over ice.
Add syrup and lime juice and stir well.
Garnish with lime slice.
easpoons of sea salt and drink it on an empty stomach