Mix the lime jello and sugar and dissolve with 7 cups of water, then add 6 more cups of water.
After mixing well, add the ReaLemon juice and pineapple juice.
Pour mixture into several containers to freeze solid.
To serve, thaw to slush by adding 2 or 3 bottles of ginger ale.
Mix together in an ice cream pail and freeze.
To serve, fill glass 3/4 full with slush and add 7-Up to fill.
ntil combined.
Beat in lime juice and egg.
Beat
Combine the sugar and water and heat slightly till dissolved.
Add frozen limeade and juice of 5 limes.
Mix and pour into shallow pan.
Freeze.
(Can be kept in freezer up to three months.) Remove from freezer about an hour before serving and break up into a slush.
Pour into a punch bowl and add the soda.
Using a blender, mix the boiling water, sugar, lemon peel and lime peel until the sugar is dissolved, about 15 seconds.
Add the lemon juice, lime juice and ice cubes and blend on high speed until slushy, about 15 seconds.
Serve with the lemon and lime slices.
Combine sherbet and juice in blender or processor in batches and mix well. Cover and freeze until firm, 1 hour or overnight.
Transfer mixture to blender or processor in batches. Add soda and vodka and mix until slushy. Pour into glasses. Garnish with lime slices.
Bring water and sugar to a boil in a large sauce pan; add lemon juice and gelatin mix. Stir until dissolved and set aside to cool.
Transfer cooled gelatin mixture to a 5-quart container and stir in pineapple juice. Freeze until thickened but not solid, about 2 hours.
Spoon about half the pineapple-lime mixture into a large punch bowl. Top with 1 bottle lemon-lime soda. Refill with remaining frozen mixture and soda as needed.
prinkle with 1 tablespoon fresh lime juice. Salt and fresh ground
Remove and discard caps from strawberries.
Place ice and half of strawberries in blender or food processor.
Cover and blend on high speed about 30 seconds, stopping blender occasionally to scrap sides, until almost smooth.
Pour into 2 quart pitcher.
Place remaining stgrawberries, powdered sugar, and lime juice in blender or food processor.
Cover and blend on high speed about 30 seconds or until almost smooth.
Pour mixture into pitcher; stir.
Pour into glasses.
Serve immediately.
Preheat oven to 350\u00b0.
Lightly grease a 9 x 5 x 3-inch loaf pan.
Using a large bowl and electric mixer, cream together butter and sugar.
Beat in eggs, one at a time.
Using a large sifter, combine cake flour, baking powder and salt.
Sift into butter mixture.
Add milk and beat at low speed until just combined, scraping sides of bowl frequently.
Fold nuts, lime juice and lime rind into batter.
Simple syrup:
Start with the simple syrup. Mix sugar and water in a sauce pan and bring to a boil. Stir until sugar gets dissolved. Remove from heat and store in the fridge until ready to use.
Mojito:
Pour lime juice and simple syrup into a tall glass.
Add mint leaves and muddle it together.
Add rum and muddle a little more.
Add ice and a splash of soda.
Serve garnished with fresh mint leaves and a slice of lime.
Whip the heavy cream in a blender until a whipped cream consistency.
Add the condensed milk, lime juice, grated lime peel and half of the whipped cream into the blender. Blend until smooth.
Pour the contents of the blender into the pie shell, then gently stir in the remaining whipped cream.
Put it in the freezer for about 30 minutes or the fridge for an hour.
Enjoy!
In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.
Add rice and lime juice, stir for 1 minute.
Add water and salt, bring to a full rolling boil.(Some people have had success with 1 cup of water, but when I've made it with 2 it worked for me).
At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes.
Add in the cilantro and fluff rice with a fork.
Cream the sugar and butter, add the well beaten eggs and the lime juice, then the flour and baking powder.
Pour into greased and floured 8\" square cake pan and bake at 350 degrees for 25 minutes, or until straw stuck into center comes out clean. Sprinkle chopped peanuts on top for garnish if you like.
ings
Lime dressing (see recipe)
Oyster parfait (see recipe)
4
hile you make the cherry slush.
Wash out the food
In large nonmetal container, combine all ingredients, except 1 liter of lemon-lime flavored beverage; blend well.
Freeze 1 to 2 days until firm.
Remove slush from freezer 1 1/2 to 2 hours before serving.
To serve, place slush mixture in punch bowl. Stir gently.
Garnish with lemon, lime and orange slices.
Boil sugar and water until all sugar is dissolved. Cool slighty. Add frozen juice and lemonade and vodka; mix. Put in a tightly covered plastic container and store in the freezer.
When ready to serve, fill each glass 1/2 full of slush mixture. Fill the rest of the glass with 7-Up. May garnish glasses with fresh mint, a strawberry or other fruit.
r>spoon
across frozen slush mixture and spoon about 3
Thaw frozen fruit; do not drain.
Place raspberries in blender until smooth.
Strain and discard seeds.
Blend cherries and apple juice until smooth.
Mix with raspberries in bowl.
Freeze overnight or up to 2 months in airtight container.
When ready to serve, scrape spoon across frozen slush; place in glass.
Slowly pour 4 ounces lemon-lime over.
Stir gently to mix.
Garnish with lime.