LIMEY APRICOT RUM COOLER
Mixing sweetapricot nectar with tart limejuice makes this rum coolerextra refreshing.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Number Of Ingredients 5
Steps:
- In a food processor, pulse lime zest with the sugar until finely ground. Measure out 1/4 cup mixture; transfer the rest to a shallow dish. Pour 2 tablespoons lime juice into another dish. Dip rims of four glasses in juice, then in sugar mixture, coating well.
- In a blender, puree apricot nectar, rum, remaining 1/4 cup lime juice, reserved zest 1/4 cup mixture, and 2 cups ice. Divide among prepared glasses, and serve immediately.
LIMEY APRICOT RUM COOLER
SO Refreshing and not too sweet! I often times substitute the rum for tequila and add a little more lime. A Martha Stewart recipe.
Provided by Mami J
Categories Beverages
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place the lime zest and sugar in the bowl of a food processor and pulse until finely ground. Measure out 1/4 cup mixture and transfer the rest to a shallow dish. Pour 2 Tb lime juice in another dish. Dip the rims of 4 glasses into lime juice and then into zest mixture. In a blender puree the nectar with the rum and remaining lime juice and zest mixture. Pour into prepared glasses and serve.
Nutrition Facts : Calories 309.7, Fat 0.1, Sodium 4.9, Carbohydrate 38.9, Fiber 0.8, Sugar 36.6, Protein 0.6
CARIBBEAN RUM COOLER
Make and share this Caribbean Rum Cooler recipe from Food.com.
Provided by evelynathens
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- In tall glass, dissolve sugar in 2 oz club soda. Stir. Fill glass with ice and add rum. Top off with club soda or ginger ale and stir. Dangle spiral of orange and/or lemon peel over rim of glass.
Nutrition Facts : Calories 133.3, Sodium 13, Carbohydrate 1.2, Sugar 1.2
APRICOT COOLER
Make and share this Apricot Cooler recipe from Food.com.
Provided by Julie Tremmel
Categories Beverages
Time 5m
Yield 16 serving(s)
Number Of Ingredients 3
Steps:
- In a 2 1/2 quart nonmetal pitcher or punch bowl, mix apricot nectar and lemonade concentrate. If desired, refrigerate until serving time.
- Just before serving, gently stir in lemon-lime soda. Serve over ice.
Nutrition Facts : Calories 87.6, Fat 0.1, Sodium 6, Carbohydrate 22.6, Fiber 0.6, Sugar 21.4, Protein 0.4
LIME-APRICOT RUM COOLER
Yield serves 4
Number Of Ingredients 5
Steps:
- In a food processor, pulse the lime zest with the sugar until finely ground. Measure out 1/4 cup mixture; transfer the rest to a shallow dish. Pour 2 tablespoons lime juice into another dish. Dip the rims of 4 glasses in the juice, then in the sugar mixture, coating well.
- In a blender, puree the apricot nectar, rum, remaining 1/4 cup lime juice, reserved 1/4 cup zest mixture, and 2 cups ice. Divide among the prepared glasses, and serve immediately.
RUM WATERMELON COOLERS
Bronson Van Wyck borrowed this recipe from his friend Susan Mason, a caterer in Savannah, Georgia. It's potent and refreshing. From Food and Wine
Provided by Pinay0618
Categories Beverages
Time 30m
Yield 2 1/2 quarts
Number Of Ingredients 7
Steps:
- In a saucepan, combine the sugar and water. Bring to a simmer over moderate heat, stirring until the sugar dissolves. Remove from the heat and let cool.
- In a blender, combine half of the sugar syrup with half of the lime juice, rum and watermelon chunks and blend until combined. Add half of the ice and blend until smooth, then pour into a large pitcher. Repeat with the remaining ingredients. Serve in chilled glasses, garnished with watermelon spears and topped with mint sprigs.
- The watermelon mixture can be blended earlier in the day and refrigerated. Blend with ice just before serving.
Nutrition Facts : Calories 947.2, Fat 0.4, SaturatedFat 0.1, Sodium 23.7, Carbohydrate 86.9, Fiber 1.4, Sugar 76.9, Protein 1.9
APRICOT COOLER
Categories Alcoholic Cocktail Party Apricot Brandy Shower Party House & Garden Drink
Yield Serves 1.
Number Of Ingredients 5
Steps:
- Put the ice in a highball glass; add the brandy and grenadine and stir. Fill with soda or ginger ale and decorate with fruit peel.
CHOCOLATE AND CINNAMON SUGAR ALMONDS
This are delightflul little nuggets with layers of flavor. I slightly adapted a Martha Stewart recipe - like all MS recipe's they tend to be a bit fussy, but the results are worth a little fuss. The original called for unblanched almonds - I don't bother and they always get scarffed up. You can skip the chocolate and cocoa steps for simple spiced almonds, also good, but the whole combination is devine! The secret to this not being to much work is the right cooling rack - you want the type that has bars in both directions (open squares), this allows the excess chocolate to drip down but not the almonds. I used two other types which were major pains in the ... , but I liked the almonds so much I bought new racks! These make great gifts packaged up in pretty cellophane bags. You can double the recipe, but don't do more then that at once it gets a bit unwieldy.
Provided by momaphet
Categories < 4 Hours
Time 2h
Yield 1/2 lb. almonds
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Place almonds in a single layer on a rimmed baking sheet and toast until fragrant, about 10 minutes, shaking the pan halfway through. Line a rimmed baking sheets with parchment paper and place a cooling rack on top; set aside.
- In a medium saucepan, combine the sugar, water, toasted almonds, and cinnamon. Cook over medium-high heat, stirring constantly, until sugar becomes golden, then starts to crystallize, and almonds are completely coated, about 8 minutes. (As the sugar cooks it seems really dry and you think it can't be right, keep stirring) Pour the almond mixture onto the parchment-lined baking sheet. Transfer to the freezer or refrigerator to chill for 15 minutes - or just let cool.
- Place the chocolate in a heatproof bowl and set over a pan of simmering water. Stir until melted. Add the chilled almond mixture, stirring until nuts are thoroughly coated. Spoon onto cooling rack-lined baking sheet. Separate almonds with a fork. Place baking sheets in refrigerator until chocolate is set, 3 to 4 minutes.
- Place cocoa powder in a large bowl and add the almond mixture. Toss to coat, shaking off excess cocoa powder. Store in an airtight container for up to 1 month.
Nutrition Facts : Calories 6008.5, Fat 470.7, SaturatedFat 168.9, Sodium 131.5, Carbohydrate 523.8, Fiber 153.6, Sugar 272.9, Protein 167.7
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