Sangrita With A Pineapple Lime Iceberg Recipes

SANGRITA

Steps:

• Combine into a pitcher the tomato juice, orange juice, tequila, lime juice, agave, hot sauce, Worcestershire sauce, onion, chile, and pepper. Stir to combine, cover and refrigerate. In a shallow bowl or plate, combine the smoked paprika and salt. Moisten the rim of the glass with a lime wedge, and dip into the paprika-salt mixture. Put ice into a glass, and pour the mixture over and garnish with a lime slice.;
• Heat 1 tablespoon canola oil in a medium saute pan over medium heat, then add the onion and cook, stirring occasionally, until golden brown and caramelized, about 25 minutes. Let cool before adding to the drink.;

PINEAPPLE SANGRIA

Steps:

• Mix Sauvignon Blanc, pineapple juice, triple sec, and brandy together in a large pitcher. Add chopped pineapple, orange, lemon, and lime. Cover and refrigerate, 8 hours to overnight.
• Stir in lemon-lime soda before serving.

FROZEN LIMES FILLED WITH SANGRITA AND TEQUILA

Steps:

• Squeeze lime halves in citrus juicer to extract as much juice as possible. Transfer 3/4 cup lime juice to bowl; cover and chill. Reserve remaining juice for another use. Using scissors, cut out membranes from hollowed lime halves. Enclose lime cups in resealable plastic bag. Freeze until frozen, about 4 hours.
• Mix orange juice, 3/4 cup lime juice, grenadine, salt, and cayenne in blender. Transfer mixture to pitcher. Cover sangrita and refrigerate until cold, about 2 hours. (Can be made 1 day ahead. Keep sangrita chilled. Keep lime cups frozen.)
• Arrange frozen lime cups on serving tray. Pour sangrita into 12 lime cups; pour tequila into remaining 12 lime cups and serve immediately.