Frozen Margarita Mousse Recipes

Steps:

• Combine sugar with 1 tsp lime zest. Rub the rims of 4-6 margarita glasses with lime wedges to moisten, crunch into granulated sugar mixture, and place in the freezer.
• In a separate bowl, combine remaining lime zest, condensed milk, Triple Sec, tequila, and 1/3 cup lime juice. Set aside. Whip cream until stiff peaks form. Fold whipped cream into tequila mixture, working carefully to keep the air in the whipped cream. Spoon into prepared frozen glasses, making sure not to disturb the sugared rims. Refrigerate for 4 hours or until firm.

Steps:

• Put all the ingredients except the lime wedge in a blender and blitz until smooth. Tip into a cocktail, margarita or rocks glass, garnish and serve.

Steps:

• Working in 2 batches, place 1 quart ice cubes in a blender. Add 1/2 can limeade, 6 ounces tequila and 2 tablespoons Cointreau. Blend at highest speed until drink is almost smooth. Pour into a pitcher and repeat with remaining ingredients. Store in the freezer.
• To salt the margarita glasses, pour a single layer of salt on a salad plate. Moisten each glass rim with lime; dip each rim in the salt. Pour margaritas into each glass; garnish with lime. Serve immediately.

Steps:

• Place paper baking cups in muffin pans.
• Combine first 3 ingredients in a medium bowl; stir well. Spoon tablespoonfuls of pretzel mixture into prepared pans, pressing to cover bottom of cups.
• Bake at 300°F for 8 minutes. Remove from oven; cool slightly.
• Meanwhile, place orange juice in a small microwave-safe bowl. Sprinkle with gelatin; stir and let stand 1 minute.
• Microwave orange juice mixture at HIGH 30 seconds or until gelatin dissolves; stir well. Stir in lime juice; cool to room temperature.
• Combine whipping cream and salt in a medium bowl.
• Beat at medium speed with an electric mixer until foamy.
• Add sugar, 1 tablespoon at a time, beating until soft peaks form. Gradually fold in orange juice mixture until combined.
• Fill each muffin cup with 1/3 cup whipped cream mixture. Freeze 2 hours or until firm. Garnish with lime slices, if desired.