Lime Cooler Blush Recipes

Steps:

• In a Dutch oven, bring water to a boil. Remove from the heat; add tea bags. Cover and steep for 3-5 minutes. Discard tea bags. Stir in the limeade concentrate, sugar and rum. , Transfer to a 4-qt. freezer container; cool. Cover and freeze for 6 hours or overnight., To use frozen limeade mixture: Combine the limeade mixture and soda in a 4-qt. pitcher. Or for 1 serving, combine 1/2 cup limeade mixture and 1/4 cup soda in a glass. If desired, garnish with lime slices. Serve immediately.

Steps:

• Make Classic Sugar Cookies with lime zest instead of orange. Whisk 1 1/2 cups confectioners' sugar, 2 tablespoons green decorating sugar and 3 tablespoons lime juice, then spread over finished cookies.

Steps:

• 1. Preheat oven to 350 F; set oven rack in top third of oven. Beat together butter, sugar, salt and baking powder in a medium mixing bowl, until well blended. Beat in lime juice, zest, and egg. Blend in the flour thoroughly (dough will be rather stiff). If using macadamia nuts, incorporate now. Roll the dough into 1-inch balls and place them on a greased or parchment lined baking sheet. Bake for 12 to 16 minutes. Remove from oven. Cool on the pan for a few minutes. While still slightly warm, roll in powdered sugar. Allow cookies to cool completely on wire rack, then coat with sugar again.

Steps:

• In a 4-qt. freezer container, combine the water, sugar and limeade concentrate until sugar is dissolved; cover and freeze. Remove from the freezer several hours before serving. Chop mixture until slushy. Add soda just before serving. Garnish with lime slices if desired.

Steps:

• In a large bowl, combine 2 cups flour and confectioners' sugar; cut in butter until mixture resembles coarse crumbs. Pat into a greased 13x9-in. baking pan.Bake at 350° for 20 minutes or until lightly browned., In a large bowl, whisk the eggs, sugar, lime juice and zest until frothy. Combine the baking powder and remaining flour; whisk into egg mixture. Pour over hot crust. , Bake for 20-25 minutes or until light golden brown. Cool on a wire rack. Dust with confectioners' sugar. Cut into squares.

Steps:

• 1. Combine limeade concentrate and seltzer or pop into pitcher and blend well, place in fridge until needed.
• 2. Rim the top of the glasses with key lime juice and dip the glasses in sugar, until evenly coated.
• 3. Add 2 crushed maraschino cherries to the bottom of each glass than add four ice cubes and pour vodka in if using, then add the 1/2 ounce of cherry juice, topping with the lime juice mixture and garnishing with a lime wedge or slice.

Steps:

• Combine the lime juice, sugar and mint in a blender. Puree until smooth. Fill two tall glasses halffull with ice cubes. Pour half of the lime juice concentrate in each. Top with sparkling water, garnish with lime and mint and serve.

Steps:

• In an ice-filled highball glass, combine the Lillet Rosé, red bitter, gin and lime juice. Top with the watermelon juice and stir gently to combine. Serve immediately.