Strawberrylimedaiquiris Recipes

Steps:

• In a blender, combine ice, sugar and strawberries. Pour in lime juice, lemon juice, rum and lemon-lime soda. Blend until smooth. Pour into glasses and serve.

Steps:

• Combine lime zest and 2 tablespoons sugar in a food processor. Pulse until combined. Set aside.
• Place lime juice, strawberries, rum, 2 to 4 tablespoons sugar, depending on the sweetness of your strawberries, and ice cubes in a blender. Blend until smooth.
• Rub the rims of four glasses with a lime wedge, dip rims in lime sugar, and fill glasses with daiquiri.

Steps:

• In blender, place rum, lime juice, sliced strawberries, sugar and just enough crushed ice to cover. Cover blender; blend until pureed.
• Pour evenly into 4 low-ball cocktail glasses or wide-mouth wine glasses. Garnish each with whole strawberry and lime slice.

Steps:

• Put all ingredients in blender; blend until smooth.

Steps:

• Add to a blender and puree: ice cubes, light rum, Triple Sec, fresh strawberries and lime juice. Rub the rim of a glass with lime. Roll the glass in sugar. Garnish with lime wedges. Taste and enjoy!

Steps:

• In a blender, combine the frozen strawberries, rum, lime juice and sugar. Blend until smooth and divide among 6 highball or hurricane-style glasses. Garnish each glass with a strawberry slice and serve immediately.

Steps:

• Blend the strawberries then push the resulting puree through a sieve to remove some of the seeds. Tip the sieved puree into the blender again and add the ice, rum and lime juice. Blend again and divide the mixture between 2 Martini glasses.
• Thread the lime slices and strawberry halves onto the cocktail sticks and place onto the edge of the glass, serve immediately.

Steps:

• Combine all of the ingredients in a blender and pulse until well mixed and the ice is dissolved. Pour into a large, chilled martini glass. Serve immediately.

Steps:

• Crush up the graham crackers into a fine crumb mixture, then melt the 4 oz of butter and add the sugar and butter to the cracker crumbs and mix until well incorporated.
• Pack crumb mixture into the bottom of a 9" spring form pan and bake this in the oven @ 325 degree for 8-10 minutes, then take out of the oven and cool.
• Mix the filling being sure to have your cream cheese at room temperature.
• Add your eggs 1 at a time until mixed well, but you don't want to beat the filling too much for this can cause the cheesecake to crack while baking.
• I add the rum and the triple sec at the very last and mix it until mixed well.
• Pour filling into the pan and place in the oven @ 325F for approx 1 hr 10 minutes to 1 1/2 hours (Start checking it at 1 hr 10 minute).
• I also use a water bath by putting an oven safe bowl underneath the spring form pan on the rack below, you may want to wrap the bottom of your spring form pan with aluminum foil just in case to prevent having a soggy crust.
• Once the cheesecake has baked for allotted time, I take it out of the oven and place on a cooling rack and run a knife around the inside on the pan to reduce the chance of the surface cracking.
• Let cool for a couple of hrs then place in the frig for another 3-4 hrs before covering and leaving in the frig over night.
• Next morning, remove from the frig and run your knife around the inside of the pan one more time and release the spring and remove the bottom from the pan.
• Hope you enjoy.

Steps:

• Place the rum, lime juice, grenadine, confectioners' sugar, ice cubes, and strawberries into a blender. Cover, and puree until smooth. Pour into glasses and top each with a dollop of whipped cream, if desired.