Frozen Drinks for hot times!

 Here are some suggestions for Labor Day and the hot weather sure to follow.

Frozen Coconut Pineapple Margarita

4-6 Servings

1 (10 ounce) can pina colada frozen concentrate mixer, thawed
10 ounces tequila (use the empty 10 ounce pina colada mixer can for measuring)
5 ounces pineapple juice (fill the pina colada mixer can half-full for measuring)
Juice from 1/2 lime
7 cups ice
Kosher salt for rimming glass (optional)
Lime and pineapple wedges for garnish (optional)

Rub edges of margarita glasses with a lime wedge and dip in kosher salt to coat rims.
Place pina colada concentrate, tequila, pineapple juice, lime juice and ice in a blender pitcher. Cover and blend until smooth. Split into double batches to accommodate the size of your blender pitcher if necessary.
Pour into glasses and serve immediately.

Frozen Sangria

Yields 10, 8-ounce servings

INGREDIENTS

2 pints sorbet - suggestions: raspberry, peach 

1/2 lime, juiced

1/2 bottle of cabernet sauvignon or other dry red wine

1/4 cup mixed berries (optional)

METHOD

Add all ingredients to a blender and mix until smooth. Add more wine if too thick, or more sorbet if too thin. Garnish with berries and serve immediately, or freeze for later use.

The recipe couldn’t be any easier. The cocktail couldn’t be any more sippable. And the color is candy for your eyes.

 Frozen Coconut Banana Daiquiri

2 Servings

Ingredients

1 banana

½ cup coconut milk

4 ounces rum

2 tablespoons orange juice

2/3 cup ice cubes

Instructions

Combine everything in the jar of a blender and puree until smooth. Pour into chilled glasses.

*To make the coconut rim, rub the rim of the glass with a fresh lime wedge and then dip it into some unsweetened shredded coconut.