STRAWBERRY LIQUEUR RECIPE RECIPES

STRAWBERRY MARGARITA RECIPE - FOOD.COM - RECIPES, FOOD ...

Strawberry Margarita Recipe - Food.com - Recipes, Food ... image

Make and share this Strawberry Margaritas recipe from Food.com.

Total Time 8 minutes

Prep Time 8 minutes

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

3 1/2 cups fresh strawberries or 3 1/2 cups frozen strawberries
2 1/2 cups crushed ice
1/2 cup tequila
1/2 cup fresh lime juice (about 5 limes)
1/4 cup sugar
3 tablespoons Cointreau liqueur (orange-flavored liqueur)
lime wedge (optional)

Steps:

Combine all ingredients except lime wedges in a blender, and process until smooth.
Pour evenly into each of 4 large glasses.
Garnish with lime wedges, if desired.
Serve immediately.

Nutrition Facts : Calories 96.3, FatContent 0.4, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 6.4, CarbohydrateContent 24.7, FiberContent 2.6, SugarContent 19.1, ProteinContent 1

EASY FROZEN STRAWBERRY DAIQUIRI RECIPE - HOW TO MAKE A ...

Easy Frozen Strawberry Daiquiri Recipe - How to Make a ... image

This fruity frozen strawberry daiquiri recipe is a surefire crowd-pleaser, especially in the summertime.

Provided by Rian Handler

Categories dairy-free nut-free Barbeque bridal shower feed a crowd Summer beverages cocktail

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 2 servings

Number Of Ingredients 5

Ingredients

4 oz. light rum
1/2 c. fresh strawberries, chopped, plus more for garnish
1 (10-oz.) bag frozen strawberries, chopped
Juice of 1 lime
Sliced lime, for garnish

Steps:

To a blender, add rum, fresh and frozen strawberries, and lime juice and blend until smooth.
Pour into two glasses and garnish with lime slices and whole strawberries.

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My husband loved his mamaw's strawberry cake recipe. He thought no one could duplicate it. I made it, and it’s just as scrumptious as he remembers. —Jennifer Bruce, Manitou, Kentucky
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Calories 532 calories per serving

Preheat oven to 350°. Line the bottoms of 2 greased 8-in. round baking pans with parchment; grease parchment., In a large bowl, combine cake mix, gelatin, sugar and flour. Add water, oil and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chopped strawberries. Transfer to prepared pans., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a small bowl, beat butter until creamy. Beat in crushed strawberries. Gradually beat in enough confectioners’ sugar to reach desired consistency. Spread frosting between layers and over top and sides of cake.

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This ruby-red showstopper has been a family favorite for more than 30 years. When I take it to potluck parties and other get-togethers, we devour every last bite.—Jan Decarlantonio, Centreville, Maryland
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Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix pecans and wafer crumbs; stir in butter. Press onto bottom and 1/2 in. up sides of prepared pan., In a large bowl, beat cream cheese and 1-1/3 cups sugar until smooth. Beat in 2 teaspoons vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is almost set, 65-75 minutes. Let stand 5 minutes on a wire rack. In a small bowl, mix sour cream and remaining sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer., Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., In a small saucepan, whisk cornstarch and liqueur until smooth. Stir in spreadable fruit; bring to a boil over medium heat. Cook and stir until thickened, about 2 minutes. Cool to room temperature, stirring occasionally., Remove rim from springform pan. Arrange strawberries over cheesecake; top with some of the glaze, allowing glaze to drip down sides. Refrigerate until glaze is set, about 1 hour. To serve, gently warm remaining glaze; serve with cheesecake.

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From foodnetwork.com
Reviews 4.5
Total Time 25 minutes
Category dessert
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To serve, remove and discard the plastic wrap. Grate some amaretto cookie on top of the trifles and sprinkle with Demerara sugar.

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STRAWBERRY MARGARITA RECIPE - FOOD.COM - RECIPES, FOOD ...

Make and share this Strawberry Margaritas recipe from Food.com.
From food.com
Reviews 5.0
Total Time 8 minutes
Calories 96.3 per serving

Serve immediately.

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EASY FROZEN STRAWBERRY DAIQUIRI RECIPE - HOW TO MAKE A ...

This fruity frozen strawberry daiquiri recipe is a surefire crowd-pleaser, especially in the summertime.
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Reviews 4.3
Total Time 20 minutes
Category dairy-free, nut-free, Barbeque, bridal shower, feed a crowd, Summer, beverages, cocktail
Cuisine American

Pour into two glasses and garnish with lime slices and whole strawberries.

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Preheat oven to 350°. Line the bottoms of 2 greased 8-in. round baking pans with parchment; grease parchment., In a large bowl, combine cake mix, gelatin, sugar and flour. Add water, oil and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chopped strawberries. Transfer to prepared pans., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a small bowl, beat butter until creamy. Beat in crushed strawberries. Gradually beat in enough confectioners’ sugar to reach desired consistency. Spread frosting between layers and over top and sides of cake.

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Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix pecans and wafer crumbs; stir in butter. Press onto bottom and 1/2 in. up sides of prepared pan., In a large bowl, beat cream cheese and 1-1/3 cups sugar until smooth. Beat in 2 teaspoons vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is almost set, 65-75 minutes. Let stand 5 minutes on a wire rack. In a small bowl, mix sour cream and remaining sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer., Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., In a small saucepan, whisk cornstarch and liqueur until smooth. Stir in spreadable fruit; bring to a boil over medium heat. Cook and stir until thickened, about 2 minutes. Cool to room temperature, stirring occasionally., Remove rim from springform pan. Arrange strawberries over cheesecake; top with some of the glaze, allowing glaze to drip down sides. Refrigerate until glaze is set, about 1 hour. To serve, gently warm remaining glaze; serve with cheesecake.

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To serve, remove and discard the plastic wrap. Grate some amaretto cookie on top of the trifles and sprinkle with Demerara sugar.

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