FROZEN MARGARITAS

• 1 lime, cut in wedges
• coarse salt
• 1 can (6 oz) frozen lime concentrate
• 3/4 cup tequila
• 6 Tbsp Triple Sec
• 1 can lemon-lime or grapefruit soda
• 3 - 4 cups ice cubes
• lime slices for garnish

Rub rim of glasses with lime wedges and swirl glass in salt to coat rim. Combine half of each of the remaining ingredients in blender container; process until ice is finely chopped and mixture is slushy. Pour into glasses. Repeat. Garnish with lime slices.

Variation: For strawberry margaritas, add fresh or frozen strawberries to blender.

SANGRIA BLUSH

• 1 cup orange juice
• 1/2 cup sugar
• 1 bottle (1.5 liters) white zinfandel wine
• 1/4 cup lemon or lime juice
• 1 orange, thinly sliced and seeded
• 1 lime, ditto
• 16 to 20 ice cubes

Combine orange juice and sugar in small pan. Cook until sugar is dissolved. Pour into 2 qt. container with tight-fitting lid. Add wine, lime juice and sliced fruits. Cover; refrigerate 2 hrs for flavors to blend. Place ice cubes in small punch bowl or large pitcher. Pour wine mixture over ice. This is a favorite of ours!

SANGRIA

• 6 oranges, sliced
• 3 lemons, sliced
• 1 lime, sliced
• 1 cup sugar
• 1/2 pt. brandy
• 1 gal. dry red wine

Arrange lemons, limes and oranges in the bottom of a large punch bowl. Sprinkle sugar over fruit. More sugar may be added if oranges are sour., Add the brandy and allow to sit at least 1 hour. Add wine, stir well and allow to sit 30 minutes or more. Serve over ice in stemmed glasses.

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