Best Double Berry Margaritas In The Ice Cream Maker Recipes

ICE CREAM MAKER MARGARITAS

Steps:

• Combine the sugar and 1/3 cup water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves, about 5 minutes. Let cool completely.
• Whisk together the tequila, lime juice, cooled sugar syrup, orange liqueur and 1 cup cold water in a medium bowl. Freeze until slushy in an ice cream maker according to the manufacturer's instructions, about 45 minutes (see Cook's Note). Transfer the frozen margaritas to a chilled pitcher. Store in the freezer until ready to serve.
• Fill a small plate with an even layer of salt. Moisten the rims of 4 chilled rocks or wine glasses and press into the salt to rim the edges. Divide the margaritas among the glasses. Serve with lime wedges.

DOUBLE BERRY MARGARITAS IN THE ICE CREAM MAKER

Steps:

• Add blackberries and raspberries with 1/2 cup sour mix to a blender. Chop until berries are processed.
• Add remainder of sour mix, triple sec, tequila and sugar to the blender. Puree until smooth, about 30-40 seconds.
• Start ice cream maker and pour in liquid.
• Let the machine do its work until the liquid becomes slushy to your liking. Ours was good at about 15-20 minutes.
• Pour into a margarita glass and garnish with a slice of lime!

TRIPLE BERRY MARGARITAS

Steps:

• Puree blackberries, raspberries, and lime juice in blender until smooth.
• Strain through fine mesh strainer into large measuring cup.
• Add sugar; stir until dissolved.
• Refrigerate berry puree at least 1 hour and up to 1 day.
• Mix tequila and Grand Marnier into berry puree.
• Transfer half of mixture to blender; add half of frozen strawberries and 2 1/2 cups ice.
• Blend until smooth.
• Transfer to pitcher.
• Repeat with remaining berry puree, frozen strawberries, and ice.
• Pour into sugar-rimmed Margarita glasses and serve.
• **Prep time does not include refrigerating the berry puree at least an hour and up to one day.

DOUBLE BERRY CAKE

Steps:

• Pre-heat oven to 350F.
• Mix the berries and toss with the flour, set aside.
• In a large bowl beat the butter and the sugar for approx 5 minutes, until light coloured and creamy.
• Add the vanilla and the eggs, one at the time, until well combined.Sift flour, baking powder and salt in another bowl, add to the butter mixture in 2 additions, alternating with milk.
• Stir the berries into the batter and por into a greased 9x13 inchpan.
• Sprinkle with sugar and bake for 50 to 60 minutes or until a toothpickinserted in the centre comes out clean.
• When cool cut into squares.

BERRY MARGARITA

Steps:

• coat rim of glass with fine sugar.
• Combine all ingredients in a blender, blend until frothy.
• Fill glass and garnish with a fresh berry or lime slice.

WENDY'S FROSTY

Steps:

• Mix all together and freeze in ice cream maker.

LEMON ICE SHERBET (IN ICE CREAM MAKER)

Steps:

• Stir everything together.
• Pour into ice cream maker and prepare according to ice cream maker directions.
• VARIATION: Substitute orange juice or lime juice for lemon.

MANGO GINGER SORBET ( ICE CREAM MAKER )

Steps:

• Dissolve the sugar in the water.
• Stir in the mango puree, lime juice, and ginger.
• Pour into ice cream maker and freeze according to the manufacturer's instructions.
• Scrape into a container, seal tightly and let firm up in the freezer for about 3 hours before serving.