Best Sour Mix Recipes

HOMEMADE SWEET-AND-SOUR MIX FOR MARGARITAS

Steps:

• Combine water and sugar in large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Cool syrup.
• Mix syrup, lemon juice and lime juice in pitcher. Chill until cold. (Can be made 1 week ahead. Cover; keep chilled)

SOUR MIX

Steps:

• In a small saucepan, combine sugar and water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until sugar is dissolved, 3-5 minutes, stirring occasionally. Remove from the heat; cool to room temperature., Transfer to a container with a tight-fitting lid. Add lemon and lime juices. Store in the refrigerator for up to two weeks.

HOMEMADE SOUR MIX

Steps:

• Whisk together all ingredients until sugar dissolves.

MR & MRS T SWEET AND SOUR MIX

Steps:

• Combine all ingredients in a 2-quart pitcher and mix until sugar is dissolved. Store covered in refrigerator.

RESTAURANT-STYLE SWEET & SOUR MIX

Steps:

• Combine the hot water with the sugar and stir until the sugar dissolves.
• Add lime juice and lemon juice and food coloring.
• Chill.

JOE'S PERFECT 'ANTI-SOUR MIX' MARGARITA

Steps:

• Pour 1/4 to 1/2 inch of salt onto a small, shallow plate. Moisten the rim of a large glass with water and dip into the salt. Fill the glass with ice, and set aside.
• Pour the tequila, orange liqueur, and lime juice into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into the prepared glass. Slowly pour in grapefruit soda to serve.

SUGAR-FREE SWEET AND SOUR MIX

Steps:

• Combine it all together. Store covered in the refrigerator.

HOMEMADE SWEET AND SOUR MIX (FOR COCKTAILS)

Steps:

• 1. Make a simple syrup with the sugar and water. Simmer them together over medium heat until the sugar is dissolved.
• 2. Let the mixture come to room temperature.
• 3. Add the lemon and lime juices.
• 4. Pour into a container (I used a cleaned Prego jar).
• 5. Store in a covered container in the refrigerator for 2-3 weeks or freeze for about a month (or maybe longer. Mine was only frozen for about a month before I used it all).
• 6. NOTES: You can use bottled lemon and lime juices instead of fresh......but the taste is fresher and better with fresh.
• 7. VARIATION: Margarita mix usually leaves out the lemon juice for a lime based sour mix. So you can make this without the lemon juice as a substitute for margarita mix. Based on personal preference........you may want to add more lime juice to get a stronger flavor.

HOMEMADE SKINNY SWEET AND SOUR MIX (MARGARITAS)

Steps:

• Combine; mix well; enjoy.

HOMEMADE SWEET AND SOUR MIX

Steps:

• Mix all together.
• Store in the refrigerator.

FRESH SWEET-N-SOUR MIX FOR MARGARITAS

Steps:

• Combine water and sugar in a large sauce pan.
• Stir over medium heat until sugar dissolves.
• Bring to a boil and remove from heat.
• Cool.
• Once cooled mix syrup, lemon and lime juices in a pitcher.
• Chill.
• Can be made up to a week in advance and kept in the fridge.

DILL AND SOUR CREAM BREAD (BISCUIT MIX)

Steps:

• Combine all ingredients in a mixing bowl, stir just until moistened, pour into a well greased 9"x5" loan pan.
• Bake at 350 for 45-50 minute until golden.
• Let cool in pan 5 min., remove and cool completely on a wire rack for 2 hours before slicing.
• Store tightly wrapped, stores well in fridge for up to 10 days.

CAKE MIX SOUR CREAM RAISIN BARS

Steps:

• Heat oven to 350 (325 for glass pan).
• Combine cake mix and margarine.
• Mix until crumbly.
• Press into prepared 9x13" pan.
• Sprinkle with raisins and pecans.
• Combine remaining ingredients until well blended.
• Pour over raisins and pecans.
• Bake at 350 35-40 minutes or until topping is set and light brown.
• Cool.
• Cut into bars.

RESTAURANT-STYLE SWEET AND SOUR MIX

Steps:

• Combine the hot water with the sugar and stir until sugar dissolves.
• Add lime juice, lemon juice and food coloring. Chill.

SWEET-AND-SOUR MIX II

Steps:

• Bring sugar and water to a boil, stirring until sugar is dissolved. Transfer to a metal bowl set in a larger bowl of ice and cold water to chill syrup quickly. Stir together 1 cup syrup and remaining ingredients in a pitcher.
• Sweet-and-sour mix can be made 1 day ahead and chilled, covered.

SWEET AND SOUR MIX

Steps:

• Dissolve sugar into lemon juice.

JALAPENO MARGARITA HOT AND SOUR MIX

Steps:

• Stem, seed, and slice jalapenos into rounds.
• Add mix and peppers in a glass jar with a tight fitting lid.
• Steep for at least 24 hours.
• Note: The longer the steeping time the hotter the mix. Experiment to find your favorite heat level. The jalapenos will soften and "cook" in the acidic juice, adopting a sweet and sour flavor. Use these sweet and sour peppers in place of your jarred, pickled jalapenos and you'll never go back -- you'll find yourself making this recipe just to get the sweet and sour peppers!

LEMON, LIME SOUR MIX RECIPE - (4/5)

Steps:

• In a large jar with a lid, combine ingredients. Cover and keep refrigerated for up to 2 weeks, or freeze. Or, to make it, combine 4 cups sugar and 1 quart water in a heavy pan. Bring to a boil, stirring to dissolve the sugar. Boil for 2 minutes. Remove from the heat and let cool. Bottle and store at room temperature until needed. Keeps indefinitely.

MARGARITA SOUR MIX

Steps:

• Mix all ingredients in a large pitcher.
• Stir until all the sugar has dissolved.

DIY SOUR MIX

Steps:

• 1. Pour the 1 1/2 cup water into the saucepan, then place it on a stove burner on high. Allow the contents to boil, adding the sugar and stirring till it dissolves completely. Remove the saucepan from the stove, and allow the liquid to cool.
• 2. Pour the saucepan's contents into the container, then add the lemon and lime juices. Seal the container and shake gently to mix.
• 3. Set the container into the refrigerator for about two hours to chill before use. Store your sour mix in the refrigerator for up to a week.