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Creamy Margarita Popsicles Ingredients 1¼ cup fresh lime juice (about 8 limes), plus 4 limes for stabilizing the popsicle sticks 1 (14oz) can of sweetened condensed milk 1 cup water ¼ cup tequila 2 tablespoons orange juice (optional) Kosher salt or margarita salt You will also need: 12 (3oz) Dixie cups Small popsicle sticks or craft spoons A pitcher or large cocktail shaker

Creamy Margarita Popsicles Ingredients 1¼ cup fresh lime juice (about 8 limes), plus 4 limes for stabilizing the popsicle sticks 1 (14oz) can of sweetened condensed milk 1 cup water ¼ cup tequila 2 tablespoons orange juice (optional) Kosher salt or margarita salt You will also need: 12 (3oz) Dixie cups Small popsicle sticks or craft spoons A pitcher or large cocktail shaker

Raspberry Bellini  1 tablespoon raspberry syrup  4 ounces chilled Prosecco  fresh raspberries    To prepare the syrup, puree one 6 oz. container of fresh raspberries with 2 tablespoons of sugar and 2-3 tablespoons of water in a food processor and strain to remove the seeds.     Place 1 tablespoon of raspberry syrup into a champagne flute.  Pour in the chilled Prosecco and stir gently. Garnish with fresh raspberries and serve.

Raspberry Bellini 1 tablespoon raspberry syrup 4 ounces chilled Prosecco fresh raspberries To prepare the syrup, puree one 6 oz. container of fresh raspberries with 2 tablespoons of sugar and 2-3 tablespoons of water in a food processor and strain to remove the seeds. Place 1 tablespoon of raspberry syrup into a champagne flute. Pour in the chilled Prosecco and stir gently. Garnish with fresh raspberries and serve.

Sandra Lee's Mango Beach Cocktail | The Dr. Oz Show   1/2 cup frozen mango, chopped 1/4 cup fat-free vanilla yogurt 1/4 cup mango nectar 1 1/2 oz tequila crushed ice peach slices, for garnish  In a blender, combine mango, yogurt, mango nectar and tequila.

Sandra Lee's Mango Beach Cocktail | The Dr. Oz Show 1/2 cup frozen mango, chopped 1/4 cup fat-free vanilla yogurt 1/4 cup mango nectar 1 1/2 oz tequila crushed ice peach slices, for garnish In a blender, combine mango, yogurt, mango nectar and tequila.

Day #2. BLUEBERRY SMOOTHIE SNACK: 1 cup of pineapple + 1 cup of (frozen) blueberries + 4 stems of stem celery + 3 teaspoons of wheatgrass powder + water.

Day #2. BLUEBERRY SMOOTHIE SNACK: 1 cup of pineapple + 1 cup of (frozen) blueberries + 4 stems of stem celery + 3 teaspoons of wheatgrass powder + water.

Sandra Lee Kissing Cocktail- Kissing Cocktail  Makes: 8 servings  4 cups raspberry- pomegranate juice  4 cups prepared lemonade,  2 cups Smirnoff® Sorbet Light Pomegranate- Raspberry  Directions  In a pitcher, combine all ingredients. Stir well to blend. Pour into ice-filled glasses. Garnish with fresh raspberries.  Please drink responsibily

Sandra Lee Kissing Cocktail- Kissing Cocktail Makes: 8 servings 4 cups raspberry- pomegranate juice 4 cups prepared lemonade, 2 cups Smirnoff® Sorbet Light Pomegranate- Raspberry Directions In a pitcher, combine all ingredients. Stir well to blend. Pour into ice-filled glasses. Garnish with fresh raspberries. Please drink responsibily

Sandra Lee Passionpolitan-   Ingredients    Makes: 10 drinks   •  2 cups pineapple juice     •  2 cups cranberry juice     •  1⁄2 cup tequila, Don Julio® Blanco     •  1⁄2 cup vodka, Cîroc®     •  1⁄2 cup passion fruit rum, Captain Morgan Parrott Bay® Passion Fruit     •  1⁄2 cup gin, Tanqueray®

Sandra Lee Passionpolitan- Ingredients Makes: 10 drinks • 2 cups pineapple juice • 2 cups cranberry juice • 1⁄2 cup tequila, Don Julio® Blanco • 1⁄2 cup vodka, Cîroc® • 1⁄2 cup passion fruit rum, Captain Morgan Parrott Bay® Passion Fruit • 1⁄2 cup gin, Tanqueray®

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