Hamilton Beach 58150 Manual Del Usuario página 5

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Easy Frozen Margarita
4 ounces (125 ml) Limeade (frozen concentrate)
4 ounces (125 ml) tequila
1 ounces (30 ml) Triple Sec
Approximately 2 cups (500 ml) crushed ice
Rub rim of glass with lime juice then dip in salt, set aside. In
the assembled blender jar, add lime aid, tequila, Triple Sec
and ice. Blend on highest speed until all ingredients are incor-
porated. Increase or decrease amount of ice to reach desired
consistency. To add ice reduce speed, removing filler cap,
and gradually add ice to mixture. Pour the margarita into pre-
viously prepared glasses and serve. Serves 4.
Blue Frozen Margarita
2 ounces (60 ml) tequila
8 ounces (250 ml) Blue Curacao
2 ounces (60 ml) Triple Sec
2 ounces (60 ml) lime juice
Approximately 2 cups (500 ml) crushed Ice
Rub rim of glass with lime juice then dip in salt, set aside. In
the assembled blender jar, add tequila, blue curacao triple sec,
lime juice and ice. Blend on highest speed until all ingredients
are incorporated. Increase or decrease amount of ice to reach
desired consistency. To add ice reduce speed, removing filler
cap, and gradually add ice to mixture. Pour the margarita into
previously prepared glasses and serve. Serves 4.
Frozen Grasshopper
3 ounces (80 ml) Creme de Menthe
3 ounces (80 ml) Creme de Cacao
4 cups (1 L) vanilla ice cream
In the assembled blender jar, mix all ingredients together until
drink has a milkshake consistency. Serve with straw. Serves 4
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Frozen Strawberry Daiquiri
16-ounce (450 g) package. frozen strawberries, thawed slightly
1 teaspoon (5 ml) lime juice
1 ⁄ cup (35 g) powered sugar
4
6 ounces (175 ml) light rum
4 ounces (125 ml) Triple Sec
Approximately 2 cups (500 ml) crushed ice
In the assembled blender jar, add strawberries, lime, powered
sugar, rum. Triple Sec and ice. Blend on highest speed until all
ingredients are incorporated. Increase or decrease amount of
ice to reach desired consistency. To add ice, reduce speed,
remove filler cap, and gradually add ice to mixture. Serves 4.
Piña Colada
8 ounces (250 ml) pineapple juice
6 ounces (175 ml) cream of coconut
2 ounces (60 ml) heavy cream
6 ounces. (175 ml) light rum
Approximately 2 cups (500 ml) crushed ice
In the blender jar, add pineapple juice, cream of coconut,
cream, rum, and ice. Blend on highest speed until all ingredi-
ents are incorporated. Increase or decrease amount of ice to
reach desired consistency. To add ice, reduce speed, remov-
ing filler cap, and gradually add ice to mixture. Serves 4.
Orange Dream (non-alcoholic)
1 cup (250 ml) milk
1 cup (250 ml) ice water
6-ounce (175 ml) can frozen orange juice concentrate
12 ice cubes
1 ⁄ teaspoon (1.25 ml) vanilla extract
4
1 ⁄ cup (58 ml) white sugar
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In a blender jar combine milk, water, orange juice concentrate,
ice cubes, vanilla, and sugar. Blend until smooth. Serves 4.
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