First let’s get all educational and learn something about tequila! Tequila, according to Dean at the liquor store, is made from the blue agave plant and makes you crazy. The tequila in my kitchen is 40% alcohol, which explains the weird dreams I have when I drink it.
Origin and alcohol content, what more do you want to know?? Let’s talk consumption!
This past Cinco de Mayo, I made something delicious. It was orange and fruity and festive and alcoholic:
Wow Sonya, that looks delicious! What the heck is in there??
I’ll tell you:
Tequila
Cherry Ice Cream
A can of Mandarin Oranges
You’ll note I’m not giving you any helpful measurements. There are a couple of reasons for this: 1. I already said this isn’t a recipe, and 2. Tequila.
The directions are pretty simple:
1. Throw like half a carton of ice cream in the blender.
2. Dump in a bunch of fruit and stuff. The more the better!
3. Tequila. As much as you feel is appropriate. Maybe a little more.
4. Blend.
Store it in cute mason jars in the freezer, if you don’t eat the whole batch in one go.
My second batch was just as successful. This time I used the following:
Vanilla Ice Cream
Blueberries
Just a dash of Matcha Powder (This is green tea powder. It just took it There, man.)
A spoonful of fresh grated Ginger (Protip: buy ginger, peel it, grate it all up, store it in a jar in the fridge for when you just want a smidgen of spice without all the effort.)
Tequila
Once re-frozen, the consistency of the finished product is still pretty viscous, like ice cream ought to be.
My next batch will definitely feature limes pretty prominently, likely with some ginger in as well. I’ll let you know when I get through the blueberry!
