Mango Sorbet Margarita (aka the Adult Float)

mango sorbet margarita recipe

My friends have started a tradition here in WV. We like to do clothing swaps. One of us will complain that our closets are a mess and then one will kindly offer up her living room to host a swap where we bring bags full of clothes we haven’t worn in months. We each hold things up and interested parties take what they want, the rest goes to donation.

My friend asked me to supply the cocktails for this swap and since it was pretty close to Cinco de Mayo, I knew we all needed a margarita! What better way to drink margs than over some tropical mango sorbet? There isn’t a better way. Trust me.

Mango Sorbet Margarita Recipe

2 oz. tequila
1 oz. triple sec (or any orange liqueur would do)
1 oz. simple syrup
2 oz. lime juice
1-2 oz. lime water*
2 scoops mango sorbet
Salt

For a pitcher

1.5 cups tequila
1 cup triple sec
1 cup lime juice (5-6 limes)
1 cup lime water
3/4 cup simple syrup
Pint of mango sorbet
Salt

I made my version by the pitcher because I was serving lots of booze-hungry, hard-working ladies. I’m known for mixing strong drinks. No, I’m not ashamed of this because everyone is always very happy with me after they finish their first drink. So, sorry not sorry and you’re welcome!

I start by juicing my limes. Depending on the size of your limes, you’ll need 1-2 per cocktail. I also save my lime rinds and place them in water* while I concoct the rest of the cocktail because you’ll need a little something to cut through the booze on this one. Regular water would be fine, but I like adding the lime water for a little extra lime flavor.

lime juice margarita recipe

Load up your glasses by salting the rims first and then scooping in your sorbet (you could also use lime sorbet, watermelon, raspberry or even lemon!).

sorbet margarita

Next, if you’ve made a pitcher of margarita you can just pour it right over the top. If you’re mixing by the glass, I’d use a measuring cup or shaker to combine the cocktail and then pour over your sorbet. It can get kind of messy if you try to mix everything together in the glass. Yes, I say this from experience.

mango sorbet margarita

mango margarita sorbet cocktail

What kind of sorbet would you use in this recipe?

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Cooking 101: How to Make a Roux

roux recipe

A roux is pronounced “roo” and you use it as a base for lots of different types of sauces and gravy. It’s always equal parts fat and flour and then you add a liquid to make the sauce. I use a roux the most to make cheese sauces for my macaroni and cheese recipes, but you’ll start to notice that so many recipes start with this simple step.

How to Make a Roux:

Let’s talk proportions first. My mom told me when she was teaching me how to make her homemade mac and cheese to always remember “2, 2, and 2″, so I nearly always use 2 Tablespoons butter (fat) with 2 Tablespoons flour and then add 2 cups of liquid. You can obviously cut that in half to do 1, 1, and 1 or you can start with equal parts fat and flour and then add the liquid just until you think it’s the right consistency. The most important part is keeping the fat and flour equal.

For this post, I’ll be using my classic macaroni and cheese sauce for an example.

You start by warming your fat in a pan on medium heat. In this case, I’m using butter. You may use meat drippings or oils like vegetable oil.

melted butter

Next, you’ll add in the same amount of flour to your fat and stir, letting it bubble and cook. You want to cook the flour before adding your liquid so you cook out any of that raw flour taste.

roux ingredients

roux tutorial

Once you see it getting bubbly. you’ve got your roux!

how to make a roux

Now, you’ll add your liquid. I’m using milk here.

roux based sauce

Stir it in and whisk continuously until all of the flour is dissolved and there are no clumps. Keep stirring on medium heat until your sauce begins to thicken. You’ll know it’s done when you can draw a line on the back of your spoon and the sauce stays put.

white sauce

After your sauce has thickened, you can add your flavors. For mac and cheese, I’m obviously using cheese.

cheese sauce recipe

And voila, a creamy cheese sauce.

cheese sauce

For mac and cheese, you’ll just throw in some cooked pasta and homemade mac and cheese is that easy!

Some of my favorite recipes using a roux:

Country Fried Steak and Gravy

country fried steak gravy

Shrimp and White Wine Mac and Cheese

shrimp mac and cheese

Sausage gravy with biscuits

homemade sausage gravy

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Roasted Red Pepper Pesto with Pasta and Sausage

red pepper pesto pasta recipe

Thunderstorms, anyone? Holy moly it’s been raining so much here! The good news is that it’s not snow. The second good news is that the trees are starting to bloom! The bad news is that means that I saw a bee yesterday. I thought it was a giant spider. So the good news is that it was not a spider, but the bad news was that it started flying before I realized that it wasn’t a spider and I wanted to die for a second.

The good news on top of all of this news is that I found a great recipe for my Roasted Red Pepper Pesto! I felt inspired by this Pesto recipe from Real Simple and I decided to give it a try with my version. Guess what, it was tasty!

Roasted Red Pepper Pesto with Pasta and Sausage Recipe:

1 box (1 lb.) Campanelle pasta
12 oz. (4 links) Sweet Italian Chicken Sausage
1/2 cup frozen peas
8 oz. roasted red pepper pesto – recipe follows
1/4 cup parmesan cheese
Salt
Pepper
3 basil leaves – chopped for garnish
2 Tablespoons pine nuts for garnish

For the Roasted Red Pepper Pesto:

1 cup packed basil leaves
2 large red peppers – roasted
1/4 cup pine nuts
1/2 cup grated Parmesan cheese
2 garlic cloves
1/4 cup olive oil
Salt
Red pepper flakes

Start by making your Roasted Red Pepper Pesto. You’ll toss everything in a food processor and blend until it forms a paste. You can see the full recipe here.

roasted red pepper pesto sauce recipe

Set your pesto aside and cook and drain your pasta according to the box. While that’s boiling, slice up your chicken sausage into bite size pieces. Saute it up in a skillet on medium-high heat until it’s nice and brown on each side.

Add your cooked pasta to your sausage, toss in your peas and your red pepper pesto. Stir and let everything come together.

Top with the extra parmesan cheese, pine nuts and basil.

red pepper pesto pasta

roasted red pepper pasta recipe

If your significant other is eating low carb, serve this on a cheat day and you’ll have no leftovers. Or serve it on a non-cheat day and save all the leftovers for yourself. I don’t judge!

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