Easy Margaritas, Cantaloupe Refresher, Sangria Punch, Fresh Peach Daiquiri, Frosty Fruit Punch, Mexican Chocolate

Easy Margaritas

12 oz Tavern's Sweet and Sour
6oz Tequila
8 Ice Cubes, broken up

Variation:  For a Maragarita Gold, add 1 jigger Grand Marnier and 2 tablesppons of cream or half and half.  

Cantaloupe Refresher

3 medium sized Cantaloupe
1 1/2 cups Cold Water
1/2 cup Honey
12 large Ice Cubes

Seed and peel cantaloupe.  Cut into small cubes and puree in blender.  Add a little of the cold water as needed.  Stir in honey after cantaloupe is completely pureed and dissolve.  Add remaining water and ice cubes.  Blend.  Chile before serving.

Variation:   Use 2 pounds of strawberries instead of cantaloupe plus the juice of one lemon.  Place strawberries in blender and blend, adding water as needed.  When blended, put through a sieve.  Add lemon, honey, water and cubes and blend until smooth.  Serve cold.

Sangria Punch

1/2 cup Lemon Juice
1/2 cup Orange Juice
1/2 cup Sugar
1 quart of dry Red Wine
1/2 Cup Peach or apricot Brandy
1 large bottle of Club Soda, chilled 

To do Ahead:  Freeze water in Bundt pan to make ice ring for punch bowl.  
Just before serving:  Pour Juices and sugar into punch bowl, stir until sugar is dissolved.  Stir in remaining ingredients.  Unmold ice ring and gently slide into punch bowl.  Makes 10 cups. 

Variations:  Using a mixture of orange and lemon juice and half water for your ice ring will make the last glasses of the punch as tasty as the first.  You may also float think slices of lemon, orange and peach in the bowl and serve a piece of fruit in each cup.  

Fresh Peach Daiquiri

4 medium sized fresh peaches, peeled and chopped
2 tbsp Water
2 tsp Lemon Juice
2 tsp Powdered Sugar
2oz Light Rum
Crushed Ice (optional)

Puree peaches and water in blender until smooth.  Blend in remaining ingredients and crushed ice, as desired.  Serve in chilled glasses.  Makes 2 servings.  

Frosty Fruit Punch

1 12oz can frozen Orange Juice concentrate
1 6oz can Pineapple Juice concentrate
1 6oz can Lemonade concentrate
1 qt Pineapple Sherbet
1 qt Lime Sherbet
1 1/2 qts Ginger Ale or Lemon-Lime carbonated beverage, chilled
Fresh Mint Leaves 

Prepare orange and pineapple juice according to directions.  Prepare lemonade using only 3 cans of water.   Combine and chill.  At serving time, pour chilled juice mixture into punch bowl.  Add sherbets scoop by scoop.  Slowly add ginger ale.  Good for Christmas or anytime.  

Mexican Chocolate

1/4 cup Sugar
2 tbsp Flour
1/4 cup Cocoa
1 1/2 cups Cold Water
1/4 tsp Salt
1 tsp cinnamon
3/4 tsp cloves
6 cups Milk
1 Tbsp Vanilla
Whipped Cream
Nutmeg

Combine sugar, flour, cocoa, water and spices in saucepan, cook about 4 minutes over medium heat.  Add milk and scald, do not boil.  Stir.  Add vanilla.  Serve with biscochitos.  Top each cup with whipped cream and a sprinkle of nutmeg.