The Roanoker - July/August 2020 - 13

BECKY ELLIS is a freelance writer specializing in champagne and
food. Her motto is " Don't wait to celebrate! Pop the cork now! " She
loves to share tips for entertaining with bubbly. Find her creative
recipes and champagne tasting notes on her blog bubblybee.net
and Instagram at bubblybeeboop.

Sangria Blanca
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1 cup chilled white cranberry juice
½ cup Raspberry Peach Grand Marnier
1 cup chilled Cava
½ Golden Delicious apple, cored,
peeled and chopped into small pieces
*	 12 green grapes, halved
*	 1 peach, pitted, peeled and chopped
into small pieces
*	 Small ice cubes
*	 Garnish with " cocktail kabobs " - fresh
strawberries, grapes and pineapple
cubes on a cocktail pick
Place white cranberry juice, raspberry peach
Grand Marnier, apple, grapes and peach
pieces in a pitcher. Stir to combine. Add
small ice cubes. Top with Cava and stir.
Refrigerate until ready to serve. Serve in
chilled wine goblets with fruit cocktail kabob
garnishes. Serves 4.
FROZEN PEACH MARGARITA

Mango Salsa
Yield: 2½ cups
*	 2 cups chopped pitted peeled mango
*	 1 cup chopped red bell pepper
*	 2 tablespoons finely chopped red onion
*	 ¼ cup chopped fresh cilantro
*	 1 small jalapeno pepper, remove seeds
and white membrane, chopped fine
*	 2 tablespoons fresh lime juice
*	 1 tablespoon honey
*	 4 teaspoons olive oil
*	 Garnish: 2 green onions, chopped and
fresh cilantro leaves
Mix all ingredients in small bowl. Season with
salt and pepper. Cover and refrigerate until
ready to serve. Garnish with chopped green
onions and fresh cilantro leaves. Serve with
lime tortilla chips.

Carlota de Limón

Tastes like key lime pie. So easy - no bake!
*	 1½ cups evaporated milk
*	 1 14-oz. can + ½ cup sweetened
condensed milk

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Zest of 2 large limes
½ cup lime juice
1½ packages Maria cookies
Freshly whipped cream and sliced fresh
strawberries for garnish

Combine evaporated milk and sweetened
condensed milk in a bowl. Beat with an electric
mixer until well combined.
Add the zest of 2 large limes along with the
lime juice to the bowl. Continue to mix until the
mixture is smooth and creamy.
Wrap a piece of tinfoil around the bottom of a
9 inch springform pan.
Arrange a layer of the wafers or cookies
across the bottom of the pan. Pour 1/3 of the
mixture over the cookies and smooth with a
spatula.
Repeat 2 more times, ending with the
mixture. Smooth with a spatula.
Place cake in the freezer for 2 hours
or more. To serve: Top with sliced fresh
strawberries and whipped cream.

Frozen Peach Margarita
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1 cup ice
1½ ounces silver tequila
¼ ounce lime juice
¼ ounce triple sec
½ ounce peach schnapps
1 fresh peach, peeled, pitted and
chopped (slice one slice of peach with
peel for garnish before peeling and
chopping)

Place tequila, lime juice, triple sec and peach
schnapps in blender with ice. Blend until
smooth. Add fresh peach and blend until
smooth. Makes one cocktail. Chill margarita
glass in freezer for service.

LIME SUGAR RIM FOR MARGARITA GLASS
*	 1 tablespoon lime zest
*	 1 tablespoon sugar

Combine sugar and lime zest on a small
plate. Using the lime that you just used for
the margarita, rub it around the outside edge
of your glass to moisten the rim. Rotate
your glass rim through the lime-sugar. Pour
margarita into chilled margarita glass and
garnish with a peach slice. -BECKY ELLIS

JULY/AUGUST 2020 13
http://www.bubblybee.net http://www.TheRoanoker.com
The Roanoker - July/August 2020

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