The Starving Musician Recipes
Sweet and Sour
Mix for Miranda's Margaritas
To get the most juice out of lemons and limes, roll them around on the
counter, using medium pressure, to break the cells holding the juice.
Makes approx. 2 1/2 cups
1 cup freshly-squeezed lemon juice (pulp OK but no seeds)
1 cup freshly-squeezed lime juice (pulp OK but no seeds)
1 cup superfine sugar
In very large glass jar with tight fitting lid (or glass pitcher with
cover), combine juices and sugar, stirring well until sugar dissolves. Cover
and let stand at least 1 hour, up to 24 hours. (Four hours is great.) Stir
again before using to make sure all sugar is dissolved.
Creative Options: 1. You can add a little zest of the lemon and lime
if you like, but because of the texture I only advise it for blender drinks
or drinks that will be strained. 2. Most traditional sweet and sour mix
recipes only call for lemon juice and sugar. To make the traditional
version, use 2 cups lemon juice and 1 cup superfine sugar. 3. Using 2 cups
of lime juice instead of the lemon-lime combination will produce a potent
yet tasty mixture that's especially good in rum drinks or drinks with mixers
like seltzer, soda, Coke, etc..
What to do with leftover Sweet and Sour mix: Add it to orange juice
or other fruit juices, turn it into lemon-limeade, or add it to other
tropical drinks. Or, freeze it in an ice cube tray and drop a few cubes in a
glass of seltzer, soda water, mineral water, tonic, or 7:Up. Or, use it on
fruit salad. Or, add 2 T rum and brush it on fruit kabobs on the grill. Or,
sprinkle it on pound cake or angel food cake slices and top with fruit. Or,
use it as a base for the glaze for a cake, following proportions and
directions for
My
Mom's Mother's Lemon Glazed Cake (don't forget to allow for the sugar
already in the Sweet and Sour Mix).
Recipes ©2004 Randi Reed
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