Mexican Candy Shot Recipe
Mexican candy shot recipe is a fun and delicious recipe that is so simple to make that even kids will love making it. This recipe requires only two ingredients which are watermelon and tequila. So, you can imagine how easy it is to make this recipe.
The Mexican candy shot recipe is very popular among the people who love drinking tequila but want some more flavor in their drink. There are many ways in which you can prepare this drink but the easiest way of making it would be by using a melon baller to scoop out watermelon balls.
In order to make this drink, you will need:
- 1 cup of watermelon balls
- 2 ounces of tequila
The first thing that you need to do is take the scooped watermelon balls and blend them in a blender along with ice cubes for about fifty seconds or so until everything becomes smooth and creamy. After blending the watermelon balls, strain them through a fine strainer so as to remove any seeds or pulp from the mixture.
Next step is adding tequila into the mixture and stir well for about sixty seconds or so until everything becomes well combined together. Now, transfer this mixture into your shot glasses or martini glasses and serve chilled with ice cubes on top.
Mexican Candy Shot With Watermelon and Mint Leaves
Mexican candy shot recipe is a great drink for the hot summer days, when you need something cold and refreshing.
This recipe is so easy to make and the ingredients are very cheap. The Mexican candy shot is made of watermelon and mint leaves.
The mint leaves should be crushed and then placed in the watermelon juice. If you have a juicer, you can use it to make the Mexican candy shot. If not, you can crush the mint leaves with a mortar and pestle or grind them in a blender.
Ingredients for Mexican Candy Shot Recipe:
2 cups of watermelon juice (be sure to use fresh watermelon juice)
1 cup of fresh mint leaves (crushed) OR 1/4 cup of dried mint leaves (crushed) OR 2 tablespoons of ground dried mint (optional)
1/2 cup of sugar syrup (can be found at any grocery store) – this is optional but recommended!
1/2 cup of white rum (optional)
Directions for Mexican Candy Shot Recipe:
In a blender, add the crushed mint leaves. Blend until they are powdered. Pour the crushed mint leaves in a bowl and add the sugar syrup.
Mix well and then strain it through a strainer. Add to the blender with watermelon juice, white rum, and sugar syrup. Mix well and pour into shot glasses or mason jars.
Refrigerate for 15 minutes before serving so that they are cold!
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Split Pea Soup, Round And Whole And Filling
Chris and I split a can of clam chowder the other day. You know, the readymade stuff. I’d forgotten how convenient it was to prepare. You just slap it into a pot and let it come to a boil, and then it’s ready. I’d also forgotten how much I liked it. I hope you’re not shaking your head, shuddering at all the preservatives and chemicals we consumed. Seriously, when you’re in the need for a quick soup fix, canned clam chowder always hits the spot.
And with that, soup season officially began.
After the clam chowder, I immediately found myself craving split pea soup, which I didn’t realize involved tossing a part of a pig into a pot to simmer alongside green split peas and other ingredients. There’s something elusively tantalizing about the smell of smoked meat—it feels round. Round and whole and filling. I think it strikes an instinctual cord in me, the part that huddles as close to a fire as possible until the flames practically lick my hands. No, maybe not that close. I’m a tiny bit afraid of fire.
This soup is a mishmash of legume and vegetables, too. You know what they do? They soften, and sort of melt. The immersion blender finishes the job. The result reminds me of baby food. Green pea puree or something along those lines. Soupy mush in that rare not-quite-yellow, not-quite-green color. Winsome description, I know. But the flavor! I’m not so sure a baby would be able to handle such a taste explosion; it would be too much to process.
I hope you make a huge pot of this soup on a chilly day. You might want to open a couple windows, you’ll be so warmed to the soul.
SPLIT PEA SOUP
Adapted from Bon Appétit
Serves 6
Ingredients:
2 Tbsp butter
1 medium onion
2 cloves garlic
1 cup chopped celery
1 cup chopped peeled carrots
1-1/2 lbs. smoked pork hocks
2 tsp dried marjoram
1 tsp dried oregano
2 cups green split peas
6 cups water
Directions:
Melt butter in heavy large pot or Dutch oven over medium-high heat. Add onion, garlic, celery, and carrots. Sauté until vegetables begin to soften, about 8 minutes. Add pork, marjoram, and oregano; stir 1 minute. Add peas, then water, and bring to boil.
Reduce heat to medium-low. Partially cover pot; simmer soup until pork and vegetables are tender peas are falling apart, stirring often, about 1 hour and 10 minutes.
When ready, remove hocks. Using an immersion blender or regular blender (being careful not to overfill it), puree the soup. Cut pork off bones, dice it, and return to soup. Season with salt and pepper.
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