Put strawberries and limes together, and what have you got? Strawberry limeade, right? Well, until my friend Sherri, blogger at From the S in Saidfraz, waxed eloquent about this Sonic concoction, I had never even heard of a strawberry limeade. Sherri has never steered me wrong, so as I drove past Sonic on my way home from the post office yesterday afternoon, I couldn't resist taking advantage of their Happy Hour Special - all drinks half price 2-5PM - and finding out what all the fuss was about.
To say I was not disappointed is the understatement of the season. So just in case I'm not the LAST person on the planet to know about this delectable libation - the perfect combination of sweet and sour - I thought I would share it with you, my loyal readers.
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Then I found a recipe, in case you want to try making your own.
1/2 cup fresh lime juice
2 cups cold water
1/4 cup white sugar
1 1/2 cups frozen sliced strawberries
5 ice cubes
Place lime juice, cold water, sugar and strawberries in blender and blend on high until smooth. While blender is running, add ice cubes, one at a time.
I am going to try this soon, substituting stevia for the sugar for a lower-calorie treat. I will let you know how it goes.
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And while I was searching for strawberry recipes, I came upon this one for Strawberry Tiramisu Trifle. I have always wanted a trifle bowl. Now I have the perfect excuse to buy one.
STRAWBERRY TIRAMISU TRIFLE
1 quart fresh strawberries
1 1/4 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 package (8 ounces) cream cheese, softened
4 tablespoons strong brewed coffee, room temperature, divided
2 cups whipped topping
1 package (3 ounces) ladyfingers, split
6 ounces grated chocolate
Slice strawberries, setting aside three for garnish. In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft set. In a large bowl, beat cream cheese until smooth; gradually beat in 2 tablespoons coffee. Beat in pudding. Fold in whipped topping.
Brush remaining coffee over ladyfingers. Line the bottom of a 3-quart trifle bowl with half of the ladyfingers. Top with half of the sliced berries, grated chocolate and pudding mixture; repeat layers. Cut reserved berries in half; place on trifle. Cover and refrigerate 4 hours or overnight.
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Clearly, I live a too-sheltered life. What else am I missing out on? What are your favorite summertime treats?