2 tablespoons fresh lime juice
Margarita salt
1 cup tequila
1/4 cup Triple Sec
1/4 cup fresh lime juice
1/4 fresh lemon juice
1/4 cup sugar
Crushed ice

Place 2 tablespoons lime juice and margarita salt in separate saucers. Dip rims of 6 wide mouthed glasses into lime juice and then salt.

Combine tequila, Triple Sec, and next ingredients in a container of an electric blender. Add enough ice to mixture to measure 4 cups. Process until frothy. Pour into prepared glasses and serve immediately. Makes four cups.

From Southern Living magazine.

1 6 ounce can frozen lemonade concentrate, undiluted
1-1/2 cups water
1 pint lemon ice cream or sherbet
1 12-ounce can ginger ale

Combine first three ingredients in container of an electric blender; process until smooth. Spoon into pitcher; stir in ginger ale. Serve immediately. Makes 5 cups.

From Southern Living magazine.

1/3 to 1/2 cup light rum
1/3 to 1/2 cup Kahlua
1 quart vanilla ice cream

Combine all ingredients in container of an electric blender or food processor; process until smooth. Serve immediately. Yield: 1 quart.

From Southern Living magazine.

2 cups orange juice
2 cups lemonade drink
1 6-ounce can frozen orange juice concentrate, thawed and undiluted
1/2 cup sugar
1-1/2 cups light rum
7 cups ginger ale, chilled

Combine first 6 ingredients; freeze 8 hours. Before serving, let stand at room temperature for 20 minutes; stir in ginger ale. Yield 3-1/2 quarts.

From Southern Living magazine.

1 25.4-ounce bottle whiskey sour mix
2 quarts orange juice
8 12-ounce cans lemon-lime carbonated beverage
2 cups whiskey

Combine all ingredients. Divide mixture evenly into 2 gallon-size Ziploc, heavy-duty plastic bags. Freeze. Remove each bag from freezer 30 minutes before serving. Break into chunks in container of an electric blender; process until smooth. Serve immediately. Yield: 7 quarts or 3-1/2 quarts per bag.

From Southern Living magazine.

1 teaspoon instant coffee granules
1 tablespoon hot water
1/3 cup whole pitted dates, chopped
1/2 cup orange juice
1/2 cup plain yogurt
1 pint vanilla ice cream

Dissolve coffee granules in hot water; cool; combine coffee mixture, dates and remaining ingredients in the container of an electric blender. Process until smooth. Serve immediately. Makes 3-1/2 cups.

From Southern Living magazine.

1 3-ounce package cherry-flavored gelatin
1 cup boiling water
1 6-ounce can frozen lemonade concentrate, thawed and undiluted
3 cups cold water
1 32-ounce bottle cranberry juice cocktail, chilled
1 1-liter bottle ginger ale, chilled

Dissolve gelatin in boiling water in a large bowl; add lemonade concentrate; stir until dissolved. Stir in 3 cups cold water and remaining ingredients. Serve over ice. Yield 3 quarts.

From Southern Living magazine.

1 cup milk
1 envelope of Maxwell House Cappuccino, any flavor
1/2 cup Cool Whip, frozen

Place milk and cappuccino in blender container; cover; blend over high speed until cappuccino is dissolved. Add whipped topping; cover. Blend until smooth. Serve at once with additional topping, if desired. Makes 1-1/4 cup or 1 serving.

1 3 ounce package lime flavored gelatin
2 cups sugar
2 cups boiling water
2 cups lemon juice
2 46-ounce cans pineapple juice
1 12-ounch can frozen orange juice concentrate, thawed and undiluted
1/2 teaspoon liquid green food coloring
1 2-liter bottle ginger ale, chilled

Combine first three ingredients in a 1-1/2 gallon container, stirring until sugar dissolves. Add lemon juice and next three ingredients, stirring until blended. Cover and chill. Pour mixture into a large punch bowl; gently stir in chilled ginger ale. Yield 1-1/2 gallons.

From Southern Living magazine.

1 10 ounce jar red maraschino cherries, undrained
1 lemon, sliced
1 orange, sliced
2 6 ounce cans frozen lemonade concentrate, thawed and undiluted
2 6 ounce cans frozen orange juice concentrate, thawed and undiluted
2 33.8 ounce bottles sparkling water
2 cups bourbon

Drain cherries, reserving juice. Arrange cherries, lemon slices in bottom of a 6 cup ring mold and add just enough water to cover fruit; freeze until firm. Combine reserved cherry juice, lemonade concentrate and remaining ingredients in a punch bowl. Unmold ice rink and place in punch. Makes 3-1/2 quarts.

From Southern Living magazine.