When life gives you limes, make Fiesta Margarita Punch!

This is blog is becoming a good way to find out things about myself.  First, I am way too influenced by all things Mexican, my favorite dishes ….Fiesta Ware (never mind they’re made in West Virginia) and my favorite food to put on my Fiesta Ware…Mexican food.  I am going to need to break out of my everyday cooking routine and broaden my cooking boundaries to truly explore the world of punch. 

This weekend’s punch was a toss-up: Cinco De Mayo is Saturday, the running of the Kentucky Derby is Sunday, Margaritas or Mint Juleps?  Of course I chose Margaritas.  This is what led me to realize my over reliance on Mexican food, I am vowing less Latin, more everything else.

Second, I have a hard time doing things the easy way.  This recipe calls for limeade, which can be bought frozen, but not by me.  I made the limeade from scratch; I think it will give the punch a richer taste.  As I continue on my punch journey I might give way to convenience but I really do like making as many of the various syrups and such as I can.  We shall see am I more Barefoot Contessa or Semi-Homemade?

Menu for Tonight:

·         Raspberry Margarita Punch

·         Ropa Vieja (Shredded Beef) Tacos with Flour

·         Santa Maria Style Beans

·         Salad

·         Guacamole and Chips

·         Over the Top Chocolate Chip Cookies with Vanilla Ice Cream and Dulce de Leche Sauce

Fiesta  Margarita Punch

·         2 cups frozen raspberries, thawed, pureed, and seeded

·         1 quart limeade (see recipe below if not using frozen concentrate)

·         2 cups orange juice

·         1 ½ cups tequila (I used Silver Agave)

·         2 thinly sliced limes

1.        In a blender, puree the raspberries with the orange juice.  Strain through a sieve to remove seeds.  Pour in punch bowl.

2.       Mix the limeade and tequila in the punch bowl along with the raspberry/orange juice mixture.

3.       Add ice (as much as you like – I took a block of ice and broke it into large chunks and small pieces to get it cold but not watered down too quickly)

4.       Float the lime slices on the top.

5.       If desired serve in glasses with salted rims.

Limeade: Yest one lime and add to medium saucepan.  Add one cup of lime juice (about 4-6 limes) and one cup sugar.   Add 3 cups water, stir one.  Let come to boil and boil until sugar dissolved (usually by the time the mixture boils).  Remove from heat and let cool a few minutes.  Pour mixture through a stainer into a pitcher (to remove zest).  Add 2 more cups of water.  Keep refrigerated until use.

Tonight our good friends and co-ministers Dean and Chrystal came over for dinner.  Andy and I have been in ministry for over 30 years, during that time we have learned to hold so many of our colleagues “lightly” as the call to this ministry can change in people’s lives.  There are a few though that we hope will serve alongside of us for the long haul.  Dean and Chrystal are two such people. 

Dean had just finished leading one of the two national trainings we do a year.  Andy and I come in and teach and leave – Dean is there the week from start to finish.  He has a strong leadership team around him, but he bears the mantle of leadership in a unique way.  He bears it with grace and wisdom.  Chrystal releases him with great grace; it’s never easy to have your husband gone from Friday to Friday.

The punch was delicious, my favorite so far.  Chrystal said it was like a combination of Sangria and a margarita!  It really was fresh and quite yummy.  I would recommend it highly.

Friends gathered round a punch bowl sharing not only about the week that was but the years of memories experienced together—a lovely end to a long week!