Aussie may have been a bit overly excited about being able to buy alcohol in grocery stores and warehouses and such in California. We may have several new additions to our bar.
I can’t say I mind.
The fantastic rum he bought is being put to good use in dark & stormies. Rum and ginger beer… what’s not to like? I suspect this fantastic rum will not be around for long!
The excellent tequila he bought has to wait until we finish the tequila we already have. I’m eager to try the new stuff but can’t quite tear myself away from the dark & stormies long enough to drink the leftover tequila…so I got creative!
Introducing… Margarita Frozen Yogurt! It doesn’t look like much, but it tastes delicious!
Margarita Frozen Yogurt, loosely based on the recipe on From chile to chocolate
3 cups (one big tub) traditional (i.e. fatty) plain Greek Yogurt
1/2 cup sugar
juice of 3 limes
zest of 1 lime
4 tbsp tequila
pinch of salt
Stir together yogurt, sugar, lime juice, and lime zest. Process in ice cream maker according to manufacturer’s directions. In the last five minutes, add tequila and salt. Freeze, eat, be happy!
What It Is 
Oh my gosh, Jenni, I am going to make and eat a million servings of this!
Good! Enjoy! Just a heads up that it takes quite awhile to freeze. The picture above was after it had spend about 2 hours in the freezer (after the ice cream maker, of course). I think it will be better tonight. 🙂
Mmmm…we really need to get an ice cream maker…
You don’t *really* need one to make this. You can stick the mixture in the freezer and stir every couple of hours… that’s what the recipe I based this off of recommended.
ORLY? 🙂