After 20 years in the kitchen, you’d think I would know this. But the cherry limeade colored speckles on my kitchen ceiling (not to mention persistent stickiness on the floor) betray this gap in my culinary knowledge.
I was trying to make cherry limeade: basic frozen limeade + a little Rose’s grenadine + a bottle of fizzy lemon-lime flavored water + ice.
The explosion was like a science project volcano times four.
What little remained in the blender was pretty tasty, though. Next time, I’ll let the limeade thaw and use a spoon.