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.

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