for 4 servings
1 cup tequila
1 cup lime juice
½ cup simple syrup
1 bottle rosé
ice, to serve, optional
1 lime, sliced into wedge
pink himalayan salt, to serve
Preparation
In a pitcher or large bowl, add tequila, lime juice, simple syrup, and rosé. Stir to combine.
Pour the Himalayan salt into a shallow dish. Wet the rim of the servings glasses, and dip each into the salt.
Add ice to each serving glass (optional), then top with the rosé margarita (rosarita).
Serve with a lime wedge.
Enjoy!
for 4 servings
4 cups pancake mix
4 eggs
2 cups milk
1 banana, sliced
¾ cup chocolate chips
Preparation
Preheat oven to 425˚F (220˚C).
Pour pancake mix, milk, and eggs into a bowl and mix just until combined.
Pour batter onto a parchment-lined baking sheet and spread to the edges.
Place banana slices on top of the batter, followed by the chocolate chips.
Bake for 15 minutes, or until golden brown.
Cut into squares and serve immediately, or freeze up to 1 month. To reheat, place on a microwave-safe plate and heat for 20 seconds per pancake on the plate.
Enjoy!