I first came across these at a rollicking “Mexican” restaurant, sadly a victim of the pandemic and no longer with us. Then, less than a week later, I came across them again somewhere else, might have been the alcoholic portion of Sandra Lee’s show. I took this as a sign and who am I to argue against fate? Following an unfortunate tequila episode brought to me by the Mexico City Airport’s duty-free shop(pe) a quarter of a century ago, I had sworn off tequila but this I can eat/drink. I had forgotten all about these until I was hospitalized and began my cure. I was in such rough shape that I was given painkillers while I was going through the beginning of my antibiotics regimen. I had this amazingly vivid dream that I, the Better Half, two former coworkers, and Lady Gaga (!) were sitting around a table somewhere tropical enjoying these. But how to make them? Some kind soul posted a recipe at Taste of Home and this is it, slightly adapted by me. You really can find everything online.
You really, really have to enjoy lime to knock one of these back. This is how you do it per person.
Slice a lime into wedges and use one to moisten the rim of a margarita glass or a large martini glass (not preferred.) Put some sugar on a shallow plate and press the rim of the glass into it, like you’d salt a margarita glass. In each glass put in a small scoop of vanilla ice cream and a small scoop of lime sherbet. Make a cocktail combining 8 oz. of lemon/lime soda, 1 shot of lime juice, and 1 1/2 shots (or 2) of tequila per person. The tequila is actually optional. Pour the cocktail into the glass with the ice cream and the sherbet and adorn with a lime wedge on the side of the glass. For maximum benefit, consume poolside while wearing a coordinated Tommy Bahama outfit. The beauty of this is delicious as I find them to be they’re a little much so you would probably only want one. This way you’ll avoid slipping into a mild hallucinatory state if you use the tequila.