ARACELI STRAWBERRY SHORTCAKE
1 quart fresh strawberries, sliced
4 oz. Araceli Marigold Liqueur
1/4 cup white sugar
1 (12 ounce) package prepared sponge cake dessert cups
1 can whipped cream
1. Place strawberries into a zip lock bag; add sugar and 4 oz. of Araceli Marigold Liqueur. Shake bag to coat strawberries and refrigerate for at least 1 hour.
2. Place marinated strawberries on dessert cups and layer whip cream on top of strawberries. Add another dessert cup on top of the first layer and top with final layer of strawberries and whip cream. Garnish with a sprig of mint.
ARACELI SPIKED ICE CREAM
Drizzle Chocolate syrup into an ice cream bowl. Add 2 scoops of Vanilla Bean ice cream. Pour 1 oz. of Araceli Marigold Liqueur
into ice cream bowl. Sprinkle ground Cinnamon on top of Vanilla Bean ice cream. Garnish with a Cinnamon stick or cookie and serve.