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Afternoon’s Spoils

09-Jul-2006
 
When I was finished making jam, I had a bit of raspberry puree left over.  Hmmm. What to do with it? 
 
Well, it didn’t take me long to figure out a plan.  It was going to be another warm day and what do we all like on a warm day?  Why something cool, refreshing… even frozen!
 
I decided to make frozen raspberry daiquiris.  Pulling various combinations out of my head I came up with something I thought would be pretty good.  And it is, but I think I might make slight modifications next time. 
 
Here’s what I did: 
 
Frozen Raspberry Daiquiris
  • 1 cup of fresh (or frozen) raspberry puree 
  • 4 oz of fresh lime juice
  • 4 oz of simple syrup
  • 5 oz of rum (I prefer golden but use what you like)
  • 1 oz of Chambord – today I used Whidbey’s Loganberry Liqueur because I had it open or you could also use all rum
  • 2 trays of ice

Add all ingredients to a blender and process until completely smooth. Store in freezer until ready to use. 

 

This makes quite a large batch of daiquiris, which is great!  If the mix gets a little too runny while blending or for any leftover mix simply place in the freezer and allow to get slushy.  I used to keep a pitcher of frozen daiquiris in my freezer at all times. They won’t freeze solid with the alcohol in the mix.  It’s very nice to come home after a long day at work, pull the frozen mixture out, scoop a little into a glass, change into lounging around clothes and by then it’s thawed enough so you can sip a perfectly cooling concoction.

My "standard" daiquiri is a strawberry-banana version, so the raspberry was a new thing for me.   There was a little too much lime in this version. Raspberries are not as robust in flavor as strawberries.  I think I would reduce the lime by about 1/2 oz next time.  Although I might also try adding a bit more simple syrup. 

The raspberry puree had not been strained which meant there were quite a few seeds in the drinks.  This doesn’t bother me – especially since as the daiquiri melts the seeds all drop to the bottom – but you could always run the puree through a sieve prior to measuring the 1 cup portion, if you prefer.    

 

See a recipe update here

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3 Comments
  1. 11-Jul-2006 10:09 am

    Souns like a great recipe and very refreshing.  Rum drinks are perfect in the summer time.
    Cheers,
    BH

  2. Unknown permalink
    13-Jul-2006 2:23 pm

    Sounds delish! I created a martini-like version of this the other day, which would be an adequate alternative if you didn\’t have fresh rapberries. Cheers!http://www.nwoutdoorgrrl.com/index.php/simple/comments/and_her_cocktail_supremacy_continues/

  3. Culinary permalink
    14-Jul-2006 10:24 am

    Hi Outdoorgrrl!Your cocktail sounds great, too – looks like we\’ve both had raspberries on the brain in one way or another!
     
    ~ B

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