Afternoon’s Spoils

• 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.