Author Notes
It’s amazing how much inspiration one recipe is able to give somebody who likes to experiment.
This cocktail is my makeover of a recipe for Strawberry Daiquiri Sorbet.
Since I don’t have an ice cream maker (just because my kitchen is too small for all the equipment I would like to own), I try what ever comes to my mined.
I also made this cocktail with strawberries, peaches, blood oranges, watermelon and also with mixed berries.
—Kukla
Ingredients
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• 1 1/2 cups water
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• 1 cup sugar
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• 4-pints fresh raspberries or frozen, unsweetened raspberries, thawed
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• 1/3 cup dark rum
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• 2-3 tablespoons fresh lime juice
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• 2 tablespoons triple sec or other orange liqueur
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• Ice cubs for Cocktail Shaker
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• 1 lime thinly sliced for garnish
Directions
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Stir water and sugar in medium saucepan over medium-high heat until sugar dissolves and syrup comes to simmer. Remove from heat and cool.
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Puree raspberries in processor or blender. Strain into medium bowl pressing with robber spatula or wooden spoon to extract as much juice as you can. Discard the seeds.
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Mix in rum, lime juice, triple sec and syrup into raspberry puree.
Chill until cold.
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Fill Cocktail Shaker with 3/4 cup ice cubes, pour 1 cup of Raspberry Daiquiri mix, cover and shake for about 30 seconds.
Strain through cocktail strainer into glass, garnish with lime slice, and serve immediately.
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Make 1 cocktail at a time.
Keep rum and orange liqueur on your serving tray to add a splash or two if any of your guest desire.
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