Frozen apricot daiquiri

Frozen apricot daiquiri

By
From
The Natural Cook
Makes
6
Photographer
Laura Edwards

Heavenly to drink, this is a great way to spoil your guests at a party. If you make the poached apricots in advance and freeze them, put them in the blender frozen and omit the ice, adding a splash of water.

Ingredients

Quantity Ingredient
1 quantity Poached apricots
100ml apricot poaching liquor, or to taste
300ml white rum
2 limes, juiced, or to taste
600g ice, or to taste

Method

  1. Place all the ingredients in a blender, in batches if necessary (the blender should never be more than half full). Blend until you have an even slush.
  2. Add more ice to thicken, then taste and add apricot poaching syrup to sweeten, or lime juice to sour the drink. Serve in your favourite glasses, with a straw if you like.

Variation

  • Apricot granita: Once you’ve made and tasted the daiquiri, put it in the freezer for a couple of hours to freeze it. Grate or scrape it out to serve with apricot melba instead of ice cream, or with yogurt pannacotta.

Storage

  • The daiquiris should be drunk straight away.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again