Wednesday, June 4, 2008

Raspberry, Strawberry, Lime Daquiri

Raspberry Strawberry Lime Daquiris


20 oz. of raspberry, strawberry, lime infused rum
lime quarters (for garnish)
sugar (for rim)
4 glasses

rub lime quarter over rim of glasses
put sugar on a plate
turn glass over and touch rim to sugar lightly

shake (or blend) rum with ice
pour into glasses

to infuse rum:

1 pint of rasberries, rinsed
2 pint of strawberries, rinsed, stem doesn't need to be removed
1 vanilla bean, or a few drops of vanilla extract
zest from 2 limes
1 half of a lime, quartered
3/4 cup of sugar
1 quart amber rum (such as cackspur or Rondel Barrilito)
1 pint dark rum (such as meyers or Goslings)
1 pint white rum

Rinse Fruit, Cut Limes
Put Rasberries, Strawberries, Lime, Lime Zest, and Sugar into a wide mouthed 1 gallon container and seal
Shake container gently to disolve the sugar, set aside unrefridgerated for 3 weeks
Strain, discard solids, refrigerate liquids

Yields approximately 1/2 gallon of infused rum

This recipe was adapted from a pineapple mango dauiri recipe found in a great southwestern cookbook of which I no longer have, I do not take credit for inventing infused rum.

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