Grapefruit-Rosemary Daiquiris |
|
 |
Prep Time: 17 Minutes Cook Time: 10 Minutes |
Ready In: 27 Minutes Servings: 5 |
|
The surprising combo of citrus and herb tastes great in this slushy daiquiri. For a special effect, dip rims of glasses in coarse sugar before filling. Ingredients:
3 cups freshly squeezed ruby red grapefruit juice (about 7 grapefruit) |
1 1/2 cups water |
2/3 cup sugar |
2 large sprigs fresh rosemary |
1/3 cup vodka (optional) |
1 1/2 teaspoons finely chopped fresh rosemary |
sparkling white sugar (optional) |
garnish: fresh rosemary sprigs |
Directions:
1. Pour 2 1/2 cups grapefruit juice into 2 ice cube trays; freeze until firm. Cover and chill remaining juice.
2. Stir together water, sugar, and 2 rosemary sprigs in a saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat; discard rosemary sprigs. Cool syrup; chill.
3. Process frozen juice cubes, remaining 1/2 cup grapefruit juice, rosemary syrup, vodka, if desired, and chopped rosemary in a 5-cup blender for 10 seconds or until slushy. Serve in sugar-rimmed glasses, and garnish, if desired.
4. Fix it Faster: Use 3 cups bottled ruby red grapefruit juice.
5. Note: For sugared rims, dip rims of stemmed glasses into a thin coating of light corn syrup or water, and then spin rims in a plateful of sparkling white sugar.
|
|