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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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For a non-alcoholic version, omit the Orangecello liqueur and double the amount of fresh orange juice. I recently discovered that it's much less expensive to purchase canned cream of coconut at the Asian market rather than at a conventional grocery store. Ingredients:
2 ounces freshly squeezed orange juice |
1 ounce freshly squeezed ruby red grapefruit juice |
2 ounces orangecello liqueur |
1 teaspoon grenadine or 1 teaspoon pomegranate molasses |
1 cup crushed ice |
2 tablespoons heavy cream |
2 teaspoons cream of coconut |
Directions:
1. Place both juices, Orangecello, grenadine and crushed ice in a blender. Puree until smooth.
2. Whisk together the heavy cream and cream of coconut. Pour the orange mixture into a tall glass. Spoon the cream mixture on top and serve with a long spoon and a straw.
3. Yield 1 twelve ounce beverage.
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