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Recipe of the Week: Fireworks Red, White, and Blue Daquiris

Happy Independence Day!

In light of the July 4th weekend I have found the perfect recipe for you to enjoy while you’re at your family cookout or if you were home relaxing this holiday weekend. Who doesn’t like to be festive on ‘Murica’s birthday? The Food Network has an entire section dedicated to festive food and clever ways to put a spin on your favorite dishes.  Over here at The Library, we are no stranger to enjoying a good cocktail.  Daquiris happen to be my favorite beverage, whether it be virgin or it contains alcohol.  Check out the recipe below and let us know how if it is as delicious for you as it was for us.  Bottoms up!

 

637108_fireworks-red-white-blue-daiquiri_s4x3_jpg_rend_sni12col_landscape

 

Ingredients:

Blue

  • 2 cups ice cubes
  • 1/3 cup blue passion fruit liqueur, such as Hpnotiq or Alize
  • 1/4 cup fresh lime juice (about 4 limes)
  • 2 tablespoons blue curacao liqueur
  • 2 tablespoons white rum
  • 2 tablespoons sugar

Red

  • 1 cup frozen strawberries
  • 1 cup watermelon chunks, frozen
  • 2 tablespoons fresh lime juice (about 2 limes)
  • 2 tablespoons white rum
  • 1 tablespoon sugar
  • 1 cup ice cubes

White

  • 1 cup coconut sorbert
  • 1/4 cup rum
  • 2 tablespoons fresh lime juice (about 2 limes)
  • 1 cup ice cubes

 

Directions:

1. Begin by making the blue layer: Put 1 1/2 cups of the ice cubes in the carafe of a blender. Add the passion fruit liqueur, lime juice, blue curacao, rum and sugar. Blend until slushy and there are no chunks of ice left, adding the remaining 1/2 cup of ice if needed. Transfer to a large measuring cup or small bowl and place in the freezer while you make the next layer.

2. For the red layer: Rinse out the blender and then add the frozen strawberries, watermelon, lime juice, rum and sugar. Blend until slushy and there are no chunks of fruit. With the motor running, add the ice, a few cubes a time, until thick and smooth. Stir in 1 to 2 tablespoons water if the consistency is too thick. Transfer to another small bowl and place in the freezer while making the final layer.

3. For the white layer: Rinse out the blender and add the coconut sorbet, rum and lime juice. Blend until smooth and thick. With the motor running, add the ice, a few cubes at a time, and continue to blend until thick and no bits of ice remain.

4. Pour the red layer into the bottom of six 8-ounce glasses, about 1/3 cup each. Gently spoon 1/3 cup of the blue layer over the red layer so they stay separate. Finish by spooning 1/3 cup of the white layer over the second layer in each glass.

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About A.Nikk (185 Articles)
I love food and social media

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