Blueberry Daiquiris Food

BERRY DAIQUIRI

Steps:

• If using raspberries, blend these first to a purée then rub through a sieve to extract the pips. Put a handful of ice cubes in a powerful blender and crush. Add the berries or pulp, plus the lime and lemon juice and rum. Whizz again and pour into a chilled cocktail glass straight away. Decorate with a lime slice.

BLUEBERRY DAIQUIRIS

Steps:

• Combine first 3 ingredients in a blender, and process until smooth.
• Strain mixture through a sieve into a bowl, and discard solids.
• Combine blueberry mixture, 3 cups crushed ice, rum, and lime juice in blender, and process until smooth.

BLUEBERRY DAIQUIRI

Steps:

• Combine all ingredients in a blender and process for about 30 seconds.
• Pour into a chilled glass.

CLASSIC DAIQUIRIS

Steps:

• Combine the sugar with 1 cup water in a small saucepan, and heat until the sugar dissolves completely. Set aside to cool or refrigerate for up to 2 weeks.
• When ready to make the cocktails, combine the lime juice, 1 cup of the sugar syrup, and the rum in a pitcher. Fill 6 cocktail glasses with ice and pour the mixture over the ice. Garnish each cocktail with a slice of lime and serve ice cold.

FROZEN BLUEBERRY DAIQUIRIS

Steps:

• In a medium saucepan over medium-high heat, combine the sugar and 1/2 cup (120 ml) water and bring to a low boil, stirring until the sugar dissolves. Add the blueberries and reduce the heat to a simmer. Use a wooden spoon to crush the berries, allowing their juices to release, and continue to simmer for 20 minutes. Press the berry mixture through a fine-mesh sieve set over a bowl and discard the solids.
• In a blender, combine the berry syrup, rum, and lime juice. Add the ice and blend until smooth. Serve immediately.

BLUEBERRY DAIQUIRIS

Steps:

• Cook blueberries, water, and 1/4 cup sugar in a 1- to 1 1/2-quart heavy saucepan at a full boil, stirring, 1 minute. Transfer to a blender and blend until smooth. (Use caution when blending hot liquids.) Force through a fine-mesh sieve into a bowl, pressing hard on solids, then discarding them. Set bowl in a larger bowl of ice and cold water and let stand, stirring occasionally, until cold, about 5 minutes.
• Fill a large cocktail shaker three-fourths full of ice cubes. Add blueberry syrup, rum, and lemon juice and shake vigorously 5 seconds. Add sugar to taste, shaking to combine, and strain into 4 (12-ounce) glasses filled with crushed ice.

STRAWBERRY DAIQUIRIS - (BLUEBERRY & RASPBERRY VARIATIONS)

Steps:

• Strawberry Daiquiris: Combine first 3 ingredients in a blender, and process until smooth. Strain mixture through a sieve into a bowl, and discard solids. Combine strawberry mixture, 3 cups crushed ice, rum, and lime juice in blender, and process until smooth. (Serving size 2/3 cup).
• Simple Syrup: Combine sugar and 1 cup water in a small saucepan; bring to a boil. Cook 1 1/2 minutes or until sugar dissolves, stirring occasionally. Refrigerate until chilled. Yield: 1 1/2 cups. (Serving size 3 tablespoons).
• Blueberry Daiquiri: Substitute 1 cup blueberries for strawberries. Increase Simple Syrup to 3/4 cup. (Serving size 2/3 cup).
• Raspberry Daiquiri: Substitute 6-ounce container raspberries for strawberries. Increase Simple Syrup to 3/4 cup. (Serving size 2/3 cup).

CREAMY STRAWBERRY DAIQUIRIS

Steps:

• Combine all ingredients in a blender container, process until mixture is smooth and serve.

BLUEBERRY-PEACH DAIQUIRI

Steps:

• Combine the peach, blueberries, rum, blueberry syrup, lime juice, and peach liqueur in a blender with 1 cup of ice.
• Blend until smooth.
• Pour into two chilled cocktail glasses.
• Garnish each with 4 skewered blueberries and 1 tiny peach wedge.