Strawberry Daiquiris Blueberry Raspberry Variations Food

STRAWBERRY DAIQUIRI BY REQUEST

Steps:

• Place the rum, lime juice, grenadine, confectioners' sugar, ice cubes, and strawberries into a blender. Cover, and puree until smooth. Pour into glasses and top each with a dollop of whipped cream, if desired.

STRAWBERRY DAIQUIRI

Steps:

• Combine lime zest and 2 tablespoons sugar in a food processor. Pulse until combined. Set aside.
• Place lime juice, strawberries, rum, 2 to 4 tablespoons sugar, depending on the sweetness of your strawberries, and ice cubes in a blender. Blend until smooth.
• Rub the rims of four glasses with a lime wedge, dip rims in lime sugar, and fill glasses with daiquiri.

BEST STRAWBERRY DAIQUIRI

Steps:

• In a blender, combine ice, sugar and strawberries. Pour in lime juice, lemon juice, rum and lemon-lime soda. Blend until smooth. Pour into glasses and serve.

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.

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).

CHEF CAJUN DEB'S GREEN STUFF

Steps:

• wash bell peppers and celery.
• skin onions.
• cut all in large chunks.
• put some of each in blender.
• blend till liquified.
• pour into ice cube trays and freeze.
• repeat till all are blended and frozen.
• put frozen cubes in zip lock bags.
• use cubes in beans, seafood or meat dish.

FRENCH SODAS (BLUEBERRY, STRAWBERRY OR RASPBERRY)

Steps:

• Boil the sugar and water until it begins to dissolve. Add the berries and simmer for an additional 15-20 minutes. The berries will turn to mush and the liquid will thicken.
• Strain over a bowl keeping the juice and discarding the fruit. Cool completely and refrigerate until ready to use.
• To make a French Soda: Fill a tall glass with crushed ice. Pour over 1/4 part of the berry syrup. Pour over with sparkling water. Add a splash of half-and-half (or to taste). Serve with as straw which is used to gently stir the mixture together.

BLUEBERRY RASPBERRY FLUFFINS

Steps:

• Preheat the oven to either 200 degrees C (ordinary oven) or 175 degrees C (fan oven).
• In a bowl, combine flour, baking soda and bicarbonate soda.
• In another bowl, beat butter and sugar with en electric mixer until white and fluffy. Add the eggs, one at a time, while beating. Add vanilla sugar, milk, lemon and lime curd. Combine. Add the flour mixture and the berries, combine everything until it's well mixed, just make sure not to over work the mixture.
• Fill the cupcake tins up to 3/4 with the help of a spoon. Make a small hole in each cupcake (this will be quite sticky) and pour a small amount of raspberry syrup into each hole. Bake in the oven for 15 minutes, depending on the size of your tins. Just make sure they won't get dry as you want moist and nice cupcakes.