Posted by: martha sue | July 4, 2017

Blueberry Daiquiris

Last summer I made these frozen blueberry daiquiris. They were delicious. I admit that I didn’t use as much rum as what is called for and I cut the recipe in half since I was the only one that was going to drink them. I made them several more times.

I got the recipe and picture from Food Network’s website – courtesy of Katie Lee. If made exactly as written, it yields 4 servings.

Blueberry Daiquiris

1/2 cup sugar
1 pint blueberries
2 cups rum
1/4 cup fresh lime juice
2 cups ice

In a medium saucepan over medium-high heat, combine the sugar and 1/2 cup 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. Let the syrup cool completely.

In a blender, combine the berry syrup, rum and lime juice. Add the ice and blend until smooth. Serve immediately.

Yum, they were so good.

Today, I decided to make a full batch – I had everything but the lime juice and thought they would be okay without it. I made the syrup. When I put everything in the blender, I decided to reduce the rum to just one cup instead of two. Rum is not my favorite liquor and didn’t want too much. I blended them up – poured some in a glass and put the rest in a jar and put the jar in the freezer. Then, I toasted the USA on this Fourth of July and took a sip! They were awful. It had way too much rum in it for me. Maybe the lime juice was really needed after all. I couldn’t drink it and had to dump it out. Since, my husband doesn’t like frozen drinks, I dumped the rest as well.

I didn’t mind wasting the rum or the 1/2 cup sugar…. I hated to waste a whole pint of blueberries! I could have put them on my oatmeal in the morning….

Lesson learned, put in less rum than you think and taste – you can always add more…

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