Ingredients
| 250g ripe strawberries | |
| 3 tablespoons lime juice | |
| 4 tablespoons white rum (or as much as you like) | |
| SUGAR SYRUP | |
| 3 tablespoons light brown sugar | |
| 3 tablespoons water |
In New Orleans, I had a frozen strawberry daiquiri to go in a big cup – takeaway – on many evenings after work. Such fun. Use as much rum as you like in yours – it is wonderful even without rum!
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Instructions
| 1. | For the syrup, put the sugar and water into a small pan and bring up to a gentle simmer. |
| 2. | Bubble for a minute or so to dissolve the sugar. Remove from the heat to cool. |
| 3. | Rinse the strawberries. Remove their tops. |
| 4. | Put into a metal jug (that can go into the freezer) and purée till smooth. |
| 5. | Stir in the lime juice, rum and sugar syrup. |
| 6. | Freeze until slushy and ready to drink – or freeze until quite solid and remove from the freezer 10 minutes or so before serving for it to thaw a bit. |
| 7. | When it is slushy, scoop into your glasses. |
| 8. | It will keep melting, so don’t wait until it is completely softened. Enjoy! |
Images and text from
Now & Then by Tessa
Kiros, photography by
Manos Chatzikonstantis.
Murdoch Books RRP $65.