Sarah and Dulcie's seasonal recipes don't stop at fork-friendly foods on their Two Tarts blog. In their new column, Locally Mixed, they expand on their interest in scratch-made sippables, and prove that cocktails are just as deserving of fresh, local flavors.
This week, Sarah and Dulcie admit to having spring fever and pretend they're on spring break by making frozen daiquiris with real ingredients -- no corn syrup or red dye here!
It's finally officially spring! The bad news is, fresh ingredients are still few and far between. A few warm and sunny days have infected us with some major spring fever. We decided the best recipe to treat this illness is a daiquiri. You know, the kind of daiquiri you might drink poolside while you're on spring break.
This particular frozen daiquiri packs a punch. In a good way. That's what happens when it's made from scratch with whole berries, fresh lime juice, and a generous flavoring of rum and triple sec. No corn syrup and red dye-filled daiquiri mixes here!
If you were savvy enough to freeze berries from your garden or berry picking adventures last summer, you've got all you need to create the spring break of your (sort of) dreams. If not, it's easy enough to pick up a bag of frozen organic raspberries and get blending!
As we made these, we laughed when we realized how few great daiquiris we've had in our combined lives. They've gotten a bad name because it's so common for bars to use a terrible mix as the base. It's a shame, because daiquiris are actually quite simple to make, and the flavors you get with real ingredients are so different from the Kool-Aid style daiquiris you've probably had before (probably on your real spring break). See? This fake break has its benefits!
Frozen Berry Daiquiri
Makes 2 cocktails
1 cup frozen berries
4 oz rum
2 oz triple sec
2 tablespoons sugar
12 ice cubes
Like this post? See Sarah and Dulcie's previous topic: Kumquat Sour.
All photos by Sarah Welle and Dulcie Wilcox.
Sarah and Dulcie run the blog Two Tarts, which specializes in delicious recipes and cocktails using local and seasonal ingredients.