What better way to celebrate the joys of using seasonal ingredients than to mix yourself a Spring daiquiri with a difference – designed to raise an eyebrow and then a toast at your next cocktail party.
Ingredients:
(8 glasses)
1 kg chopped raw or frozen rhubarb
1 ltr water
350g sugar
1 2-litre bottle lemonade or lime soda
Freshly squeezed juice of 1 lime
400ml white rum
Method
• Start by placing the rhubarb in a pan with the water and bring it to boil over medium heat.
• Next, stir in the sugar, heating until it’s all dissolved and the rhubarb is soft.
• Remove the pan from the heat and strain the contents.
• Once the liquid is back at room temperature, mix the remaining ingredients, add the rhubarb juice, and put in the freezer.
• Stir the mixture occasionally whilst it’s freezing.
• When you’re ready to enjoy, just spoon the frozen daiquiris into glasses and, if you can delay the enjoyment for another 30 seconds, garnish each one with a sprig of mint.
Cupboard-To-Table:
1 hour 15 minutes
Categories: recipes, seasonal eating, vegetarian
