Berries and Rum
Berries and Rum
Christina Holmes
Ingredients
4 servings
2 cups blackberries, frozen
1 1/2 cups raspberries, frozen
6 ounces light rum
4 ounces simple syrup
1 1/2 ounces fresh lime juice
2 cups ice
Optional garnish: Blackberries
Combine 2 cups blackberries, frozen + 1 1/2 cups raspberries, frozen + 6 ounces light rum + 4 ounces simple syrup + 1 1/2 ounces fresh lime juice + 2 cups ice. Optional garnish: Blackberries
Cooks' Note
Cook's Notes:
Head to the farmers' market for peak-season fruit. Freeze the fruit in a single layer on a parchment-lined baking sheet until solid. Purée ingredients in a blender until smooth and very thick. Divide among glasses and serve.
Cold Facts:
The drier the ice, the better. Melting ice makes for a watery cocktail.
No need to upgrade your blender. The old one will do the trick just fine.
Texture Matters:
Frozen drinks should look too thick when poured into the glass. They will loosen immediately.
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