Strawberries & Cream Daiquiris
Last weekend I had the opportunity to pick my own strawberries and I took full, unbridled advantage of the situation. A short tractor ride brought me (and my mother-in-law and her fiance) to three acres of southern Pennsylvania strawberry fields prolifically populated by plump, ripe strawberries, heavy on their stems and prime for the picking.
I was beside myself with unanticipated excitement, utterly overwhelmed by the countless fat, juicy, warm-from-the sun berries. I harvested far too many of them, unable to stop myself or to even stand up for longer than a second before swooping back down to snatch up another perfect specimen or mutated giant (which I seemed to be partial to and was eager to show off to Zach as soon as I had the chance, beaming with pride at their eccentric beauty like the ringleader of a circus freak-show). I harvested until my fingers were stained and my crate was heavy; far, far too many strawberries for a household of two to reasonably be able to consume in a timely manner.
Whether you have the opportunity to pick your own strawberries from a field or from a grocery store shelf, these daiquiris are sure to be delightfully unique and unquestionably superior to any other daiquiri you may have tasted.
Be warned, though, they are bossy in their beauty and unrivaled deliciousness and demand to be served in the sun, by poolside or beachfront or someplace otherwise tropical and relaxed.
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Ingredients
Daiquiri
Instructions
for full instruction please see : sugarspunrun.com
I was beside myself with unanticipated excitement, utterly overwhelmed by the countless fat, juicy, warm-from-the sun berries. I harvested far too many of them, unable to stop myself or to even stand up for longer than a second before swooping back down to snatch up another perfect specimen or mutated giant (which I seemed to be partial to and was eager to show off to Zach as soon as I had the chance, beaming with pride at their eccentric beauty like the ringleader of a circus freak-show). I harvested until my fingers were stained and my crate was heavy; far, far too many strawberries for a household of two to reasonably be able to consume in a timely manner.
Whether you have the opportunity to pick your own strawberries from a field or from a grocery store shelf, these daiquiris are sure to be delightfully unique and unquestionably superior to any other daiquiri you may have tasted.
Be warned, though, they are bossy in their beauty and unrivaled deliciousness and demand to be served in the sun, by poolside or beachfront or someplace otherwise tropical and relaxed.
[jetpack_subscription_form title=”Never miss a recipe!” subscribe_text=” Subscribe to receive my recipes straight to your inbox. I never spam or share your e-mail address! Enter your e-mail address below and click Subscribe.” subscribe_button=”Subscribe”]
Ingredients
- Whipped cream
- 1 cup heavy cream 240 ml
- 1/4 cup powdered sugar 32 g
- 1/2 tsp pure vanilla extract 3 ml
Daiquiri
- 3 cups strawberries--halved 600 g
- 3 cups ice cubes
- 5 oz clear rum 150 ml
- 3 oz simple syrup** 90 ml
- 2 oz peach schnapps 60 ml
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Instructions
- Whipped cream
- In medium sized bowl, with hand-mixer, whip together heavy cream, sugar, and vanilla extract until desired whipped consistency is reached. Set in fridge until daiquiri mix is ready.
- .....................................
for full instruction please see : sugarspunrun.com
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