Apricot & Ginger Frozen Daiquiri

Summer brings with it a balmy heat that just calls for frozen drinks, nothing beats that love hate relationship with the ubiquitous ‘brain freeze’ that we glean as children, always returning for more.

Now, as an adult, I still crave that childlike state, where you throat, and head collide in a transient pain that is so bittersweet. This makes use of overripe summer apricots, bursting with their honey-like nectar, balanced by the fiery heat of fresh ginger. One to watch the sun go down…

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Author: Suze Morrison

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Apricot & Ginger Frozen Daiquiri

Prep time: 10 MinInactive time: 4 HourTotal time: 4 H & 10 M

This makes use of overripe summer apricots, bursting with their honey-like nectar, balanced by the fiery heat of fresh ginger. One to watch the sun go down…

Ingredients

Apricot Ginger Puree

• 300g Ripe Apricots, roughly chopped.
• 1 Ginger root cut into 2 x 10cm lengths and peeled.
• 100g Caster Sugar
• 100ml Water

For One Drink

• 60ml Gold Rum
• 1tbsp Ginger Juice
• 1tbsp Ginger Syrup
• 2tsp Lime Juice
• 60g Frozen Apricots

Instructions

1. Lay the apricot pieces on a tray and open freeze. Once frozen, tumble into a sealable bag and store in the freezer.
2. Grate 1 piece of ginger and pile the pieces into a muslin, squeeze over a jug to extract the juice. Chill in the fridge while you make the syrup.
3. Roughly chop the remaining piece of ginger and add to a small pan with the sugar and water. Dissolve the sugar over a low heat then increase the heat and boil for 3-5 minutes, or until syrupy. Allow to cool to room temperature then strain out the ginger. Chill in the fridge until cold.
4. When ready, add all the ingredients for the drink to a high-speed blender, its best made in multiples for a crowd so just multiply the recipe by the number of servings you need.
5. Blend until smooth and pour into a glass. Serve immediately.

https://gourmetglow.co.uk/recipes/apricot-ginger-frozen-daiquiri