Apricot daiquiri. Yes, you read that correctly. And we guarantee this frozen cocktail made with fresh apricots is gonna radically up your summer entertaining game.
This apricot daiquiri is gonna erase your outdated notion of the daiquiri as a cloying girlie blender drink. Well, actually, this is made in a blender. And it’s slightly sweet. But you can easily adjust it to be as tart or as you like thanks to a simple squeeze of lime. Regardless, we guarantee this frozen cocktail is gonna radically up your summer entertaining game.–Renee Schettler Rossi
What To Do With Poached Apricots
In the event you decide to make just half a batch of this apricot daiquiri recipe and end up with leftover poached apricots, or perhaps you fancy the poached apricots so much you find that you can’t stop making batch after batch after batch, here’s what we’ve been doing with the little lovelies…
- Spoon the warm apricots and their syrup over ice cream or yogurt for dessert or, if you dare, for breakfast.
- Sprinkle the apricots with fresh herbs and serve as dessert. [Editor’s Note: This is especially lovely when you use wine in place of some or all of the water when poaching.]
- Harness the leftover poaching syrup in other cocktails or topped off with sparkling wine or seltzer.
Apricot Daiquiri Recipe
- Quick Glance
- 15 M
- 2 H, 30 M
- Makes 6
- For the poached apricots
- 14 ounces (400 g) apricots (5 to 6 medium)
- 3/4 cup plus 2 tablespoons (200 ml) cold water
- 1 cup (200 grams) raw or demerera or turbinado sugar (or substitute granulated sugar)
- For the apricot daiquiri
- 7 tablespoons (100 ml) apricot poaching liquor, or to taste
- 1 1/4 cups (300 ml) white rum
- Juice of 2 limes (about 3 tablespoons), or to taste
- 1 1/3 pounds (600 grams) ice, or to taste
- Make the poached apricots
- 1. Grab a sharp knife and cut each apricot in half. Twist each half in a different direction to pull it apart. Remove and discard the pits.
- 2. In a small saucepan, bring the water and sugar to a boil, stirring until the sugar has dissolved. Reduce the heat to a simmer, add the apricots, and put the lid on. Simmer just until the apricots soften, 5 to 10 minutes, depending on the size. Remove from the heat and let the apricots cool to room temperature. The fruit will continue to soften and the skin will continue to wrinkle as the apricots cool. (The poached apricots will keep 5 days in a sealed container in the refrigerator. Or you can freeze the apricots and use them instead of ice in the daiquiri, adding a splash of water.)
- Make the apricot daiquiri
- 3. Put the poached apricots, poaching liquor, rum, lime juice and ice in a blender, working in batches if necessary (the blender should never be more than halfway full). Blend until you have a smooth but not quite slushy mixture, about 1 minute. Taste and add more apricot poaching syrup to sweeten the drink or more lime juice to sour the drink. If a thicker consistency is desired, add a little more ice and blend again. Serve right away.
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Apricot Daiquiri Recipe © 2016 Tom Hunt. Photo © 2016 Laura Edwards . All rights reserved.
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