Raspberry Honey Lemon Daiquiri
Christmas is over and I wish winter would be too! I'm so over the snow already! I'm dreaming of Valentine's Day, I'm dreaming of Spring! This Raspberry Honey Lemon Daiquiri was like a little kiss of fruity sunshine! It was chilled and shaken, it was lemony, sweet, tart, balanced, and BOOZY! This would be perfect to make for your lovebug on V-Day, shake some up for your girls for a bridal shower, have this as a springy cocktail for an Easter brunch! Make it for your mom for Mother's Day! Whatever you want! All I know is this is all I want to be drinking come V-Day. While I eagerly await the return of Love Island USA...and dream of a tropical vacation! This was so yummy and there's some really cool techniques in this recipe! No special tools required!
Equipment
- Cocktail Shaker or mason jar + funnel
Ingredients
To make the raspberry purée:
- ⅓ cup Raspberries
- 1 tbsp Water
For the honey water:
- 2 tbsp Honey
- 2 tbsp Warm Water
For the raspberry honey lemon daiquiri:
- 1 Lemon
- 4 oz White Rum
- Ice for shaking
For serving:
- 4 Raspberries
- 2 Basil Leaves
- Granulated Sugar for the rim
Instructions
To make the raspberry purée:
- Add the raspberries to the blender or bullet with 1 tbsp of water and blend until smooth.
- Get out a mixing bowl and strain the purée through a fine mesh sieve and into the bowl. Use a wooden spoon to push the raspberry purée through, catch those seeds and discard.
- Cover bowl and refrigerate until ready to use!
To make the honey water:
- In a small bowl, whisk warm water and honey until honey has dissolved.
- Cover and refrigerate until ready to use!
To make the lemon twist:
- Next, rinse the lemon and dry it off with paper towel. Cut it in half. Then, use a vegetable peeler to carve off some of the lemon's skin, excluding that white "pith" part since it'll just make things taste bitter. This method we will be doing is called "expressing the lemon." You'll peel off about a 2-inch strip of zest, and since my recipe makes 2 cocktails (one for your boo too😉) you'll want to do this twice!
- Get out your glasses. Now take the zest strips and twist them, as if you were wrapping it around a pencil, and sort of "spray" them into each glass. Rub the lemon twists on the rims of the glasses and set aside until ready to use again! This is releasing that zest and essential oil from the lemon, which, even though you can't really see it - it adds MEGA flavor!
To coat the rims:
- Rub the juicy part of the lemon around the rims of the glasses.
- Shake some granulated sugar out onto a cutting board or in a shallow dish and shimmy the rims of the glasses in it, to coat the rims.
To make the daiquiris:
- Juice the lemon into a bowl and set aside until ready to use.
- Get out your chilled raspberry purée, chilled honey lemon water, and rum. I don't have a cocktail shaker, so I use a mason jar/funnel combo, and it works just fine! If you have a cocktail shaker, great!
- Fill the mason jar or shaker up about halfway with ice then dump in all of your ingredients! The purée, lemon juice, honey water, and rum!
- Put the lid on the jar or shaker and shake vigorously!
- Pour between the two glasses. I used the funnel to help me pour with my mason jar!
- Garnish each drink with the lemon twists, a basil leaf, and two skewered raspberries! Enjoy!
Nutrition
Serving: 6.5ozCalories: 233kcalCarbohydrates: 32.5gProtein: 0.4gFat: 0.4gSaturated Fat: 0gCholesterol: 0mgSodium: 1mgPotassium: 125mgFiber: 2gSugar: 30gVitamin A: 40IUVitamin C: 23mgCalcium: 15mgIron: 0.4mg
Please be aware that nutritional values are approximate and intended as a helpful guide
Tried this recipe?Let us know how it was!
