| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
Chicago |
Beverages, Alcohol |
6 |
Servings |
INGREDIENTS
| 2/3 |
c |
Light rum |
| 1/4 |
c |
Fresh lime juice |
| 1/4 |
c |
Superfine sugar |
| 4 |
|
Passion fruit or guavas or 2 mangoes, papayas or pepinos |
| 2 |
c |
Crushed ice |
|
|
Lime or kiwi; sliced, for garnish |
INSTRUCTIONS
Put rum, lime juice and sugar into blender or food processor. If using
passion fruit, cut in half, scoop out pulp and add to blender. If using
guavas, peel, chop and add to blender. If using mangoes, papayas or
pepinos, cut in half and scoop flesh (not seeds) into blender. Puree until
smooth. (Strain out seeds if using passion fruits.) Add ice to puree.
Process until smooth. Taste for sweetness. Pour into glasses and garnish
with lime or kiwi. Adapted from a recipe developed by Frieda's Finest, a
specialty foods purveyor. From the Chicago Tribune 7/8/93.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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