TROPICAL RAINBOW

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Tropical Rainbow image

Provided by Laura Fyfe

Categories     Rum     Tequila     Food Processor     Berry     Dessert     Frozen Dessert     Blueberry     Strawberry     Spirit     Summer     Party     Advance Prep Required     Fat Free     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4

Number Of Ingredients 7

1/2 cup (125 g) superfine sugar
1/2 cup (60 g) blueberries
2 tablespoons blue curaçao
1/2 cup (250 g) chopped mango
2 tablespoons tequila
1/2 cup (100 g) chopped strawberries
2 tablespoons dark rum

Steps:

  • Place the sugar and 1 cup (250 ml) water in a saucepan and slowly bring to a boil, allowing the sugar to dissolve. Let simmer gently for 5 minutes, then remove from the heat.
  • Place the blueberries in a food processor and add the blue curaçao and one-third of the sugar syrup (about 5 tablespoons). Blitz until completely smooth, then pour into the bottom of four popsicle molds and place in the freezer for 1 1/2 hours.
  • Meanwhile, clean the food processor bowl and add the mango with the tequila and another one-third of the syrup. Blitz until completely smooth.
  • When the blueberry base is frozen solid, remove the molds from the freezer and pour over the mango mixture. Return the molds to the freezer and freeze for another 1 1/2 hours.
  • Finally, blitz together the strawberries, rum, and remaining syrup. Pour the strawberry mixture over the mango layer once it has frozen solid.
  • Freeze for another 1 1/2 hours, or until completely solid.

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