Cherimoya and Lemon Frozen Daiquiris

Lee Harrelson

Cherimoya's texture adds to the creaminess of these frozen daiquiris, while the fruit's delicate flavor balances the zing of the lemon and rum. For a sweet presentation, dip rims of glasses in remaining lemonade concentrate, then in coarse sugar.

Yield: 8 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 192
  • Calories from fat: 2%
  • Fat: 0.5g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.6g
  • Carbohydrate: 43.1g
  • Fiber: 2.9g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 5mg
  • Calcium: 29mg

Ingredients

  • 3 cherimoyas, peeled and halved lengthwise
  • 4 cups ice cubes
  • 3/4 cup white rum
  • 9 ounces frozen lemonade concentrate, thawed and undiluted
  • Lemon wedges (optional)

Preparation

  1. Cut each cherimoya half into 2 wedges. Remove seeds from cherimoya pulp; discard seeds. Place pulp in a blender. Add ice, rum, and concentrate to blender. Puree until smooth. Divide cherimoya mixture evenly among each of 8 glasses; garnish with lemon wedges, if desired. Serve immediately.
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