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.

Joy E. Zacharia, RD
Recipe by Cooking Light January 2008

Gallery

Credit: Lee Harrelson

Recipe Summary

Yield:
8 servings (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

192 calories; calories from fat 2%; fat 0.5g; protein 1.6g; carbohydrates 43.1g; fiber 2.9g; iron 0.8mg; sodium 5mg; calcium 29mg.
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