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Whip up a batch of fresh raspberry daiquiris to unwind on hot summer days.  Our simple syrup recipe makes enough for two batches of raspberry daiquiris, and is also handy for sweetening iced tea.

Recipe by Cooking Light June 2008

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Yield:
6 servings (serving size: 2/3 cup)
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Ingredients

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Directions

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  • Combine first 3 ingredients in a blender, and process until smooth. Strain mixture through a sieve into a bowl, and discard solids. Combine raspberry mixture, 3 cups crushed ice, rum, and lime juice in blender, and process until smooth.

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Nutrition Facts

141 calories; calories from fat 1%; fat 0.2g; poly fat 0.1g; protein 0.4g; carbohydrates 25.1g; fiber 0.6g; iron 0.2mg; sodium 1mg; calcium 9mg.
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