Enjoying my first Passion Fruit Daiquiri

in Amazing Drinkslast year

Hello, my friends. Today I want to tell you about the experience I had yesterday, when I decided to make my first Passion Fruit Daiquiri. I had never tasted this drink, let alone made it. That's why I decided to experiment. Here are the ingredients I used:

  • 35 grams of rum
  • 25 grams of sugar
  • 1 lime
  • 1 passion fruit
  • Ice cubes

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Despite not having the necessary ingredients, I took the plunge to see what would come out. I decided to innovate, even though I knew there was little risk of it being a disaster. Instead of white rum, as recommended, I used what I had on hand: special aged rum.

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In the glass of the blender, I mixed the 35 grams or so of rum with the sugar, the passion fruit pulp and about 8 ice cubes. Then, I blended everything for about 25 seconds, making sure that the ice was completely dissolved.

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After this process, I realized a small inconvenience: passion fruit has a lot of seeds. So, I had to use the strainer, I filtered the mixture to get a smoother drink and remove the remains. The result was amazing. We obtained about 180 grams of this delicious Passion Fruit Daiquiri. I was actually surprised, it was much better than I could have imagined. To give it a touch of flair, I added a slice of lemon to the glass.

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I had never tasted a Daiquiri before, and I can tell you that this experiment exceeded my expectations. It was excellent. Now, I am thinking of trying it with pineapple this week, but this time I will do it frappé style. Without a doubt, I have discovered a wonderful drink that I will definitely drink more often.

So, if you are bored at home and want to try something new, go ahead and make your own improvised Daiquiri. What could happen?


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Original text in Spanish: Translated and formatted with Hive Translator by @noakmilo.
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@sirenahippie says - Esta Daiquirí está delicioso, súper cítrico, se me hace agua la boca, jajajajaja. Cheers!

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Lo sorprendente es que me quedó mejor de lo que me hubiese pensado. Una bebida sabrosa.

@luisdey you're most welcome

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