| |
Strawberry Rumba
Tips: You’ll need a powerful blender for this quick-to-make
drink. It’s best suited for an adult audience, as it contains
alcohol. Interestingly, I’m usually very aware of the presence
of alcohol in anything, but I can’t taste it here; I don’t
know if that’s good or bad! I used unsweetened pineapple juice
to develop this recipe, but my guess is that it would work just
as well with orange juice. Crème de cacao is available in
two varieties, brown and white (although the “white”
is actually almost clear). Use the white here; if you use the brown,
the drink will have a muddy, unpleasant appearance.
You’ll need one pint of raspberry or strawberry sorbet. I
much prefer to use a brand like Sharon’s (www.sharons-sorbet.com;
they don’t make a strawberry) or Ciao Bella (www.ciaobellagelato.com),
as both have an intense fruit taste and are less sweet than some
brands more commonly available (in addition, neither of the above
brands uses corn syrup, an ingredient absolutely unnecessary in
a sorbet or ice cream and used only because it’s a cheap sweetener).
You must soften the sorbet slightly before using it. To do so, remove
the lid and plastic liner (if any) from a one-pint carton of the
sorbet of your choice. Microwave for 10 to 20 seconds at 50% (medium)
power, just until carton sides are a bit pliable. A small amount
of melting around the top edges of the carton is OK, but remember
you want the sorbet to remain mostly frozen. With a tablespoon,
draw a line through the top surface of the sorbet; you’ll
use all the sorbet on one side of the line for one recipe.
This must be served immediately after it is made. If you’re
feeling decorative (or silly), you can garnish each serving with
a paper parasol, perhaps stuck into either a small strawberry or
a pineapple chunk. I can make this in less time than I can describe
the process to you!
Yield: Generous 2 cups, 3 to 4 servings
Ingredients:
- 10 to 12 medium strawberries, washed briefly, dried thoroughly,
and hulled
- 1/3 cup chilled, unsweetened pineapple juice
- 1/3 cup white crème de caco (it must be the white kind)
- About 1 cup raspberry OR strawberry sorbet (half of a one pint
carton)
Method:
Assemble an electric blender. Thinly slice berries into blender
container. Add pineapple juice and crème de cacao.
Soften the sorbet by the method described above. Place tablespoonfuls
of the softened sorbet into the blender container atop all other
ingredients. Place lid on blender; blend at high speed about 15
seconds (if blender bogs down, try pulsing the “on”
switch). Scrape down sides of container with rubber spatula. Re-cover
blender; blend at high speed about 15 seconds longer, until no chunks
of strawberry or sorbet remain.
Divide among glasses; serve immediately.
© Stephanie Zonis provides the above information
to anyone, but retains copyright on all text. This means that you
MAY not: distribute the text to others without the express written
permission of Stephanie Zonis; "mirror" or include this information
on your own server or documents without my permission; modify or
re-use the text on this system. You MAY: print copies of the information
for your own personal use; store the files on your own computer
for your personal use only; reference hypertext documents on this
server from your own documents. |
