Yesterday I posted a recipe for Mango Simple Syrup and I’m repeating that recipe at the bottom of the post.
How to use that syrup? The classic recipe for a daiquiri is rum, lime juice, and simple syrup [or sugar, but I prefer the mixing ease of simple syrup].
Let’s change that classic mix. Instead of lime juice, use grapefruit juice. Instead of simple syrup, use this mango brand. And, let’s add some ice to get the frozen delight you see pictured. That mango syrup will not last more than a week in your fridge, so this is the perfect way to use it up and enjoy every sweet molecule.
Frozen Mango Grapefruit Daiquiri
Yield: scale to your needs
Ingredients:
- 9 parts rum
- 5 parts grapefruit juice
- 3 parts mango simple syrup
- Ice
Preparation:
Add the ingredients to your blender and whirl away. Use enough ice to achieve the consistency level you desire.
Source: Brian O’Rourke
Mango Simple Syrup
Yield: ~2 cups
Ingredients:
- 2 cups water
- 2 cups granulated sugar
- 1 large ripe mango, peeled and cut into small pieces
Preparation:
Put the water and sugar in a saucepan and stir to mix. Apply medium high heat and bring to a boil. Reduce to a simmer.
Add the mango pieces and simmer for 15 minutes. Turn off the heat and allow to cool to room temperature. Strain to remove the mango pieces, pour into a jar, and refrigerate.
Source: Brian O’Rourke
Photo Information: Canon T2i, EFS 60mm Macro Lens, F/3.5 for1/30th second at ISO‑200