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Switch up your favourite rum cocktail with this fruity frozen twist. Pineapple pairs perfectly with smooth rum for a fresh and zingy evening tipple. You'll need a blender to whizz the frozen fruit into a smooth, icy consistency. See method
of the reference intake Carbohydrate 21g Protein 0.7g Fibre 1.8g
Tip: How to make sugar syrup: This can be bought ready-made, but you can also make your own. Put 100g caster sugar in a pan with 50ml water. Heat gently until the sugar has dissolved, then bring to the boil. Remove from the heat and allow to cool. Store in an airtight sterilised* jar or bottle. Will keep in the fridge for up to 3 weeks.
*To sterilise glass jars/bottles, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.
For more recipe inspiration, see how to make a Santiago rum spritz
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