Fresh Apricot Pina Colada
|Fresh california apricots||2 , halved and pitted (plus additional half for garnish)|
|Frozen pineapple juice concentrate||2 Tablespoon, unthawed|
|Simple syrup||3 Tablespoon (see note below)|
|Canned coconut milk||3 Tablespoon|
|Light rum||2 Tablespoon (optional)|
In a blender jar, combine 2 halved apricots, pineapple juice, simple syrup, coconut milk and rum. Whirl until blended. Taste and add more simple syrup to sweeten, if needed. Add ice cubes and whirl until smooth and slushy. If drink seems thin, add a few more ice cubes and blend again. Pour into a stemmed glass.
To garnish, make a slit halfway into the remaining apricot half and slip the apricot onto the rim of the glass. Add the mint sprig and straw. Serve immediately.
Makes 1 drink (about 1 cup).
Note: To make simple syrup, mix equal parts sugar and water and boil gently for a few minutes, stirring, just until sugar is dissolved. Leftovers can be stored in a glass jar in the refrigerator up to 1 month.
Note: Ice cubes from an automatic ice maker tend to be smaller, so you may need the larger quantity of ice cubes, while ice cubes from a manual ice tray are bigger and may require just half the number.
Recipe adapted from Apricot Producers of California
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