You may have noticed that its been a bit quiet since New Years, well thats not because I’ve been hungover, although I have had a lot to drink since then. I’ve been on holidays, cruising the Pacific Ocean and relaxing. Anyone who has been on a cruise already knows that among all the delicious food there is always a selection of cocktails to tempt you. Tempted I was, a lot. I have lots of great ideas for Summer Cocktails still to come but I wanted to share this Raspberry Pina Colada with you while I find my land legs again!
The Raspberry Pina Colada is a little twist on a tropical cocktail that has been made by many. There are even a few Thermomix versions of the Pina Colada lying around. But with all of these fresh berries and especially with this stinking hot weather, I thought we could pretty it up a little and give it a frozen twist.
Now everyone has figured out Sorbet by now, some frozen fruit, a little sugar and maybe some ice. I like to make my Sorbet with an extra secret ingredient that ensures it keeps that smooth scoopable consistency straight out of the freezer. The secret is……… Booze! Surprise. Typically a little vodka but whatever goes with your fruity flavours. You will need to make 2 different sorbets to create this cocktail.
Pina Colada Sorbet
500gm Frozen Coconut Water (freeze them into ice trays ahead of time)
500gm Frozen Pineapple pieces
1 cup White Rum (I used the new Malibu Pineapple Rum that i got for Christmas……devine!)
250gm Frozen Raspberries
2 mini Meringues (for a little sweetness and a little shine too!)
1 cup Raspberry Liqueur (I like Candy Liqueur, but you can use Chambord too)
Pina Colada Sorbet
Blitz Pineapple chunks with Rum for 1 minute, Speed 10, stirring with your TM spatula to get things moving.
Add Coconut Water ice cubes and blitz for 30 seconds, speed 10.
Transfer to a freezer safe container and freeze until ready to serve.
Blitz Frozen Raspberries for 30 seconds, speed 10.
Strain mixture through a fine sieve to remove seeds (if you don’t mind the Raspberries seeds, omit this step)
Return Raspberries to bowl, add Meringue, Ice and Liqueur, blitz for 1 minute, speed 10, stirring with your TM spatula to help move the contents.
Scoop into freezer safe containers and freeze until ready to serve.
Assemble your Raspberry Pina Colada by layering both sorbets in a tall glass and garnish with a fresh raspberry. Serve with a spoon.
Perfect for hot summer weather, the sorbets make enough for 4 decent sized cocktails or one hot summer night by the refrigerator light for a midnight snack!