This is a healthier spin on the banana daiquiris that you’d order poolside. The sweetness comes from 100% real fruit, no added sugars needed!
Hey remember last week when I was all, “Daiquiris don’t have to be a cloyingly sweet drinks for teens?” Today’s recipe is totally what I imagine Brenda Walsh’s banana daiquiri tasted like when she got into that club with a fake ID that time. And I’m not sorry.
This banana daiquiri uses the leftover puree from the Layered Raspberry Banana Pops recipe I shared last week, and the whole time that I was drinking it, all that I could think about was one of my favorite Kids in the Hall Sketches:
Okay, so this isn’t quite as Girl Drink Drunk as the things this fellow was ordering, but it is a bit sweeter than most of the cocktail recipes I write. For a drink with no added sugars, it’s quite sweet! Never underestimate the power of pureed banana.
Raspberry Banana Daiquiri
Yield: 1 banana berry daiquiri
- 1/4 cup Banana-Raspberry Puree (Use the ingredients from this banana pops recipe, but throw everything into the same blender together, rather than blending the bananas and berries separately.)
- 1 ounce white rum
- 1/2 ounce Cointreau or Triple Sec
- extra lime, for garnish
- Fill a rocks glass with ice, then add the puree, rum, and Cointreau. Stir well for about 30 seconds, so that the ice starts melting a bit.
- Garnish with your lime wedge, and serve!