This is a healthier spin on the banana daiquiri 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
For the Banana-Raspberry Puree
- 1 large banana
- 1/4 cup vegan milk
- 2/3 cup frozen raspberries
- 1 fresh lime - juiced
- 2-3 tablespoons water
For the Banana Berry Daiquiris
- 4 ounces white rum - divided
- 2 ounces orange liqueur - divided
- lime - for garnish
Make the Banana-Raspberry Puree
- Combine all of the ingredients in your blender, and puree until smooth.
Make the Banana Berry Daiquiris
- To make one banana berry daiquiri: Fill a rocks glass with ice, then add 1/4 cup of the the puree, 1 ounce of rum, and 1/2 ounce of the Cointreau. Stir well for about 30 seconds, so that the ice starts melting a bit. Garnish with your lime wedge, and serve!