Miss Liberty Cooler
"You can leave out the liquor and still have a refreshing drink or dessert. For a teetotaler's version, add a teaspoon of sugar (or more, to taste)) to the blueberries and to the strawberries when blending. The liquor version can be made in advance and kept in the freezer - the alcohol keeps it from freezing solid."
- Ready In:
- 15mins
- Ingredients:
- 13
- Serves:
-
2-3
ingredients
- 1 cup blueberries
- 1 cup ice cube
- 1⁄2 ounce white rum
- 1⁄2 ounce blue curacao (optional)
- 1 cup fresh pineapple (packed in water) or 1 cup canned crushed pineapple (packed in water)
- 1 cup ice cube
- 1⁄4 cup cream of coconut
- 1⁄2 ounce white rum
- 1 cup strawberry
- 1 cup ice cube
- 1⁄2 ounce white rum
- 1⁄2 ounce strawberry liqueur (Bois is one brand)
- 1 sprig mint (optional) or 1 piece pineapple, for garnish (optional)
directions
- In a blender or food processor, blend the blueberries, a cup of ice cubes, the rum and the optional blue Curacao until it is smooth and slushy. Divide among two or three large glass goblets.
- Repeat with the pineapple, ice cubes, cream of coconut and rum, and then with the strawberries, ice cubes, rum, and strawberry liqueur, making three layers in the goblet.
- Garnish with a sprig of mint or a piece of pineapple and serve with a long spoon or straw.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This made a nice 4th of July drink! I left out the alcohol and enjoyed all the fruit flavors! Thanks Jackie. Made for PRMR game.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
