Friday, July 17, 2009

Chambord Daquiri

Chambord Daquiri

3/4 oz Chambord
3/4 oz light Rum
juice of 1/2 Lime
1 tsp powdered sugar
3 or 4 black Raspberries (optional)

In a blender, combine 1 cup crushed ice with the Chambord, Rum, Lime juice and powdered Sugar. Toss in the Raspberries (if you choose to add them). Blend until smooth and pour into a Champagne glass.

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