Spring Break Shake

I think it’s safe to say…we are SO ready for Spring. April 2011 has been the coldest on record for Seattle. The last two days have really lifted my mood. The sun has been shining, the bulbs and other perennials have been popping up. The Tulips are FINALLY starting to bloom. ¬†All of this has inspired me. ¬†Since it is Spring Break for many this week, I thought…how about something tropical?

This Spring Break Shake is creamy, tropical and really delicious. I made this in two batches to get the swirly look…

In a blender, Batch One:

  • 1 Cup (approx) Mango Sorbet
  • Splash of Heavy Cream
  • 1-2 Shots of Mango Flavored Rum (I used Cruzan Brand)
  • Juice of Half a Lime

Blend until creamy smooth and pour into a small pitcher or other pourable vessel – place in your freezer

Batch Two:

  • 1 Cup (approx) Coconut Sorbet
  • 1 -2 Shots Coconut Rum (Again, I used Cruzan Brand)
  • Splash of Heavy Cream
  • Juice of Other Half of Lime

Blend this until creamy smooth and get your glasses!! Alternate pouring the Mango Mixture and Coconut Mixture so you get a swirled look in your glass.

This drink is wonderful for a quick decadent dessert, or for a relaxing afternoon.

To Make it Special: Garnish with Fresh Mango or any Citrus Wheel

To Make it Virgin: Use a little more cream or milk instead of the rum

Use whatever Tropical Rum flavors you like. I’m fond of the Coconut and Mango combo…but you could do Pineapple and Coconut, Lime, Lemon, Passion Fruit…there are many on the market today. Experiment and try them out. Really festive!!

Spring has Sprung!!! Get outside and enjoy your yard, the park, the SUN!!! It won’t be long until Summer is here to stay. I can’t wait!!

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