Recipe: Xiomara’s Daiquiri

Total Time: 5 minutes

Servings: 1

Note: From Xiomara Ardolina of Xiomara restaurant in Pasadena. Guanabana pulp is found in the freezer section of Latino markets.

1/2 cup crushed ice

4 teaspoons sugar

2 ounces light rum (1/4 cup)

1 ounce triple sec (2 tablespoons)

1/2 cup frozen guanabana pulp

1/4 cup lime juice

1 spearmint leaf or 2 leaves other mint

Spearmint sprig, lime slice, for garnish

Blend the ice, sugar, rum, triple sec, guanabana, lime juice and mint leaf in a blender until slushy. Pour into a martini glass and garnish with the spearmint and lime.