(This Raspberry Lime Daiquiri recipe appeared a little earlier this year. If you can’t tell right away, I’ll give you a hint. There was a major NCIS cast member exit happening at the same time. I might have freaked out a little bit. Saying good-bye is hard. Since then, I have recovered well enough to make a few recipe changes that are about as major as DiNozzo’s exit. So, this amazing cocktail is reappearing!)
Okay, there is a recipe in here today. But, first things first. Did you catch the final Michael Weatherly/Tony DiNozzo episode of NCIS last night? Because I’m still dead on the floor, brought down by holding my breath for a full sixty minutes and shedding a few (a lot) of tears at the same time. So much chest pressure. I cannot even. How is it all over? Tiva 4EVER. For real. Always.
Honestly, I’m not even sure how to put one foot in front of the other today. Probably I’m going to need to take the rest of the week off to recover, and as for watching future episodes, well, I’m not sure I can. A better person of stronger fibers would be able to adapt. I am not that person. But my heart is getting heavy again, just like it did last night.
So let me switch to a happier topic. This Raspberry Lime Daiquiri recipe. The ingredients just go together, like Tony and Ziva do. Did. Damb it. There it is again. Grief is hard. But Glennon over at Momastery says we can do hard things. So I’ll try. For Glennon, you, and Tiva. Raspberries, grapes, and limes go together, especially if the final product is a daiquiri.
All summer and into fall and into winter and next spring and into forever will be this refreshing drink, the Raspberry Lime Daiquiri. It will be my everything. Go with me on this. Fresh fruit. Lucious raspberries. Sweet green grapes combined with delightfully sour limes. The sweet drizzle of rum. Exactly how fruit is supposed to taste.
And, I don’t know, it’s entirely possible that perhaps while testing this heart-stopping recipe I poured a little more rum into the mixture than planned. Oopsie. And it’s also possible that absolutely no one over the age of 21 in our house was sad about that.
Also possible is me drinking the beautiful mistake for “research” purposes. Oh, the lengths we’ll go to in the name of research and understanding. It’s a tough job, but someone must do it. I volunteer. And the verdict on the is out-of-this-world succulent. After conducting my “research” I am basically convinced these fruits bring out the best in each other. Just like Tony and Ziva. Letting go is so hard.
Tony and Ziva aside, raspberry lime daiquiris are all I can think about. So it’s good thing this drink tastes equally delectable sans alcohol. We enjoy them however we like. Summer just got a little more scrumptious.
I don’t know about you but waiting for delicious drinks makes me sad, so I happily share this one is quick and easy and totally forgiving, just like its sister drink, the effervescent strawberry lime daiquiri. As in, throw in all the ingredients and blend. Although it takes a few more than zero minutes to make, really, it feels like no minutes, and when you savor this for the first time, you’ll see for real how wonderful life can be.
Is it worth it to go fresh on this one? Why, yes, if you can swing it. In the dead of winter, would I go frozen fruit and thaw them? I would. But summer is peeking around the corner, and I say go fresh.
It’s this Raspberry Lime Daiquiri and Tiva forever. Always. ❤ ❤ ❤Print
Raspberry Lime Daiquiri
- Prep Time: 7 mins
- Cook Time: 3 mins
- Total Time: 10 mins
- Yield: 4 cups 1x
- 1/4 cup agave nectar
- 1 1/2 cups fresh raspberries
- 1 cup green grapes
- 1 lime, peeled
- 1/3–1/2 cup rum (or rum extract), optional
- 1 cup ice cubes
- Combine ingredients in the order listed. Mix until smooth.
- Serve chilled. Garnish with lime or raspberries.
Every now and then I make a recipe again and wonder, what in the hail was I thinking? This is one of those recipes. I’m not sure what I was doing when I made that. Probably grieving Tiva. But I have since come back with new tips on how to make this delicious cocktail. I originally included 2 cups of water and 1/2 cup ice cubes. I have since omitted the water and increased the ice cubes. If your blender doesn’t like this, add as little water as possible to encourage blending without burning the motor. I like to work in 1/8-cup increments so I don’t add more than is absolutely necessary. This should give you a nice frothy drink.
(This first appeared on 5/18/16 and now includes updates to the recipe as well as new photos to match! And that cute iridescent champagne glass? It’s part of a set that belonged to The Gram. ❤ See NOTES in the recipe box for updated tips for making this scrumptious cocktail! Enjoy!)