Freezy Boozy Froot

My late mother had gifted me with a Cuisinart about a decade and a half ago. At the time she made a point of including an extra blade for a particular purpose. It is today’s Object at Hand.

4mm Cuisinart SlicerThe original purpose of the 4mm blade was for slicing red cabbage for her family’s old world recipe of Rot Kohl (pronounced rote-coal with rolling ahrs), or spiced red cabbage. But I’ve recently come up with a new use for this odd and rarely used blade.

Back story: I’m not much of a drinker. Typically, a bottle of booze lasts for years in my house. But one hot evening earlier this summer I had a craving for a fruity rum drink. So I dusted off the rum, found cans of tropical fruit cocktail, crushed pineapple, and coconut milk, and blended it together with some ice.

Meh. I’m obviously no bartender.

Donvier Ice Cream Maker (stock photo)But it got me thinking. A week later, I had a similar urge. This time I just poured some rum (151) into tropical fruit cocktail and ice. It was better. But the flavor was too weak, especially for the punch it delivered. So another time, I mixed the rum and fruit, and threw it into our (always waiting in the freezer) Donvier Ice Cream maker to chill it. The rum and syrup blend turned to yummy slush, but the fruit froze into too hard chunks.

But I know a thing or two about chemistry and physics. So here is the successful recipe:

Take 2 cans of Tropical Fruit Cocktail and drain the syrup into a container (you’ll use it later).

Run the fruit through a 4mm slicer to have better distributed, more easily infused fruit that still holds together when stirred. This is the perfect size to re-slice that ready-to-use fruit. I used the Cuisinart, but any slicer, including the tedious manual knife method will do.

Put the fruit into a closed, alcohol-proof container with ½ cup of rum (I prefer dark rum) and marinate it for 1/2 hour or longer in the fridge. This infuses the fruit with the ethanol,  lowering its freezing point so we get softer frozen fruit.

Also chill the syrup separately. Pre-chilling is necessary because alcohol needs more cooling than does custard to freeze it. The Donvier style freezers can only provide so much chill per chilling “charge”. But if you are using ice and rock-salt cooler, you can keep adding ice and salt.

Set up the ice cream freezer (any kind will do), pour the fruit and syrup in, and stir to freeze as with any sorbet recipe. About 45 minutes later, it is done.

Et Voilà: Freezy Boozy Froot! A cool summer adults-only dessert.


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