The key to a perfectly blended kiwi daiquiri is to get the ideal proportion between the diced fruit, rum, Triple Sec, lime juice cordial and simple syrup. Easier said than done, I know. But we’ve been making this cocktail drink at home for a while and experimenting has paid off.
We used to make kiwi daiquiri by measuring the ingredients by ratio. You know, one part Triple Sec, two parts rum, one part lime juice cordial, and so on, and so forth. But it can be misleading writing the recipe that way. “One part” can be anything from one teaspoon to a cup. So, I’ve used the kiwi as the point of preference. Kiwi fruit is almost always the same size (at least, where I live) so measuring the rest of the ingredients using a standard tablespoon works better.
But, of course, some kiwi fruits are sweeter than others so you have to make allowances. The ones we get are on the tart side so I use one tablespoon of simple syrup for every piece of kiwi. If your kiwi fruit is on the sweet side, you’ll want to use less simple syrup. After all, kiwi daiquiri is meant to be a delightful blend of sweet and tart rather than a cloying saccharine drink.
- 1 kiwi fruit 100 grams before peeling
- 1 tablespoon Triple Sec
- 1 tablespoon lime juice cordial
- 2 tablespoons white rum
- 1 tablespoon simple syrup
Peel the kiwi and dice.
Put the diced kiwi in the blender. Pour in the rest of the ingredients and two ice cubes.
Process the fruit, liquids and ice until smooth.
Pour the kiwi daiquiri into a glass and serve.
If you want to make kiwi daiquiri in bulk, simply multiply the ingredients.
If you want to make the drink ahead, process without the ice. Pour into a covered pitcher and keep in the fridge. To serve, add the required amount of ice cubes and process in the blender until smooth.