Yield: 1 servings
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes

1.5 tablespoons Jamaican Wray and Nephew Rum
2 cups Frozen Pineapple
1/2 teaspoon Lemon Juice, freshly squeezed
2 tablespoons Simply Syrup

1 cups Frozen Blackberries
1 cup Frozen Strawberries
1 tablespoons Wray and Nephew Rum
1 teaspoon Triple Sec
1 tablespoon Simple Syrup

Yield: 1 cup
Prep Time: 2 mins
Cook Time: 5 mins
Total Time: 7 mins

1 cup Sugar
1 cup Water

1. In a saucepan on medium low heat add water and sugar. Bring to a simmer use a spatula to gentle stir the sugar until it dissolves. Remove from the heat add the thyme sprigs. Refrigerate and cool completely. Remove thyme sprigs when you are ready to use.

–Fresh fruit or maraschino cherries for garnish
–Agave can be used instead of sugar
–Fresh Fruits were placed in the freezer overnight or you can buy them at the store.
–If you are not a fan of blackberries, I do not recommend using it in your daiquiri; because the seeds are much larger than strawberries they leave a grittier finish.
Fruits such as mango, pineapple and so on can be used.

1. In a blender, combine lemon juice, rum, and pineapples. Blend until smooth. Add simple syrup, blend for 30 seconds. It’s okay to have a fruity flavor. That’s exactly what you are looking for. Add to your favorite glass.
2. Repeat the same method for the blackberries or any other frozen fruit you are using. Pour over strawberry mixture.
3. Garnish with cherries and enjoy!

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