Strawberry daiquiri kill kill

A refreshing shake for hot spooky nights.

Strawberry daiquiri kill kill Credit: Chris Middleton

• serves

  2

• prep

  15 minutes

• difficulty

  Easy

Ingredients

• 300 g (10½ oz/2 cups) frozen strawberries 
• ½ cup strawberry syrup (see note)
• 250 ml (8½ oz/1 cup) light rum 
• 2 tbsp lime juice
• 2 tbsp agave syrup 
• 4 scoops strawberry sorbet 

Monster your shake 

• white chocolate ganache (see note) 
• strawberry syrup (see note) 
• whipped cream 
• 2 scoops strawberry sorbet 
• 2 fresh strawberries, cut in half
• pink cotton candy, for decorating 

Instructions

 

To make the shake, combine the ingredients in a blender or food processor. Blend until smooth and combined. 

Dip the rims of the glasses into the ganache and sit upright, allowing the ganache to drizzle down the glasses. Line the insides with strawberry syrup, then gently pour in the shake and top with a scoop of sorbet. Using a piping bag fitted with a star nozzle, top the shake with a swirl of whipped cream. 

Decorate with the strawberries and cotton candy. 

Note: 

•  To make a batch of strawberry syrup, combine the sugar with 1½ tablespoons of caster sugar with 1½ tablespoons water in a medium- sized saucepan over low heat. Stir constantly for 2 minutes until the sugar has dissolved, brushing any sugar from the sides of the pan with a wet pastry brush. Add 250 g (9 oz) strawberries, hulled, 150g (5½ oz/½ cup) strawberry jam and 1½ tablespoons glucose syrup, and stir for 1 minute or until well combined. Remove from the heat and set aside to cool to cool completely. Puree with a hand-held blender for 1 minute or until smooth. Transfer into a squeeze bottle or container. This syrup will keep in the fridge for up to 1 week. 

•  For the white chocolate ganache, place 250 g (9 oz) white cooking chocolate (broken into pieces) and 80 ml (2½ oz/1⁄3 cup) thickened cream in a heatproof bowl set over a saucepan of gently simmering water, making sure the base of the bowl doesn’t touch the water. Stir occasionally for 3–4 minutes until melted and smooth. Set aside to cool for 10–15 minutes, stirring occasionally, until nice and thick.

This recipe is from Monster Shakes (Smith Street Books). Photography by Chris Middleton.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.