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A few years ago, Bob and I made our maiden voyage to Key West, which sparked a completely unexpected love affair with the Keys. I’ve been back since and have only fallen more in love with the carefree, Cuban meets Caribbean vibe each time I go. This frozen tropical cocktail is entirely inspired by that same salt air in your hair, Jimmy Buffet music playing in the background experience that makes you never want to leave the Keys. In essence, what you’re looking at here is a vacation in a glass. Since it’s sweetened with Truvia Nectar, a reduced calorie sweetener made with a blend of stevia leaf extract and honey, it’s also a great alternative to the typical sugar laden frozen drinks that seem to make the rounds ad nauseum in the summer months. Take it to the next level with a garnish of fresh pineapple chunks and you’re instantly vacation mode ready!
I mixed this cocktail with pineapple juice and cranberry juice, being sure to select juices that didn’t have any unnecessary added sugars. The addition of Truvia Nectar balances out the tartness of the cranberry and adds just the right amount of sweetness without adding a bunch of sugar to your cocktail. In fact, Truvia Nectar has 50% fewer calories than sugar, so it’s perfect to use where you might otherwise use honey or agave. Since it’s actually twice as sweet as sugar you only need half as much. So, in a nutshell, it’s absolutely perfect for making tropical inspired, fruity frozen cocktails for all your summer porch sipping occasions!
- 1 cup coconut rum
- 1 cup amaretto
- ¼ cup Truvia Nectar
- 2 cups pineapple juice (without added sugar)
- 2 cups cranberry juice (without added sugar)
- Pineapple chunks (to garnish)
- Combine all ingredients in a mixing bowl and whisk to combine.
- Pour into a shallow, freezer-safe dish or bowl.
- Freeze overnight or for at least 3 hours.
- Remove from the freezer and smash up the frozen mixture with the back of a spoon to create a slush texture.
- Spoon into a glass and garnish with fresh pineapple chunks.
[Art direction + recipes by Cyd Converse | Photos by Alice G. Patterson.]