Right up front I’m going to let you know that I did not come up with this concoction myself.  I saw it on Wistful Chef and knew I must make it.  Go check it out for beautiful photos of strawberries and strawberry puree and strawberry sorbet.  All the food photos on this blog are amazing.  When did taking artful pictures of food become such the thing to do? I never really saw this trend until I started reading Pioneer Woman and now it’s all over the place.  I’m guilty of it myself on a weekly basis except my photos aren’t nearly as professional looking.  I’m just a wanna-be.  It used to be one would only see beautiful pictures of food in magazines like Martha Stewart and Better Homes and Garden.  Now all of a sudden everybody and their dog is a professional food photographer.  And when did people start setting up professional photo studios in their kitchen?  I’m not complaining, I love looking at all those beautiful photos.  The power of the internet, man it’s scary.

Anywho – I turned this recipe for Strawberry-Coconut Sorbet into a tropical drink by adding one little ingredient…rum. Perfect for 103 degree heat.

1 pound fresh strawberries, chopped
1 cup coconut milk
1 lime, juiced
1-2 tablespoons sugar
3 tablespoons honey
1 shot Malibu Rum
Add all ingredients (except rum) to blender or food processor and puree until smooth. Place puree mixture in ice cream maker and churn until creamy and thick.

Spoon into a glass and stir in a shot of Malibu Rum.

Perfection.

You would think that the coconut milk plus Malibu Rum would give an overwhelming taste of coconut.  Actually, the taste was still subtle and the perfect balance of strawberry and coconut.  I think you should try it.