It takes minutes to throw together, especially if you use canned chickpeas, and homemade hummus tastes so much better then store-bought that you'll never go back to buying ready-made.
Raspberry Balsamic Daiquiri
1 barspoon Raspberries (approx 3-4 fresh or frozen)
2oz White Rum
1oz Lime Juice
1oz Raspberry Balsamic Syrup
Raspberry Balsamic Syrup
3 cups frozen or fresh Raspberries
1 cup Balsamic Vinegar
4 cups Sugar
2 cups Water
Combine raspberries, white rum, lime juice and raspberry balsamic syrup in the glass part of a shaker. Add ice and long shake (shake for a long time). Give it a taste, add simple syrup for balance if necessary.
Strain into a rocks glass with crushed ice. Garnish with a lime wedge.
For the Raspberry Balsamic Syrup:
Place the raspberries and balsamic vinegar in a bowl to soak. In a pot, over medium heat, combine the sugar and water. Stir until the sugar dissolves. Add the raspberry and vinegar mixture to the pot, bring to a boil and then reduce heat and let simmer for 35 minutes, stirring periodically. Remove from heat, strain and store in the fridge for up to a month.