Hurricanes by the Pitcher
Hurricanes by the Pitcher might be a good recipe to expand your beverage recipe box. This recipe serves 8. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 441 calories, 2g of protein, and 0g of fat per serving. For $2.52 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 226 people were impressed by this recipe. A mixture of sugar, maraschino cherries, lime, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes roughly 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 32%, which is rather bad. Try Virgin Hurricanes, Passion Fruit Hurricanes, and A Pitcher Of Bloodies for similar recipes.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1 cup coconut water
1 cup dark rum
3/4 cup grenadine
5 large lemons
1 cup light rum
1 lime, halved lengthwise and sliced 1/4 inch thick, plus more for garnish
Maraschino cherries, for garnish
1 orange, sliced 1/4 inch thick, plus more for garnish
1 1/2 cups pulp-free orange juice
3/4 cup pineapple juice
1 1/2 cups sugar
Equipment:
skewers
peeler
sauce pan
wooden spoon
pot
Cooking instruction summary:
Watch how to make this recipe. Special equipment: 8 small skewers Use a vegetable peeler to remove 2 long strips of lemon peel, being careful not to take any of the white pith, which can be bitter. Juice the lemons; you should have 1 1/4 cups of juice. Put the lemon peel, sugar, 1 cup of the lemon juice and 1/2 cup water in a small saucepan. Bring to a simmer over medium-high heat and cook, stirring, until the sugar has dissolved. Remove from heat and let cool. Discard the lemon peel. Put the orange and lime slices in a large pitcher (or a clean stock pot if you are making an extra-large batch for family and friends). Using a wooden spoon or muddler, lightly bruise the citrus to release some of the juices and essential oils from the skins. Stir in the orange juice, coconut water, dark and light rum, grenadine, pineapple juice, the remaining 1/4 cup lemon juice and 1 cup of the lemon syrup. (The remaining syrup can be refrigerated in a covered container for up to 1 week.) Thread an orange slice, a lime slice and a maraschino cherry onto each of 8 small skewers. Fill 8 glasses with ice. Pour the hurricanes over the ice and rest a fruit skewer on each glass. Serve with tall bendy straws.
Step by step:
1. Watch how to make this recipe.
2. Special equipment: 8 small skewers
3. Use a vegetable peeler to remove 2 long strips of lemon peel, being careful not to take any of the white pith, which can be bitter. Juice the lemons; you should have 1 1/4 cups of juice.
4. Put the lemon peel, sugar, 1 cup of the lemon juice and 1/2 cup water in a small saucepan. Bring to a simmer over medium-high heat and cook, stirring, until the sugar has dissolved.
5. Remove from heat and let cool. Discard the lemon peel.
6. Put the orange and lime slices in a large pitcher (or a clean stock pot if you are making an extra-large batch for family and friends). Using a wooden spoon or muddler, lightly bruise the citrus to release some of the juices and essential oils from the skins.
7. Stir in the orange juice, coconut water, dark and light rum, grenadine, pineapple juice, the remaining 1/4 cup lemon juice and 1 cup of the lemon syrup. (The remaining syrup can be refrigerated in a covered container for up to 1 week.)
8. Thread an orange slice, a lime slice and a maraschino cherry onto each of 8 small skewers. Fill 8 glasses with ice.
9. Pour the hurricanes over the ice and rest a fruit skewer on each glass.
10. Serve with tall bendy straws.
Nutrition Information:
covered percent of daily need
