Mauritian Granadilla Shooters


We discovered a local restaurant in Mauritius with a very smooth waiter who, after much pleading on our part, revealed his secret “Granadilla Shooter” recipe to us. We’ve made it a few times since then. It gives you that happy, summertime-island feeling. 😉 It’s always quite a hit!

Granadilla pulp (pulp of about 6 granadillas)
Maple syrup (about 150ml)
Malibu white Rum (one 750ml bottle)

Add all ingredients in a bigger glass bottle and for best results leave it in the fridge for about a month.(Ideally, but we usually can’t wait this long.) Then put it in the deep-freezer and shake before serving. Serve ice cold in shot glasses.


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