Raspberry Daiquiri

½ cup fresh raspberries

2 teaspoons sugar

Ice

2 ounces white rum

In a blender, purée the raspberries with the sugar. Strain through a fine mesh strainer (or squeeze through several layers of cheesecloth) to remove the seeds.

In a cocktail shaker filled with ice, combine the raspberry purée with the rum. Shake vigorously, then strain into a cocktail glass.

Serves one.

Alison Ladman, for the Associated Press