Boozey Ambrosia
A twist on the classic, this Boozey Ambrosia makes the most out of easily available fresh fruit and gives it a kick. Fresh seedless clementines and chopped pineapple elevate this dish over the classic made with canned fruit. If fresh cherries are in season, fantastic! If not, using a high quality jarred, like Tillen Farms Bourbon Bada Bing Cherries. This will also improve the flavor over a standard maraschino. Just remove the stems & cut them in half. And save the syrup for making an Old Fashioned!
Easy Peasy to Make!
Peel and separate the clementines into sections, making sure that there aren’t any seeds. If they are bite-sized, they can be left whole. Otherwise, cut them in half. Chop the fresh pineapple into a ½ inch dice. Then combine all ingredients in a large bowl. Cover and store in the fridge until you are ready to eat.
About the Booze
Sure! You can skip it if you want to. But if you like the idea of the added flavor, consider using your favorite bourbon, rum or a flavored rum like coconut or banana. I use liquor & liqueurs in recipes the same way I use vanilla extract. The purpose is to add flavor and dimension that compliment the other ingredients, not to give someone a buzz.
More Gluten Free Deliciousness Like This
Boozey Ambrosia
Ingredients
- 1 cup seedless clementine segments
- 1 cup pineapple (1/2 inch dice)
- 1 ½ cup mini marshmallows
- ½ cup sweetened shredded coconut
- 8 oz sour cream
- 2 tbsp rum or bourbon
- ½ cup pitted cherries, cut in half (fresh or jarred, high quality)
Instructions
- Combine all ingredients in a large bowl. Store covered in the fridge until ready to serve. Can be made a day ahead.
