A Toast to the Host-Make a crowd pleaser with a Vanilla Rum Strawberry Spritzer

Vanilla Rum Strawberry Spritzer

Serves 6


4 cups strawberries, hulled

1 whole Nirmala’s Kitchen Vanilla Beans (see note below)

1 tablespoon fresh-squeezed lime juice

1 cup white rum

3 cups rose wine, or seltzer chilled

Ice cubes (optional)

Fresh mint

Strawberries halved to serve


Place strawberries, vanilla, and lime juice in a blender. Blend until smooth. Strain mixture into a large jug. Add rum. Stir until well combined. Place ice cubes (if using) in six 1-cup-capacity mason jars.

Top with strawberry mixture and wine. Stir gently. Serve with mint and extra strawberries.

How to Split a Vanilla Bean:

On a clean cutting board, split the vanilla bean down its length using a paring knife. Scrape out the seeds: Working with one half at a time, hold down the tip of the bean against the cutting board. Use the dull side of your paring knife — not the sharp side — and scrape the vanilla beans from the pod.

How to Make Vanilla Sugar


6 cups granulated white sugar

1 whole vanilla bean (See Note how to split vanilla)


Add the sugar to a glass jar with a tight-fitting lid.

Add the seeds and the bean to the sugar.

Place the lid on the container and shake it up.

Whenever you use a vanilla bean in a recipe, just add the seeded or discarded bean to the sugar. Store for a week, until the vanilla infuses the sugar.

Use in place of regular sugar wherever you desire.

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