- Level: Easy
- Total: 30 min (includes cooling time)
- Active: 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 423
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 75 g
- Dietary Fiber
- 3 g
- Sugar
- 62 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 43 mg
- Level: Easy
- Total: 30 min (includes cooling time)
- Active: 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 423
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 75 g
- Dietary Fiber
- 3 g
- Sugar
- 62 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 43 mg
Ingredients
Directions
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.
