{"id":325523,"date":"2025-12-01T04:23:24","date_gmt":"2025-12-01T04:23:24","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/frozen-strawberry-daiquiri-recipe-izy-hossack\/"},"modified":"2025-12-01T04:23:24","modified_gmt":"2025-12-01T04:23:24","slug":"frozen-strawberry-daiquiri-recipe-izy-hossack","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=325523","title":{"rendered":"Frozen Strawberry Daiquiri Recipe – Izy Hossack"},"content":{"rendered":"


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The best frozen strawberry daiquiri is made without ice!<\/h2>\n

I don\u2019t like making frozen cocktails by just blending ice into them as this seriously dilutes the flavour AND ends up melting quickly, making the cocktail very watery and thin. My favourite method which makes pretty much instant frozen daiquiris is to blend frozen fruit into the rum, lime and syrup. This ensures that the cocktail has a lovely strong flavour and a thick, creamy texture.<\/p>\n

The alternative option is to blend fresh fruit into the liquids and then churn the mix in an ice cream machine.<\/p>\n

Your options for sweetening cocktails<\/h2>\n

It\u2019s usually recommended to use syrups to sweeten cocktails as they\u2019re already in liquid form so mix easily with the alcohol and juice. However, as this recipe is blitzed up in a high-speed blender, I\u2019ve found that using caster sugar works just as well. The motion of the blade helps to quickly dissolve the sugar into the other liquids. I find this easier than remembering to make simple syrup! <\/p>\n

Looking for other fruity cocktail recipes? You might also enjoy my recipes for Grapefruit Gin Sour<\/a> (with aquafaba used for the foam!) or my classic Paloma recipe<\/a>.<\/p>\n

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\"two\"two <\/picture><\/div>\n
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  • 200<\/span> g<\/span> frozen strawberries<\/span><\/li>\n
  • 100 to 150<\/span> ml<\/span> (4 to 6 shots) white rum<\/span> depending on how strong you want the drinks<\/span><\/li>\n
  • 50<\/span> ml<\/span> (2 shots) lime juice<\/span><\/li>\n
  • 1 to 2<\/span> tbsp<\/span> caster sugar or agave syrup\/maple syrup\/simple syrup<\/span> start with 1 tbsp, you can always add more to taste<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n
    \n
    \n

    For the blender method:<\/h4>\n
      \n
    • \n

      Combine everything in a high speed blender and blitz until smooth. Taste and add more sugar\/syrup if necessary, then blend again to combine. Pour into glasses and serve immediately.<\/span><\/p>\n

      200 g frozen strawberries, <\/span>100 to 150 ml (4 to 6 shots) white rum, <\/span>50 ml (2 shots) lime juice, <\/span>1 to 2 tbsp caster sugar or agave syrup\/maple syrup\/simple syrup<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n

      \n

      For the ice cream machine method:<\/h4>\n
        \n
      • \n

        You can use fresh strawberries here instead of frozen. Blitz everything together in a food processor, blender or with a stick blender in a jug (don’t use a stick blender if you’re using frozen strawberries \u2013 allow them to defrost first) until smooth. Taste and add more syrup if necessary, then blend again to combine.<\/span><\/p>\n

        200 g frozen strawberries, <\/span>100 to 150 ml (4 to 6 shots) white rum, <\/span>50 ml (2 shots) lime juice, <\/span>1 to 2 tbsp caster sugar or agave syrup\/maple syrup\/simple syrup<\/span><\/p>\n<\/li>\n

      • \n

        Pour into an ice cream machine and churn for 30-45 minutes until thick and slushy. Pour into glasses and serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

        \n

        Simple syrup:\u00a0<\/strong>you can make simple syrup by combining equal weights of sugar and water in a small pot and bringing to the boil on the stove, stirring until the sugar dissolves. Remove from the heat and allow to cool before using. Store leftovers in a clean bottle in the fridge.<\/span><\/p>\n<\/div>\n

        Calories: <\/span>241<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>39<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>1<\/span>g<\/span><\/span> | <\/span>Fiber: <\/span>2<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>33<\/span>g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n

        FAQs<\/h2>\n

        What is it?<\/h2>\n

        A daiquiri is a cuban cocktail, usually made with white rum, fresh lime juice and some simple syrup. There are many fruity iterations of daiquiris for example mango, passionfruit and strawberry, which are made by adding fruit purees, syrups or concentrates to the cocktail. To make a frozen daiquiri, the drink can either be blended with ice or frozen fruit, or can be churned in an ice cream machine until cold, thick and slushy.<\/p>\n

        What kind of alcohol is used?<\/h2>\n

        Usually a white rum is used for a strawberry daiquiri as it has a mild flavour which doesn\u2019t mask the flavour of the fruit. However, you could use a golden rum like Havana Club Especial here as it will still be mild enough to not overpower things. I wouldn\u2019t use a spiced or dark rum here as the flavour would clash with the fruit, but if you\u2019re a dark\/spiced rum fan, you might enjoy it!<\/p>\n

        Can you make it ahead of time?<\/h2>\n

        As the frozen fruit instantly turns the drink frozen, I\u2019d say that the best thing about these are that you can make them in a few minutes! <\/p>\n

        However, if you really need to mix it up beforehand: You could blitz everything together, pour into a tray and freeze. Then when you\u2019re ready to serve, scrape the frozen mix into the blender and blitz again until smooth. <\/p>\n

        Are strawberry daiquiris always frozen?<\/h2>\n

        No! The frozen daiquiri is just a SUPER popular version for some reason. You can easily make the recipe below a non-frozen version by using fresh strawberries in place of the frozen ones. You\u2019ll just need to blitz everything together, then shake with ice before straining into glasses to serve.<\/p>\n

        How strong is a strawberry daiquiri<\/h2>\n

        As it is a short cocktail, the concentration of alcohol in the drink will be quite high, relative to the total volume as there\u2019s not much liquid to dilute it. However, the total amount of alcohol in a daiquiri will vary from place to place. Generally they\u2019ll have between 1 and 3 shots of rum per drink. This recipe makes two daiquiris with 3 shots each, although you can tone it down to 2 shots each if you want.<\/p>\n

        Are strawberry daiquiris vegan?<\/h2>\n

        Generally yes, they should be vegan. The ingredients themselves are rum, lime, syrup and strawberries which are all vegan-friendly ingredients. Just make sure that the syrup is made with a vegan-friendly sugar (as some vegans may be strict about sugar processing) and that honey hasn\u2019t been used to sweeten the drink. <\/p>\n

        How to make strawberry daiquiris frozen<\/h2>\n

        Usually a non-frozen strawberry daiqiri is made by blending fresh fruit into the daiquri base. When making a frozen daiquiri, we simply use frozen fruit instead! When blended into the liquids, the strawberries instantly chill and thicken the drink into a deliciously smooth and cold cocktail.<\/p>\n

          \n
        1. Use frozen strawberries! Blitz these into the rum, lime juice and syrup until thick and smooth. A high-speed blender like a Bullet, Ninja or Vitamix are best for this. If your blender isn\u2019t so powerful, let the strawberries thaw for 10 minutes before blending as this should make it easier to cut through the fruit.<\/li>\n
        2. If you don\u2019t have a powerful blender but DO have an ice cream machine, you can blitz fresh (or frozen-defrosted) strawberries with the liquids until smooth. This is great if you have a hand blender or food processor! Pour the liquid into your ice cream machine and churn for 30-40 minutes until thick and cool.<\/li>\n<\/ol>\n

          Frozen strawberry daiquiri without rum<\/h2>\n
            \n
          1. Non-alcoholic (virgin) strawberry daiquiri<\/strong>: leave the rum out! If you\u2019re looking to make the drink low alcohol but can still have a tiny amount of booze, you can add 1-2 tsp rum flavouring. <\/li>\n
          2. Use vodka, gin or blanco tequila instead:<\/strong> it\u2019s now decidedly NOT a daiquiri anymore but you can easily change the rum for a different light-coloured spirit and still have a very delicious strawberry cocktail. <\/li>\n<\/ol><\/div>\n\n","protected":false},"excerpt":{"rendered":"

            The best frozen strawberry daiquiri is made without ice! I don\u2019t like making frozen cocktails by just blending ice into them as this seriously dilutes the flavour AND ends up melting quickly, making the cocktail very watery and thin. My favourite method which makes pretty much instant frozen daiquiris is to blend frozen fruit into […]<\/p>\n","protected":false},"author":1,"featured_media":325524,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[8990,32862,34074,281,21784,3591,14185,20418,20417,5521,14120,903,448],"dealstore":[],"offerexpiration":[],"class_list":["post-325523","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-cocktail","tag-daiquiri","tag-dairy-free","tag-easy","tag-egg-free","tag-frozen","tag-gluten-free","tag-hossack","tag-izy","tag-recipe","tag-rum","tag-strawberry","tag-vegan"],"yoast_head":"\nFrozen Strawberry Daiquiri Recipe - Izy Hossack - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=325523\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Frozen Strawberry Daiquiri Recipe - Izy Hossack - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"The best frozen strawberry daiquiri is made without ice! I don\u2019t like making frozen cocktails by just blending ice into them as this seriously dilutes the flavour AND ends up melting quickly, making the cocktail very watery and thin. 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