Summer Daiquiri

A vibrant, chilled blended cocktail made for two with sweet summer strawberries, smooth white rum, tart fresh lemon juice, fine raw cane sugar, and crushed ice.

Ingredients

  • 120 ml White rum
  • 250 g Fresh ripe strawberries (hulled and halved)
  • 50 ml Freshly squeezed lemon juice
  • 2 tbsp Fine raw cane sugar
  • 200 g Ice cubes

Instructions

Preparation

  1. Place two cocktail coupe glasses in the freezer for 10 minutes to chill thoroughly.
  2. Rinse, hull, and slice the fresh strawberries.

Blending

  1. Place the strawberries, white rum, freshly squeezed lemon juice, and fine raw cane sugar into a blender pitcher.
  2. Blend on medium speed for 20 seconds until the fruit is puréed and the sugar is fully dissolved.
  3. Add the ice cubes to the blender and blend on high speed for 30 to 45 seconds until the drink reaches a thick, frosty, and uniform slush texture.

Serving

  1. Divide the frozen mixture evenly between the two chilled coupe glasses.
  2. Serve immediately while ice-cold and slushy.

Note

Using superfine or caster raw cane sugar ensures that the granules dissolve quickly in the cold liquid before the ice is added.

Overview

Metric Detail
Portions 2 Servings
Preparation Time 5 minutes
Texture Frosty, smooth, and slushy
Primary Flavor Sweet strawberry with crisp citrus brightness

Variations

  • Watermelon Daiquiri: Replace the strawberries with 250 g of seeded, cubed watermelon and reduce the ice by half.
  • Peach Daiquiri: Substitute ripe peeled yellow peaches for the strawberries for a velvety stone-fruit profile.
  • Raspberry Lemon Daiquiri: Swap strawberries for fresh raspberries to achieve a deeper red color and an extra tart finish.
  • Golden Mango Daiquiri: Use sweet ripe mango chunks instead of strawberries for a rich, tropical texture.
  • Alcohol-Free Virgin Daiquiri: Replace the white rum with 120 ml of cold coconut water or pure sparkling water.

Troubleshooting

  • Texture is too watery: The ice melted during blending; add 50 g more ice cubes and pulse for 10 seconds to restore the frostiness.
  • Texture is too icy or chunky: The blender speed was too low or run too briefly; blend on maximum speed for an additional 15 seconds until completely smooth.
  • Gritty sugar texture: The sugar did not dissolve before adding ice; always blend the sugar with the fruit and citrus juice first before introducing ice cubes.
  • Drink separates quickly in the glass: The glass was warm or the drink sat too long; ensure glasses are frozen before pouring and serve immediately after blending.