Strawberry Daiquiri Recipe

TahiraJaved

This Strawberry Daiquiri Recipe blends frozen and fresh strawberries with fresh lime juice, a quick simple syrup, and cold coconut water into a thick, frosty, slushy drink. Using mostly frozen fruit instead of ice keeps the flavor bright and the texture smooth. Ready in about 15 minutes, this homemade alcohol free strawberry daiquiri is perfect for summer parties, pool days, and brunch.

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Prep Time 10

Cook Time 2

Syrup Cooling 3

Total Time 15

Servings: 4 Glasses

Course: Drinks

Cuisine: Cuban inspired

Calories: 105

Ingredients Equipment Method Notes

Ingredients

For the Simple Syrup

3 tbsp granulated sugar
3 tbsp hot water

For the Strawberry Daiquiri

3 cups frozen strawberries
1 cup fresh strawberries hulled
1/3 cup fresh lime juice
1/2 cup unsweetened coconut water cold
2 cups ice cubes
1 tiny pinch fine salt

For Garnish

4 whole strawberries
4 thin lime wheels
2 tbsp granulated sugar optional, for rimming

Equipment

1 High speed blender Use its compatible tamper only as directed
1 Citrus juicer
1 Small saucepan or heatproof cup
1 Fine mesh sieve Optional
4 Serving glasses Chilled

Method

Chill the glasses for 10 minutes while preparing the drink. Stir the syrup sugar into the hot water for 1 minute until clear, then cool for 3 minutes.
Pour the lime juice, syrup, and coconut water into the blender, then add the fresh strawberries, frozen strawberries, ice, and salt. Work in batches if needed to stay below the maximum fill line.
Blend on low for 10 seconds, then on high for 45 to 60 seconds until thick and smooth. Use only a compatible tamper as directed; stop and unplug before stirring with a spoon.
Taste and add extra simple syrup, 1 tablespoon at a time, if too tart.
Pour into chilled glasses, optionally rimmed with sugar. Garnish each with a strawberry and lime wheel and serve right away.

Use mostly frozen strawberries and measure the syrup; too much ice and too much sugar are the main causes of a thin, overly sweet daiquiri.

Notes

Add the liquids to the blender first, then the fruit.
Blend for 60 seconds at most, so the slush does not melt.
Chill the glasses for 10 minutes while preparing the syrup and fruit; this overlaps the preparation time.
If you prefer a sweeter drink, make a little extra simple syrup for adjusting to taste.

Storage: Refrigerate the syrup up to 2 weeks, or freeze the finished daiquiri in ice cube trays up to 1 month.