Name: Strawberry Daiquiri (frozen)
Total time: 5 min
Cuisine: Cocktail
Ingredients: 45 ml Light gold rum 1-3yo; 20 ml Lime juice; 15 ml Sugar syrup (2:1); 5 fresh Strawberries (fresh); 1&frasl;4 barspoon Xanthan gum (E415)

Strawberry Daiquiri (frozen)
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Photographed in a Retro Coupe Engraved 7.75oz

Ingredients:
1 ¹⁄₂ oz	Light gold rum (1-3 year old molasses column)
²⁄₃ oz	Lime juice (freshly squeezed)
¹⁄₂ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
5 fresh	Strawberries (hulled, small & ripe)
¹⁄₄ barspoon	Xanthan gum (E415) optional

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of half strawberry (or lime wedge).
BLEND all ingredients with two-thirds filled 7oz scoop of crushed ice.
FINE STRAIN into chilled glass.
Garnish with strawberry (or lime wedge) on rim.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Strawberry Daiquiri (frozen) lifestyle image

Strawberry Daiquiri (frozen) lifestyle thumbnail

Review:

Strawberry Mivvi for grown-ups.

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Variant:

Seasonal variation: 30 ml strawberry puree as a substitute for fresh strawberries.

History:

Unknown but the earliest published recipe is said to be in home economist, Mabel Stegner's 1952 book Electric Blender Recipes.

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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Showing 6 comments for Strawberry Daiquiri (frozen).
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John Hinojos

11th April at 03:03

This was a lovely cocktail. Refreshing and not overly sweet (we did lessen the sugar syrup). After we were half done, we did add a float of 151 and it was wonderful.

Henry Tran

7th September 2024 at 13:09

I tried with

75 ml White Rum
45 ml Strawberry Puree
30 ml Lime
30 ml Simple Syrup
Top with Whipping Cream

Whipping cream created a wow effect for my friends. Also can mix it after drinking for a while and it will become another drink.

Eugene Bkln

8th June 2024 at 02:15

I tried following the recipe but the blended mix was so dense that it immediately clogged the fine mesh. I tried pouring it back and forth + washing the mesh between pours bit I don't think this is how it is supposed to be.

I D

4th May at 14:31

Same problem. I gave up and made it with strawberry liqueur instead of fresh strawberries (which I used to garnish).

Simon Difford

8th June 2024 at 06:41

Sounds like your strainer is too fine. Perhaps invest in a Cocktail Kingdom Coco Fine Strainer.

Tyler Stead

31st May 2023 at 09:38

Can you use frozen strawberries to make this? If so, would you reduce the amount of crushed ice to compensate. Thanks

Matt Diller

1st August 2023 at 00:10

Yes. Anders Erickson has a frozen strawberry margarita recipe where he uses 1-1.5 cups of frozen strawberries and 0.25-0.5 cups of crushed ice.

Jeff Newcastle

12th August 2022 at 17:42

Well I think I did something wrong. I doubled up all ingredients (including the ice) to make two drinks. Turned out very watery and bkand. Maybe I should have just used 6oz for both drinks instead of 12oz (doh!)

Giorgos Anguridakis

10th August 2021 at 02:18

Should we fine strain the frozen cocktails, or is this just a typo? Also in some recipes of frozen cocktails you indicate "half a scoop of crushed ice". Is always 6oz of crushed ice the appropriate amount? Thank you in advance

Simon Difford

11th August 2021 at 15:42

With the right fine strainer (e.g. a Coco strainer), fine straining some blended cocktails works really well and is something I picked up in Cuba. The amount of crushed ice is more tricky and varies by cocktail but half a scoop (6oz) is my default.

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