Frozen Daiquiri Recipes

I took classic lime and rum and crafted one of my Daiquiri Recipes that hides a single surprising ingredient you’ll be curious about.

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I chase summer in a glass, and frozen daiquiris are my favorite cheats. There are different flavors and types of daiquiris.

While the classic is a simple lime and rum sour on the rocks, I always reach for versions that feel louder and more playful. The contrast of white rum and frozen strawberries is weirdly perfect, bright and a little indulgent, and every Frozen Daquiri Recipe I taste seems to teach me what I like next.

These Blender Cocktails make weekday evenings feel like vacation, and yes Im obsessed, collecting tiny variations and memories. #frozendaiquiri #daiquirircipes #daiquiris

Ingredients

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Classic Frozen Lime Daiquiri
- White rum: boozy calories, no real nutrients, it wont add vitamins.
- Lime juice: tart, bright, vitamin C, cuts sweetness and freshens flavors.
Frozen Strawberry Daiquiri
- Frozen strawberries: fruity sweetness, vitamin C, some fiber and natural sugars.
- White rum: light alcohol, adds body and calories, little nutritional value.
Frozen Mango Daiquiri
- Mango chunks: sweet, vitamin A and C, fiber and potassium, tropical flavor.
- Lime juice: balances mango sweetness with sour, adds bright acidity.
Frozen Banana Daiquiri
- Banana: creamy texture its full of potassium and fiber, adds sweetness.
- White rum: boozy base, empty calories, gives the classic cocktail kick.
Frozen Coconut Lime Daiquiri
- Cream of coconut: sweet, rich in fat and sugar, gives silky coconut flavor.
- Lime juice: keeps drink tangy, vitamin C, balances the coconut sweetness.

Ingredient Quantities

Classic Frozen Lime Daiquiri
- 2 oz white rum
- 1 oz fresh lime juice
- 3/4 oz simple syrup (1:1 sugar to water)
- 1 to 1 1/2 cups crushed ice
- Optional 1/2 oz triple sec or Cointreau
- Optional lime wedge

Frozen Strawberry Daiquiri
- 2 oz white rum
- 1 oz fresh lime juice
- 3/4 oz simple syrup (adjust to taste)
- 1 cup frozen strawberries (or 6 to 8 fresh hulled)
- 1 cup crushed ice
- Optional 1/2 oz triple sec

Frozen Mango Daiquiri
- 2 oz white rum
- 3/4 oz fresh lime juice
- 1/2 oz simple syrup
- 1 cup frozen mango chunks
- 1 cup crushed ice
- Optional squeeze of orange juice or 1/4 oz triple sec

Frozen Banana Daiquiri
- 2 oz white rum
- 1 ripe banana (about 1/2 to 3/4 cup mashed)
- 3/4 oz fresh lime juice
- 1/2 oz simple syrup
- 1 cup crushed ice
- Optional 1/2 oz banana liqueur

Frozen Coconut Lime Daiquiri
- 2 oz white rum
- 3/4 oz fresh lime juice
- 3/4 oz cream of coconut (eg Coco Lopez)
- 1/2 oz simple syrup if you like it sweeter
- 1 cup crushed ice
- Optional toasted coconut flakes

How to Make this

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1. Pick a flavor and gather the exact ingredients: Classic Frozen Lime Daiquiri: 2 oz white rum, 1 oz fresh lime juice, 3/4 oz simple syrup, 1 to 1 1/2 cups crushed ice, optional 1/2 oz triple sec, optional lime wedge. Frozen Strawberry: 2 oz white rum, 1 oz fresh lime juice, 3/4 oz simple syrup, 1 cup frozen strawberries or 6 to 8 fresh hulled, 1 cup crushed ice, optional 1/2 oz triple sec. Frozen Mango: 2 oz white rum, 3/4 oz fresh lime juice, 1/2 oz simple syrup, 1 cup frozen mango chunks, 1 cup crushed ice, optional squeeze orange juice or 1/4 oz triple sec. Frozen Banana: 2 oz white rum, 1 ripe banana (about 1/2 to 3/4 cup mashed), 3/4 oz fresh lime juice, 1/2 oz simple syrup, 1 cup crushed ice, optional 1/2 oz banana liqueur. Frozen Coconut Lime: 2 oz white rum, 3/4 oz fresh lime juice, 3/4 oz cream of coconut, 1/2 oz simple syrup if you like it sweeter, 1 cup crushed ice, optional toasted coconut flakes.

2. Chill or wet the glass now so it wont dilute the drink later, lay out garnishes like lime wedges, strawberry slices or toasted coconut.

3. Add the liquids to the blender first so the blades spin easily: pour 2 oz white rum, the specified lime juice amount, then the simple syrup and any optional liqueur or cream of coconut.

4. Add the fruit next: frozen strawberries or mango, or the ripe banana mashed, or nothing for the classic lime. If using fresh berries or mango add extra crushed ice to get the right slush texture.

5. Top with the crushed ice: use 1 to 1 1/2 cups for the classic, 1 cup for the strawberry, mango, banana and coconut versions. Pack lightly for thicker slush, more loosely for thinner.

6. Pulse a few times to break ice then blend on high 15 to 30 seconds until smooth and spoonable, stop and scrape the sides once or twice so nothing is stuck to the pitcher.

7. Check texture and taste: if it is too thick add a splash of rum or a little orange juice for mango, if too thin add more ice or a few frozen fruit pieces. If not sweet enough add small amounts of simple syrup and blend briefly.

8. Rim or top with garnishes if you want: sugar or toasted coconut on the rim, a lime wedge for the classic, a strawberry or mango slice, or a banana coin on the rim. For coconut sprinkle toasted coconut flakes on top.

9. Pour immediately into chilled glasses, serve right away since frozen daiquiris separate and melt fast. Clean the blender quick so the fruit residue doesnt harden.

Equipment Needed

1. High-speed blender with a large pitcher (helps crush ice and blend fruit smooth)
2. Measuring jigger or small measuring spoons (for 2 oz, 1 oz, 1/2 oz etc)
3. Citrus juicer or handheld reamer (for fresh lime juice)
4. Chef knife and cutting board (to hull strawberries, slice citrus or chop mango)
5. Ice scoop or sturdy resealable bag plus mallet/rolling pin (to get crushed ice)
6. Rubber spatula or long spoon (to scrape the blender and pack glass)
7. Chilled cocktail glasses (chill or wet them ahead so the drink wont melt fast)
8. Small fine mesh strainer or shaker tin (optional, for extra-smooth texture)

FAQ

Q: How do I stop a frozen daiquiri from turning watery? A: Don't over-blend, and use crushed ice not whole cubes. Freeze any fresh fruit first if you can, chill the rum and lime, and pulse in short bursts so you keep a slushy texture.

Q: Can I make these non alcoholic? A: Yes, just omit the rum and add extra fruit juice or soda for body, or use a non alcoholic rum substitute. Adjust sweetness cause you'll miss the alcohol's flavor.

Q: What rum should I use for best results? A: A light white rum is classic, nothing too aged or oaky. If you like more flavor try a mild silver or a slightly floral white rum, but avoid heavy dark rums for these recipes.

Q: How do I tweak sweetness or tartness? A: Taste before you blend fully. Add more simple syrup if it's too tart, or a squeeze more lime if it's too sweet. For fruit versions less syrup is usually fine cause fruit adds sugar.

Q: Can I make these ahead or store leftovers? A: Best fresh, but you can freeze the mix in an airtight container for up to a week then re-blend with a little ice. If it's stored in the fridge it will lose texture and get watery after a few hours.

Q: Any tips for super smooth texture? A: Use ripe fruit, smaller ice pieces, and a high speed blender if you have one. For banana or coconut versions add a splash of cold juice or cream to help it blend silkier.

Frozen Daiquiri Recipes Substitutions and Variations

White rum
- Light spiced rum, adds warm vanilla and baking spice notes, use same amount
- Silver tequila, keeps brightness but tastes grassier, swap 1 to 1
- Vodka, a neutral base if you want less rum flavor, use same amount
- Dark rum, richer molasses flavor, try 1.5 oz if its too strong
Fresh lime juice
- Fresh lemon juice, brighter and less bitter, swap 1 to 1
- Bottled lime juice or lime cordial, sweeter and less fresh, cut back on simple syrup
- Yuzu or calamansi juice, for a funky citrus twist, use 3/4 to 1 times depending on tartness
Simple syrup
- Honey syrup (1 part honey to 1 part warm water), gives floral depth, same volume works
- Agave syrup, a thinner sweeter option, use a little less to taste
- Demerara or muscovado syrup, adds caramel and toffee notes, swap 1 to 1
Frozen fruit or cream of coconut
- Frozen pineapple chunks, great tropical swap for mango or strawberry, same volume
- Fresh fruit plus extra ice, if you dont have frozen fruit add a splash of juice to help blend
- Coconut milk or coconut cream, use instead of cream of coconut for less sweet creaminess, start with 1 oz and adjust
- Banana liqueur or mashed ripe banana, for extra banana punch in the banana daiquiri, adjust sweetness

Pro Tips

– Freeze fruit into small cubes ahead of time and blend them frozen, dont thaw them or youll water the drink down. Frozen fruit gives a creamier, colder slush so you can use less crushed ice and keep the flavor brighter.

– Pulse first then scrape the sides often, dont overblend or the motor will warm the mix and melt the ice. Short bursts give a lighter, fluffier texture; long runs make it soupy.

– Taste and tweak after the first blend, add tiny amounts at a time. If its too thin add a few frozen pieces or ice, if its too tart add a splash of simple syrup or a little orange juice for mango, dont dump the whole bottle in.

– Chill your rum and glasses ahead or put them in the freezer for 10 minutes so the drink stays slushy longer when served. Also wet a sugar or toasted coconut rim with lime then dip for better sticking.

– For batch making, puree fruit with the syrup and freeze in ice cube trays, then blend with rum and fresh ice to serve; it saves time and keeps each serving fresh without pre-melting.

Recipe by Sam Ecclestone

0.0 from 0 votes

I took classic lime and rum and crafted one of my Daiquiri Recipes that hides a single surprising ingredient you'll be curious about.

Servings

servings

Calories

205

kcal

Equipment: 1. High-speed blender with a large pitcher (helps crush ice and blend fruit smooth)
2. Measuring jigger or small measuring spoons (for 2 oz, 1 oz, 1/2 oz etc)
3. Citrus juicer or handheld reamer (for fresh lime juice)
4. Chef knife and cutting board (to hull strawberries, slice citrus or chop mango)
5. Ice scoop or sturdy resealable bag plus mallet/rolling pin (to get crushed ice)
6. Rubber spatula or long spoon (to scrape the blender and pack glass)
7. Chilled cocktail glasses (chill or wet them ahead so the drink wont melt fast)
8. Small fine mesh strainer or shaker tin (optional, for extra-smooth texture)

Ingredients

Classic Frozen Lime Daiquiri
2 oz white rum
1 oz fresh lime juice
3/4 oz simple syrup (1:1 sugar to water)
1 to 1 1/2 cups crushed ice
Optional 1/2 oz triple sec or Cointreau
Optional lime wedge
Frozen Strawberry Daiquiri
2 oz white rum
1 oz fresh lime juice
3/4 oz simple syrup (adjust to taste)
1 cup frozen strawberries (or 6 to 8 fresh hulled)
1 cup crushed ice
Optional 1/2 oz triple sec
Frozen Mango Daiquiri
2 oz white rum
3/4 oz fresh lime juice
1/2 oz simple syrup
1 cup frozen mango chunks
1 cup crushed ice
Optional squeeze of orange juice or 1/4 oz triple sec
Frozen Banana Daiquiri
2 oz white rum
1 ripe banana (about 1/2 to 3/4 cup mashed)
3/4 oz fresh lime juice
1/2 oz simple syrup
1 cup crushed ice
Optional 1/2 oz banana liqueur
Frozen Coconut Lime Daiquiri
2 oz white rum
3/4 oz fresh lime juice
3/4 oz cream of coconut (eg Coco Lopez)
1/2 oz simple syrup if you like it sweeter
1 cup crushed ice
Optional toasted coconut flakes

Directions

Pick a flavor and gather the exact ingredients: Classic Frozen Lime Daiquiri: 2 oz white rum, 1 oz fresh lime juice, 3/4 oz simple syrup, 1 to 1 1/2 cups crushed ice, optional 1/2 oz triple sec, optional lime wedge. Frozen Strawberry: 2 oz white rum, 1 oz fresh lime juice, 3/4 oz simple syrup, 1 cup frozen strawberries or 6 to 8 fresh hulled, 1 cup crushed ice, optional 1/2 oz triple sec. Frozen Mango: 2 oz white rum, 3/4 oz fresh lime juice, 1/2 oz simple syrup, 1 cup frozen mango chunks, 1 cup crushed ice, optional squeeze orange juice or 1/4 oz triple sec. Frozen Banana: 2 oz white rum, 1 ripe banana (about 1/2 to 3/4 cup mashed), 3/4 oz fresh lime juice, 1/2 oz simple syrup, 1 cup crushed ice, optional 1/2 oz banana liqueur. Frozen Coconut Lime: 2 oz white rum, 3/4 oz fresh lime juice, 3/4 oz cream of coconut, 1/2 oz simple syrup if you like it sweeter, 1 cup crushed ice, optional toasted coconut flakes.
Chill or wet the glass now so it wont dilute the drink later, lay out garnishes like lime wedges, strawberry slices or toasted coconut.
Add the liquids to the blender first so the blades spin easily: pour 2 oz white rum, the specified lime juice amount, then the simple syrup and any optional liqueur or cream of coconut.
Add the fruit next: frozen strawberries or mango, or the ripe banana mashed, or nothing for the classic lime. If using fresh berries or mango add extra crushed ice to get the right slush texture.
Top with the crushed ice: use 1 to 1 1/2 cups for the classic, 1 cup for the strawberry, mango, banana and coconut versions. Pack lightly for thicker slush, more loosely for thinner.
Pulse a few times to break ice then blend on high 15 to 30 seconds until smooth and spoonable, stop and scrape the sides once or twice so nothing is stuck to the pitcher.
Check texture and taste: if it is too thick add a splash of rum or a little orange juice for mango, if too thin add more ice or a few frozen fruit pieces. If not sweet enough add small amounts of simple syrup and blend briefly.
Rim or top with garnishes if you want: sugar or toasted coconut on the rim, a lime wedge for the classic, a strawberry or mango slice, or a banana coin on the rim. For coconut sprinkle toasted coconut flakes on top.
Pour immediately into chilled glasses, serve right away since frozen daiquiris separate and melt fast. Clean the blender quick so the fruit residue doesnt harden.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.