Frozen Strawberry Daiquiri

"Enjoy strawberry daiquiris, even when strawberries are not in season."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Baby Kato photo by Baby Kato
photo by Anonymous photo by Anonymous
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:




  • Pour rum and lime juice into blender container.
  • Add sugar and whirl to dissolve.
  • Drop frozen berries into blender container, a few at a time, blending until smooth.
  • Pour into chilled glasses.

Questions & Replies

  1. Haven't tried the recipe yet. Was wondering, can you use the lime juice from a bottle or do you squeeze fresh limes ?


  1. Way to much lime flavor, it is more like a strawberry margarita. Had to use this recipie as a base then tweak it A LOT. Good base recipie though, use less lime though.
  2. Extremely delicious. The amount of lime and strawberries used should be experimented with. I substituted Monster Energy for Rum.
  3. I also cut up peaches when they were in season. Sprinkle with a little sugar and divide them up in 2-cup batches and throw them in freezer. It was the strawberry recipe that got me started on this. Wonderful drinks!!
  4. Excellent recipe! I love slushy daiquiri's; this recipe is a keeper! The lime is a must!
  5. Delicious. Added a few ice cubes at end to make it more slushy. Might add a bit more sugar, but it was great. Thanks Ginny Sue. (Didn't have enough lime juice so supplemented with lemon juice)


“So many recipes, so little time.” I love to cook, especially trying new recipes. I try to prepare at least 3 new recipes a week. I have enjoyed cooking and baking since I was first able to peer over the top of Mom’s kitchen counter. I have been married for over 25 years and have one adult daughter. My hobbies (other than cooking) include gardening, yoga, shopping, reading, and crafts. I also have a commitment to myself to work out for an hour at least 3 times a week Every other weekend, DH and I go to our weekend home at a golf course country club. On Friday afternoons, we usually eat lunch on the road as we try to beat the traffic out of town. I'm always looking for new sandwich ideas for those Friday lunches. Once we get there, I don't want to drive yet again to the supermarket or even out to dinner. (The closest supermarket is 3 miles away.) Through 'zaar, I have found the convenience of "dump" recipes for Friday night dinners. I make them up in advance and freeze, then just put them in the ice chest for the trip. They are ready to grill or bake for dinner. During the week, I stick with quick and easy recipes that can be prepared in 45 minutes or less. On weekends is when I try the more complicated recipes that take a longer time to prepare. I've assembled by main dish cookbooks accordingly. I have nothing against convenience foods (use them all the time!) and I am in no way a food snob. However, I don't cook with cream of xxxx soups, processed cheese food, and others of that ilk. Besides being full of sodium, fat and other bad things, I just don't care for the taste and texture. DH is lactose-intolerant and has high cholesterol, which challenges me to find healthy good-tasting recipes.
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