Frozen Strawberry Daiquiri Punch
Why It Works
Freezing the ingredients beforehand allows for the use of less ice, resulting in a drink that is more flavorful and less diluted.
Turbinado sugar, like Sugar in the Raw, offers a richer and more flavorful foundation for this simple beverage.
A small pinch of salt enhances the flavors of the berries.
A quick taste test prior to serving enables you to modify the sweetness of the drink.
I often associate frozen daiquiris with brightly colored jugs filled with concoctions made from shelf-stable, sweet-and-sour pre-made mixes—whether bubblegum pink or electric green, choose your preference. However, during the summer, I find myself contemplating genuinely good frozen daiquiris and their connection to a cookbook that has captivated my interest: Joshua McFadden's Six Seasons: A New Way With Vegetables. You may have encountered this book; authored by the chef of Ava Gene's in Portland, it has received widespread acclaim since its publication. The book presents innovative approaches to vegetables that are frequently confined to mundane crudité platters—if you seek a fresh perspective on celery or cabbage, this book is a must-have.
The reason I have been reflecting on Six Seasons and frozen cocktails is this: Trust.
McFadden and his co-author Martha Holmberg place their trust in readers to rely on their own taste buds. They encourage you to take charge, taste, season, taste again, and season once more. While this process can be somewhat frustrating, it is a crucial lesson for anyone cooking at home (or crafting drinks at home).
Despite our best efforts, recipe developers frequently find it challenging to specify the precise amounts of seasonings that your ingredients may require. One day, your peas might taste perfectly sweet while your lemons are distinctly sour, and the next day, your lemons could taste unexpectedly sweet, leaving your peas in need of a little enhancement. Adjustments are necessary. You may need to increase the acidity.
You might also need to add a pinch of salt, and occasionally (though not always!) a bit more. This can be quite frustrating. We desire cookbooks to serve as definitive guides, instructing us precisely on what to do, yet sometimes, their only advice is to taste, and taste again.
This leads us to the topic of this drink. I wish I could offer you a universal recipe for the ideal frozen daiquiri. However, instead, I will provide you with guidelines and place my trust in you. I assure you that your results will be remarkable if you simply have confidence in yourself.
Selecting a Rum
When Daniel presented his incredibly tropical Piña Colada recipe, he refrained from micromanaging your rum choices. This is understandable: you are likely to use whatever spirits you have available. I am perfectly fine with that, although I must emphasize: not all rums are created equal. They vary significantly. Some are funky and earthy, others are crisp and grassy, some leave a rich, sweet flavor on your palate, while others are predominantly dry.
Thus, the rum you select for a frozen daiquiri is important, particularly regarding the final sweetness of your drink. Do not let this overwhelm you: simply be aware that you will need to act quickly, sampling your first frozen daiquiri (poor you) and adjusting the sweetness or acidity as necessary before serving. Once you have modified the recipe to your satisfaction, you can record the adjustments and proceed with those measurements for the rest of your rum bottle.
Are you considering trying a new rum? Savor the flavor, and savor it again.
So, what should you select? While I have a strong preference for traditional shaken daiquiris made with light rum, I would suggest opting for an aged rum when preparing a frozen version. When a cocktail is served at such a low temperature, its flavors can become somewhat muted, so it is advisable to choose something that is fuller and more robust. Bartenders I consulted for this article recommended Caña Brava's 7 Year Old; I also had positive experiences with the more budget-friendly Appleton Estate Signature Blend and the richer Diplomatico Reserva Exclusiva.
Selecting a Sugar
You can create a daiquiri using any sugar you might add to your coffee (though perhaps not a sugar substitute, as that could introduce some rather unpleasant flavors). However, my strong preference is to avoid using standard white granulated sugar in your simple syrup for this cocktail.
Through my experimentation, I discovered that white sugar rendered the drink somewhat bland, whereas turbinado sugar (like Sugar in the Raw) appeared to enhance the drink's flavor profile, effectively bridging the gap between the rum and the lime, resulting in a beverage that is both invigorating and slightly rich.
The only drawback is that turbinado sugar dissolves at a slower rate than white sugar. My approach involves combining equal parts sugar and hot water in a mason jar, sealing it tightly, and shaking until the mixture is uniform. This process takes about a minute.
As previously mentioned, this cocktail will require adjustments based on the rum you choose. You will begin with 3/4 ounce of fresh lime juice and 3/4 ounce of turbinado simple syrup, which may provide the ideal balance for the rum you are using. However, if you find that the lime flavor is too pronounced in this cocktail, a touch more sugar can provide a softening effect, allowing the lime to blend seamlessly into the mixture. I found that the Appleton Estate Signature Blend daiquiri improved with a few additional drops of simple syrup, while the Diplomatico Reserva Exclusiva version certainly did not require it.
Chilling Your Mix
We've gathered insights over the years while sharing cocktails on Serious Eats, and one key takeaway is that frozen drinks benefit from being prepared in advance. The colder your ingredients are, the less ice you will need to incorporate. Therefore, you should batch your rum, lime, and simple syrup, and place the mixture in your freezer for at least 8 hours prior to serving.
When it's time to serve, simply add 8 ice cubes to the blender along with your mix, and you are all set. Our goal is to minimize the amount of ice used to ensure your drink is richly flavored. However, if the temperature reaches 120 degrees where you reside during this season, you might require an additional cube or two to maintain the chill. If you have access to crushed ice, it will ease the blending process: measure out approximately 160 grams and start blending.
Adding Strawberries
Some individuals I spoke with mentioned that they tend to use less lime when incorporating fresh berries, but if your berries are ripe and flavorful, you will want the added tartness to create a balance. I found that I preferred the same proportions of lime, sugar, and rum in this strawberry daiquiri as in the classic version—the rum that required a bit more sugar in the standard frozen daiquiri also tasted better with it in this case. However, I do have one suggestion: just as a pinch of salt enhances the flavor of summer tomatoes, it also works wonders with strawberries. Be sure to add it.
The Classic and a Modern Twist
Top down view of a glass of frozen daiquiri.
Serious Eats / Vicky Wasik
Are you a purist in search of the original rum-lime-sugar formula? You can find our basic frozen daiquiri recipe here.
Ultimately, for a modern interpretation of the daiquiri, consider this fernet-infused variation. If anything has the potential to revive the popularity of frozen daiquiris, it is fernet, the bitter and minty digestif that was once a well-kept secret among bartenders. While the idea of incorporating fernet into a frozen beverage may seem like a trend favored by hipsters, it actually enhances the cocktail by introducing a surprising herbal note and brightening its flavor. The result is a drink that is invigorating and refreshing in an entirely new manner. Believe me, you will enjoy it.
Notes
To prepare turbinado simple syrup, mix equal parts of turbinado sugar, such as Sugar in the Raw, with hot water in a securely sealed container, like a mason jar. Shake thoroughly until the sugar is fully dissolved; any leftover simple syrup can be stored in an airtight container in the refrigerator for up to one month.
Read More
The Best Frozen Daiquiri Recipe
Frozen Fernet Daiquiri Recipe
The Serious Eats Guide to Rum
A great frozen strawberry daiquiri recipe to try !
Frozen Strawberry Daiquiri Ingredients
* 2 cans of frozen orange concentrate
* 3 cups water
* 3 cups powdered lemonade mix
* 3 ¾ cups powdered strawberry mix
* 1 cup sugar
* 3 packages of powdered daiquiri mix
* 9 quarts water
* 3 tablespoons lime juice
* 3 cups of rum
* 3 cups of fresh strawberries; pureed in blender
INSTRUCTIONS
1. Mix orange juice with the 3 cups of water
2. Add all of the powdered mixes, sugar and lime juice
3. Stir mixture until combined and powdered mixes are dissolved
4. Divide into 3 parts between 3 ice cream containers
5. In each container add 1 cup strawberries, 3 quarts of water, 1 tablespoon lime and 1 cup rum
6. Freeze
7. Thaw partially before serving..and the frozen strawberry daiquiri recipe is ready..enjoy it !
Frozen Strawberry Daiquiri Ingredients
* 2 cans of frozen orange concentrate
* 3 cups water
* 3 cups powdered lemonade mix
* 3 ¾ cups powdered strawberry mix
* 1 cup sugar
* 3 packages of powdered daiquiri mix
* 9 quarts water
* 3 tablespoons lime juice
* 3 cups of rum
* 3 cups of fresh strawberries; pureed in blender
INSTRUCTIONS
1. Mix orange juice with the 3 cups of water
2. Add all of the powdered mixes, sugar and lime juice
3. Stir mixture until combined and powdered mixes are dissolved
4. Divide into 3 parts between 3 ice cream containers
5. In each container add 1 cup strawberries, 3 quarts of water, 1 tablespoon lime and 1 cup rum
6. Freeze
7. Thaw partially before serving..and the frozen strawberry daiquiri recipe is ready..enjoy it !
