A festive, slushy, crowd-pleasing punch that tastes like a giant bowl of strawberry daiquiris—perfect for parties, holidays, brunches, and summer gatherings. This recipe blends frozen fruit, citrus, rum, and sparkling mixers into a vibrant, frosty drink that stays slushy for hours.
Ingredients (Serves 12–16)
Frozen Base
-
4 cups frozen strawberries (unsweetened preferred)
-
1 can (12 oz) frozen lemonade concentrate, thawed slightly
-
1 can (12 oz) frozen limeade concentrate, thawed slightly
-
1½ cups white rum (light/silver rum for classic flavor; adjust to taste)
-
1 cup simple syrup (optional) – only if you want extra sweetness
-
2 cups cold water
Sparkling Add-Ins (Added Just Before Serving)
-
1 liter lemon-lime soda (7-Up / Sprite) or club soda for less sweetness
-
2 cups ginger ale (adds warmth and light spice)
-
1½–2 cups crushed ice, optional, for extra frostiness
Garnishes
-
Fresh strawberries (whole or sliced)
-
Lime wheels or wedges
-
Coarse sugar for rimming glasses (optional)
Instructions
1. Prepare the Daiquiri Slush Base
-
In a large blender, combine:
-
frozen strawberries
-
lemonade concentrate
-
limeade concentrate
-
rum
-
water
-
(optional) simple syrup
-
-
Blend until completely smooth and thick.
-
Taste—add more limeade for tang, more simple syrup for sweetness, or more rum for strength.
-
Pour the blended mixture into a large, freezer-safe container or zip-top bags.
-
Freeze for 6–8 hours or overnight until very thick and slushy.
2. Assemble the Punch
-
Scoop or spoon the frozen daiquiri mixture into a large punch bowl.
-
Break it up with a spoon to loosen the slush.
-
Slowly pour in the lemon-lime soda and ginger ale, stirring gently until it becomes a frothy, icy punch.
-
Add crushed ice only if you want a thicker or colder result.
-
Add fresh strawberry slices and lime wheels for color.
3. Serve
-
Ladle into chilled glasses.
-
Garnish with mint or a sugared rim.
-
For a party presentation, keep the punch bowl over crushed ice to maintain the slush.
Make-Ahead & Storage Tips
-
Make in advance: Freeze the blended strawberry base up to 2 weeks ahead.
-
For large parties: Double the recipe and freeze in two containers so you can replenish the punch bowl once it gets low.
-
Keep slushy: Stir occasionally as it melts; the soda helps maintain a semi-frozen texture for 2–3 hours.
Alcohol-Free Variation
Replace rum with:
-
1½ cups pineapple juice, or
-
1½ cups additional water + a splash of vanilla extract
Add a bit of extra limeade for brightness.
Flavor Variations
Strawberry-Banana Daiquiri Punch
Blend in 1–2 frozen bananas for creaminess.
Strawberry-Coconut Punch
Add 1 cup coconut rum and ½ cup cream of coconut to the base.
Berry Daiquiri Punch
Use half strawberries, half mixed berries (raspberry, blackberry, blueberry).
Tropical Strawberry Punch
Replace water with coconut water or mango nectar.
Tips for the BEST Frozen Daiquiri Punch
-
Use frozen fruit, not fresh—gives the drink its slushy body.
-
Choose light rum for a clean daiquiri flavor; dark rum will deepen and caramelize the taste.
-
Add soda right before serving to preserve fizz and froth.
-
If the slush is too thick, add a little soda or water; if too thin, add more crushed ice.
- 1 (10 oz.) pkg. sweetened frozen strawberries, thawed slightly
- 1 (12 oz.) can frozen lemonade
- 1 can light rum
- 1 can water
- Crushed ice
