The frozen Strawberry Daiquiri is pure summer in a glass. Strawberries, lime, and rum blended with ice into something that sits halfway between a cocktail and a fruit smoothie. It’s the kind of drink that makes people smile when it arrives, partly because of the bright pink color and partly because they know exactly how it’s going to taste.

Fresh vs frozen strawberries

Frozen strawberries actually work better here than fresh. They’re picked and frozen at peak ripeness, so the flavor is consistent. They also make the drink thicker and icier without needing as much crushed ice. If you’re using fresh strawberries, hull them first and add an extra handful of ice to get the right slushy texture.

The sweetness of your berries matters. Taste one before you blend. If they’re very sweet on their own, cut the simple syrup to half an ounce. If they’re tart, keep the full amount. This small adjustment is the difference between a daiquiri that tastes balanced and one that’s either cloying or puckering.

Blending technique

Add the liquid ingredients first, then the strawberries, then the ice. This order helps the blender catch everything evenly. Blend for about 20 seconds. You want it smooth but still thick enough to hold its shape in the glass. If it’s too thin, add more ice. If it won’t blend, add a splash of water or more lime juice.

For a classic Mojito approach with strawberries, try the Strawberry Mojito instead. It uses the same flavor combination but built over ice rather than blended.

Making a batch

Multiply the recipe by four, blend it all together, and pour into a pitcher. It holds well in the freezer for about 30 minutes. Give it a stir before serving. For a party, set up the blender on the counter with pre-measured ingredients and let guests make their own. It’s the kind of interactive touch that makes a gathering feel relaxed.