frozen strawberry daiquiris

Of course, violins are not made small enough to express the woe that is ordering a sub-par drink at the kind of resort with palm trees, beaches, and a daily agenda of luxuriating as lazily as possible. But, have you ever ordered a good strawberry daiquiri at a bar? I have not. As neither the holiday weekend nor strawberry season are over yet, this seems as good a time as any to make it right.

frozen fruit for sweltering days

Let’s freeze off the remaining strawberries on a tray, shake them into a blender, add some ice, lime juice, a spoonful of sugar, and rum and blend it up into all the deliciousness you’d like to see in the world, or at least your glass. Starting with frozen strawberries keeps the drink colder longer without adding a ton of ice, so the result is less sweet and more strawberry-forward than anything made from a juice or mix. It’s also entirely refreshing, like a fruit smoothie for grownups. Depending on the intensity and tartness of your berries, you might add a little more ice, lime, or sugar to taste, but if this is the toughest task on a long weekend, I think we’re still winning.

get a blenderit's totally worth it



Have you checked out the new Smitten Kitchen YouTube channel? There will be new recipe video every Wednesday morning through the end of July. If you subscribe to the channel, you won’t miss even one. Here are the first four episodes; I hope you enjoy them:



6 months ago: Baked Brie with Balsamic Red Onions and Lemon and Lime Mintade
1 year ago: Collard Greens with Cornmeal Dumplings
2 years ago: Corn Salad with Chile and Lime
3 years ago: Grilled Zucchini Ribbons with Pesto and White Beans
4 years ago: Grilled Pizza and Confetti Party Cake
5 years ago: Peaches and Cream Bunny Cake
6 years ago: Green Beans and Almond Pesto and Very Blueberry Scones
7 years ago: Sticky Sesame Chicken Wings and Brownie Ice Cream Sandwiches
8 years ago: Slow-and-Low Dry Rub Oven Chicken and Grilled Bacon Salad with Arugula and Balsamic
9 years ago: Blackberry Gin Fizz and Bacon Corn Hash
10 years ago: Skirt Steak with Bloody Mary Tomato Salad and Flatbreads with Honey, Thyme, and Sea Salt
11 years ago: Bread and Butter Pickles, Blue Cheese and Red Potato Tart, Zucchini and Ricotta Galette and Porch Swing
12 years ago: Mediterranean Pepper Salad, Cherry Brown Butter Bars and Watermelon Lemonade
13 years ago: Chopped Vegetables, Watermelon, and Feta Salad
14 years ago: Rosanne Cash’s All-American Potato Salad and Ratatouille’s Ratatouille

frozen strawberry daiquiris

Frozen Strawberry Daiquiris

  • Servings: Makes 2 1-cup servings
  • Source: Smitten Kitchen
  • Print

Note: Of course this will be wonderful with strawberries you picked and froze yourself, but I made a point to test it with freezer-section strawberries to make sure we still liked the results — and we did! I did find that flavor, color, and juicing ranged a lot between bags, so adjust these ingredients as needed to make your perfect glass. This scales easily for a pitcher for a crowd.

  • 1 heaped cup frozen strawberries
  • 2/3 cup ice cubes
  • 5 tablespoons light rum
  • 1 to 2 tablespoons lime juice, to taste
  • 1 tablespoon granulated sugar

Combine everything, starting with 1 tablespoon lime juice, in a blender and blend until smooth. You’ll probably need to scrape it down a few times because everything is so cold going in, but it’s worth it for a drink that stays icy on a hot day. Taste, adding more lime juice, ice, sugar, or rum to taste. Pour into two glasses and drink immediately.

Leave a Reply

Your email address will not be published. Required fields are marked *

New here? You might want to check out the comment guidelines before chiming in.

60 comments on frozen strawberry daiquiris

  1. Nathalie

    Can confirm that the zucchini butter (everything but the pasta and pasta water) is *delicious* piled onto Ryvita crackers! It’s also delicious as written, with pasta. I’ve made this twice in five days!

  2. Nathalie

    Oops! I don’t know what I did, but this comment ended up in the wrong recipe. Though I’m sure this is delicious too!!

  3. Natasha Griffiths

    Oh I am so here for this. I may have bought a 2000w blender purely to improve my watermelon mojito making abilities and now all I want is frozen drinks.

    1. Anna

      Agreed I would just leave it out if you don’t want a NA variety of “rum.” If it’s too thick you could add some water or juice.

  4. Sara

    I’m assuming this would still be delicious without the rum, but is there anything you’d recommend subbing in its place for a non-alcoholic version or just leave it out?

    1. Jennifer Liang

      When I make non alcoholic versions of frozen drinks, I just leave the liquor out. If it’s a bit thick, you can try adding more lime juice or a splash of cold water.

      1. Natasha

        I sub with either sparkling water or some sort of fancy Pellegrino soda. I bet the blood orange one would be divine here.
        Other times I use tonic water. Though I’m not sure that would pair well here.

    2. Cy

      They make non alcoholic liquor now. My friend was pregnant and her husband bought a “non” gin. It was pretty good. She said the tequila was even better. It’s a big thing with bartenders right now too. How nice to offer people something equivalent if they can’t drink or don’t. :)

  5. Elise

    Ooh, bookmarked! I dream of Outback Steakhouse’s daiquiris which I’ve only had virgin – time to try to replicate!

  6. AEA

    Ooh! Love those glasses! And the straws! Where where both procured?
    And while I’m at it… my old blender just doesn’t cut the mustard, icy drink-wise. Are you happy with yours? If so, what is it?
    Then – strawberry daiquiris!

    1. deb

      The straws are from a party store probably eons ago but these are similar. The glasses (Stella from Iittala) were from our wedding registry even more eons ago but now discontinued. I have a Vitamix, which is definitely an investment (although less so if you get a factory refurbished one) but I like the quality and also the warranty: 7-year vs. the usual 1-year so I bet far fewer end up in landfills.

  7. Christiane

    Any thoughts on how this would work pre-blended and put in a jar in the cooler for enjoyment while camping?

    1. deb

      As I shoot these recipes during the day, and did not have a daiquiri at noon, I put them in the freezer until the kids go to bed, so can confirm they’ll be delicious later, even if they may or may not stay frozen. It might taste more sweet when not frozen; the freezer muffles sweetness.

  8. june2

    I can’t do hard liquor so I make this every summer with frozé, sometimes adding lychees to the mix – I think I’ll try it with ice cold Saké next. Thanks for the reminder!

  9. Jasmine

    Can I use this recipe and your pina colada recipe to make a Miami vice?! Or is that too much fruit in one drink 😂

        1. Kim

          Oh, those are the best! I think the tart daiquiri cuts the sweetness of the pina colada a bit. The combo is better than either drink alone, in my opinion.

  10. Kate

    I had just a handful of berries left over from jam making, and my poor kids were strawberried out. This was just right for the grownups. Thank you!

  11. Jeanne

    Made these tonight. Delicious recipe and not too sweet. Used organic strawberries that we froze. Absolutely will make again. Thanks for another great recipe Deb.

  12. Christine

    Deeeelish. We’ve turned summer Sunday afternoons into Family Smoothie Time, only the adults get special smoothies. We loved these daiquiris! Only one small typo- clearly supposed to be “1 2-cup serving,” not “2 1-cup servings.” ;) We practically doubled everything, and this filled a 24 oz ninja blender cup (and our nearly-empty parenting fuel tanks) quite nicely!

  13. Liz

    I found simple syrup worked much better at getting the sweetness level correct. The granulated sugar didn’t incorporate as well or something, but using the simple syrup allowed me to adjust quicker. Other than that (and a tad more rum!) I made the recipe as written and it was delicious!

  14. Pam

    I made this for a friend and myself. Used fresh local strawberries, kept the measurements as written. We loved how the drink maintained the fresh, in-season strawberry flavor. We like strong drinks, so we might use more rum next time, but loved it as-is too.

  15. eileen

    I made these last weekend and then two times again. Addictive. No alcohol and still delish!! Thanks for the reminder Deb. :)

  16. JudyHM

    We loved this drink and will add it to our repertoire. Easy and it made us feel like we were on a tropical vacation.

  17. Sheelagh

    I was sceptical….frozen cocktails not being my ‘thing’. But then it hit 37 C outside and with no air conditioning I thought a frozen daiquiri might do the trick. And it did. This has become THE drink of summer in our house – and on our patio and even at friends’ houses (I bring my blender and just set up their kitchen all bossy-like saying, “You HAVE to try these”!). Even die-hard beer drinkers have had 2 or 3. Please don’t ask how many bottles of rum we have slurped through. Thank you so much Deb for posting – you have made our summer!!!

  18. Nice post, Thanks for this information. I really appreciate the kind of topics you post here. Thanks for sharing with us great information that is actually helpful. I posted some helpful links can you check it for a second?

  19. I found this recipe online, and it looked and sounded so lovely and tasty that I decided to try it out for myself. It was a huge hit with both my spouse and myself. What wonderful flavours from such a simple dish (I love those kinds of recipes), and the taste feels like something I toiled over for hours to achieve, haha. Thank you for sharing this information, it is really appreciated. Much Love From Amma Ruchis .

  20. Denise

    (I originally forgot to post as a question, this is resubmitted in question section)
    Deb, what is your recommendation for making pitcher full in advance, early in day before company. Once in pitcher would you store in freezer or refrigerator? Here in Florida we are still enjoying poolside cold drinks, can’t wait to treat our guests with your recipe. Thank you.

    1. deb

      I think keeping frozen drinks slushy is definitely tricky — it’s going to melt in the fridge, and fairly solidify in the freezer. I’m trying to remember if mine (in the freezer) was more soft sorbet-ish or more icy; I think the former. If softer, you could just re-blend it before serving.

  21. Denise

    I think I have a question no one has asked you!! Where to buy cocktail umbrellas on those long sticks as shown in your picture. I have the typical short ones and have searched google, nothing! Tell us…please!!