Strawberry Daiquiri

May 24, 2021
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Photo by Julia Gartland. Prop Stylist: Molly Fitzsimons. Food Stylist: Sam Seneviratne.
Author Notes

A strawberry daiquiri is just one of many in the daiquiri canon, a classic cocktail made with rum, lime (or another citrus) juice, and sugar. While the bare-bones version, served up, was a favorite of Ernest Hemingway, this recipe is for the strawberry variation. In theory, blended fresh strawberries paired with rum and lime sounds quite lovely; but of course if you order a strawberry daiquiri at a beach bar, you’re more likely to get something a tad too sweet, maybe even from a frozen cocktail package. It may still taste good, but you’ll miss out on the nuance that comes from fresh fruit and juice.

The best strawberry daiquiri is indeed made from freshly frozen strawberries, not the packaged frozen fruit (though of course they’ll work in a pinch). But the floral, so-good-it’s-almost-fake-tasting vibrancy that comes from a sweet, in-season strawberry is impossible to beat. Freeze 5 ounces of cleaned strawberries on a parchment-lined sheet pan for at least 2 hours to make this drink, but it’s never a bad choice to make a larger batch, so you can make a full pitcher of daiquiris at once, or simply have berries ready to blend when the craving hits next time.

Speaking of which, making a big batch of simple syrup (just a one-to-one ratio of sugar and water heated together) is always the right call, considering that it’s used in numerous cocktails and lasts in the fridge for about a month. As this recipe makes significantly more than the ¾ ounce you need for one strawberry daiquiri, you’re good to go for another round of daiquiris, or for any number of classic cocktails.
Rebecca Firkser

  • Prep time 2 hours 5 minutes
  • Cook time 5 minutes
  • Serves 1
  • Simple Syrup
  • 1/2 cup granulated sugar
  • 1/2 cup cup water
  • Pinch kosher salt
  • Strawberry Daiquiris
  • 5 ounces fresh strawberries, green tops cut off
  • 2 ounces light rum
  • 3/4 ounce simple syrup (see recipe above)
  • 1 teaspoon lime zest (from about 1/2 lime)
  • 1 ounce (2 tablespoons) fresh lime juice (from about 1 lime)
  • Pinch kosher salt
In This Recipe
  1. Simple Syrup
  2. In a small saucepan over medium high heat, whisk together the sugar and water until the sugar is dissolved and the mixture is barely thickened, about 5 minutes. Remove from the heat, let cool, and transfer to an airtight container. This recipe makes about ¾ cup, or 6 ounces, and you won’t use it all in this drink: Store leftovers in an airtight container in the refrigerator for up to 1 month.
  1. Strawberry Daiquiris
  2. Rinse the strawberries and dry them on a kitchen towel. Place the berries in a single layer on a parchment-lined sheet pan and freeze completely, about 2 hours. Transfer the frozen berries to an airtight freezer-safe container and store in the freezer until ready to use.
  3. Combine the frozen strawberries, rum, simple syrup, lime juice, lime zest, and salt in a blender. Purée until smooth.
  4. Pour into a glass and serve immediately.

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Rebecca Firkser is the assigning editor at Food52. She used to wear many hats in the food media world: food writer, editor, assistant food stylist, recipe tester (sometimes in the F52 test kitchen!), recipe developer. Her writing has appeared in TASTE, The Strategist, Eater, and Bon Appetit's Healthyish and Basically. She contributed recipes and words to the book "Breakfast: The Most Important Book About the Best Meal of the Day." Once upon a time, she studied theatre design and art history at Smith College, so if you need a last-minute avocado costume or want to talk about Wayne Thiebaud's cakes, she's your girl. She tests all recipes with Diamond Crystal kosher salt. You can follow her on Instagram @rebeccafirkser.

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