Strawberry Daquiri Recipe

Hull and measure strawberries

Rinse the strawberries under cold water, pat dry, remove the stems and hulls, then measure 1 cup. If strawberries are very large, roughly chop to help the blender process them evenly.

Juice lime

Cut limes in half and squeeze until you have 1/2 cup (about 2–3 limes). Strain the juice to remove seeds and excess pulp for a smooth daiquiri.

Combine the strawberries, fresh lime juice, and simple syrup (1/4 cup) in a blender. The simple syrup balances acidity and blends smoothly into the frozen texture.

Add rum and ice

Add 3 tablespoons white rum and 2 cups of ice to the blender with the fruit mixture. If you prefer a stronger cocktail, increase rum to 4 tablespoons (1.5 oz). For a slushier texture, use a mix of crushed ice and cubes.

Pulse to combine

Start the blender on low to break up the strawberries and ice, then increase to high. Blend for 30–45 seconds until smooth and slushy. If the mixture is too thick, add 1–2 tablespoons cold water or additional lime juice and blend briefly. If too thin, add a few more ice cubes and pulse until desired consistency.

Taste and adjust: sample a small spoonful. Add up to 1 tablespoon more simple syrup if you prefer it sweeter, or 1 teaspoon more lime juice if you'd like brighter acidity. Pulse to incorporate any additions.

Choose chilled coupe or hurricane glasses. If desired, run a lime wedge around the rim and dip in superfine sugar for a sugared rim.

Pour the blended strawberry daiquiri into the prepared glasses, leaving a small gap at the top to avoid spills.

Garnish each glass with a halved strawberry and a lime wheel on the rim, and add a mint sprig if using. Serve immediately with a straw.