Strawberry Daiquiri Recipe

Combine

Place 1/2 cup sugar and 1/2 cup water in a small saucepan.

Heat

Warm gently over medium-low heat, stirring until sugar fully dissolves and liquid is clear (do not boil).

Cool and store

Remove from heat, let cool to room temperature, then transfer to a sealed container and refrigerate. Yields ~3/4–1 cup. Use chilled; discard after 2 weeks.

Prepare strawberries

Hull and quarter the fresh strawberries. Reserve one for garnish if desired. If berries are very ripe and soft, use a spoon to scoop rather than slicing to avoid losing juices.

Chill glass (optional)

Place the serving glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the drink to keep the cocktail cold longer.

Combine ingredients

In a blender, add 1.5 cups hulled strawberries, 3 oz white rum, 1 oz fresh lime juice, 0.75 oz simple syrup, and 1 cup of ice.

Pulse and blend

Start by pulsing 3–4 times to break up the fruit, then blend on high for 10–20 seconds until smooth and slushy. If mixture is too thick, add 1/4 oz water or 1–2 tablespoons more lime juice; if too thin, add a few ice cubes and re-blend.

Taste and adjust

Taste for balance. Add more simple syrup (1/4 oz increments) if too tart, or more lime juice (1/4 oz) if too sweet. If the strawberry flavor needs boosting, add a few chopped berries and briefly re-blend.

Serve

Discard ice water from chilled glass if used. Strain the blended cocktail through a fine-mesh strainer into the chilled glass if you prefer a smoother texture, or pour directly for a thicker frozen daiquiri.

Garnish

Garnish with the reserved strawberry on the rim or a lime wedge. Optionally, wet the rim with a little lime and dip in granulated sugar for a sugared rim.

Enjoy

Serve immediately while slushy and cold.