Strawberry Daiquiri Recipe

Make strawberry puree

Place 1 cup hulled fresh strawberries in a blender or food processor. Add 2 oz (about 4 tablespoons) of water or a splash of lime juice to help blending. Puree until smooth, about 20–30 seconds. If you prefer a very smooth daiquiri, press the puree through a fine mesh sieve to remove seeds. Measure 2 oz of strained puree for the cocktail and reserve any extra for another drink.

Combine ingredients

In a blender add 2 oz strawberry puree, 2 oz light rum, 0.75 oz fresh lime juice, 0.5 oz simple syrup, and 0.5 oz crushed ice (approximate to help texture). If using strawberry liqueur or powdered sugar, add now.

Add ice and blend

Add 1 cup crushed ice and 4 ice cubes to the blender. Secure lid and blend on high for 10–20 seconds until smooth but still slushy. Stop and check texture; if too thick add 1–2 tablespoons cold water or a splash more lime; if too thin add a little more crushed ice and pulse.

Taste and adjust

Taste and adjust sweetness or tartness: add up to 0.25–0.5 oz more simple syrup if too tart, or another 0.25 oz lime juice if too sweet. Blend briefly to incorporate adjustments.

Serve

Pour blended daiquiri into a chilled coupe or hurricane glass. Garnish with a lime wheel or a whole strawberry on the rim. Serve immediately with a straw.

To make simple syrup: combine equal parts sugar and water, bring to a simmer until sugar dissolves, cool and store refrigerated. For a boozier, deeper flavor, add 0.5 oz strawberry liqueur and reduce light rum by same amount. Use frozen strawberries in place of fresh to reduce need for extra ice; if using frozen, omit crushed ice and add 1–2 ice cubes only.