Frozen Daiquiri Recipe

If you do not have ready-made strawberry purée, hull and roughly chop 4–5 fresh strawberries and blitz in a blender until smooth. Strain through a fine sieve if you prefer a very smooth purée; otherwise use as-is.

Prepare shaved or crushed ice. Use a blender, ice crusher, or the pulse setting on a food processor to create fine, snow-like ice. Measure approximately 2 cups.

Combine and Blend

Add 2 oz Captain Morgan Spiced Rum, 2 oz strawberry purée, 0.5 oz fresh lime juice, 0.25 oz fresh lemon juice, and 0.5 oz simple syrup to the blender. Add 1 to 1 1/2 cups of the shaved/crushed ice (reserve a little ice if you prefer thicker texture).

Pulse to Texture

Start on low speed and pulse to break up the ice, then blend on high in 1–2 second bursts until you reach a smooth, slushy consistency. If mixture is too thin, add remaining ice and pulse again. If too thick, add a splash (0.25–0.5 oz) of cold water or a touch more rum and pulse briefly.

Taste and adjust balance: add an extra 0.25 oz simple syrup if not sweet enough, or 0.25 oz lime juice if too sweet. Blend briefly (5–8 seconds) to incorporate adjustments.

Spoon the frozen daiquiri into a chilled coupe or rocks glass, heaping slightly to create a smooth peak.

Garnish with a strawberry or lime wheel and an optional mint sprig. Serve immediately with a straw or short stirrer.