The strawberry daiquiri may just be the ultimate rum cocktail for summer. With the sweetness of the seasonal berries, the tart freshness of the lime, the lightness of the white rum, and the frosty chill of the ice, it's hard to find a cocktail that's more appropriate for a hot day.
They're just as easy to whip up as they are easy to enjoy. You only need a few common ingredients and a blender — no fancy bar tools required. And you most certainly don't need to purchase a strawberry daiquiri mix to make a perfect cocktail; just follow this recipe and you're good to go!
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Things You'll Need
1 1/2 cups fresh strawberries
2 Tbsp. lime juice, freshly squeezed, plus more for garnish
1/2 cup white rum
1 to 4 Tbsp. granulated sugar
Ice
1. Gather the ingredients
While it's not at all a requirement, it's great to use local strawberries if you can find them simply because they are often extremely sweet.
White rum is the traditional choice for a strawberry daiquiri recipe, but you could also experiment with spiced rum if you have some on hand.
Use fresh limes with this recipe as opposed to bottled juice.
2. Juice the limes
Limes vary in size and juiciness, so it can take anywhere from 1 to 2 limes to get 2 tablespoons of juice. Using a citrus juicer will give you a better yield.
3. Prepare the strawberries
Wash and hull the strawberries. You don't need to chop them since they'll be going into the blender.
Tip
Hulling a strawberry means removing the stem, the leaves, and the pith (the white part in the center of the berry). You can do this with a small paring knife or a firm straw.
4. Puree the ingredients
Add the strawberries, rum, lime juice, sugar, and approximately 1 cup of ice to a blender and puree until smooth. Start with less sugar and add more if needed. The same goes for the ice.
Tip
The amount of sugar you'll need to use will depend on the sweetness of your strawberries. You might need little to no granulated sugar if the berries are sweet enough on their own.
5. Serve the daiquiris
Pour the cocktail into serving glasses. Garnish with a small wedge of lime. This recipe yields approximately 4 servings.
