Best 20 Strawberry Daiquiri Recipes

BEST STRAWBERRY DAIQUIRI

Steps:

• In a blender, combine ice, sugar and strawberries. Pour in lime juice, lemon juice, rum and lemon-lime soda. Blend until smooth. Pour into glasses and serve.

VIRGIN STRAWBERRY DAIQUIRI

Steps:

• In the container of a blender, combine the strawberries, sugar, lemon juice and lemon-lime soda. Add the ice and blend until smooth. Pour into a fancy glass to serve.

VIRGIN STRAWBERRY DAIQUIRI

Steps:

• Fill a blender with cracked ice. Add lime juice, strawberries, and sugar. Blend until smooth. You may add a little water if too thick. Pour into a chilled glass.
• Garnish with an extra strawberry or an orange slice. Enjoy!

STRAWBERRY DAIQUIRI

Steps:

• Add to a blender and puree: ice cubes, light rum, Triple Sec, fresh strawberries and lime juice. Rub the rim of a glass with lime. Roll the glass in sugar. Garnish with lime wedges. Taste and enjoy!

BLENDED STRAWBERRY DAIQUIRI

Steps:

• Blend ice, strawberries, rum, lime juice, triple sec, and confectioners' sugar in a blender at high speed until smooth, about 30 seconds.

STRAWBERRY DAIQUIRI PIE

Steps:

• In a large bowl, combine daiquiri mix, sweetened condensed milk, and whipped topping. Mix until smooth and creamy.
• Add thawed strawberries and blend into mixture.
• Fill pie crusts and refrigerate for approximately 4 hours or freeze until set.

FROZEN STRAWBERRY DAIQUIRI PIE

Steps:

• For the shortbread crust: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Process the cookies, sugar, butter, rum and salt in a food processor until the texture of wet sand. Press the crumbs evenly into the bottom and up the side of a 9-inch glass pie plate. Bake until lightly browned, 8 to 10 minutes. Let cool completely on a wire rack.
• For the sorbet filling: Mix the lime juice and rum in a measuring cup; set aside. Scoop 1 pint of the sorbet onto the bottom of the cooled crust, placing scoops evenly. Let stand until spreadable, about 5 minutes. Smooth the sorbet with an offset spatula, carefully covering the bottom of the crust. Drizzle 2 tablespoons of the rum mixture very slowly over the sorbet, allowing it to soak in. Repeat with the remaining sorbet and rum mixture. Smooth the top with the spatula. Loosely cover the pie with plastic wrap, and transfer to the freezer while preparing the whipped cream.
• For the lime whipped cream: Beat the corn syrup, lime juice, rum and lime zest in a large bowl with an electric mixer on medium speed until combined. Add the heavy cream, and beat on medium-high speed until stiff peaks form. Remove the pie from the freezer, and quickly spread with the whipped cream, leaving a 1/2-inch border around the outside edge. Loosely cover the pie, and freeze until firm, at least 6 hours or overnight.
• Garnish the frozen pie with 1/2 teaspoon of lime zest before serving.

STRAWBERRY-BANANA DAIQUIRI ICE POPS

Steps:

• Combine strawberry nectar, bananas, and rum in a blender. Blend until smooth. Stir in strawberries.
• Divide mixture between small ice pop molds. Freeze for 8 hours, or overnight. Run molds under cold water for 10 to 15 seconds to release pops.

KIWI STRAWBERRY DAIQUIRI JAM

Steps:

• PREPARE boiling water canner. Wash and heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
• COMBINE kiwifruit, strawberries, pineapple juice and lime juice in a large saucepan. Gradually stir in pectin. Bring to a boil over high heat, stirring frequently. Add sugar and return to a full rolling boil that can not be stirred down, stirring constantly. Boil hard for 1 minute, stirring constantly. Immediately stir in rum and green food coloring, if using. Remove from heat. Skim off foam if necessary.
• Carefully ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Center lid on jar. Apply band until fit is fingertip tight.
• Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Lable and wrap a ribbon if giving for gifts.

ROSEMARY STRAWBERRY DAIQUIRI

Steps:

• In a small saucepan, bring sugar and water to a boil. Reduce heat; simmer 10 minutes. Remove from heat; add rosemary. Steep, covered, 10-15 minutes according to taste. Discard rosemary. Cool completely. Store in an airtight container in the refrigerator up to 1 month., For each serving, in a blender, combine frozen strawberries, rum, lime juice and 2 tablespoons rosemary syrup; cover and process until smooth. Pour into a chilled glass; garnish with a whole strawberry and an additional rosemary sprig.

BANANA STRAWBERRY PEACH DAIQUIRI

Steps:

• Place ice, strawberries, banana, peach, rum, sour mix, and Cointreau in a blender. Blend until smooth. Adjust consistency by adding more ice or fruit as needed. Garnish with fresh fruit, and serve immediately.

FROZEN VIRGIN STRAWBERRY DAIQUIRI

Steps:

• Place strawberries, ice cubes, sweet and sour mix and grenadine in a blender. Blend until smooth. Add more ice or less depending on your taste.

STRAWBERRY DAIQUIRI II

Steps:

• Place the strawberries, ice cubes, salt, sugar, and rum into a blender. Cover and puree until smooth.

STRAWBERRY DAIQUIRI PIñA COLADA ICE POPS RECIPE BY TASTY

Steps:

• Make the simple syrup: in a small pot, combine the water and sugar. Cook over medium heat until the sugar dissolves, about 5 minutes. Transfer the syrup to a heatproof container and let cool completely before using. Any leftover syrup will keep in the refrigerator for up to 1 month.
• Make the strawberry daiquiri layer: In a 2-quart blender or food processor, combine the strawberries, simple syrup, lime juice and zest, and rum and blend until mostly smooth, 1-2 minutes. Divide the contents evenly between 6-8 ice pop molds, filling each ⅓ of the way. Cover with the lid (or place sticks in the middle) and freeze for at least 30 minutes before adding the next layer.
• Make the coconut cream layer: Clean the blender. Reserve 3 tablespoons of coconut milk for the piña colada layer, then add the remaining coconut milk, coconut rum, and 3 tablespoons simple syrup to the blender and blend until well combined, 1-2 minutes. Carefully pour into the pop molds over the strawberry daiquiri layer, filling another ⅓ of the way. Place the tops back on (or sticks back in) and freeze for at least another 30 minutes before adding the final layer.
• Make the piña colada layer: In a medium bowl, mix together the crushed pineapple and their juices and coconut rum. Let infuse for 5-10 minutes.
• Clean out the blender. Add the crushed pineapple and rum mixture, reserved 3 tablespoons coconut milk, and 1 tablespoon simple syrup and blend until smooth and well combined, 1-2 minutes. Pour into the pop molds over the coconut cream layer, filling the rest of the way. Place the lid on (or sticks back in)-it may require a bit of force to get through the bottom 2 layers. Freeze for at least 4 hours, or up to overnight.
• Remove the pop molds from the freezer and dip in room temperature water for no more than 60 seconds, being careful to avoid getting any water in the pops. Wiggle the sticks around every 20 seconds to loosen the pops from the molds. Remove the pops and wrap Individually in plastic wrap. The pops will keep in the freezer for up to 2 weeks.
• Enjoy (responsibly)!

STRAWBERRY DAIQUIRI DRUNKCUPS

Steps:

• 1. Pre-heat oven as directed on box.
• 2. Add the correct amount of butter/oil and eggs as directed on box.
• 3. When it comes to the amount of liquid you need to use (the water) substitute the mixer and the rum. (my box says 1 1/4 c. water so I used 1c. mixer and 1/4 c. rum)
• 4. Mix all ingredients together and spoon into cupcake holders. Bake as directed. It should make 15-20 cupcakes
• 5. While the cupcakes are baking take the frozen strawberries in a bowl and cover with some rum. You will need enough berries for one on each cupcake. Let the berries soak in the rum and remember to stir them ever so often.
• 6. * If you want a little extra rum in the cakes. Take a small bowl and fill it with rum. Before icing the cakes dip the tops of each one in the rum. It gives it just that extra kick! ;)
• 7. Now for the icing:
• 8. In a large bowl, beat the butter with an electric mixer for 1 minute.
• 9. Add 6 cups of confectioners' sugar, the rum, and the mixer. Beat on low speed until creamy. Gradually add the remaining confectioners' sugar, a little at a time, until the frosting is thick and creamy.
• 10. Once the cupcakes are cooled completely...In a icing bag or (what I use) a gallon zip lock bag fill it with the icing (if using the zip lock, once it is full just cut the tip of one corner to make a small hole {about the size of your pinky finger tip})
• 11. Ice the top of each cake and then place one drunk strawberry on each one and enjoy!!!!
• 12. * If you are making these and you want to make them child friendly, replace the 1/4 cup rum in the cake with 1/4 cup water and the 1/4 cup rum in the icing with 1/4 cup milk.

STRAWBERRY-LIME DAIQUIRI

Steps:

• In blender, place rum, lime juice, sliced strawberries, sugar and just enough crushed ice to cover. Cover blender; blend until pureed.
• Pour evenly into 4 low-ball cocktail glasses or wide-mouth wine glasses. Garnish each with whole strawberry and lime slice.

STRAWBERRY DAIQUIRI

Steps:

• Combine all of the ingredients in a blender and pulse until well mixed and the ice is dissolved. Pour into a large, chilled martini glass. Serve immediately.

FROZEN STRAWBERRY DAIQUIRI MIX (ALCOHOL & NON-ALCOHOL)

Steps:

• Combine sugar, lime juice and water in a bowl. Stir to mix and then let stand until sugar is almost completely dissolved, about 15 minutes (mixture will be thick).
• In a blender or food processor, combine the sugar and lime juice with the berries (stems removed). Blend until smooth.
• Pour the mixture into ice cube trays and freeze until firm, then unmold and pack into resealable freezer bags. Alternately, pack into freezer containers and freeze. Mixture will become solid, but will have consistency of a very firm sherbet, so you'll be able to scoop portions from main batch, then reseal mixture and store again in freezer.
• For each strawberry daiquiri: In blender jar, combine 3 tablespoons rum (light or dark), 1/4 cup Frozen Strawberry Daiquiri Mix (2 average-sized cubes that have been frozen in ice cube trays) and about 3/4 cup of ice cubes (7 or 8 average sized cubes). Blend until smooth. For a non-alcoholic frozen drink, replace the rum with unsweetened pineapple juice.
• For a Strawberry Pina Colada: In blender jar, combine 3 tablespoons rum (light or dark), 1/4 cup Frozen Strawberry Daiquiri Mix, 3 tablespoons unsweetened pineapple juice, 1 tablespoon coconut cream and about 3/4 cup of ice cubes. For a non-alcoholic version, omit the rum.

SPINACH AND STRAWBERRY DAIQUIRI SALAD

Steps:

• Combine the lime juice, honey, poppy seeds, and mustard in a small bowl; slowly whisk in the oil.
• Combine the almonds, salt, and sugar in a large skillet. Stir constantly over medium-low heat until almonds are light golden brown, about 5 minutes. Remove nuts from the skillet to cool.
• Toss the spinach, strawberries, coconut, onions, and cooled almonds in a large bowl. Top with prepared dressing, and toss to coat.

STRAWBERRY DAIQUIRI BY REQUEST

Steps:

• Place the rum, lime juice, grenadine, confectioners' sugar, ice cubes, and strawberries into a blender. Cover, and puree until smooth. Pour into glasses and top each with a dollop of whipped cream, if desired.