Virgin Strawberry Daiquiri

Before you start

A frozen strawberry daiquiri is really a strawberry slush built on the same lime-and-sugar balance as the original. Without rum, the drink tastes sweeter and freezes harder, so the trick is to use frozen strawberries for most of the chill, measure the lime carefully and add just enough liquid to blend smoothly.

Strawberries vary a lot in sweetness. Taste the blended mixture before pouring, then adjust with syrup or lime in small amounts. A little water or white grape juice keeps the texture spoonable but pourable. A sugared rim is optional, but it brings back some of the glamour the drink loses without the rum.

Ingredients

• 250 g (2 cups) frozen strawberries
• 45 ml (1½ oz) fresh lime juice — about 1½ limes
• 45 ml (1½ oz) simple syrup (1:1) — adjust to the berries
• 90 ml (3 oz) cold water or white grape juice
• 1 cup (about 150 g) ice cubes
• 2 tbsp granulated sugar — optional, for the rim
• 2 fresh strawberries or lime wheels — for garnish

Method

1. If sugaring the rims, rub a lime wedge around the edge of each glass and dip it into sugar spread on a small plate. Chill the glasses in the freezer.
2. Pour the lime juice, syrup and water into the blender, then add the frozen strawberries and ice.
3. Blend on low for 10 seconds to break up the fruit, then on high for 30 to 40 seconds until smooth and thick, with no ice chips left.
4. Taste. It should be sweet with a clear sour finish. Add 5 to 10 ml syrup if your berries were tart, or 5 ml lime if it tastes flat, and blend briefly.
5. Pour into the chilled glasses and garnish with a strawberry or lime wheel. Serve with straws or spoons.

Tips for success

• Let frozen berries sit at room temperature for 5 minutes before blending. They break down faster and give a smoother drink.
• Cold dulls sweetness, so the mixture should taste slightly too sweet at room temperature before it is frozen.
• White grape juice adds sweetness and body without changing the color, a good choice for children.

Substitutions

Simple syrup

Agave syrup blends easily and is sweeter, so use about 30 ml. Honey works if you dissolve it in the lime juice first.

Frozen strawberries

Fresh strawberries plus about 1½ cups ice work, but the texture is icier and the color paler. Frozen raspberries make a tarter, seedier version.

Water

Coconut water adds a light tropical note. Lemon-lime soda makes the drink sweeter and slightly fizzy.

Variations

Strawberry banana

Replace 100 g of the strawberries with 1 frozen banana, sliced.

Strawberry basil

Add 4 fresh basil leaves to the blender with the fruit.

Troubleshooting

Too thick to blend

Add water 15 ml at a time and pulse. Use a tamper or stop and stir if the blades spin freely.

It tastes watery

Too much ice and too few berries. Keep ice to about a cup and let the frozen fruit chill the drink.

It tastes sour or harsh

Tart berries need more sugar. Add 10 ml syrup and blend again briefly.

Storage

Serve immediately. Leftovers can be frozen in a lidded container and reblended with a splash of water, or poured into ice pop molds.