Mom's Best Recipes
Recipe

Bold Strawberry Daiquiri

A tangy, creamy frozen strawberry daiquiri with bright lime, a touch of vanilla, and a salt trick that makes the fruit pop.

Author By Matt Campbell
4.8
A frosty strawberry daiquiri in a chilled coupe glass with a lime wheel on the rim and condensation on the glass, set on a kitchen counter in natural light
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This is the strawberry daiquiri I make when I want the vibe to be fun but the flavor to be serious. It is bright and tangy like a classic-inspired daiquiri, but we lean into a creamy texture that feels like a grown-up strawberry shake with better manners.

Here is the move: frozen strawberries for body, fresh lime for snap, a small hit of sweetener for balance, and a splash of vanilla plus a pinch of salt to make the berry taste louder. Blend it thick, taste it, adjust, then serve it before it melts into sadness.

A blender jar filled with frozen strawberries, lime juice, rum, and ice on a countertop right before blending

Why It Works

  • Big strawberry flavor from frozen berries, which help the drink blend colder and more thickly than fresh.
  • Bright, classic-inspired balance with real lime and a controlled amount of sweetness, so it tastes fresh instead of candy-like.
  • Creamy without being heavy thanks to a small amount of cream of coconut or Greek yogurt (your call).
  • Easy to customize from boozy and bold to lighter and more slushy, just by adjusting ice and rum.

Pairs Well With

  • A plate of salty tortilla chips with a small bowl of fresh mango salsa on a wooden table

    Salty chips and fresh mango salsa

  • A small bowl of spicy roasted nuts with visible chili flakes and lime zest

    Spicy chili-lime roasted nuts

  • Grilled shrimp skewers on a platter with char marks and lime wedges

    Grilled shrimp skewers with lime

  • A bowl of guacamole topped with chopped cilantro and diced onion with a lime wedge on the side

    Guacamole with extra lime

Storage Tips

Frozen daiquiris are best fresh, but if you have leftovers, do not toss them.

  • Fridge (best within 24 hours): Pour into a jar, cover, and refrigerate. It will separate. Just shake hard or re-blend with a handful of ice.
  • Freezer (best within 1 week): Freeze in an airtight container. When ready, let it sit on the counter 10 to 15 minutes, then scrape into the blender and pulse until slushy. Add a small splash of rum or water if it is too thick.
  • Best hack: Freeze leftovers in ice cube trays, then blend the cubes for an instant round two.

Common Questions

Can I make this without alcohol?

Yes. Swap the rum for cold water, coconut water, or cold brewed iced tea. Start with 1/4 cup and add more only if the blender needs help.

If you want the sparkle vibe, do not blend sparkling water. Blend the drink with still liquid first, then top each glass with a splash of sparkling water at the end (it will foam a bit, in a fun way).

What rum is best for a strawberry daiquiri?

White rum keeps it bright and clean. If you want more personality, use a lightly aged rum. Spiced rum can take over, so use it only if you are into that.

How do I make it more tangy?

Add lime juice 1 teaspoon at a time, then taste. Strawberry plus lime can trick you, it goes from "fresh" to "sharp" quickly.

How do I make it thicker?

Use fully frozen strawberries, chill your glass, and add a bit more ice. Also, blend in short bursts at the end so it stays cold and fluffy.

Why the pinch of salt?

Because salt makes fruit taste more like itself. It will not taste salty, it will taste louder.

I started making strawberry daiquiris at home because restaurant versions kept letting me down. Too sweet, too icy, not enough lime, and somehow still not very strawberry. One night I tossed frozen berries in the blender with rum and lime, added a tiny pinch of salt like I would for a tomato sauce, and it was a full stop moment. Now it is my go-to when I want something that feels like a treat but still tastes like a real cocktail.