Best 4 Frozen Strawberry Daiquiri Recipes

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.

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.

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.

FROZEN STRAWBERRY DAIQUIRI PIE

Steps:

• 1. Allow whipped topping and strawberry daiquiri mix to thaw out in the refrigerator for a few hours. Combine all ingredients and pour into graham cracker crust. Cover and freeze. Garnish with whole strawberries, if desired.