Best 12 Lime Daiquiri Recipes

FRESH LIME DAIQUIRI

Steps:

• Combine the rum, lime juice and syrup. Fill a cocktail shaker halfway with ice and fill two-thirds full with the cocktail mixture. Shake for 30 seconds and pour into frosted martini glasses. Serve ice cold.

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.

MY FATHER'S LIME DAIQUIRI

Steps:

• In a blender combine lime juice, sugar and rum. Blend and add ice one cube at a time until mixture is thick and smooth. Pour into 4 glasses and garnish with maraschino cherries.

FRESH LIME DAIQUIRI

Steps:

• Shake well with ice and strain into a cocktail glass or champagne flute.
• Tie the peel into a knot, drop into the drink and serve immediately.
• For a drier, version, omit the sugar syrup.

KEY LIME DAIQUIRI

Steps:

• Combine lime juice, light rum, simple syrup, and ice in a cocktail shaker; shake well. Add more simple syrup to taste if desired. Strain into a chilled cocktail glass and garnish with half a key lime.

LIME DAIQUIRI

Steps:

• In a blender, combine ice, rum, limeade concentrate and carbonated water. Blend until smooth. Pour into glasses and serve.

STRAWBERRY-LIME DAIQUIRI POKE CAKE

Steps:

• Make and bake cake mix as directed on box for two 8-inch round pans, adding grated lime peel to batter. Remove from pan to cooling rack; cool completely, about 1 hour. Wash and dry cake pans.
• Return cooled cake layers to clean 8-inch round pans. With thin stirring straw, toothpick or skewer, pierce cakes at 1/2-inch intervals.
• In 1-quart saucepan, heat 1 cup water to boiling. Remove from heat; stir in rum, lime juice and gelatin. Stir until completely dissolved. Spoon half of gelatin mixture over each cake. Refrigerate 1 to 3 hours to allow gelatin to set in cakes.
• To remove cakes from pans, dip pans in warm water 10 seconds. Unmold 1 cake onto serving platter; spread about 1 cup frosting on top of cake. Unmold second cake; carefully place on first cake on platter.
• Frost side and top of cake with remaining frosting. Refrigerate 1 hour before serving. Garnish with strawberries and lime. Loosely cover and refrigerate any remaining cake.

KEY LIME DAIQUIRI PIE

Steps:

• Bake pie crust at 450 til golden, set aside and let cool. Combine 2/3 C sugar, gelatin, and salt. Stir in limejuice, water and yolks. Cook and stir over low heat til thickens slightly. Remove from heat, stir in zest, tint with food coloring. Cool slighly, stir in rum. Chill to consistency of corn syrup, stirring occasionally. Remove from refrigerator. Immediately beat egg whites til soft peaks form. Gradually add 1/3 C sugar, beating to stiff peaks. When gelatin is the consistency of unbeaten egg whites, fold in stiffly beaten egg whites. Cihll til mixture mounds when spooned. Turn into baked pastry shell. Chill several hours or til set. cover, chill to serve.

KEY LIME DAIQUIRI POUND CAKE

Steps:

• Preheat oven to 325°.
• Grease and flour a 10-inch tube pan.
• Mix together the flour and baking powder.
• In a large bowl, cream together 1 cup butter, shortening, and 2 cups sugar until light and fluffy.
• Beat in the eggs one at a time.
• Beat in the flour mixture alternately with the milk, mixing just until incorporated.
• Stir in 2 tablespoons of rum, key lime zest, 2 teaspoons key lime juice, vanilla and lemon juice.
• Pour batter into prepared pan.
• Bake in a preheated oven for 90 minutes, or until tests done.
• Allow to cool in pan 10 minutes.
• Turn it out onto wire rack.
• While warm, prick top of cake with toothpick.
• Pour Key Lime Daiquiri Glaze over the warm cake.
• Cool completely.
• To make Glaze: In small saucepan, combine ¼ cup sugar, ¼ cup butter and 2 tablespoons key lime juice.
• Bring to boil.
• Continue boiling, stirring constantly, for 1 minute.
• Remove from heat and stir in 3 tablespoons rum.

KEY LIME DAIQUIRI POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour and baking powder.
• In a large bowl, cream together 1 cup butter, 1/2 cup shortening and 2 cups sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in 2 tablespoons rum, key lime zest, 2 teaspoons key lime juice, vanilla extract and lemon juice.
• Pour batter into prepared pan. Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pan 10 minutes. Turn it out onto wire rack. While warm, prick top of cake with toothpick. Pour Key Lime Daiquiri Glaze over warm cake. Cool completely.
• To make Key Lime Daiquiri Glaze: In small saucepan, combine 1/4 cup sugar, 1/4 cup butter and 2 tablespoons key lime juice. Bring to boil. Continue to boil, stirring constantly, for 1 minute. Remove from heat and stir in 3 tablespoons rum.

FROZEN LIME DAIQUIRI

Steps:

• Add the first 6 ingredients to a blender; blend the mixture until it is smooth.
• Pour mixture into a hurricane glass and garnish with lime wedge.

FROZEN LIME DAIQUIRI

Steps:

• In a blender, combine limeade concentrate, rum and ice cubes. Blend until smooth. Pour into glasses and serve immediately.