Virgin Strawberry Daiquiri

Name: Virgin Strawberry Daiquiri
Prep time: 8 min
Total time: 8 min
Yield: 2 servings
Cuisine: Caribbean
Ingredients: 2 cups (300 g) frozen whole or sliced strawberries, frozen solid, no added sugar; 4 tablespoons (60 ml) fresh lime juice, from about 2 large limes, strained; 3 tablespoons (45 ml) simple syrup, cooled or at room temperature; 1 cup (150 g) ice cubes, standard size; ¼ cup (60 ml) cold water, very cold; fine salt, a tiny pinch, to taste (optional); 2 whole (40 g) fresh strawberries, rinsed, with a slit cut from the bottom tip up to the middle (optional); 2 thin wheels (10 g) lime, cut ⅛ inch (3 mm) thick (optional)

From the MyKitchenBank Kitchen

A thick, slushy, bright pink mocktail with sweet ripe strawberries and a sharp hit of fresh lime, inspired by the classic Cuban daiquiri. Ready in 10 minutes with a blender and no alcohol.

Prep: 8 min
Cook: —
Wait: 2 min
Total: 10 min
Makes: 2 drinks (about 12 oz / 355 ml each)

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Steps

Before you start

Chill two serving glasses in the freezer for 10 minutes so the drink stays frosty.
Use fruit frozen solid, with no added sugar. Do not thaw it first or the drink will be thin.
Squeeze the lime juice fresh. Bottled juice tastes flat and sometimes bitter.
Simple syrup is equal parts sugar and water. If you have none, see Substitutions.

1
Chill the glasses
- Place two 12 oz (355 ml) glasses in the freezer so they frost while you work.
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Ready when: Glasses feel cold to the touch.
Tip: Skip this if freezer space is tight; a quick rinse with ice water also works.
2
Juice the limes
- Roll the limes firmly on the counter, cut them in half and squeeze until you have 4 tablespoons (60 ml) juice.
- Strain out seeds and pulp.
- Cut 2 thin wheels from a leftover lime half or an extra lime for garnish before juicing if using.
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Ready when: Exactly 4 tablespoons of clear juice.
Tip: Cut the wheels first; a juiced lime cannot be sliced neatly.
3
Prep the garnish
- Rinse the 2 fresh strawberries and leave the green tops on.
- Cut a small slit from the bottom tip to the middle of each so it can sit on the glass rim.
- Set aside with the lime wheels.
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Ready when: Each berry has a clean slit that grips the rim.
4
Load the blender
- Pour the cold water, lime juice and simple syrup into the blender first.
- Add the frozen strawberries, then the ice on top.
- Add a tiny pinch of salt if using; it sharpens the fruit flavor.
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Ready when: Liquids on the bottom, frozen items on top.
Tip: Liquid on the bottom helps the blades pull the frozen fruit down.
5
Blend until smooth
- Secure the lid.
- Start on low for 10 seconds to break up the chunks, then raise to high for 40 to 60 seconds.
- Stop and scrape down the sides once if the mixture stalls.
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Ready when: Thick, smooth, uniformly pink slush with no visible ice chunks or whole berry pieces, and a vortex forms at the center.
Tip: Over-blending warms the drink and thins it. Stop as soon as it is smooth.
6
Taste and adjust
- Taste a spoonful.
- Add 1 teaspoon more simple syrup if too tart, or 1 teaspoon lime juice if too sweet, then pulse 3 times.
- If it is too thick to move, add 1 tablespoon cold water and pulse.
- If too thin, add 5 to 6 more ice cubes and blend 15 seconds.
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Ready when: Balanced sweet-tart flavor and a thick, spoonable texture that slowly falls off a spoon.
Tip: Frozen drinks taste less sweet when very cold, so aim slightly sweeter than you think you need.
7
Pour and rest
- Pour or spoon the daiquiri into the chilled glasses, dividing evenly (about 12 oz / 355 ml each).
- Let it sit 2 minutes so air bubbles settle and the texture firms slightly.
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Ready when: Surface looks smooth and glossy.
8
Garnish and serve
- Perch a strawberry on each glass rim and add a lime wheel.
- Serve at once with wide straws or a long spoon.
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Ready when: Drink is thick and cold, garnish sitting securely.
Tip: Serve immediately; it begins to melt within 10 minutes.

Good to know

Tips

Always add liquids first and frozen items last to protect the blender and get a smooth texture.
Use a ripe-tasting brand of frozen strawberries; underripe fruit makes a pale, tart drink.
For a rum-free "daiquiri" flavor, add ¼ teaspoon vanilla extract or a few drops of rum-style flavoring if desired.
Make a sugared rim by running a lime wedge around the glass and dipping it in sugar before chilling.

Make ahead

Blend the base without ice up to 1 day ahead: combine strawberries (thawed), lime juice, syrup and water, and refrigerate. When ready, blend with the ice and a handful of extra frozen berries until thick.

Storage & reheating

Best served immediately. Leftover blended drink keeps in a covered container in the freezer up to 1 week; it freezes solid, so let it sit 10 minutes at room temperature, then re-blend with 2 tablespoons cold water. Not suitable for fridge storage, as it separates and melts within an hour. Garnishes keep refrigerated 1 day.

Substitutions

simple syrup → 2 tablespoons (40 g) honey or agave mixed with 1 tablespoon warm water, or 3 tablespoons (36 g) superfine sugar. Honey adds a floral flavor; sugar may leave slight graininess if the blender is not powerful.
fresh lime juice → fresh lemon juice, same amount. Gives a slightly softer, sweeter tang.
frozen whole or sliced strawberries → 2 cups (300 g) fresh strawberries, hulled, plus 1 extra cup (150 g) ice. Result is a little thinner and icier; chill the berries first if possible.
cold water → coconut water or cold white grape juice. Adds subtle sweetness; reduce simple syrup by 1 teaspoon.