Best Frozen Daiquiri Recipes

FROZEN MANGO DAIQUIRI

Steps:

• Blend all ingredients in a blender until smooth and serve.

FROZEN PEACH DAIQUIRI

Steps:

• Place first 4 ingredients in an electric blender; process at high speed until smooth. Add ice, and process until slushy.

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 DAIQUIRI COCKTAIL

Steps:

• Combine light rum, triple sec, lime juice, and ice in blender with 1 cup crushed ice; blend until smooth. Pour into a Champagne flute.
• Garnish with maraschino cherry.

FROZEN MANGO DAIQUIRI

Steps:

• Put the rum, liqueur or gin, lemon juice, mango flesh and a generous handful of ice in a high-powered blender that's suitable for crushing ice.
• Blend until smooth, then pour into a large cocktail or margarita glass and garnish with a mango slice and Thai basil, if you like.

FROZEN STRAWBERRY DAIQUIRI

Steps:

• Pour rum and lime juice into blender container.
• Add sugar and whirl to dissolve.
• Drop frozen berries into blender container, a few at a time, blending until smooth.
• Pour into chilled glasses.

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 DAIQUIRI

Steps:

• Put limeade and rum into blender.
• Fill blender with crushed ice.
• Blend on high speed.
• Serve in stem glass.
• Garnish with cherry, mint sprig or gresh strawberry.
• Serves 8.
• Note: a Pink Lady is made using gin and pink lemonade.

FROZEN PINEAPPLE-MANGO DAIQUIRI

Steps:

• Place mango, pineapple juice, lime juice, and sugar in blender and process on high speed until smooth. Pour in rum and blend well. Add ice cubes and blend until smooth and slushy. Immediately pour into 4 stemmed glasses and serve.

FROZEN MANGO DAIQUIRI

Steps:

• Blend all ingredients in a blender until smooth.

PEACH AND BASIL FROZEN DAIQUIRI

Steps:

• For the syrup: Boil 1 cup water, sugar and basil over medium heat in a small saucepan. Reduce the heat and simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove the pan from the heat and allow the mixture to cool, about 15 minutes. Strain before using.
• Place the syrup, peaches, rum, liqueur and lime juice in a blender. Blend until smooth. Pour into ice-filled glasses and garnish with lime wedges and basil sprigs.

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.

FROZEN BANANA DAIQUIRI

Steps:

• Blend ingredients until smooth and frosty.
• Pour into chilled glasses. Garnish with umbrella, cherry and orange slice.

FROZEN STRAWBERRY DAIQUIRI PIE

Steps:

• The pie crust should be cooled at least 30 minutes before ready to use.
• Beat the cream cheese when an electric mixer on medium speed until fluffy.
• Gradually pour in the milk and continue beating until smooth.
• Stir in the daiquiri mix and rum, and the food coloring if you are using.
• Fold in the whipped topping.
• Pour the filling into the crust and freeze for at least 6 hours, or preferably overnight.

FROZEN PEACH DAIQUIRI

Steps:

• In a blender, blend peach, lime juice, light rum, apricot brandy, vanilla and, if desired, sugar for 10 seconds. Add the cracked iceand blend for 15 seconds. Pour into a chilled 12-ounce glass. Garnish with lime.

NUTRIBULLET® FROZEN STRAWBERRY DAIQUIRI

Steps:

• Add the strawberries, lime juice, agave and rum to a NutriBullet® tall cup (24 ounces). Attach the extractor blade and blend until smooth and combined. Serve immediately.

MAGIC BULLET EASY FROZEN DAIQUIRI

Steps:

• Fill a PARTY MUG with ice.
• Pour in the daiquiri mix and rum.
• Twist on the CROSS BLADE and place the mug onto the power base.
• Blend on LOCK or pulse until smooth.
• Twist off the blade and twist on a comfort lip ring. Enjoy!
• Variations:.
• Strawberry Daiquiri - add a handful of fresh or frozen strawberries before blending.
• Diva Daiquiri - add 1oz. coconut rum before blending.
• Purple Haze - add 1/2 oz. Blue Curacao before blending.
• Derby Daiquiri - add 2 Tbls. fresh orange juice before blending.

FROZEN PINEAPPLE DAIQUIRI

Steps:

• Put all ingredients into blender and puree until smooth.
• Serve in a stemmed cocktail glass, garnished with fresh fruit or a cherry, if desired.

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.