Sweet, ripe strawberries meet sharp lime in the blender and come out as a thick, icy slush that you can almost eat with a spoon. It tastes like summer fruit on a hot terrace and needs nothing more than a straw.
150 g
strawberries hulled, fresh or frozen
1 oz
lime juice
¾ oz
simple syrup adjust to the sweetness of the berries
1 cup
crushed ice for blending
Garnish: Fresh strawberry and lime wheel · Ice: Served up, no ice
Virgin Strawberry Daiquiri
Fruity, sweet and tart, with a thick, icy texture and a clean lime finish. Very cold and very easy to drink.
The Daiquiri began in Cuba as a simple sour of rum, lime and sugar and became famous in its frozen form in Havana bars in the first half of the 20th century. Once electric blenders became common in American bars and homes after the Second World War, fruit versions followed, and the Strawberry Daiquiri turned into one of the most ordered frozen drinks at beach bars, cruise ships and chain restaurants.
The virgin version drops the rum and keeps everything else. Because the alcohol usually lowers the freezing point, a Virgin Strawberry Daiquiri freezes a little harder, so it benefits from very ripe or frozen berries and slightly less ice.
Yes, they work very well. Use a little less ice and let the berries thaw for five minutes so the blender can cope.
Nothing is necessary. For a rum-like note add a few drops of vanilla or an alcohol-free rum alternative.
Only as a shaken drink: muddle the berries in a shaker, shake with ice and strain. It will not be frozen but still tasty.
The perfect sound
A sweet, carefree strawberry moment.
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