Strawberry Daiquir- Copyright Coquere

Strawberry Daiquiri – cooling, smooth and gorgeous

Strawberry daiquiri

Strawberry Daiquiri belongs to the Daiquiri family. Drinks based on rum, citrus juice and sugar. The drink is said to have originated from an American mining engineer, who worked at the Daiquiri mine in Cuba in the early 1900s. Frozen Strawberry Daiquiri is the variation I make in this recipe, and the only one I think is worth making. Frozen Strawberry Daiquiri is just a development where you use ice, and if possible, with frozen strawberries, and make a slush drink. It is the perfect summer drink, but of course can be enjoyed year-round. Cooling, smooth and gorgeous. Here you have a drink with alcohol, but you can make a Virgin Strawberry Daiquiri. The only difference is that you then exclude the alcohol. Then you got a favourite drink for children, or others who do not want alcohol. The recipe is somewhat approximate. You can therefore experiment with the measures, changing them based on your preference. The recipe is for two people.



250-300 g frozen strawberries (In season 50/50 frozen and fresh berries)
4 cl Strawberry liqueur (e.g. Strawberry lips – can be omitted)
8 cl room
Juice of ½ lemon (about 3-4 cl)
3-4 tablespoons of icing sugar
16-20 ice cubes

A little cold water if the drink gets a little thick.


  1. Place the frozen berries in a small bag and use a rolling pin or the like. Place the bag on a solid base and crush them with the rolling pin until coarse pieces. Then do the same with the ice cubes. If you have a very good blender or slush machine you do not need to crush beforehand. It still facilitates the job for the machine and shortens the processing time.
  2. Then add all ingredients, except the water, in the blender. Blend until you get a nice slush with appropriate consistency. If it gets too thick – add a little cold water and run blenders again.
  3. Taste to see if is to your liking, if not add more icing sugar.


Suggestions: Alternatively, you can sweeten the drink with dissolved sugar mixture as the bartenders do. You then of course have to make it in advance, or you can use light syrup. You can also use sugar, but it often does not dissolve well enough, so you get sugar crunching between your teeth. I don’t like that, but many people think it’s good.


Served: Immediately and garnish with a strawberry

Allergy: Gluten- and lactose free

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