Strawberry daiquiris and I go back a long way. To grade five, to be exact, when my parents and I took a trip to Hawaii. Sure, I remember feeding a gigantic Parrot Fish out of my hand while snorkeling, watching the sunrise over Haleakala Crater and dunking my head underwater to hear the nearby humpback whales calling to each other. Despite these amazing experiences, my memory continuously veers towards the hours (seemingly) that I spent sucking virgin strawberry daiquiris through straws. My regular poison up to that point was Shirley Temples, the ubiquitous drink of the pre-teen crowd. Let me tell you, those strawberry daiquiris beat out Shirley and her Temples by a country mile.
As we draw closer to the peak of strawberry season, the bright red fruit becomes more fragrant and intensely sweet. Strawberry patches are filling up with eager pickers and families trundle home with baskets full of fruit. These sweet berries pair beautifully with savory ingredients in salads and classically with chocolate in desserts such as a Strawberry and Chocolate Cream Cheese Napoleon.
If you are looking for a way to cool down quickly as the days heat up, pull out the blender and whip up a batch of frozen cocktails in less than five minutes. Whether you are overlooking the ocean on a Hawaiian beach or sitting in your backyard, these drinks are sure to make you feel as though you are on a mini-vacation.
The first step is to find the sweetest strawberries you can.
Hull and quarter them.
In a blender, combine strawberries, ice, white rum, fresh lime juice and sugar. Blend until smooth. Divide evenly between four glasses.
Other daiquiri recipes:
From the kitchen of Cookin Canuck. www.cookincanuck.com
- 24 oz. (about 3 cups) hulled & quartered fresh strawberries
- 2 cups crushed ice
- 1/2 cup white rum (or more if you like your cocktails stronger)
- 1/4 cup fresh lime juice
- 3 tbsp granulated sugar
- In a blender, combine strawberries, ice, white rum, fresh lime juice and sugar. Blend until smooth. Divide evenly between four glasses.