Frozen Daiquiri Food

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 STRAWBERRY DAIQUIRI

Steps:

• Blend the strawberries then push the resulting puree through a sieve to remove some of the seeds. Tip the sieved puree into the blender again and add the ice, rum and lime juice. Blend again and divide the mixture between 2 Martini glasses.
• Thread the lime slices and strawberry halves onto the cocktail sticks and place onto the edge of the glass, serve immediately.

FROZEN STRAWBERRY DAIQUIRI

Steps:

• In a blender, combine the frozen strawberries, rum, lime juice and sugar. Blend until smooth and divide among 6 highball or hurricane-style glasses. Garnish each glass with a strawberry slice and serve immediately.

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 BLUEBERRY DAIQUIRIS

Steps:

• In a medium saucepan over medium-high heat, combine the sugar and 1/2 cup (120 ml) water and bring to a low boil, stirring until the sugar dissolves. Add the blueberries and reduce the heat to a simmer. Use a wooden spoon to crush the berries, allowing their juices to release, and continue to simmer for 20 minutes. Press the berry mixture through a fine-mesh sieve set over a bowl and discard the solids.
• In a blender, combine the berry syrup, rum, and lime juice. Add the ice and blend until smooth. Serve immediately.

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 PEACH DAIQUIRI

Steps:

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

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 MANGO DAIQUIRI

Steps:

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

FROZEN DAIQUIRI SALAD

Steps:

• Allow cream cheese to soften at room temperature.
• With electric mixer, cream the softened cream cheese in a large bowl. Blend in thawed Cool Whip and daiquiri mix.
• Stir in the drained pineapple and chopped walnuts, if used. Add green food coloring to achieve a pleasing pale green color.
• Pack into a desired mold; a loaf pan works well. Freeze 4 hours or overnight. Take out 15-20 minutes before serving.
• To serve: Unsold on an attractive patter. Garnish with whole strawberries, cherries or slices of kiwi. Add mint sprigs or leaves, if desired.