Strawberry Daiquiri Italian Ices Food

STRAWBERRY DAIQUIRI

Steps:

• Combine lime zest and 2 tablespoons sugar in a food processor. Pulse until combined. Set aside.
• Place lime juice, strawberries, rum, 2 to 4 tablespoons sugar, depending on the sweetness of your strawberries, and ice cubes in a blender. Blend until smooth.
• Rub the rims of four glasses with a lime wedge, dip rims in lime sugar, and fill glasses with daiquiri.

STRAWBERRY DAIQUIRI ITALIAN ICES

Steps:

• Puree strawberries, rum, water, sugar, lime juice, and salt in a blender until smooth. Divide among 14 3-ounce paper cups. Freeze on a rimmed baking sheet for at least 5 hours. Garnish with strawberries.

STRAWBERRY DAIQUIRI

Steps:

• Add to a blender and puree: ice cubes, light rum, Triple Sec, fresh strawberries and lime juice. Rub the rim of a glass with lime. Roll the glass in sugar. Garnish with lime wedges. Taste and enjoy!

BEST STRAWBERRY DAIQUIRI

Steps:

• In a blender, combine ice, sugar and strawberries. Pour in lime juice, lemon juice, rum and lemon-lime soda. Blend until smooth. Pour into glasses and serve.

BLENDED STRAWBERRY DAIQUIRI

Steps:

• Blend ice, strawberries, rum, lime juice, triple sec, and confectioners' sugar in a blender at high speed until smooth, about 30 seconds.

STRAWBERRY ITALIAN ICE

Steps:

• In a blender, combine the apple juice concentrate, lemon juice and strawberries; cover and process until blended. Pour into an ungreased 8-in. square dish. Cover and freeze for 1-1/2 to 2 hours or until partially set. , Spoon into a large bowl; beat on medium speed for 1-1/2 minutes. Return to dish; freeze for 2-3 hours or until firm. , Remove from the freezer 10 minutes before serving. Garnish with mint if desired.

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 DAIQUIRIS

Steps:

• In a blender, combine the rum, limeade concentrate, strawberries and ice. Cover and process until smooth and thickened (use more ice for thicker daiquiris). Pour into cocktail glasses. , To garnish each daiquiri, cut a 1/2-in. slit into the tip of a strawberry; position berry on rim of glass.

PERFECT STRAWBERRY DAIQUIRIS

Steps:

• Place sugar in blender and blend for 30 seconds.
• Add lime and rum. Blend for 1 minute or until sugar has mostly dissolved.
• Add frozen strawberries. If you have a blender with lower horsepower, you may want to partially thaw the strawberries before adding. Blend on your ice-crushing speed until the strawberries have been pureed.
• Add two cups of crushed ice and blend on the crushing speed until all ingredients are fully broken down and incorporated.
• This is a very versatile recipe. I have experimented with less rum and more rum, more and less sugar, and added a tiny bit of water when I wanted a thinner drink. This is how I prefer it, but don't be shy about adjusting alcohol and sugar to your personal preference. ENJOY!

STRAWBERRY DAIQUIRI PIñA COLADA ICE POPS RECIPE BY TASTY

Steps:

• Make the simple syrup: in a small pot, combine the water and sugar. Cook over medium heat until the sugar dissolves, about 5 minutes. Transfer the syrup to a heatproof container and let cool completely before using. Any leftover syrup will keep in the refrigerator for up to 1 month.
• Make the strawberry daiquiri layer: In a 2-quart blender or food processor, combine the strawberries, simple syrup, lime juice and zest, and rum and blend until mostly smooth, 1-2 minutes. Divide the contents evenly between 6-8 ice pop molds, filling each ⅓ of the way. Cover with the lid (or place sticks in the middle) and freeze for at least 30 minutes before adding the next layer.
• Make the coconut cream layer: Clean the blender. Reserve 3 tablespoons of coconut milk for the piña colada layer, then add the remaining coconut milk, coconut rum, and 3 tablespoons simple syrup to the blender and blend until well combined, 1-2 minutes. Carefully pour into the pop molds over the strawberry daiquiri layer, filling another ⅓ of the way. Place the tops back on (or sticks back in) and freeze for at least another 30 minutes before adding the final layer.
• Make the piña colada layer: In a medium bowl, mix together the crushed pineapple and their juices and coconut rum. Let infuse for 5-10 minutes.
• Clean out the blender. Add the crushed pineapple and rum mixture, reserved 3 tablespoons coconut milk, and 1 tablespoon simple syrup and blend until smooth and well combined, 1-2 minutes. Pour into the pop molds over the coconut cream layer, filling the rest of the way. Place the lid on (or sticks back in)-it may require a bit of force to get through the bottom 2 layers. Freeze for at least 4 hours, or up to overnight.
• Remove the pop molds from the freezer and dip in room temperature water for no more than 60 seconds, being careful to avoid getting any water in the pops. Wiggle the sticks around every 20 seconds to loosen the pops from the molds. Remove the pops and wrap Individually in plastic wrap. The pops will keep in the freezer for up to 2 weeks.
• Enjoy (responsibly)!

BEST STRAWBERRY DAIQUIRI

Steps:

• 1. Put everything in blender and mix on high till everything comes together.
• 2. Add more ice or rum if necessary and remix.

STRAWBERRY ITALIAN ICE

Steps:

• Put a 9-or-10 inch metal cake pan in the freezer. In a blender blend the strawberries, the sugar, and the lemon juice until the mixture is smooth and the sugar is dissolved. Add the ice cubes, blend the mixture until it is smooth, and pour it into the cold pan. Freeze the mixture for 30 to 40 minutes, or until it is frozen around the edge but still soft in the center, stir the strawberry ice, mashing the frozen parts with a fork, and spoon it into 2 bowls.