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Top Rated Strawberry Daiquiri Recipes
This wonderfully refreshing punch tastes just like a strawberry daiquiri, only better. Don't forget the mini umbrella!This recipe is courtesy of Ocean Spray.
Whether you're sitting poolside or relaxing after the work week, a strawberry daiquiri is the perfect way to unwind. We've got you covered on a go-to recipe that is sure to be an absolute crowd pleaser.
Tommy Bahama's Restaurant & Bar in Midtown concocted this Strawberry Daiquiri for summer - if you're looking for a festive array of cocktails for your next party, it would be great to serve with the Blue Hawaiian and Coconut Cloud Martini also created by Tommy Bahama's Restaurant & Marlin Bar!
Ever tried to make a strawberry daiquiri at home? Alex and I are on a kick of making homemade frozen alcoholic drinks. First it was our frozen margaritas (so good), and then our frozen sangria (double good). Now, it’s our homemade frozen daiquiris! Let us tell you: they taste approximately 1,000 times better than a mix from the store. Basically, this is the only strawberry daiquiri recipe you need: and you need to try it stat.
Professional Chefs Share Their Favorite Strawberry Recipes
A perfectly ripe, juicy strawberry is a beautiful thing. They’re delicious right out of the carton, but if you’re looking for recipes to highlight them, you’ve come to the right place. From a refreshing summer soup to a stunning tart, these chef-curated recipes make strawberries the star.
Summer Strawberry Gazpacho
Recipe by Elisa Marshall and Benjamin Sormonte, co-founders of Maman and co-authors of Maman: The Cookbook, All Day Recipes to Warm Your Heart
“This strawberry-infused gazpacho is a variation on the one we ate almost daily while living in Ibiza,” Marshall said. “It makes the most refreshing lunch on hot days and is also lovely served in small glasses as a pre-dinner treat. Strawberries are not traditional in this dish, but their sweetness means you can make this soup even if you don’t have perfectly ripe tomatoes.”
This recipe is featured in Maman’s debut cookbook, which comes out this fall. It includes recipes for some of the cafe’s bestselling baked goods and dishes, plus brand new ones.
Recipe for Summer Strawberry Gazpacho
High On The Hog Needs To Be On Your Netflix Watch List Right Now
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Copyright © 2021. Published by Clarkson Potter, an imprint of Penguin Random House.
5 c (800 g) vine-ripened tomatoes (about 7 tomatoes), chopped
2 c (330 g) strawberries, hulled and quartered, plus more for garnish
1 English cucumber (about 12 1/2 oz / 350 g), peeled and chopped
1 jalapeño (about 30 g), seeded and chopped
1 c (30 g) packed fresh basil leaves, chopped, plus more for garnish
1/2 c (120 ml) extra virgin olive oil
2 Tbsp apple cider vinegar
Fine sea salt and freshly ground black pepper
1 c (16 g) soft and crumbly goat’s milk cheese
In a blender, combine the tomatoes, strawberries, cucumber, garlic, jalapeño, basil, olive oil, vinegar, 1 teaspoon salt, and 1 teaspoon pepper and blend until smooth about 1 minute. Transfer to an airtight container and refrigerate for at least 1 hour and up to 4 days.
In a small bowl, toss together the goat cheese and lime zest to create a crumbly mixture. Season to taste with salt and pepper.
Ladle the chilled soup into four bowls. Season to taste with salt and pepper, and sprinkle each bowl with the goat cheese mixture and strawberries or fresh basil. Serve immediately.
Strawberry Coconut Rice Pudding
Recipe by Carrie Blease, chef of Lord Stanley in San Francisco, California
A handful of ingredients give a gourmet twist to the humble rice pudding in this recipe crafted by a chef of a Michelin-starred restaurant.
“I love rice pudding in general, it is a nice vessel to accompany any seasonal fruit,” Blease said. “The coconut milk gives it a creamy and aromatic flavor, and adding the chantilly cream may sound heavy, but will lighten your pudding into a fluffy treat.”
Blease notes that the rice pudding base can be kept in the refrigerator in an airtight container for up to three days.
Recipe for Strawberry Coconut Rice Pudding
Yields 4 generous servings
20 strawberries (2 cartons)
3 limes (keep the zest to use as garnish)
1/4 c toasted coconut shavings
Place rice and coconut milk into a large pot on medium/low heat. Stir frequently to avoid sticking until the rice is fully cooked. Scoop the cooked rice out onto a tray to let cool.
Put rice pudding into a large mixing bowl. Add 1/2 teaspoon salt and the juice of 2 limes, and mix well using a rubber spatula so as not to break the rice grains.
In a metal bowl, whisk the cream and sugar together until stiff peaks form. Gently fold in this chantilly into the rice pudding to make it light and fluffy. You can make the chantilly as sweet as you like depending on your taste.
Meanwhile, cut fresh strawberries into quarters, removing the stem. Season generously with the juice of one lime, a big pinch of salt and brown sugar, and stir together. Leave to macerate for about 15 minutes.
To serve, scoop the seasoned rice pudding into 4 serving bowls. Top with the macerated strawberries, drizzling all of the maceration liquid over the top. Garnish with toasted coconut shavings and lime zest. Enjoy!
Recipe by Bryan Noury, executive chef of Madre in Brooklyn, New York
“I was working as a private chef on Shelter Island when these twin first grade girls came home with pints of still sun-warmed Tristar strawberries,” Noury said. “The gourmand of the two asked me to make a soufflé. Chef Michel Roux of Le Gavroche guided my technique and I have been making them ever since! Light and decadent truly the perfect sweet treat.”
Soufflés are a staple dish at Madre, and it’s constantly revamped to maintain seasonality and integrity of ingredients.
Recipe for Strawberry Soufflé
Butter, for greasing ramekins
600 g/1 lb 5oz Tristar strawberries, hulled
10 g St-Germain elderflower liqueur
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
Coat 6 ramekins with butter and white sugar.
Heat the strawberries (reserving two for the bottoms of the soufflés), sugar, lemon juice and two tablespoons of water in a saucepan until simmering. Stir gently and cook until tender.
Mix the cornstarch with two tablespoons of water to make a slurry and add it to the strawberry mixture.
Take the mixture off the heat and add the St-Germain. Then, bring the mixture to a boil, stirring continuously to avoid lumps.
Blend the mixture in a blender to a smooth purée. Pass the purée through a fine sieve into a clean saucepan.
Whisk the egg whites in a clean, cold bowl until soft peaks form when the whisk is removed. Slowly whisk in the sugar until the mixture is glossy and stiff peaks form when the whisk is removed.
Beat one-third of the egg whites into the strawberry purée until well combined, then carefully fold in the remaining egg whites.
Place slices of the reserved strawberries in the bottom of each ramekin, then fill the ramekins to the top with the soufflé batter.
Level the tops of the soufflés with a palette knife, then place onto a baking tray and bake in the oven for 8 minutes.
Top with powdered sugar and a scoop of crème fraîche gelato. Enjoy immediately.
Credit: Kristen Farmer Hall
Fresh Strawberry Tarts
Recipe by Kristen Farmer Hall, executive pastry chef and co-owner of The Essential and Bandit Patisserie in Birmingham, Alabama
“These beautiful tarts have a few steps, but they are strawberry showstoppers!” Hall said. For a finishing touch, top these tarts with lightly sweetened whipped cream (which you can make yourself or buy at the store) and some fresh mint.
Recipe for Fresh Strawberry Tarts
Yields eight 4-inch tartlets or two 10-inch tarts
For the Pâté Sucrée (sweet tart dough)
200 g unsalted butter, room temperature
110 g eggs (approximately 3 eggs), room temperature
Gently cream butter and sugar together in the bowl of a stand mixer with the paddle attachment or using a hand mixer for 2 minutes
Add eggs one a time, mixing fully after each egg.
Add flour and salt and gently mix until a dough forms.
Remove dough from the bowl and using the heel of your hand, press the dough forward, smearing it across the table. This method is called fraisage and results in a dough that rolls out with minimal cracking. Work the disc of dough 2-3 times, smearing it and then bringing it back together with a bench scraper.
Divide dough into quarters, wrap each disc in plastic wrap and refrigerate for 4 hours or overnight.
For the Almond Frangipane:
288 g butter, room temperature
Gently cream butter and sugar together in the bowl of a stand mixer with the paddle attachment or using a hand mixer for 5 minutes.
Add eggs one at a time, mixing fully after each egg.
Add almond flour and all-purpose flour and gently mix.
Refrigerate frangipane until ready to use. Keeps for one week.
Remove dough from the refrigerator and temper for 10-15 minutes.
Roll dough on a lightly floured surface to desired size and place dough in tart pan.
Gently dock the dough with a fork and freeze for one hour.
Bake frozen tart shell for 18-20 minutes at 325 degrees Fahrenheit until lightly golden brown.
Once shells are cool, fill with frangipane and bake for an additional 12-14 minutes.
Soak strawberries in cool water to remove any dirt or sand. Then, hull the strawberries and slice them in half.
Once the tarts are cool, top with 2-3 tablespoons of your favorite strawberry jam, and shingle berries around the tart.
Strawberry Ricotta Bruschetta
Recipe by Companion Baking in St. Louis, Missouri
Simple but delicious, this recipe comes from a St. Louis-based manufacturer of specialty breads and pastries with two cafes in the St. Louis area. For an extra pop of flavor, add some mint leaves and a drizzle of balsamic vinegar reduction.
Recipe for Strawberry Ricotta Bruschetta
1/2 pt strawberries, quartered
Powdered sugar, to garnish
Preheat the oven to 350 degrees Fahrenheit.
Drizzle the slices of baguette with olive oil and place in the oven until lightly toasted.
Once finished, spread the ricotta on the toasted bread and top with the quartered strawberries. Garnish with fresh mint and powdered sugar.
I’ve been planning trips around notable eateries and the buzziest new dishes even before my food writing career began as an associate editor at The Daily Meal, where I
I’ve been planning trips around notable eateries and the buzziest new dishes even before my food writing career began as an associate editor at The Daily Meal, where I reported on food and drink news and wrote longer form culinary travel features. After TDM I moved on to a content editor position at Google where I wrote Zagat content – both reviews and blog posts – as well as copy that appears in Google Maps and Google Earth. For Forbes I cover a wide range of food and drink topics, from interviews with chefs and artisanal makers to national dining trends.
- 5 Cups fresh strawberries
- 4 Ounces simple syrup
- 2 Ounces rum (preferably light rum but any will do)
- 2 Ounces vanilla vodka
- Juice From A Lime
- Garnish with fresh strawberries or lime slices (if you want)
- Add fresh strawberries, simple syrup, rum, vodka and lime juice to a blender. Blend until completely smooth.
- Pour into glasses and garnish with fresh berries and lime slices if desired.
Want to try another cocktail? Check out our Spicy Margarita Recipe or the Boozy Cream Soda.
Hi, I'm Rachel. A digital marketing strategist turned blogger. This blog is constantly inspired by my life in Ohio. I love exploring amazing events, restaurants, fashion, and trends and writing about them.
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Cocktail Frozen Strawberry Daiquiri
This frozen cocktail is a great variation of the classic cocktail Daiquiri. The strawberries makes the drink much popular and fresh than the based cocktail. The Strawberry Daiquiri is very easy recipe for prepare and it’s a real hit among the summer cocktails.
- 60 ml White Rum
- 15 ml Triple sec
- 15 ml Lime juice
- 4-5 strawberries
- Ice cubes
- Lime slice for decoration
Categories:Alcohol Recipes Cocktails Fruit cocktails Summer cocktails
How to make the best strawberry daiquiri with 4 ingredients
You’ll only need 4 simple things for this daiquiri recipe: frozen strawberries, freshly squeezed lime juice, light rum, and agave nectar. Sugar can be used in lieu of agave, but because this freezie drink is wonderfully cold, a liquid sweetener mixes in better. Simple syrup works beautifully as well.
Combine your 4 ingredients in a strong blender and blend until smooth. Have your glasses ready so you can sip the deliciousness while it’s refreshingly cold. This isn’t one of those cocktails to make ahead of time. It’s ridiculously easy to whip up on the spot, whether it’s just one serving or a bigger batch.
Feel free to garnish with fresh strawberry and lime slices, plus a sprig of mint if you’re feeling ambitious.
Oh, and use whatever style of glasses you prefer. My margarita glasses are purely for looks 😉
The Best Ever Strawberry Daiquiri
All silliness aside, its Ladies Night Slow Roasters! Time to kick off your heels and slip into the Best Strawberry Daiquiri this side of Havana! You hear that?? A little Kool & the Gang to get things started. We will be having out weekly Ladies Night party on our Facebook page today. Hope you will join us and bring your favorite cocktail or appetizer to link up and share with our friends and yours. Be sure to tell your friends! Everyone is invited.
We are serving up another classic to round out the month. This is not just any strawberry daiquiri. This is the ONLY recipe for a strawberry daiquiri you will EVER need. Chad seems to be some kind of mixology genius, this cocktail was artfully created to bring out the summer flavor in this cocktail that was originally seen in Cuba in the early 1900's. The Best Ever Strawberry Daiquiri is creamy and smooth, no taste of alcohol to pucker your palate. Sweet, tart and super fruity. Get out your blender. You know you want this! So, kick 'em off and enjoy!
How do you make frozen strawberry daiquiris? (step-by-step)
⭐ First , add frozen strawberries to your blender. By using frozen fruit instead of ice, you get a super flavorful and not watered down drink.
⭐ Next , add rum, fresh lime juice, and powdered sugar.
⭐ Then , blend until you hit a smooth slushie texture.
⭐ Finally , add fresh strawberries, water, or additional rum as needed to reach desired consistency.
The Strawberry Daiquiri is a summertime favorite that evokes sunny days and poolside vacations. At its best, the drink is a refreshing, delicious concoction that highlights good rum, sweet strawberries and fresh lime juice. But during the 1980s and ’90s—the heyday of artificial mixers—the Strawberry Daiquiri’s reputation suffered a hit, as bars served neon-colored cocktails that were absent any actual strawberries. When made with care, however, the drink is a revelation.
The Strawberry Daiquiri is typically served frozen. Rum, lime, simple syrup and several strawberries are combined with ice and blended until smooth. The icy treat is exactly what you want on a hot day. It provides the invigorating effects of a fresh smoothie, with the bonus of containing alcohol.
Many different types of rum can work in this drink, from unaged varieties to lightly aged expressions. A column-distilled rum from Puerto Rico will produce a different cocktail than a rich, funky rum from Jamaica or a dry, grassy French-style rum. There’s not one right answer, so for the best results, choose whichever rum you like to use for a traditional Daiquiri. Just remember to use a rum that won’t overpower the fresh fruit.
If you prefer your Strawberry Daiquiri shaken, or you don’t have a blender, no worries. You can first muddle the strawberries with simple syrup in a cocktail shaker, and then shake everything with ice before fine-straining the contents into your glass to avoid any solid bits and seeds. The texture won’t contain that trademark icy bite with each sip, but the flavor will be nearly identical.
The strawberry-laced version is the most famous of the flavored Daiquiris, a category that also includes drinks accented with tastes from banana to mango. It’s fun to get creative when making Daiquiris, but it’s important to hit the produce aisle before starting the blender. Because as easy as those pre-mixed pouches may be, they can’t simulate the refreshing taste of real fruit.
Summer Cocktail Recipe: The Classic Frozen Strawberry Daiquiri
Tasting strawberries straight from the vine can be a life-changing experience. Simply smelling a freshly picked pint will have your mouth watering. After a day picking our own, our kitchen was filled with the sweetest strawberry aroma. That intoxicating scent is a sure sign the berries are at their best, which poses the challenge of enjoying them all before they turn to mush.
With so many berries and such little time to eat them at their peak, we decided to share the love with my family, whose homes were equally as enchanting once filled with the sweet strawberry scent. In fact, my brother-in-law Sean was so smitten, he asked my sister Daisy to figure out a way to make their home always smell like this. I’ll keep you posted on that one.
At our house we tackled the strawberries by jarring strawberry jam, lemon-strawberry jam, and strawberry-thyme jam then turned to freezing small batches and then, well, we got thirsty. The blender was already out so we added some ice, squeezed a few limes, added a little white rum, and voilá! Strawberry daiquiris for everyone!
This recipe leans towards the classic citrus-flavored cocktail, as opposed to the syrupy sugar bomb concoctions now available in buckets, pouches, and powders. Ripe strawberries are sweet enough, so there isn’t any added sugar here. However, if yours aren’t quite ripe, you can still indulge in a daiquiri. Just add a little simple syrup to amp up the sweetness. You’ll find this is a great way to enjoy strawberries at their sweetest — not to mention, it’s a perfect way to cool down this summer.