Rum is not my go-to liquor of choice. I just don’t enjoy the flavor of it unless it is completely disguised by lots of fruity goodness and I typically don’t drink fruity drinks that often. So that left the magnum bottle of rum with a remaining fours inches of liquor in it sitting on my bar for four years…since my wedding reception.
Now even though I don’t love rum, I still love my drinks strong and didn’t want them diluted by blending it all with ice, so I did a little thinking and came up with a solution. I will never make daiquiri’s any other way from now on…they were perfect. Perfect consistency and flavor…smooth and freezy cold, but without ice chunks. Perfectly perfect. Granted, this new method of mine took a little pre-planning, but I think it’s worth it. Here’s how I made them…
Step 1: Decide on your flavor
I went with strawberry, lemon and mint….a very summery concoction
- 2 & 1/2 pints of strawberries
- 20 fresh mint leaves – this left a subtle minty breathe to the cocktail, but you could surely use more if you want that to be a more prominent flavor
- 1 cup real lemonade – my favorite is Simply Lemonade
- 1/2 of a fresh lemon – or a whole lemon if you want more citrusy tartness
- 2-3 tablespoons of sugar (optional) – this all depends on how sweet your strawberries are. I ended up using three because I wanted it sweeter
- Bacardi light rum
Step 2: Cut up your cleaned fruit and add to your blender along with the lemonade and washed mint leaves. Add your fresh lemon juice and be sure not to get any seeds in there.
Step 3: Blend it all up and give it a taste to see if you want to add anything else. Seriously this makes a totally delish smoothy, doesn’t it? But we’re gonna booze it up. Not yet though! Don’t add your rum yet…that’s for later.
Step 4: Pour the mixture into ice trays. This filled 3 & 1/2 trays. For the rest of the empty cubes in the fourth tray, I filled them with lemonade and added a mint leaf to each one. Stick these in the freezer over night.
Step 5: When the fruit cubes are frozen, pop them out into the blender and add your rum. The blades need some lubrication so that’s why you wait to add your liquor…this also eliminates any additional dilution, because who wants that? I did have some trouble getting the cubes out of the trays and had to dig them out with a knife, but they came out pretty easily.
Two full trays of fruit cubes yielded two very large rum daiquiri’s. I had used up all of the rum, so for the remaining tray of 1/2 fruit 1/2 lemonade cubes, I made us a third cocktail with tequila and added a splash of OJ making a delightful frozen strawberry margarita…but we’re not lushes or anything. 😉
This could probably be spread out among more people if I used smaller glasses, but we were in it to win it. If you decide to multiply the recipe to make these for a larger group, you’ll either need more ices trays or an additional day to dump the first batch of frozen goodies into a bowl to keep in the freezer and then repeat.
p.s. We never made it to the pool 😀
Happy & safe drinking!