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Combine sugar, lime juice and water in a bowl. Stir to mix, and then let stand until sugar is almost completely dissolved, about 15 minutes (mixture will be thick) In a blender or food processor, combine the sugar and lime juice with the berries. Blend until smooth, pack into freezer containers, and freeze. The mixture will harden to the consistency of a very firm sherbet, so you will be able to scoop portions from the main batch, then reseal its container. An alternative method for packing would be to pour the mixture into ice cube trays and freeze until firm, then unmold and pack into resealable freezer bags. Yields about 4-2/3 cups. For each strawberry daiquiri: In blender jar, combine 3 tablespoons rum (light or dark), 1/4 cup Frozen Strawberry Daiquiri Mix (2 average-sized cubes that have been frozen in ice cube trays) and about 3/4 cup of ice cubes (7 or 8 average sized cubes). Blend until smooth. Most blender jars can handle up to 4 servings. For a non-alcoholic frozen drink, replace the rum with unsweetened pineapple juice. For a Strawberry Pina Colada: In blender jar, combine 3 tablespoons rum (light or dark), 1/4 cup Frozen Strawberry Daiquiri Mix, 3 tablespoons unsweetened pineapple juice, 1 tablespoon coconut cream, and about 3/4 cup of ice cubes. For a non-alcoholic version, omit the rum. Source: Oregon food writer and artist: Jan Roberts-Dominguez, Sandwich Cuisine Oregon Style, 1990 Adapted for MasterCook by Brenda Adams
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