Recipe – Frozen Strawberry-Basil Daiquiris

Serves 8; Total volume: about 12 cups

4 cups strawberries, hulled

12 oz. (1 ½ cups) white rum

6 oz. (3/4 cup) freshly squeezed lime juice

6 oz. (3.4 cup) Simple Syrup (recipe below)

4 oz. (1/2 cup) orange liqueur

¾ cup fresh basil leaves, lightly packed, plus 8 sprigs fresh basil, for garnish (optional)

4 cups ice cubes

* for a non-alcoholic version of this recipe, exclude the white rum and orange liqueur

There’s nothing like a round of strawberry daiquiris for a beach party, and a blender makes this a snap to prepare for groups. Chilled glasses are highly recommended for this cocktail, so you’ll need to plan ahead and put them in the freezer for at least thirty minutes before serving.

Cut four of the strawberries in half for the garnish and set aside. Coarsely chop the remaining strawberries.

In a pitcher that holds at least 4 ½ cups, combine the rum, lime juice, simple syrup, and orange liqueur and stir until thoroughly blended. Working in batches if need be, combine the run mixture, chopped strawberries, basil leaves, and ice in a blender and process until smooth.

To serve, pour into chilled Margarita glasses and garnish each drink with a sprig of basil, if desired, and a strawberry half.

Simple Syrup

This basic simple syrup recipe can be used in a broad range of cocktails, and it can easily be customized by adding flavorings like spices, herbs, or tea.

1 cup sugar

8 oz. (1 cup) water

In a small saucepan, combine the sugar and water. Cook over medium-high heat, stirring constantly, until the sugar is dissolved. When the syrup starts to boil, lower the heat to maintain a simmer. Cook, stirring occasionally, for 10 minutes. Remove from the heat and let cool to room temperature. Stored in a cover container in the refrigerator, the syrup will keep for about 1 month.

Find the book at Johnson’s

Newman, Kara. (2013). Cocktails for a Crowd. San Francisco, CA: Chronicle Books LLC.

Recipe – Frozen Strawberry-Basil Daiquiris