Light Strawberry Daiquiri Slush (Printer-friendly)

A low-calorie blend of strawberries, lime juice, white rum, and ice for a cool, naturally sweet summer drink.

# What You'll Need:

→ Fruit

01 - 2 cups fresh or frozen strawberries, hulled

→ Citrus

02 - 1/4 cup fresh lime juice, approximately 2 limes

→ Spirits

03 - 1/2 cup white rum

→ Sweetener

04 - 2 to 3 tablespoons erythritol or monk fruit sweetener, to taste, optional

→ Other

05 - 2 cups ice cubes
06 - 1/4 cup cold water, as needed

# Directions:

01 - Add strawberries, lime juice, white rum, and optional sweetener to blender.
02 - Add ice cubes and blend until smooth and slushy texture forms. If mixture is too thick, add cold water one tablespoon at a time until desired consistency is reached.
03 - Evaluate sweetness and adjust additional sweetener as needed based on preference.
04 - Pour into chilled glasses and serve immediately. Garnish with strawberry slices or lime wedge if desired.

# Expert Advice:

01 -
  • Ready in ten minutes flat, which means you can make them fresh the moment guests arrive instead of planning ahead.
  • Naturally sweet from ripe strawberries, so you won't feel guilty enjoying something this delicious.
  • The texture is somewhere between a smoothie and a frozen cocktail, which somehow feels more refreshing than either alone.
02 -
  • If you're blending frozen strawberries straight from the bag, they'll make the mixture thicker than fresh ones, so start with less ice and add more as needed rather than the reverse.
  • The sweetness of your strawberries matters enormously—taste them before you blend, and only add sweetener if they're genuinely lacking, because over-sweetening kills the bright, fresh feeling you're after.
03 -
  • Keep your blender moving and don't overthink it—five to ten seconds of high-speed blending gets you to slushy paradise without turning it into sorbet.
  • Frozen strawberries are often cheaper and work beautifully here, giving you that extra-thick texture that somehow feels more luxurious than fresh.
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