Frozen Strawberry Daiquiri
Real strawberries, real rum, real slush.
Use ripe strawberries blended into the mix.
Bench-tested by the Will It Slush? team · Last revised July 20, 2026
Ingredients
Scale the batch — amounts update live in your units.
- White Rum235 ml
- Strawberry Purée (2:1 sweetened)175 ml
- Fresh Lime Juice90 ml
- Water645 ml
Method
- 1.Blend 1 lb strawberries with 1 cup 2:1 syrup, strain.
- 2.Combine in Slushi, run 60 min.
- 3.Strawberry slice garnish.
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Notes from our testing
Frozen fruit and no ice — the machine is the ice, and adding cubes just waters the batch.
Every blender daiquiri recipe on the internet starts with a cup of ice. In a Slushi that instruction is not just unnecessary, it is actively harmful: the machine makes its own ice from the liquid, so added cubes melt into the batch and drop your Brix by a couple of points, which is often the difference between a clean slush and a hard block.
Build it as a liquid drink and let the machine do the freezing. White rum at 4 oz, strawberry purée as the bulk, fresh lime for acidity, and just enough syrup to reach about 12 Brix. That comes out near 10% ABV — a touch gentler than a bar daiquiri, which is correct, because you will drink it faster than you think.
Lime is doing structural work here, not just flavour. Strawberry on its own is flat and jammy when frozen; the acid is what makes it read as a daiquiri rather than as a sorbet. Do not cut it below 1.5 oz per batch.
Strain the purée through a sieve before it goes in — the seeds will collect in the dispense valve and slow your pour permanently.