Pineapple frozen daiquiri recipe
Switch up your favourite rum cocktail with this fruity frozen twist. Pineapple pairs perfectly with smooth rum for a fresh and zingy evening tipple. You'll need a blender to whizz the frozen fruit into a smooth, icy consistency.
See method- Serves 2
- 10 mins to prepare
- 195 calories / serving
- Dairy-free
- Gluten-free
- Vegetarian
Ingredients
- 100ml rum
- 50ml lime juice (roughly 2-3 juicy limes)
- 30ml sugar syrup (see tip, below left) or agave syrup
- 300g Tesco frozen pineapple chunks
For the garnish
- lime slices
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Shop ingredientsEach serving contains
- Energy
- 820kJ 195.0kcal
- Fat
- 0g
- Saturates
- 0g
- Salt
- 0.0g
- Sugars
- 21g
of the Reference intake
Carbohydrate 21.0gProtein 0.7gFibre 1.8g
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Method
- Pour the rum, lime juice, sugar or agave syrup (see tip, below) and frozen pineapple into a high-powered blender and whizz until you have a smooth, icy consistency.
- Divide between 2 coupe glasses. Garnish with slices of lime threaded onto cocktail sticks.
- For more recipe inspiration, see how to make a Santiago rum spritz
Tip
How to make sugar syrup: This can be bought ready-made, but you can also make your own. Put 100g caster sugar in a pan with 50ml water. Heat gently until the sugar has dissolved, then bring to the boil. Remove from the heat and allow to cool. Store in an airtight sterilised* jar or bottle. Will keep in the fridge for up to 3 weeks.
*To sterilise glass jars/bottles, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.
