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
Ready to shop?
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
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- 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.
