Tasting strawberries straight from the vine can be a life-changing experience. Simply smelling a freshly picked pint will have your mouth watering. After a day "picking our own," our kitchen was filled with the sweetest strawberry aroma. That intoxicating scent is a sure sign the berries are at their best, which poses the challenge of enjoying them all before they turn to mush.
With so many berries and such little time to eat them at their peak, we decided to share the love with my family, whose homes were equally as enchanting once filled with the sweet strawberry scent. In fact, my brother-in-law Sean was so smitten, he asked my sister Daisy to figure out a way to make their home always smell like this. I'll keep you posted on that one.
At our house we tackled the strawberries by jarring strawberry jam, lemon strawberry jam, strawberry thyme jam, then turned to freezing small batches and then, well, we got thirsty. The blender was already out so we added some ice, squeezed a few limes, added a little white rum and voilá Strawberry Daiquiris for everyone!
This recipe leans towards the classic citrus-flavored cocktail, as opposed to the syrupy sugar bomb concoctions now available in buckets, pouches and powders. Ripe strawberries are sweet enough, so there isn't any added sugar here. However, if yours aren't quite ripe you can still indulge in a daiquiri. Just add a little simple syrup to amp up the sweetness. You'll find this is a great way to drink in strawberries at their sweetest, not to mention it's a perfect way to cool down this summer.
Frozen Strawberry Daiquiri Recipe
Makes 4 to 6 drinks
1 cup white rum 3 cups fresh strawberries, hulled and roughly chopped 1/4 cup lime juice, freshly squeezed Ice cubes, as needed*
In a blender combine the rum, strawberries, fresh squeezed lime juice and one cup of ice.
Pulse to evenly blend.
*Depending how thick you want your frozen daiquiri you can add as much or as little ice as desired. Start with one cup. Then if you prefer it a little more slushy add more ice, a 1/2 cup at a time and pulse to blend to your desired consistency.
Maureen C. Petrosky writes what she knows, food, booze and parties. Author of The Wine Club, she appears regularly on The TODAY show to share her vices (and advice) with the world. For more info check out www.maureenpetrosky.com or follow her on Twitter @maureenpetrosky