Light Strawberry Daiquiri Slush

My neighbor knocked on the door one sweltering July afternoon with a bag of strawberries she'd picked that morning, their green hulls still dusty from the garden. She mentioned offhandedly that she'd been craving something cold and boozy but light, and within an hour I'd blended up the first batch of these slushies. The sound of the blender churning ice and fruit became the unofficial signal of summer at our place—suddenly everyone wanted one, and I found myself making pitcher after pitcher without complaint.

I served these at a small gathering where someone had just announced they'd cut out refined sugar, and instead of making a whole separate batch, I simply reached for erythritol. Everyone drank them without noticing the swap, and it became my quiet trick for entertaining people with different dietary preferences without making a fuss about it.

Ingredients

• Fresh or frozen strawberries (2 cups): Frozen berries actually give you a thicker, more frosty texture, and they're picked at peak ripeness so they're naturally sweet—no need to hunt for perfect fresh ones in winter.
• Fresh lime juice (1/4 cup from about 2 limes): Real juice makes all the difference; bottled stuff tastes thin and acidic by comparison, plus fresh limes smell like summer happening in your hands.
• White rum (1/2 cup): The backbone of this drink—it's clean and lets the fruit shine without adding dark notes or molasses flavors.
• Erythritol or monk fruit sweetener (2–3 tablespoons, optional): Use this only if your berries taste tart; ripe strawberries often don't need it, and you can always taste and add more.
• Ice cubes (2 cups): The more ice, the thicker and more slushy your drink becomes—it's personal preference, so don't be shy adjusting.
• Cold water (1/4 cup as needed): Keep this close by; blending ice requires the occasional splash to loosen things up without watering down the flavor.

Instructions

Gather and measure:

Hull your strawberries if using fresh ones, and have your lime juice squeezed and ready before you touch the blender. This 30 seconds of prep prevents that scrambling moment when everything's loud and running.

Build the base:

Pour strawberries, lime juice, and rum into your blender, then add sweetener only if you've tasted the berries and decided they need it. This order matters because you're layering flavor before you add ice.

Blend into slush:

Add all the ice at once and blend on high until the mixture looks like wet snow with visible berry flecks—it should take 45 seconds to a minute. If it looks too thick, add cold water one tablespoon at a time and blend again, listening for the sound to change from grinding to flowing.

Taste and adjust:

Stop and sip from a spoon to check sweetness and texture before serving. A second or two of blending can make it too thin, so trust your instincts rather than a timer.

Serve immediately:

Pour into chilled glasses and top with a strawberry slice or lime wedge if you're feeling fancy, or just drink it straight—it melts quickly, so don't wait around.

Save

There was an evening when someone asked for a non-alcoholic version mid-party, and I realized I had nothing to swap in except coconut water. That sip became their favorite variation, and now I always keep it in mind as an option worth mentioning.

The Beauty of Working with Fresh Limes

Fresh lime juice brings a brightness that's impossible to replicate, and rolling the lime on the counter before cutting it makes juicing easier than you'd expect. The acid also keeps the fruit flavors vivid and prevents the drink from tasting cloying, which matters when you're using rum that could otherwise feel heavy.

Frozen Versus Fresh Strawberries

I've made these both ways, and frozen strawberries honestly create a better texture for a slushy—they don't water down the drink as they blend, and they're picked and frozen at their sweetest. Fresh berries are beautiful if you have incredible ones, but they're less reliable than you might think, so don't feel obligated to seek them out.

Sweetness and Customization

The beauty of this recipe is that it doesn't demand sweetener if your berries are naturally sweet, which they often are in summer. Some people like theirs tartly, others want it sweeter, and a quick taste before serving lets everyone get exactly what they want.

• Ripe, in-season strawberries rarely need added sweetness—let them be themselves first.
• If you're using erythritol, remember it's less sweet than sugar, so start with less and add more if needed.
• A splash of sparkling water instead of rum creates a refreshing virgin version that still feels celebratory.

Save

These slushies have become the thing I make without thinking when someone shows up thirsty on a hot day, and they've quietly replaced heavier cocktails in my summer rotation. There's something joyful about blending something in 10 minutes that tastes this good and feels this light.

Recipe Questions

→ Can I make this drink without alcohol?

Yes, omit the white rum and replace it with coconut water or sparkling water for a refreshing non-alcoholic version.

→ What sweeteners work best for this blend?

Natural sweeteners like erythritol or monk fruit work well and can be adjusted to taste without overpowering the fruit flavors.

→ How can I achieve a thicker, frostier texture?

Using frozen strawberries instead of fresh intensifies the icy texture and makes the slush thicker.

→ What garnishes complement this drink?

Fresh strawberry slices, lime wedges, or a sprig of mint add aroma and visual appeal.

→ Is this suitable for specific dietary needs?

Yes, the blend is naturally vegan and gluten-free, with no added sugars unless sweeteners are included.