Frozen strawberry daiquiri with Ninja Slushi

The great Cuban classic revisited as a slush, ideal for summer and much easier to measure than in a blender. Using pureed frozen strawberries gives the final texture a much creamier feel than using standard juice. Behind the bar, I often struggled with crushed ice that melts too fast or dilutes the flavor; here, the machine handles the cooling perfectly. You will get an intensely fruity and refreshing cocktail, perfect to sip through a straw under the summer sun.

Frozen strawberry daiquiri with Ninja Slushi

Recipe by Camille RoosCourse: Frozen cocktailCuisine: CubanDifficulty: Easy

Servings

4

people

Prep

10

minutes

Freeze time

1

hour 

Total time

1

hour 

10

minutes

The great Cuban classic revisited as a slush, ideal for summer and much easier to measure than in a blender.

Ingredients

• 120 ml white rum

• 150 ml fresh lime juice

• 150 ml cane sugar syrup

• 300 g frozen strawberries

• 380 ml water

Instructions

• In a large pitcher, mix the water, lime juice, and sugar syrup.
• Process the frozen strawberries in a blender with a little of the previous mixture to turn them into a liquid puree, then stir them into the rest. Alcohol won’t freeze past a certain threshold, so be sure to respect the dosage.
• Add the white rum and mix well.
• Pour the preparation into the Ninja Slushi bowl, making sure to stay between the min and max markers.
• Select the Frozen Cocktail program and let it run until you achieve a thick texture (about 60 minutes).

Non-alcoholic version (Virgin Daiquiri)

Non-alcoholic version (Virgin Daiquiri): Replace the rum with water or lemonade, and use the Slush or Frozen Juice program.

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Sugar and alcohol balance: the secret to a perfect texture

Making a cocktail with the Ninja Slushi requires some rigor with ratios, much more than a simple homemade strawberry slush with the Ninja Slushi. The classic trap of a daiquiri is wanting to overdo it on the rum. However, alcohol acts as a powerful antifreeze. If you exceed 120 to 150 ml for a liter of final preparation, your mixture will never set and will remain hopelessly liquid. Conversely, cane syrup is essential: it provides structure to the ice and gives that velvety feel through the straw. Without enough sugar, the water would freeze into a hard block and damage the machine’s paddle. This is why I always recommend tasting your preparation before pouring it into the bowl: it should seem slightly too sweet at room temperature, as the intense cold numbs some of our taste buds during consumption.

Why blend the frozen strawberries beforehand?

I am often asked if it is possible to just throw the fruit directly into the machine. The answer is categorical: the Ninja Slushi is not a blender, it doesn’t crush anything. To get that incredibly creamy result without using industrial juice, the technique consists of reducing frozen strawberries into a perfectly smooth puree with a little of our liquid mixture (water and lime). This pre-mix step allows you to obtain a dense coulis that will thicken beautifully under the action of the continuous stirring. Furthermore, using already frozen fruit saves precious time during the cooling cycle, reducing the setting time by 15 to 20 minutes compared to fresh fruit at room temperature. Just remember to check that no large chunks remain so as not to block the rotation in the bowl.

Do you prefer your daiquiri with fresh or frozen strawberries?

Frequently asked questions

Why isn’t my daiquiri setting?

This is often due to an excess of alcohol. Alcohol does not freeze, so if you exceed 120 ml of rum for this volume, the machine will struggle to set the liquid. Reduce the dose or compensate with a little water and syrup.

Which program should I use for the Virgin version?

If you remove the rum (which acts as an antifreeze), do not use the Frozen Cocktail program. Switch to Slush or Frozen Juice instead to prevent the mixture from becoming a solid block of ice.

Can I use fresh strawberries?

Absolutely. Just plan for a slightly longer setting time in the machine (about 15 extra minutes) because the fruit won’t be cold to begin with.