Strawberry Pineapple Daiquiri

My friend Marco called me sweating through a July afternoon, asking if I could bring something cold to his pool party that didn't require babysitting a blender all day. I'd been experimenting with freezing cocktails in pouches after seeing them at a beach bar, and suddenly it clicked—why not make them ahead? That afternoon, I whipped up a batch of these strawberry-pineapple daiquiris, froze them solid, and watched his guests lose their minds when they could just grab a pouch and sip straight from it without any fuss.

I learned the real power of these when my sister texted at 6 PM asking if I could come to her place for dinner and bring something. I had six pouches ready to go in my freezer, tossed them in a cooler, and arrived looking like the most prepared guest ever. Her husband actually asked for the recipe that night, which doesn't happen often for me in the kitchen.

Ingredients

• Fresh or frozen strawberries (2 cups, hulled): Frozen ones work just as well and honestly make the final drink even icier without diluting it as much.
• Fresh or frozen pineapple chunks (1 cup): The tropical backbone that keeps this from tasting like every other berry daiquiri out there.
• White rum (1 cup): Light rum stays in the background and lets the fruit shine instead of overpowering everything.
• Fresh lime juice (1/2 cup, about 4 limes): Bottled juice tastes flat here—fresh lime is the difference between okay and actually memorable.
• Simple syrup (1/2 cup): This balances the tartness and keeps the drink from turning into a sour ice block.
• Water (1/2 cup): Seems simple, but it prevents the final drink from being too boozy and thick.
• Agave syrup or honey (1 tablespoon, optional): Only reach for this if your strawberries were picked on an off day and taste a little flat.

Instructions

Blend everything into pure smoothness:

Throw your fruit, rum, lime juice, simple syrup, and water into the blender and let it run until the mixture is completely smooth with no chunks hiding at the bottom. Take a second to taste it—this is your only chance to fix the sweetness before it freezes solid.

Portion into pouches evenly:

Pour about 2/3 cup of the mixture into each of your six freezer bags, seal them tight while pressing out any air bubbles that could cause ice crystals. I line mine up on a small tray first so nothing spills while I'm filling them.

Freeze flat until rock solid:

Lay each pouch flat in the freezer and give it at least 6 hours to freeze completely, though overnight is even better. The flat shape means it thaws faster when you're ready to drink it.

Soften and serve your way:

When you want one, either run the pouch under warm water for 10 seconds or just knead it gently until it breaks apart into a slushie. Some people drink straight from the pouch with a straw, which somehow tastes better than pouring it into a glass.

Save

These pouches became legendary at our beach house last summer. Somehow, between swimming and card games, they just sat there looking beautiful in the freezer, and people would wander in to grab one whenever they wanted. It turned out my sister-in-law has been making them all winter for her yoga friends now, and I have a soft spot for anything that keeps giving like that.

Making Simple Syrup in Advance

The best move is to make your simple syrup a week ahead and keep it in a bottle in the fridge, so when the urge hits to batch these pouches, you're literally five minutes away from freezing them. I learned this the hard way when I was standing there heating water on a summer day, which defeats the whole point of keeping things simple. Equal parts sugar and water heated until the sugar dissolves, then cooled completely, takes zero effort and changes everything.

Why Frozen Fruit Changes the Game

Fresh strawberries are beautiful, but frozen ones break down faster in the blender and create a thicker, more icy final product that actually improves with freezing instead of getting watery. I used to insist on fresh fruit for everything until I realized frozen strawberries from the grocery store actually deliver more consistent flavor because they're picked at peak ripeness. Now I keep them on hand year-round just for moments like this.

Flavor Twists and Serving Ideas

The moment you nail the base recipe, suddenly you start thinking about what else could work. I've added fresh mint leaves and got something that tastes like a mojito mixed with summer, and another time I threw in basil because I had it and felt adventurous, which somehow worked better than expected. A lime wedge or fresh strawberry on top doesn't change the drink, but it makes people feel like someone cared about the details.

• Swap the rum for coconut water or pineapple juice if you want a mocktail that tastes just as good.
• Freeze fresh mint or basil leaves inside the pouch before freezing for a subtle herbal surprise when you drink it.
• A wedge of lime or fresh strawberry on the glass rim is a small touch that somehow matters more than it should.

Save

Make these once and they become your secret weapon for any gathering that needs something refreshing. There's something deeply satisfying about pulling a frozen pouch from the freezer knowing you did zero work five minutes ago but still look like you care.

Recipe FAQ

→ How long should the cocktail mixture freeze?

Freeze the pouches for at least 6 hours or until completely solid to achieve the ideal icy consistency.

→ Can I use fresh fruits instead of frozen ones?

Yes, both fresh and frozen strawberries and pineapple work well and yield a refreshing blend.

→ Is there a non-alcoholic version available?

For a mocktail option, substitute rum with coconut water or pineapple juice to maintain fruity flavor without alcohol.

→ What is the best way to serve the frozen pouches?

Remove a pouch from the freezer, gently soften with warm water or knead, then pour directly into a glass or enjoy straight from the pouch.

→ Can I add herbs to enhance the flavor?

Absolutely, fresh mint or basil can add an herbal twist that complements the tropical fruit flavors beautifully.