I had a lot of pineapples, it’s the middle of Summer, so a frozen pineapple daiquiri seemed like a natural progression. I also had a friend banging on about how talented he is at making them but has never actually invited me over to taste his, so I decided to whip one up myself and show him that I can do it too.
I don’t even have a blender.
My food processor worked just as well, and they are quite lovely without the rum too – aka a virgin frozen daiquiri.
I use half-frozen pineapple and half unfrozen. It just seemed to make sense to me to do it like this. I also think it’s an improvement on my friend’s technique of using just ice and fresh pineapples. All from freshly cut beautifully ripe pineapples, of course, I wouldn’t roll with tinned fruit here.
I assume a blender will work more efficiently, but in my food processor, I just kept it going until the ice was ground up and the mixture becomes light and fluffy. Almost frozen smoothie-like. It should be thick enough that it forms a soft peak in your glass.
Oh and I always have sugar syrup on hand for these spontaneous cocktail-making sessions. It’s important that it’s readily available because it needs time to cool. Make this by boiling up water and sugar in a ratio of 2:1 until you get a thick consistency. Once the sugar has dissolved completely, boil it for about 3 minutes and then allow it to cool. This can be stored in a jar for ages or years.
I think next time I might make things more interesting and infuse fresh mint or vanilla into the sugar syrup. Both go so well with pineapple.
This is enough to make 2 medium frozen pineapple daiquiri’sPrint
frozen pineapple daiquiri
- 3 cups freshly cut pineapple chunks (half frozen, half unfrozen)
- about 1 cup of ice or crushed ice
- 60ml sugar syrup
- 50ml (2 x shots) white rum – optional
- juice from 1 lime
- Put all of the ingredients in a food processor or blender and blend until smooth, pale and fluffy.
- Drink immediately
Cheers and have a fabulous weekend.
I look forward to connecting with you again in the future.
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