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Pineapple frozen daiquiri recipe

Pineapple frozen daiquiri recipe

2 ratings

Switch up your favourite rum cocktail with this fruity frozen twist. Pineapple pairs perfectly with the smooth notes of Ron Santiago de Cuba Añejo 8 Year Old Rum for a fresh and zingy evening tipple. You'll need a blender to whizz the frozen fruit into a smooth, icy consistency. See method

  • Serves 2
  • 10 mins to prepare
  • 195 calories / serving
  • Vegetarian
  • Gluten-free
  • Dairy-free

Ingredients

  • 100ml Ron Santiago de Cuba Añejo 8 Year Old Rum
  • 50ml lime juice (roughly 2-3 juicy limes) 
  • 30ml sugar syrup (see tip, below left) or agave syrup
  • 300g Tesco frozen pineapple chunks

For the garnish

  • lime slices

Perfect with:

Ron Santiago de Cuba Añejo 8 Year Old Rum A smooth, oak-aged rum with notes of honey and vanilla, plus a subtle spice finish. Ron Santiago de Cuba Añejo 8 Year Old Rum
A smooth, oak-aged rum with notes of honey and vanilla, plus a subtle spice finish.
Shop ingredients
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

    820kj
    195kcal
    10%
  • Fat

    0g 0%
  • Saturates

    0g 0%
  • Sugars

    21g 23%
  • Salt

    trace 0%

of the reference intake
Carbohydrate 21g Protein 0.7g Fibre 1.8g

Method

  1. Pour the rum, lime juice, sugar or agave syrup (see tip, below) and frozen pineapple into a high-powered blender and whizz until you have a smooth, icy consistency.
  2. Divide between 2 coupe glasses. Garnish with slices of lime threaded onto cocktail sticks.

Tip: How to make sugar syrup: This can be bought ready-made, but you can also make your own. Put 100g caster sugar in a pan with 50ml water. Heat gently until the sugar has dissolved, then bring to the boil. Remove from the heat and allow to cool. Store in an airtight sterilised* jar or bottle. Will keep in the fridge for up to 3 weeks.

*To sterilise glass jars/bottles, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.

For more recipe inspiration, see how to make a Santiago rum spritz

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