Save to Pinterest One sweltering afternoon, my neighbor showed up at the back door with a defeated look and a half-melted margarita in hand. We needed something that wouldn't puddle in the sun, something we could make once and grab whenever guests wandered over. That's when the idea hit—why not freeze the whole party into pouches? These strawberry pineapple daiquiris became our solution, and now they're the first thing I prep when summer heat creeps in.
I'll never forget when my sister's kids pressed their noses against the freezer, asking if they could have the pink pouches for a pool party. Watching them squirt the slushy mixture straight into their mouths, dripping down their chins and laughing—that's when I realized this recipe had become more than just a shortcut for adults. It became the unofficial drink of summer at our house.
Ingredients
- Fresh or frozen strawberries: Two cups gives you that bright, tart backbone that makes people taste the fruit first, not just the alcohol. Frozen works just fine and actually blends more smoothly than you'd expect.
- Fresh or frozen pineapple chunks: One cup adds a subtle sweetness and that tropical vibe that makes you close your eyes and pretend you're somewhere warm.
- White rum: One cup is the spirit here, and white rum stays neutral enough to let the fruit shine instead of overpowering everything.
- Fresh lime juice: Half a cup squeezed from about four limes—bottled juice will taste flat and a bit sad by comparison, so push those limes if you can.
- Simple syrup: Half a cup balances the tartness without making it cloyingly sweet, and you can adjust it based on how your fruit tastes that day.
- Water: Half a cup rounds out the texture so it's slushy instead of dense, and it stretches the batch without watering down flavor.
- Agave syrup or honey: Optional tablespoon for those moments when your fruit isn't quite as sweet as you hoped.
Instructions
- Blend until silky smooth:
- Toss strawberries, pineapple, rum, lime juice, simple syrup, and water into a blender and let it run until you don't see any fruit chunks—you want it almost creamy looking. This is your moment to taste and decide if you need that extra sweetness.
- Divide into pouches:
- Pour about two-thirds cup into each of six freezer-safe zip-top bags, press out every bit of air you can, and seal them tight so no ice crystals sneak in. Lay them flat in the freezer so they freeze evenly and take up less space.
- Wait for the magic:
- Let them freeze solid for at least six hours, though overnight is ideal if you're not in a hurry. The longer they sit, the more the flavors marry together and intensify.
- Serve and enjoy:
- Pull a pouch straight from the freezer, knead it gently or run it under warm water for a few seconds to soften it just enough, then pour into a glass or sip straight from the pouch with a straw. A lime wedge or fresh strawberry on the rim makes it feel fancy.
Save to Pinterest The day my best friend called to ask how I made these, saying she'd served them at her book club and people wouldn't stop asking about them, I felt that quiet pride that comes from sharing something that works. It's one of those recipes that feels effortless to the person drinking it and easy enough that you don't mind making batches.
The Simple Syrup Shortcut
Making your own simple syrup takes maybe five minutes and tastes infinitely better than anything you'll buy at a store. Heat equal parts sugar and water in a small pot, stir until the sugar dissolves, then pour it into a jar and let it cool—I usually make a batch on Sunday and keep it for the whole week. Cold simple syrup pours smoothly into the blender and doesn't melt the fruit with heat.
Ways to Spin This Recipe
The beauty of these pouches is how forgiving they are to substitution. Swap the rum for coconut water or pineapple juice if you're making a version for the kids or anyone avoiding alcohol. Fresh mint or basil stirred in at the blend stage adds an unexpected herbal note that somehow makes the drink taste more sophisticated, and I've had people swear the basil version is their favorite variation.
Storage and Party Planning
These pouches keep beautifully in the freezer for up to two weeks without losing flavor or turning grainy, which means you can make them days before a party and genuinely forget about prep. If you're hosting a larger crowd, the recipe doubles easily—just multiply the amounts and use a gallon-sized bag instead if you want to make fewer individual pouches, though I've found people love the charm of grabbing their own from the freezer.
- Make a test pouch a day early so you know exactly how soft they need to be when you serve them.
- Keep the pouches arranged so you can grab them without thawing everything else behind them.
- A cooler filled with these pouches stays ice-cold way longer than one filled with regular ice.
Save to Pinterest There's something deeply satisfying about reaching into a freezer and pulling out summer in a bag. These daiquiris have become my secret weapon for looking like the most organized host while barely trying.
Common Recipe Questions
- → Can I use frozen fruit instead of fresh?
Yes, frozen strawberries and pineapple work well, offering convenience without sacrificing flavor or texture.
- → How long should the pouches freeze?
Freeze the pouches for at least 6 hours until fully solid to achieve the best icy consistency.
- → Is there a non-alcoholic alternative?
Replace rum with coconut water or pineapple juice to create a flavorful, alcohol-free version.
- → What tools are needed for preparation?
A blender, measuring cups, and resealable freezer-safe bags are essential for blending and freezing the mix.
- → Can additional flavors be added?
Fresh herbs like mint or basil can add a delightful herbal twist to elevate the flavor profile.