Frozen Watermelon Daiquiris
Updated Oct. 12, 2023
- Total Time
- 20 minutes, plus 3 hours’ freezing
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes, plus 3 hours’ freezing
- Rating
- Comments
- Read comments
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Ingredients
- 10cups 1-inch-cubed seedless watermelon (3½ pounds, from a watermelon that is at least 7 pounds)
- 1½cups white rum, plus more if desired
- ⅔cup freshly squeezed lime juice (from about 6 limes), plus lime wedges for garnish
- ½cup simple syrup or light agave syrup
- ½teaspoon kosher salt (such as Diamond Crystal)
Nutritional analysis per serving (6 servings)
284 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 41 grams carbohydrates; 1 gram dietary fiber; 36 grams sugars; 2 grams protein; 176 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Spread the watermelon cubes on a sheet pan or other tray and freeze until firm, about 3 hours. Once the cubes are frozen, transfer them to a freezer-safe container and store for up to 1 week.
- Step 2
Place 5 cups of the frozen watermelon cubes in a blender. Blend on low to crush some of the watermelon cubes. (It’s OK if they aren’t uniformly crushed.) Add ¾ cup rum, ⅓ cup lime juice, ¼ simple syrup and ¼ teaspoon salt. Blend on low, raising the speed and pausing to stir if necessary, until thick and slushy in texture.
- Step 3
Pour the mixture into 3 glasses and repeat with the remaining 5 cups watermelon, ¾ cup rum, ⅓ cup lime juice, ¼ cup simple syrup and ¼ teaspoon salt to make a second batch.
- Step 4
Serve the drinks cold, finished with an additional splash of rum if desired and garnished with lime wedges.
Private Notes
Comments
If the watermelon is sweet enough, you don’t need the simple syrup. It’s outstanding when you can find a sweet enough melon and you just need to add the alcohol. A sprig of mint makes the drink divine.
I've never commented on a recipe before, but I just made watermelon juice using my food processor and not my blender. Even seedless watermelons have some seeds. Rather than putting the watermelon in my blender, I used my food processor so the seeds were not chopped up. In the food processor most of the seeds stayed whole, just spinning around, and were easily strained out while retaining the pulp. The pulpy strained liquid could then be frozen in ice cube trays or enjoyed fresh like we did.
Made with frozen strawberries in place of watermelon. Fabulous!
Very refreshing! A friend made a batch of these for an outdoor symphony event yesterday and they were just delightful. I plan on making these regularly this summer.
I made this with a slightly under ripe melon that wasn't super sweet and it turned out excellent! Reminded me of Jolly Ranchers. Didn't change a thing, but if I had a sweeter melon I'd reduce the simple syrup (might need to add a bit of water or blend longer to get a good consistency if so).
Same technique for a pina colada—frozen fresh pineapple, coconut milk, rum!
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