Cool off with this Frozen Watermelon Daiquiri recipe, made with fragrant watermelon cubes, fresh lime and orange juices, and light rum. Perfect for summer entertaining. Non-alcoholic variation included!
Every year in August, I go on a melon spree. Cantaloupe, Santa Claus melon, watermelon, and honeydew; I’ll take whatever’s ripe and fragrant at the market!
I’ve been especially loving the mini seedless watermelons the past few weeks. They’ve been extra sweet and juicy, and just begging to be sprinkled with a little sea salt and savored on a hot afternoon.
If there’s anything more refreshing than an ice cold wedge of watermelon, it’s a watermelon cocktail. Combined with light rum and fresh lime and orange juices, a Frozen Watermelon Daiquiri is the perfect way to cool down on a summer afternoon. It’s even better sipped poolside!
Frozen Daiquiris of Days Gone By
Like many, I was introduced to frozen daiquiris of the non-alcoholic kind as a kid. Made from a mix and blended with ice and punch or lemon-lime soda, virgin strawberry daiquiris were one of the most coveted treats a kid could get at a summer party. We felt so grown up!
They were also cloyingly sweet and heavy on the artificial flavor. Of course, I didn’t care; the sweeter the better at that age! I slurped them happily through colorful “crazy straws” until the cup was empty and I had experienced more than one brain freeze. The. Best.
Fresh Fruit Cocktails and the Frozen Watermelon Daiquiri
Remembering that intense sweetness, I tended to stay away from frozen daiquiris as an adult. Once I started making my own cocktail blends with freshly-frozen fruit, it was a whole new ballgame.
This recipe is made with juicy watermelon, cubed and frozen. It’s a great way to use up any extra watermelon you have in the fridge. Just cut it up, freeze it on a sheet pan, transfer to freezer bags when solid. It can hang out in your freezer for about 6 months for all of your watermelon daiquiri needs.
There’s no extra ice in this cocktail to water it down; just light rum, and a touch of fresh lime and orange juices. I add a little bit of simple syrup (1:1 water to sugar ratio) to the blender and and adjust to taste, depending on how sweet the watermelon is.
Blenders for Frozen Drinks
A lot of people ask me about my recommendations for the best blender for frozen drinks. You can make great frozen cocktails in a range models, but I am so partial to my high speed blender.
The daiquiris photographed here were made in my Vitamix, which I absolutely love and adore. (Not an ad! Just a longtime thrilled customer.) High speed blenders, like the Vitamix, handle the frozen fruit with pretty much zero effort and blend the drinks to a smooth, restaurant-quality texture.
If making this recipe in a regular blender, it’s best to cut the watermelon into smaller cubes before freezing to make them easier to process. To avoid taxing the blender’s motor, stop every so often to scrape the sides and redistribute remaining fruit chunks. Then, just keep blending until smooth.
Looking for more easy summer cocktails to make with fruit? Check out these party-ready favorites:
Vodka Spritzer with Cherry + Cilantro Simple Syrup (Mid-Life Croissant)
Grilled Tangerine Frozen Negroni (The Gastronom)
Pineapple Mint Mojito (Garlic and Zest)
Frozen Watermelon Jalapeno Bellini (Bless Her Heart Y’all)
Blackberry Lemon Mint Juleps (Me, Striped Spatula)
Frozen Watermelon Daiquiri
This easy frozen cocktail recipe is summer party ready! Non-alcoholic variation in the recipe notes.
- 4 cups frozen seedless watermelon cubes (slightly mounded)
- 4 ounces light rum (1/2 cup)
- 2 ounces fresh lime juice (1/4 cup)
- 2 ounces orange juice (1/4 cup)
- 2 tablespoons simple syrup* , plus additional to taste
Mix frozen watermelon cubes, rum, lime juice, orange juice, and simple syrup in a blender until smooth. (Stop to scrape the sides occasionally if not using a high speed blender.) Blend in additional simple syrup to taste. Serve immediately, garnished with a wedge of lime.
*To make simple syrup, combine equal parts water and granulated sugar in a saucepan. (1 cup water to 1 cup sugar). Heat, stirring, until sugar is dissolved and small bubbles begin to form around the side of the pan. Remove from heat and let cool to room temperature. Store in an airtight container in the refrigerator for 3-4 weeks.
Omit rum and increase orange juice to 1/2 cup, adding a bit of water to the blender to thin the mixture, as needed.