Cool off with this Frozen Watermelon Daiquiri recipe, made with sweet frozen watermelon, fresh citrus juice, and light rum. It’s bright, refreshing, and easy to blend up for summer afternoons or entertaining. A non-alcoholic option is included, too.
Have extra watermelon on hand? You might also enjoy my Watermelon Salad with Feta and Cucumbers.
Before You Start Blending
- Use ripe, sweet, seedless watermelon. The flavor of this drink depends almost entirely on the fruit. If your watermelon is a little bland, you’ll need more simple syrup to balance it.
- Freeze the watermelon first. Frozen watermelon replaces ice, giving the daiquiri its thick, slushy texture without watering it down. You’ll need at least 2 hours of freeze time, so plan ahead.
- Rum. Any light rum works well here — I most often use Bacardi. Light rum blends cleanly with the fruit without overpowering it. Avoid dark or spiced rum, which can muddy the bright, fresh flavor you’re going for.
- Blender. A high-speed blender, like a Vitamix, will process frozen fruit most effectively for the smoothest daiquiris.
How to Make Frozen Watermelon Daiquiris
Step 1: Freeze the Watermelon
Remove the rinds, cut the watermelon into roughly 1- to 1½-inch cubes, and spread them in a single layer on a parchment-lined sheet pan.
If you’re using a standard blender (not high-speed), cut the chunks a little smaller to make them easier to process.
Freeze the watermelon until completely solid, at least 2 hours or up to overnight. Once frozen, transfer the cubes to a zip-top freezer bag.
They’ll keep for up to 6 months, making it worth freezing a big batch while watermelon is at its sweetest.
Step 2: Make the Daiquiris
Add the frozen watermelon cubes to the blender canister, along with the light rum, fresh lime juice, orange juice, and a small amount of simple syrup. Start light on the sweetener — you can always add more once you taste it, and the right amount will depend on how sweet your watermelon is.
Blend until smooth and slushy. In a high-speed blender, this happens pretty quickly. You may need to use the tamper at first to get things moving.
If you’re using a standard blender: Add the liquids to the canister first, then the watermelon — this helps get things moving from the start. Pulse and stop blending as needed to scrape down the sides and redistribute any large chunks, then keep blending until smooth.
Once blended (whether in a high-speed or standard blender), check the consistency. It should be thick and frosty — spoonable but still pourable into a glass.
- If it’s too thick to blend smoothly, add a small splash of water or orange juice, just enough to get things moving.
- If it’s too thin, add a few more frozen watermelon cubes and blend again.
Before pouring, give it a quick taste. A little more simple syrup will round out the sweetness; an extra squeeze of lime will brighten things up if the flavor feels flat.
Quick Tip: How to Make Simple Syrup
Combine equal parts water and granulated sugar (for example, 1 cup each) in a small saucepan. Heat, stirring, until the sugar is dissolved and small bubbles begin to form around the edges.
Remove from the heat and let cool completely before using. Store in an airtight container in the refrigerator for up to 3 to 4 weeks.
Making it a Mocktail
To make a non-alcoholic version, simply omit the rum and increase the orange juice to ½ cup. Add a small splash of water to the blender if needed to help things blend smoothly.
Serving Your Frozen Watermelon Daiquiri
Frozen daiquiris are best served right after blending, when they’re at their thickest and most refreshing. As they sit, they’ll start to melt and lose that slushy texture — so blend, pour, and enjoy.
For garnish, a small watermelon wedge or a lime wheel adds a simple, summery finish. If you have fresh mint on hand, a sprig also adds a nice pop of color and aroma to the glass.
For a crowd: This recipe doubles or triples easily. Blend in batches and keep finished daiquiris in the freezer while you work. Give each glass a quick stir before serving if the mixture has started to separate.
More Fruity Summer Drink Recipes
Frozen Watermelon Daiquiri
Ingredients
- 4 cups frozen seedless watermelon cubes , slightly mounded (see Note 2)
- 4 ounces light rum (½ cup)
- 2 ounces fresh lime juice (¼ cup)
- 2 ounces orange juice (¼cup)
- 1 to 2 tablespoons simple syrup (to taste – use more or less, depending on the sweetness of your fruit)
Instructions
- Add rum, lime juice, orange juice, simple syrup, and frozen watermelon cubes to your blender canister and process until smooth (see Note 1). Start with 1 tablespoon of simple syrup and add additional to taste.
- Serve immediately, garnished with a lime wheel or a small wedge of fresh watermelon.
Notes
Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.
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Editor’s Note: This recipe was originally published on Striped Spatula in August 2017. We have since updated and expanded the blog post copy to best serve our readers.
I just made this as a non-alcoholic drink. I didn’t feel like making simple syrup so I added about a T of real maple syrup. I also added a couple basil leaves and a few blueberries and a strawberry because I need to use them up. It is soooo delicious and refreshing
This was good!
I added Polish raspberry syrup instead of simple–yum!
I made this today without the rum. It’s positively delicious and refreshing.
I’m so glad you enjoyed the daiquiris, Krista! They’re one of my favorites on a hot day. Enjoy the rest of the summer!
Vitamix gets frozen fruit like no other! I was never a daiquiri fan as a kid but I know I would like these because it’s all about the watermelon, which I can’t get enough of. Now I need a pool, some sun glasses, and a couple glasses of these this weekend!
Gorgeous and delightfully grown up. We’re just hitting peak watermelon season here and my favourite market grows a bunch of their own varieties, so I try to go nuts on the crazy-good and delightfully sweet local stuff while I can. Like you, I try to get into as many varieties as I can right now (like the golden honeydew I just cut up), but when there are so many you need to get creative and start drinking your melon too :)
As a fellow Vitamix fanatic, I think I might just have to start thinking daiquiri very soon (including some of the not-so-artificial virgin ones for the kids). Hooray for late summer! :D