Why are strawberries the only berries that get daiquirized? It doesn't seem fair to not have cherry daiquiris or blueberry daiquiris, so let's reach into the freezer and make it happen.
It's totally unrelated to it being blueberry season in South Carolina and I need to empty out my freezer from last year's berries before I can go pick more, definitely. Not only that, but my freezer is slam-jam packed full of food because I went to Trader Joe's and got what feels like one of everything from the frozen section. Key lime pie, Thai tea mochi, frozen fries, frozen meals (I'm in a cooking rut), mini ice cream cones, you name it. So it's a bit of a dangerous proposition to even open the freezer, but getting the berries out to make this blueberry daiquiri is totally worth it.
Much like the lavender strawberry daiquiris, this blueberry version 100% benefits from a hit of lavender, but it also is great with vanilla simple syrup, making it vaguely reminiscent of a blueberry cobbler that you can drink. Blueberries are a bit more tart than strawberries, so I have upped the simple syrup amount in this recipe versus the strawberry daiquiri recipe. Maybe you want to be extra and rim your glass with crushed graham cracker bits? I went patriotic and added extra frozen berries on top, and some red, white, and blue sprinkles here.
Blueberry Daiquiris
Ingredients
Vanilla Simple Syrup
- 1 cup water
- 1 cup white sugar
- 1 tablespoon vanilla extract
Daiquiri
- 2 ½ cups frozen blueberries
- 3 ounces vanilla simple syrup
- 2 ounces light rum
- ½ tablespoon lemon juice
- fresh or frozen blueberries, mint leaves, and/or sprinkles for garnish
Instructions
Make the simple syrup
- Bring the water, sugar, and vanilla extract to a boil in a small saucepan.
- Once boiled, remove from heat and let cool completely.
Make the daiquiri
- Add frozen blueberries, syrup, lemon juice, and rum to a powerful blender and blend until smooth.
- Use a splash of water or two to help move the mixture along if needed.
- Serve immediately and garnish with blueberries, mint leaves, sprinkles, and little umbrellas as desired. This recipe doubles easily in a standard size blender.
The good news here is you will have plenty of leftover vanilla simple syrup, which is fantastic in coffee. If you drink too many daiquiris, you'll definitely want some delicious coffee to help soothe your alcohol-ravaged brain. As for me, one cocktail is about fine with me most days, so I just stick with making these one at a time, which is why I like sharing these recipes scaled for one.
Looking for other frozen cocktails? Try a strawberry lavender daiquiri, watermelon frose, and a peach bellini.
