I am going to tell you a Blake family secret.
But first, I'm going to tell you some other things because if there's nothing I love more, it's to make people read my thoughts about stuff before they get to the recipe. There's nothing like the feeling of knowing that you're making people waste their precious seconds scrolling to get to the free content you provide them on your own dime. That's right, I'm talking to you people. Do you know how much time and effort it takes to produce a food blog?
Each post at a minimum, for even the easiest recipe, involves about three hours of work. That includes buying the ingredients for the recipe, testing it at least twice (that's right, TWICE), photographing it, editing those photos, uploading the photos, writing the post, formatting the post and recipe, taking steps to use proper SEO and tagging the post, then marketing the post on social media and search engines. And that's just an easy recipe. So if your little fingers hurtie from the scrolls, think about the time that food bloggers, recipe developers, and anyone who makes internet content puts into it.
That being said, I thoroughly enjoy doing this and have definitely put more money into it than I have ever directly gotten out of it. I'm a middling blogger, who could have probably blown this into something so successful that I would resent it by this point, but I never did. I got into it in 2011 when food blogging wasn't a moneymaking endeavor, it was a creative outlet and a way to have some clips under my belt. It's probably too late for me now to blow up and get rich, since they can make robot food blogs now, or whatever. Wow, this post got aggressive pretty fast. Bet you're wondering if they Blake family secret is still even worth reading, or where I'll place it in the text just to make you keep reading.
Now Onto the Daiquiri Portion
It's here though. The Blake family secret to daiquiris that'll mask the alcohol and leave you facedown on the floor is frozen berries. No ice is gonna water down these dranks, because we're putting the iciness directly into the berry. It's a tradition that's been passed down to help shame your friends and townspeople who can't help themselves and have way too many daiquiris.
With that, I present to you the strawberry lavender daiquiri recipe, secret and all...
Strawberry Lavender Daiquiris
Ingredients
Lavender Simple Syrup
- 1 cup white sugar
- 1 cup water
- 1 tbsp dried culinary grade lavender
Daiquiri
- 3 cups frozen strawberries
- 2 ½ oz lavender simple syrup
- 2 oz light rum
- 1 tbsp lime juice
- fresh strawberries and lavender cuttings for garnish optional
Instructions
Make the simple syrup.
- Bring the water, sugar, and lavender buds to a boil in a small saucepan.
- Once boiled, remove from heat and let cool completely.
- Strain out lavender buds and store in an airtight jar.
Make the daiquiri.
- Add frozen strawberries, syrup, lime 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 strawberries, lavender, and little umbrellas as desired. This recipe doubles easily in a standard size blender.
This recipe is presented in the format of one at a time, because I'm the only one in the house who goes for frozen drinks. Feel free to double it if you want to or even have the ability to share! And don't forget to freeze extra strawberries now while they are at the height of flavor, and you can enjoy these all summer long.
