Strawberry Daiquiri Popsicles Chill (Printable Version)

Frozen strawberry daiquiri popsicles with juicy fresh fruit chunks, perfect for summer relaxation.

# What You Need:

→ Popsicle Base

01 - 2 cups fresh strawberries, hulled and halved
02 - 1/3 cup granulated sugar
03 - 1/4 cup freshly squeezed lime juice
04 - 1/3 cup white rum
05 - 1/4 cup water

→ Fresh Fruit Chunks

06 - 1/2 cup diced kiwi
07 - 1/2 cup diced mango
08 - 1/2 cup diced pineapple
09 - 1/2 cup sliced strawberries

# Steps:

01 - Combine strawberries, sugar, lime juice, rum, and water in a blender. Process until completely smooth.
02 - Taste the mixture and adjust sweetness or acidity by adding additional lime juice as desired.
03 - Divide mixed fruit chunks evenly among 8 popsicle molds, distributing pieces uniformly.
04 - Pour strawberry daiquiri mixture over fruit, filling each mold to the top. Gently tap molds to remove trapped air bubbles.
05 - Insert popsicle sticks into each mold and freeze for minimum 6 hours until completely solid.
06 - Run molds briefly under warm water to release popsicles cleanly from molds.

# Expert Advice:

01 -
  • They taste like a vacation in every bite—boozy enough for grown-ups, gorgeous enough to feel special.
  • The fruit chunks create pockets of sweetness and texture that make each popsicle feel less like a frozen treat and more like edible art.
02 -
  • Overfilling the molds seems like a good idea but actually causes the mixture to expand as it freezes and push the sticks right out—fill to about three-quarters full and you'll thank yourself later.
  • The fruit chunks will naturally float and settle as you freeze, and that's perfect; it creates gorgeous layers and ensures the fruit is distributed throughout.
03 -
  • Freeze your blender pitcher for 15 minutes before blending if it's extremely hot outside—this prevents the mixture from warming up during blending.
  • Use wooden popsicle sticks instead of plastic; they feel more substantial and won't snap as easily when you're wrestling them out of partially-thawed molds.
Go Back