Strawberry Daiquiri Float (Print version)

A fruity blend of strawberries, lime, creamy ice cream, and sparkling water for a refreshing summer treat.

# What you’ll need:

→ Strawberry Daiquiri Base

01 - Fresh strawberries, hulled and sliced - 1 cup (150 g)
02 - Granulated sugar - 2 tablespoons
03 - Freshly squeezed lime juice - 1 fluid ounce (30 ml), approximately 1 lime
04 - White rum - 2 fluid ounces (60 ml), optional

→ Float

05 - Vanilla ice cream or dairy-free alternative - 2 scoops
06 - Chilled sparkling water, plain or lemon-lime flavored - 1 cup (240 ml)

→ Garnish

07 - Fresh mint leaves
08 - Sliced fresh strawberries
09 - Lime wedges

# Steps:

01 - Combine strawberries, sugar, lime juice, and rum if using in a blender. Blend until smooth consistency is achieved.
02 - Divide the blended strawberry mixture evenly between two tall glasses.
03 - Place one scoop of vanilla ice cream or dairy-free alternative into each glass.
04 - Slowly pour chilled sparkling water over the ice cream and strawberry mixture until glasses are filled, allowing the float to foam gently.
05 - Top each float with fresh mint leaves, a strawberry slice, and a lime wedge.
06 - Serve immediately with a straw and spoon.

# Cooking tips:

01 -
  • It tastes like dessert and a cocktail had a delightful baby, no apologies needed.
  • Takes exactly ten minutes from fridge to lips, making it perfect for spontaneous entertaining.
  • Works beautifully as a non-alcoholic version, so everyone at the table gets to enjoy something special.
02 -
  • Pre-chill your glasses in the freezer for at least fifteen minutes before assembly, because warm glass means faster melting and a diluted drink within minutes.
  • Add the sparkling water slowly and deliberately—rushing it causes overflow and wastes that precious carbonation that makes the whole drink feel fancy.
03 -
  • Taste your strawberry puree before adding the full amount of sparkling water—different strawberry varieties need different amounts of sugar to sing.
  • Pour the sparkling water down the side of the glass rather than directly onto the ice cream to control the foam and prevent overflow chaos.
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