Makes about 4 cups.

2 C. granulated sugar
1/3 C. lime juice (from 2 medium limes)
1/4 C. water
1 qt. fresh strawberries, washed and hulled

Combine sugar, lime juice and water in bowl. Stir to mix, and
then let stand until sugar is almost completely dissolved,
about 15 minutes (mixture will be thick).

In blender jar or food processor, combine the sugar mixture
with the berries. Blend until smooth. Pack into half-pint, pint-,
or quart-size freezer containers; freeze. Or, pour the mixture
into ice cube trays and freeze until firm, unmold and pack into
resealable freezer bags.

The mixture will become solid with the consistency of a very
firm sherbet, so you’ll be able to scoop portions from the main
batch, then reseal the mixture.

For each Strawberry Daiquiri:

In blender jar, combine 3 tablespoons light or dark rum,
1/4 cup frozen strawberry daiquiri mix (2 average-size cubes
that have been frozen in ice cube trays) and about 3/4 cup of
ice cubes (7 or 8 average-size cubes). Blend until smooth.
Most blender jars can handle up to 4 servings.

Mango Strawberry Daiquiri

Add up to 1 ripe cut-up mango to the blender when making a
batch of strawberry daiquiris (up to 4 servings) as described

NOTE: For a nonalcoholic frozen drink, replace the rum with
unsweetened pineapple juice.

B-man :wink: