So refreshing on a warm day, this Frozen Moscato Strawberry Daiquiri recipe is incredibly simple to make. Sweet, fruity and ice cold, this easy cocktail recipe is perfect when you’re throwing a party too.
The first cocktail I ever tried was a Strawberry Daiquiri and it’s still one of my favourites. For my first drink recipe on the blog, I decided to recreate my own version with a bit of a twist.
This one is frozen (think slushie), and Moscato is my alcohol of choice here.
This cocktail recipe is also the last recipe in the series for my Mothers Day menu. What a pretty and refreshing way to toast to Mum on her special day of the year. Of course, you could just make it for yourself any time of year.
Other recipes in this menu
What is Moscato?
Moscato is an Italian sweet white wine, with a slight fizz. The name comes from the Muscat grapes used to make it.
It’s sweet, crisp and fruity and has a lower alcohol content than regular white wine. It’s best served chilled and is a lovely, refreshing wine for a warm day.
How is this recipe different from a regular Strawberry Daiquiri?
Normally, strawberry daiquiri uses vodka or rum and it’s shaken with strawberry puree over ice (sometimes crushed ice). This recipe uses Moscato and the ice is blended with the ingredients to turn it into a slushie.
Ingredients you’ll need for a Frozen Moscato Strawberry Daiquiri
- Frozen strawberries
- Lots of ice
If strawberries aren’t in season, no problem because this recipe uses frozen strawberries. If they are in season, add a few as a garnish on the side of the glass
How to make this Frozen Moscato Strawberry Daiquiri
This delicious and super pretty cocktail can be made in minutes.
- Start by zesting your lime, then juice it.
- Mix the zest with some caster (superfine) sugar, rub it in with your fingertips.
- Run a wet finger around the rims of six pretty glasses, then dip them into the lime sugar mix. Set aside.
- Now add the lime juice, strawberries, moscato and ice to a good blender and blend.
- When the ice is fine and the mixture looks like a strawberry slushie, pour it evenly out into your glasses.
- Serve with a fresh strawberry on the side.
Simple right? Get the full recipe below.
Are 6 too many? This recipe is very easy to make smaller serves.
Don’t want to use lime? No problem, swap it for the same amount of lemon instead. You could leave it out altogether but the acidity is great for balancing out the sweetness in the strawberries and the Moscato.
Don’t like or can’t get Moscato? Just swap it for any sweet wine or even a nice bubbly.
Ready to make a Frozen Moscato Strawberry Daiquiri? Grab some wide straws and let’s get your blender ready.
Other recipes in this menu
Frozen Moscato Strawberry Daiquiri
- Juice and zest of one lime
- 1/4 cup sugar
- 500 g (1.1lb) frozen strawberries
- 1 3/4 cups Moscato
- 2 cups ice
- Fresh strawberries to decorate
- Zest, then juice the lime first.
- Mix half the sugar with the lime zest, pressing it together with your fingers to release the oil from the zest.
- Rub the lime around the rim of 6 glasses then dip the rims into the zest and sugar mix to coat.
- Place the strawberries, moscato and ice into a blender and blend until it's finely blended and there are no big lumps left. Use a spoon to push any large pieces down into the mix and blend again if needed.
- If it's too thick add up to 1 cup of water, just a little at a time and blending in between until it's just at pouring consistency (notes)
- Taste test - some strawberries and Moscatos are sweeter than others so add some of the remaining sugar if needed until you're happy with the sweetness.
- Portion between the glasses and give them a little shake to level the tops. Garnish with a slice of lime and strawberry then serve with large straws
- Don't add too much water or it won't end up being a frozen drink anymore. Just add enough that you can pour it then give the glasses a shake to level them before serving.
- I serve these with straws more as a stirrer than anything. It's lovely to drink straight from the glass so you get the flavour of the lime sugar on the rim.
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