Best Frozen Margarita and Daiquiri Recipes Ever

What could be tastier and more indulgent than a frozen margarita or daiquiri on a warm summer evening? It's an age old tradition, and even Hemingway and JFK were said to love the daiquiri above all cocktails. As for the Margarita, its praises need not be sung here - it is said to be the most popular cocktail in America.

As a kid, my favorite treat at Baskin Robbins was the sublime Daiquiri Ice sherbet. Alas, it has been discontinued. Actually, even if it had not been, there are no Baskin Robbins in the area where I live now, so I would have been out of luck regardless.

Craving a scoop or two of Daiquiri Ice the other night, I decided to attempt to make a mock up of it using ingredients I had on hand-some lime sherbet, and rum. After clinking the bottles around on my pantry's top shelf, I remembered the last of the rum had been used in a bread recipe.

Still determined to satisfy my craving, I decided to make a sherbet styled Margarita; I had plenty of tequila and triple sec on hand. My intent was to simply incorporate a bit of the alcohol's flavor into the sherbet, inject a bit of the zing that made the daiquiri ice so special.

I really had no idea what to expect or how it would turn out; I was a little concerned it may curdle, or just be too soupy, so I added just a few drops of tequila and the triple sec at first. It held a stable, scoopable consistency, but the flavor was too weak. So, I added more until I felt it had a suitable taste.

And, to my surprise, I was pleased with the consistency, which was much more liquidized than I had shot for. The result was somewhat akin to a smoothie, and it tasted like a real margarita. Just a lot more decadent. It could actually be a dessert.

This was very suitable for me, because although I love the flavor of margaritas, and the idea of frozen margaritas, I usually order and make them on the rocks, because I don't like the watered-down effect the ice-slush can have, and it is hard for me to drink because my teeth are sensitive to cold.

So, I was very eager to get some rum and make a mock Baskin-Robbins Daquiri Ice type concoction. The result? It tastes almost like the real Daiquiri Ice! Below are the basic recipes, and following are some other ideas for inspiration in creating other sherbet based drinks.

Recipes

"Sure Bet" Margarita

1 cup lime sherbet
1 shot tequila
1/2 shot triple sec (or Cointreau)

Using two larger spoons, mix everything in a medium bowl, large mug or similar vessel until almost smooth and a bit foamy, leaving some of the sherbet lumps. Pour into desired glass and eat with a spoon and/or straw. Makes 1 large, or 2 small margaritas.

"Sure Bet" Daiquiri Ice

1 cup lime sherbet

1 to 1½ shots white rum

Using two larger spoons, mix everything in a medium bowl, large mug or similar vessel until almost smooth and a bit foamy, leaving some of the sherbet lumps. Pour into desired glass and eat with a spoon and/or straw. Makes 1 large, or 2 small Daiquiris.

Notes

The addition of spirits to sherbet seems to work fabulously. By now you've probably realized the formula is simple-about a shot and a half to a cup or so of sherbet. And of course, those ratios can be tailored to taste and preference. Other flavored sherbets can be adapted into your favorite cocktail with the appropriate sherbet base, and accompanying alcohols.

For example, using orange sherbet as a base, a fuzzy navel could be made incorporating a shot of vodka, and a half shot of peach schnapps. Or, even simpler, a tequila sunrise with a shot of tequila. You could even try a 'reverse' margarita with the orange sherbet base, with tequila and lime juice (and maybe a bit of lime zest.)

Using pineapple sherbet, you could make a pina colada, mixing in some rum and coconut milk/cream and/or shavings. The possibilities are as wide -you can just think of the sherbet as a substitution for the fruit juice base of any cocktail. The weather's warm-you'd better get mixing!