You can make a good cocktail, sometimes a great one, but this one is perfect. I positively guarantee you perfection.

I like raspberries. I don’t like seeds. Raspberries in muffins or jam? Fine. Raspberries in a beverage? Uh, tough. Takes a little work. Just little.

I got this recipe from via Cooking Light magazine and David Bonom. Way back in 2008, David figured out that an excellent raspberry daquiri is a two-step process. One round in the blender to liquify, then you strain out the seeds, and then a second round in the blender to finish it off.

The recipe below calls for a combination of lemon and lime juice. I went all lemon, simply using the juice of 1 lemon in the first step and the juice of 2 lemons in the second step.

Do I hate limes? No, I don’t but I prefer lemon juice. And here, I did not want the definitive tartness of limes to conflict with the raspberry flavor. And that raspberry flavor is there in every step. This is a wonderful drink, one I will be making over and over.


Perfect Frozen Raspberry Daiquiri

Yield: 4 cocktails


1 six-ounce container of raspberries, washed and dried

¾ cup simple syrup

1 tablespoon fresh lemon juice

3 cups of crushed ice [I used just 2 cups of cubes, letting my Vitamix blender do the crushing]

½ cup white rum

3 tablespoons fresh lime juice


Combine first 3 ingredients in a blender, and process until smooth. Strain mixture through a sieve into a bowl, and discard solids. Combine raspberry mixture, 3 cups crushed ice, rum, and lime juice in blender, and process until smooth.



Photo Information: Canon T2i, EFS 60mm Macro Lens, F/4.5 for 1/50th second at ISO‑800