Fresh Peach Daiquiri Recipe [Frozen Daiquiris] - Celebration Generation (2024)

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You guys, I have had A DAY.

Luckily it’s peach season here!

SO, with a bunch of fresh summer peaches on hand for recipe development (As I mentioned in my Balsamic Peach Bruschetta Recipe yesterday), I decided to finally publish my recipe for fresh peach daiquiris!

“Frozen peach daiquiri”, specifically... in the sense of the daiquiri. Not in the “use frozen peaches” sense, as it’s made with fresh fruit!

It’s a very simple variation on a classic daiquiri recipe, takes only a few ingredients, and comes together in about 5 minutes.

IMHO, this peach co*cktail is one of the best ways to enjoy the sweet summer harvest.

Anyway, this refreshing co*cktail recipe makes 2 generous servings.

If you’ve had A DAY, consider this a 2 serving recipe.

If not - and you’re just making it as an everyday happy hour indulgence - it’s probably more like 4 servings.

To be honest, I generally only make myself a frozen daiquiri when it’s been A DAY, though, so in my mind... this is a 2 serving recipe.

Ingredients

This recipe takes just a few simple ingredients, here are some notes for you:

The Peaches

There are 3 “levels” of peaches you can use for this recipe, each producing different results.

The Best Peaches

To make the perfect peach daiquiris, you’ll want to use fresh ingredients: in-season peaches that are quite ripe for this recipe... ideally.

They’ll have the best flavor, they’ll blend up smoother than form peaches, and the end product will just be better.

Basically, look to use fresh peaches that are ripe enough to be REALLY annoying to peel - to the point where you can basically just peel the skin off with your fingers - but not so ripe that it’s just complete mush in your hands, bruised, etc.

When you’re done messing around with it, you’ll feel like you really earned that drink. It’s all good!

Plan B Peaches

If you have to use less ripe peaches - I get it, daiquiri emergencies come up - you’ll want to add a bit more sugar.

If they’re really firm - and you have some extra time - blend the peaches and the sugar together, alone. Let it sit in the blender for a bit - 30 minutes to an hour - before adding the other ingredients

This is maceration, and it draws the juices out of the peaches. It just makes for a nicer blend, and better peach flavor.

Desperation Peaches

If it’s totally off-season, and you really, really want a peach daiquiri anyway... you CAN use frozen peaches.

When this is the case, use, 3 cups worth of frozen peach slices or chunks, and cut the ice to 1 cup of ice. Taste it - you may need to add a bit more sugar.

Note: When it comes to frozen fruit, there’s not a lot of sense in macerating it. Not only does it not really do much - the freezing and thawing process breaks the fruit down in a similar way - it also eliminates the benefit you get from subbing some of the ice with frozen peaches.

... just don't use canned peaches. Please.

Choice of Rum

While white rum /light rum is traditional when it comes to making daiquiris, I prefer to use amber rum at the very least... but if I have Newfoundland Screech on hand, that’s what I’m using.

Hands down, no question.

Newfoundland Screech is a Jamaican Black Rum, and it’s FULL of complex flavour - and kind of fruity.

I love what this dark rum brings to my daiquiris, and highly recommend it.

When I was still living in the US, Screech was pretty hard to come by, so I used Amber Rum instead.

I just prefer the richer flavour of a darker rum, and do not find that it overpowers the peaches... especially if you’re using super ripe, fresh peaches!

I’m not a fan of spiced rum in general, so I’ve never tried it in this recipe.

The Sugar

I don’t bother using a simple syrup for this recipe, as the sugar more or less dissolves in the blender / is hidden by the texture of the ice.

Instead, I use just plain granulated sugar, for its neutral taste.

An equal amount of honey would be a good substitute, but something like brown sugar or maple syrup is a bit much, and can mask the fresh peach flavor.

The Fruit Juice

Ever since I discovered Calamansi juice at a long-ago trip to Seafood City, I put it in EVERYTHING. Seriously, I love the stuff.

So, it’s my default citrus for making daiquiris, margaritas, and... well, pretty much anything I’d normally put fresh lime juice or lemon juice in.

If you don’t live anywhere near a great Filipino grocery store, though, it may be hard to come by.

In that case, go traditional and use lime juice - ideally freshly squeezed! - instead.

(But seriously, Calamansi juice is LOVE)

The Rim

If you’re using properly ripe peaches, you will end up with a fair amount of juice on your cutting board, from peeling the peaches.

Put it to good use: Rim your co*cktail glasses

I like to pour the juice off into a small plate or bowl - one that the top of the glass will fit in - and use it to rim the glasses.

To do so, have one plate or bowl with the juice, and another with a bit of sugar in it. Invert a glass into the juice, whirl around to coat the rim, then immediately twirl the wet rim into the sugar bowl.

If you aren’t using super ripe peaches, you can put a bit of lemon juice into the first bowl, instead of the fresh peach juice.

Interested in seeing some fun ways you can do rims for co*cktails? Check out my post, “Candied Rims for co*cktails”.

The Grenadine

Grenadine may be a weird ingredient for daiquiris, but whatever. Sometimes you get peaches with not a lot of red to them, and - IMHO - peach daiquiris should be peach coloured!

So, if your daiquiri turns out bright yellow and you’re with me on the colour snobbery, toss a tablespoon of grenadine into the blender and give it a whirl.

Frozen Daiquiri Variations

While the base recipe in the recipe card (at the end of this post) is fantastic on its own, here are a few ways you can customize this recipe for your tastes:

Virgin Peach Daiquiri

You can make a non-alcoholic version of this Fresh Peach Daiquiri by substituting peach juice or water for the rum.

You can add 1 ½ teaspoon of Rum Flavour / Extract if you want to get fancy about it!

Frozen Peach Margarita

Not as into the rum, and prefer Tequila?

Just substitute tequila in place of the rum, and your Fresh Peach Daiquiri becomes a Fresh Peach Margarita.

If you want to be more authentic with it, you also want to substitute the sugar rim for a salt rim - do everything the same, just use salt in place of the sugar.

Kosher or sea salt works best, and I’ll usually grate some lime zest into the salt bowl as well. Just have fun with it!

Other Fruit Daiquiris

Not a fan of peaches? You can try these other fresh fruit daiquiris:

Raspberry Daiquiri: Use 2.5 cups of fresh raspberries in place of the peaches. Omit the grenadine.

Mango Daiquiri: Peel 2 ripe mangoes, chop the fruit into chunks and discard the pits. Use in place of the peaches, omit the grenadine.

Strawberry Daiquiris: Hull 3 cups of fresh strawberries, chop and use in place of the peaches. Omit Grenadine.

Looking for More Peach Recipes?

I’ve got you covered! Here are few favourites, or type “peach” into the search field on my site to find even more!

Balsamic Peach Bruschetta
Blackberry Peach Popsicles
Boozy Raspberry-Peach Bread Pudding
Fresh Peach Salsa
Fuzzy Peach Candy co*cktail
Grilled Halloumi Salad
Grilled Peaches with Lime Honey
Homemade Peach Wine Recipe
One Pan Balsamic Chicken with Peaches
Peach Cobbler Muffins
Peachy Southern Comfort Cheesecake
Rosemary Peach Balsamic Scones
Small Batch Peach Jam
Small Batch Mango Peach Jam
Southern Comfort Peaches N Cream Popsicles
Southern Comfort Peach Pie
Spicy Southern Comfort Glazed Chicken with Grilled Peaches

Interested in boozy culinary fun? You should check out my first cookbook, The Spirited Baker. It’s FULL of fun, tasty recipes using spirits and liqueurs for flavour – you should check it out:

Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.

To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy through Amazon, or through any major bookseller.

More co*cktail Recipes

Looking for more ideas for co*cktail hour? We've some recipes for you!

Birthday Cake Martini
Boozy Fun with Citrus Fruit
Boozy Sparkling Cider Float
Candied Rims for co*cktails
Candy Apple Martini
Drinking in LA co*cktail
Fuzzy Peach Candy co*cktail

Halloween Themed Shooters

Homemade Wine Slush Mix
Jolly Rancher Martinis
Marie's Favourite Mojito
Miruvor
Rum Runners
The Science of Layered Shots

Up for even more ideas? Check out our Homemade Liqueur Recipes, Wine Making, and Spirited Cooking & Baking categories!

Share the Love!

Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!

Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!

Finally, if you love this recipe, please consider leaving a star rating and/or a comment below, and maybe even sharing this post on social media!

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