Try these iced daiquiri lollies, then check out our cocktail recipes for a classic daiquiri, frozen strawberry daiquiri, raspberry daiquiri and banana daiquiri.


  • 150g blackberries
  • 400g watermelon flesh
  • 1 tbsp ripe peaches
  • 1 tbsp lime juice


  • 150g golden caster sugar
  • 100ml lime juice
  • 200ml light rum


  • STEP 1

    To make the base mix, stir the sugar with 275ml water over a low heat until dissolved. Increase the heat, bring to the boil and simmer for 2 minutes. Leave to cool then add the lime juice and rum. Chill.

  • STEP 2

    Purée a third of the base mix in a blender with all but 4 of the blackberries. Pour through a sieve. Put a blackberry in each of four 100ml lolly moulds. Fill the moulds with the blackberry mix and balance a lolly stick in each. Freeze for at least 4 hours or until firm.

  • STEP 3

    Purée another third of base mix with the watermelon and pour through a sieve. Divide between four 100ml lolly moulds. Add sticks and freeze as before.

  • STEP 4

    Roughly chop the peaches – discardingthe stones - and toss with the lime juice to stop them going brown. Purée with the remaining third of base mix, pour through a sieve and immediately divide between 4 x 100ml lolly moulds. Add lolly sticks and freeze straight away so the mixture doesn’t turn brown.

  • STEP 5

    To release the lollies, dip the moulds very briefly in hot water, right up to the top. They should slide out easily, otherwise slip a small knife down one side to release them.


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