Eosinophilic Esophagitis Friendly Frozen Daiquiri
Few cocktails hit as refreshingly as a properly blended frozen daiquiri, and this one is as clean and straightforward as it gets. With just white rum, fresh lime juice, simple syrup, and crushed ice, there are no hidden additives, artificial flavors, or mystery ingredients to worry about ā just a bright, icy drink you can feel good about. Managing eosinophilic esophagitis often means scrutinizing every label and avoiding common trigger foods, and a cocktail menu can feel like a minefield of syrups, mixes, and flavorings you didn't ask for. Squeezing your own limes and blending everything at home puts you fully in control of what goes into the glass. The result is a thick, slushy, citrus-forward drink that's tart enough to wake up your taste buds and sweet enough to keep you sipping. A lime wheel on the rim makes it look like something you'd order at a beachside bar, no substitutions required.
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Learn more āIngredients
2 servings
- 4 oz white rum
- 2 oz fresh lime juice (from about 2 limes)
- 1 oz simple syrup
- 2 cups crushed ice
For serving
- 2 lime wheels or wedges, for garnish (optional)
Instructions
- 1
Combine the white rum, fresh lime juice, simple syrup, and crushed ice in a blender.
- 2
Blend on high speed until completely smooth and slushy, about 20ā30 seconds, stopping to scrape down the sides if needed. The mixture should be thick enough to mound slightly in the glass without immediately running flat.
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