Frozen Daiquiri
From a vintage recipe box found at an estate sale
As written on the card
Front
Frozen Daiquiri
1 Bottle of Vodka
2 Frozen Lime aid
1 can of Frozen Lemon aid
¼ cup of Light Grenadine (White)
6 Cups of Water
½ – White Rum (crossed out) or 3 or four
cups of the Rum
Freeze 24 hours Stir good
Back
Put back in freezer for 48 hrs
and Serve.
Another one
Vanilla ice cream
Stir to mush & add
apricot Brandy or
any flavor of Brandy
you wish Put in freeze Serve
Written sideways along the right edge, hard to read: probably “for dessert”
Frozen Daiquiri
A big-batch freezer slush of vodka, rum, limeade and lemonade, plus a brandy ice cream bonus
Ingredients
- 1 bottle vodka
- 2 cans frozen limeade concentrate
- 1 can frozen lemonade concentrate
- ¼ cup light grenadine (the card adds “white”)
- 6 cups water
- ½ cup white rum, or 3 to 4 cups (see below)
Method
- Mix: Stir everything together in a large freezer-safe container.
- First freeze: Freeze for 24 hours, then stir it well.
- Second freeze: Put it back in the freezer for 48 hours, then serve.
As written: The rum line reads “½ – White Rum,” with no unit. Something after it is crossed out and replaced with “or 3 or four cups of the Rum,” so the writer seems to have bumped the rum way up.
Bonus: “Another one”
Written below a line on the back of the card, a quick brandy ice cream freeze:
- Let vanilla ice cream soften and stir it to a mush.
- Add apricot brandy, or any flavor of brandy you like.
- Put it back in the freezer, then serve.
- Both of these are adult recipes, so keep them away from kids and label the containers in the freezer.
- Despite the name, this is a vodka-and-rum version. A classic daiquiri is just rum, lime and sugar.
- The alcohol keeps it from freezing solid, so it stays scoopable. Regular red grenadine will tint it pink.
- No amounts are given for the ice cream bonus. About 2 to 3 tablespoons of brandy per pint of ice cream is a good place to start.
Recognize this handwriting or recipe? We’d love to know who wrote it.