Making Three Amazing Summer Daiquiri Sorbets (+ Bonus: How To Cocktail-Them!)

I enjoy creating Daiquiri Sorbets because they are deliciously boozy. By keeping them in my freezer, I can easily scoop out some sorbet, blend with my fabourite white rum, and savor a refreshing cocktail with my friends on a hot summer day, without any hassle.
In the video, I show you how to make three flavors: Strawberry, Mango, and Blueberry. They all follow the same method and are incredibly easy to make. To make them, just pick your fruit of choice, and get limes, sugar, white rum, and gelatin. You might be wondering why gelatin is used in the sorbet. It's because the gelatin allows the sorbet to accept a generous amount of white rum, fluff up beautifully during churning, and not melt too quickly when served.
The result is a perfect sorbet with a delightful daiquiri flavour, sweet enough for a cocktail effect, yet as refreshing as a cocktail should be. This sorbet has a fantastic mouthfeel and stays ice-free and soft to scoop straight out of the freezer for months.
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Equipment used in the recipe:
✓ ice cream maker
✓ kitchen scale
✓ blender
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Ingredients:
⚖ batch for 1.5-litre to 2-litre ice cream maker
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• 150 g freshly squeezed lime juice (5.3 oz), from about 5-6 fresh limes [00:32]
• 2 gelatine sheets or 2 teaspoons of gelatine granules can be used. I use Platinum gelatine with a bloom strength of 235-265, which is the standard gelatine found in the grocery store's baking aisle.[00:34]
• regular sugar, white granulated [00:48]
--- if using strawberries, use 150 g of sugar (5.3 oz)
--- if using mangos, use 75 g (2.6 oz)
--- if using blueberries, use 110 g of sugar (3.9 oz)
• 825 g (29.1 oz) peeled mango chunks / hulled strawberries / blueberries read note 1 [01:14]
• 140 g white rum of choice with 35-40% alcohol content (4.9 oz) [01:27]
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[Note 1]: The quality of your sorbet will depend on the fruit you use, so it's important to use ripe, in-season, and tasty fruit. When I filmed this video, the strawberries were out of season, so I used frozen strawberries. As a result, the sorbet turned out to be a pale pink instead of the bright red colour you see in the Strawberry Daiquiri video, [    • Видео   ] which features in-season strawberries. The flavour of the was just as muted as the colour. Therefore, it's important to choose your fruit carefully.
[Note 2]: Chilling the sorbet mixture in the fridge overnight ensures that it is adequately cold, especially during summer when high temperatures and frequent opening and closing of the fridge during the day may prevent it from reaching the necessary low temperature.
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The steps at a glance:
[00:00] Intro
[00:26] Step 1 | Make the sorbet mixture
[01:49] Step 2 | Chill in the fridge overnight
[02:09] Step 3 | Churn
[02:56] Step 4 | Put in the freezer to set
[03:43] + BONUS section: How to cocktail-It
BONUS turn it into a cocktail, blend:
• 250 g (8.8 oz) of the Daiquiri Sorbet of choice -you may like to slightly let it melt first -
• with 45 g (1.5 oz) white rum
• 45 g (1.5 oz) sparkling water/tap water,
and serve in a Daiquiri glass (makes 260 g/ml (9 oz) cocktail, perfect for most Daiquiri glasses)
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The most important things in the recipe:
✅ do not play around with the ingredients and quantities; everything is there for a reason. Using less of this, or replacing this with that, may result in too icy or too melty ice cream.
✅ the sorbet mixture must be fridge-cold when you churn it.

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Music - licence by Epidemicsound: https://share.epidemicsound.com/p3b1jj
• Summer Haze - Andre Aguado