Combine sugar, lime juice and water in bowl. Stir to mix, and then let stand
until sugar is almost completely dissolved, about 15 minutes (mixture will be thick).
In blender jar or food processor, combine the sugar mixture with the berries.
Blend until smooth. Pack into half-pint, pint-, or quart-size freezer containers;
freeze. Or, pour the mixture into ice cube trays and freeze until firm, unmold and
pack into resealable freezer bags.
The mixture will become solid with the consistency of a very firm sherbet, so
you'll be able to scoop portions from the main batch, then reseal the mixture.
For each Strawberry Daiquiri: In blender jar, combine 3 tablespoons light or
dark rum, 1/4 cup frozen strawberry daiquiri mix (2 average-sized cubes that have
been frozen in ice-cube trays) and about 3/4 cup of ice cubes (7 or 8 average-size
cubes). Blend until smooth. Most blender jars can handle up to 4 servings.
Makes about 4 cups.
For a nonalcoholic frozen drink, replace the rum with unsweetened pineapple
Mango Strawberry Daiquiri: Add up to 1 ripe cut-up mango to the blender when
making a batch of strawberry daiquiris (up to 4 servings) as described previously.
Strawberry Pina Colada: In blender jar, combine 3 tablespoons light or dark rum,
1/4 cup frozen strawberry daiquiri mix (2 to 3 average-size cubes that have been
frozen in ice cube trays), 3 tablespoons unsweetened pineapple juice, 1 tablespoon
coconut cream and about 3/4 cup of ice cubes (7 or 8 average sized cubes). Blend