2 cups granulated sugar
1/3 cup fresh lime juice (juice from 2 medium limes)
1/4 cup water
1 quart fresh strawberries, washed and hulled
Combine the sugar, lime juice and water. 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. Pour into half-pint, pint- or quart-size freezer containers. Alternatively, pour the mixture into ice cube trays and freeze until firm, unmold and pack into zip-close freezer bags.
The mixture will become solid but will have the consistency of a very firm sherbet, so you'll be able to scoop portions from the main batch, then reseal the mixture and store back in the freezer. Likewise, if you've frozen the mixture in ice cube trays, the cubes will not be rock-solid, but they will hold their shape when popped from the trays into storage bags.
Makes about 1 quart frozen strawberry puree
For a 1-serving size strawberry daiquiri: In a blender jar, combine 3 to 4 tablespoons rum, 1/4 cup frozen strawberry daiquiri mix (2 average-sized cubes that have been frozen in ice cube trays) and 7 or 8 average-sized ice cubes. Blend until smooth. Most blender jars can handle up to 4 servings.
Alternative suggestions: It makes a delicious non-alcoholic cooler when blended with a bit of sparkling water or soda and ice. Or for a more creamy "smoothie," blend in a banana and yogurt or vanilla ice cream.