It’s the FIRST OFFICIAL DAY of Summer here in Ontario, and I can’t tell you how excited I am to share this boozy freezie treat! Creating delicious Boozy Freezie recipes (say that 10 times fast) has been on my bucket list for the longest time! Now that I’ve finally been more organized with my time, I was able to do a bit of research and experimenting. THE RESULT is this amazing summer treat combining Rum, fresh Pineapples and Coconuts with a Strawberry Campari blend. You’re going to LOVE this Pina Colada mix, and you can bet you’ll find more Boozy Freezie treats later this summer!
I gotta say, I love the concept of freezies much more than the boozy popsicles. As much as I love the recipes I’ve created, they do melt a bit quicker and you have to hustle to make sure you don’t have a boozy mess on your hands. Freezies are easy to handle, won’t drip all over the place (but if you’re messy, that’s on you, lol), plus easy to store in your freezer!
I don’t think I need to do much convincing, so how about I get to the recipe. The last thing I wanted to mention was the Strawberry Campari addition. I heard from a fellow Rum expert that he loves to add a float of Campari to a Pina Colada. THIS BLEW MY MIND. I never would have thought to combine this classic with a bitter aperitivo, so I was anxious to give it a try. When I wanted to create the ultimate summer freezie, the flavours of Pineapple and Coconut seemed obvious which reminded me of the Campari float concept. So I incorporated it into swirls in this summer treat and I’m obsessed with it.
Ready to blend this up at home? Check out the recipe below!
Homemade Pina Colada and Strawberry Campari Freezie
Combining some of the best flavours of summer with this Rum Freezie made with fresh fruit!
– Difficulty: easy
Pina Colada Mix
- 1 can Coco Lopez Cream of Coconut
- 1/2 cup Coconut Water HIGHLY recommend Mojo Coconut Water brand
- 2 Lemons zest and lemon juice (approx. 1.5-2 oz)
- 1 pinch Salt
- 7 oz Havana Club 3 yr Rum
- 5 cups Pineapple Diced
Strawberry Campari Blend
- 1.5 cups Fresh Strawberry Greens removed and sliced in half
- 3 oz Campari
- 1/2 tbsp Honey
Grab a large blender and add all the Pina Colada ingredients (make sure to zest entire 2 lemons and add the juice as well). Blend until pureed for approx. 1 minute 30 seconds.
Pure into spouted container, leaving 1/3 cup left into blender. Add your Strawberry Campari Ingredients and blend again.
Grab your freezies and through a funnel layer Pina Colada mix, then Strawberry Campari mix, topped with Pina Colada mix, leaving 1/2 inch left on top. You want the portions to be 3 parts Pina Colada mix and 1 part Strawberry Campary mix.
Lay flat in freezer for 6 hours or overnight.
Coco Lopez is an industry favourite when it comes to Cream of Coconut and the OG when it comes to Pina Coladas, so do your best to ONLY get this ingredient. You won’t regret it!