Start to Finish: 15 minutes

Servings: 2

Difficulty: Beginner

Make a basic, non-alcoholic daiquiri with fresh banana to give the drink a sweet creaminess. Emphasize the velvety texture of the drink by adding a small amount of coconut milk or yogurt. Serve the virgin cocktail at a casual lunch or supper where alcohol might not be suitable. This recipe is inspired by ones from the SAQ and Drinks Mixer.

Heat the sugar and water in a small saucepan over medium heat until the sugar is just dissolved. Stir and set aside to cool, about 5 minutes.

Rub the lime wedge around the rim of two margarita glasses. Dip the glasses into a plate of sugar, covering the rim of both glasses.

Combine the sugar syrup, banana, lime juice, orange juice, ice and coconut milk (as desired) in a blender. Pulse blend for 5 to 7 minutes on “high,” until all of the ingredients are fully mixed.

Tips

Between pulses, push and stir the mixture with a long-handled spoon or rubber spatula, ensuring that all of the ice and banana get broken up.

Pour the daiquiri blend into the prepared margarita glasses. Garnish with orange rind strips and serve immediately.

Replace the orange juice in a virgin banana daiquiri to give it extra flair. Add mango or pineapple juice for a tropical twist or use pear or peach nectar to give the daiquiri a more subdued change in flavor.

Add 1 to 2 teaspoons of ground spices to give the drink a bit of a kick without any alcohol. Use:

  • Ground ginger
  • Ground cinnamon
  • Ground cardamom
  • Grated nutmeg

Substitute the coconut milk with milk, cream or yogurt to give the drink creaminess without the flavor of coconut. Other liquids to use include nut and legume milks, such as almond or soy milk.