Rejoice, Daiquiri Ice lovers.
Due to popular demand, Baskin-Robbins has brought back the original recipe for their Daiquiri Ice sorbet. They had replaced it with a revised formula a year or so ago, called Lime Daiquiri Ice, and it just wasn't the same.
The B&R Web site has it listed under "Flavors of the Month," so it may only be available on-and-off, during the summer months.
But, if you are a fan of the flavor, make sure to go over to Baskin-Robbins and have yourself a scoop or two.
Or, you can always try my daiquiri ice clone recipe. I put this together a few years ago when Baskin Robbins first pulled the plug on the original recipe.
BASKIN-ROBBINS DAIQUIRI ICE CLONE VERSION
(this is NOT Lime Daiquiri Ice)
The key to getting the right tartness level is the citric acid powder. The amount of citric acid powder will need to be adjusted depending on how sweet (or sour) your limes are.
2 cups water
1 cup sugar
Juice of 1 lime (fresh squeezed, a little pulp is fine)
1 tsp imitation rum extract
Between ½ and 1 ½ tsp citric acid powder (sold under the brand name FruitFresh. Or you can go to a health food store or online for generic food grade citric acid)
1 drop green food coloring
Heat sugar and water just until sugar melts. Remove from heat and add ½ teaspoon citric acid. Stir until dissolved. Let mixture cool a couple minutes, then add rum extract, lime juice and food coloring. Taste, and add more citric acid powder as needed, a quarter teaspoon at a time. Refrigerate until thoroughly chilled. Churn in an ice cream machine for 25 minutes. Spoon ice into freezer-safe bowl, and move to the freezer for an hour before serving.
Note: The recipe only makes a little over 2 cups, so you may want to double the ingredients.