Add the frozen strawberries, sugar, lemon juice, and lime juice to your blender. The frozen strawberries will act as your primary thickening agent, and combining them with the citrus and sugar first allows the flavors to begin breaking down before full blending. This creates a smoother, more integrated base than if you add ice immediately.

Pour in the white rum and lemon-lime soda, then add the ice on top. I like to add the ice last so it doesn't crush prematurely under its own weight before the blender starts—this helps you achieve a more uniform texture. The soda adds both sweetness and carbonation, while the rum provides the spirit's complexity without overpowering the fresh fruit flavor.

Blend on high speed for 60-90 seconds until the mixture is completely smooth and has a frosty, uniform texture with no visible ice chunks. The blend time may vary depending on your blender's power, so listen for the sound to change from crunching to a smooth whir. For a more refined sip, I add a tiny pinch of sea salt at this stage—it enhances the strawberry's natural sweetness and balances the citrus acidity beautifully.

Pour the daiquiri into chilled glasses immediately after blending to preserve the frosty texture and carbonation. The drink will begin to separate and lose its ideal consistency if left sitting, so serve right away for the best experience.