A frozen daiquiri should have the smooth, slithery icy texture of a lightly-frozen sorbet.

2 tbsp lemon juice
4 tbsp light rum
125ml (4 fl oz) fresh raspberries
250ml (8 1/2 fl oz) cracked ice
a good splash crème de cassis (blackcurrant liqueur)
2 tbsp icing sugar

Measure everything into the blender jar, and whizz at speed 5 for 15-30 seconds.

Serve in a highball glass.