In a medium saucepan, combine 2 cups of water, 1 cup of white sugar, the juice from 1 large lime, 1 tablespoon of rum extract, and 1 teaspoon of citric acid powder. Heat this mixture over medium heat, stirring continuously until the sugar is fully dissolved, about 5-7 minutes.

Once the sugar has dissolved, remove the saucepan from heat and let the mixture cool to room temperature. Transfer it to the refrigerator and chill for at least 1 hour.

After chilling, pour the cooled mixture into your ice cream maker. Churn according to the manufacturer’s instructions, typically for 20-25 minutes.

Once your Daiquiri Ice has reached the desired consistency, transfer it to a plastic tub or loaf pan, ensuring it’s spread out evenly.

Place the container in the freezer for at least 2 hours to firm up the Daiquiri Ice.

When you’re ready to serve, scoop the Daiquiri Ice into chilled dessert bowls or cups, garnishing with a lime wedge or a sprig of mint.