I didn't realize we couldn't post links, so here's the recipe I used: BASKIN-ROBBINS DAIQUIRI ICE CLONE VERSION
(This made about 2.5 pints)
The key to getting the right tartness level is the citric acid powder. Usually, 2 teaspoons does the trick, but may need to be adjusted up or down depending on how sweet (or sour) your limes are. Err on the side of tartness, but not so much so that it makes your mouth involuntarily pucker. Of course, if you prefer things sweeter, use less powder to taste.
4 cups water
2 cup sugar
Juice of 2 limes (fresh squeezed, a little pulp is fine)
2 tsp imitation rum extract
Between 2 and 4 tsp citric acid powder (tastes vary, find your level)
2 drops neon blue food coloring (or any color really, or no color at all)
Heat sugar and water just until sugar melts. Remove from heat and add 1 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, then freeze to prepare for Creami.
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