Rhubarb Slush

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Rhubarb Slush
Rhubarb Slush

I love to develop summertime drinks! This recipe uses rhubarb as the base for this tasty slush drink. The addition of a mix of freshly squeezed citrus juices, sweet pineapple juice, and frozen lemonade concentrate make this a flavorful beverage. This is an alcoholic beverage as it uses gin. There is no fixed ratio of slush to soda but I generally fill a tall glass about a third to half full of the slush and top it up with a clear soda such as lemon-lime. Serve with a lemon wheel or wedge and it’s a refreshing drink on a hot summer day.

Rhubarb Slush
Rhubarb Slush

I do have some tips to share for making this slush:

• Use the the brightest red rhubarb stalks you can find as this will give the slush color.
• Use freshly-squeezed citrus fruit juices, not bottled (fresh is always best!).
• Strain the citrus juices twice to remove all traces of seeds and fruit pulp.
• Chill the rhubarb and citrus juices, pineapple juice, simple syrup, and gin. The colder the ingredients are to start with, the quicker and better the freezing process for the slush.
• Plan ahead to make this slush as it will take at least 2-3 days for it to reach the optimal “slush” stage.
• Stir the slush 2-3 times during the freezing process to ensure ingredients remain mixed during the freezing stage. It will not freeze rock hard solid as it’s not meant to.
• For best results, store the slush in a tightly sealed container deep in a deep freeze (as opposed to a refrigerator’s freezer compartment). Otherwise, the slush may remain in a fairly liquid form and not freeze, and stay frozen, at the slush stage.
• Once mixed with the cold soda, serve immediately as the slush melts quickly.

This is a pale, pastel drink that is packed full of flavour. Sometimes, I add some lemon balm leaves and edible pansies to add color and interest to the drink. I think this would make a lovely bridal shower signature drink.

Rhubarb Slush
Rhubarb Slush
Rhubarb Slush

Ingredients:

1½ cups water
1½ cups sugar

3 cups rhubarb, chopped into ½” chunks (enough to yield 1 cup rhubarb juice)
⅔ cup water

Juice of ½ pink grapefruit
Juice of 1 orange
Juice of 1 lemon
Juice of 1 lime
1¼ cups pineapple juice, chilled
½ can frozen pink lemonade concentrate, slightly thawed

1 – 375 ml bottle gin (I used Beefeater London Dry Gin), chilled

Method:

Assemble ingredients.

Ingredients for Rhubarb Slush
Ingredients for Rhubarb Slush

In medium-sized saucepan, combine the 1½ cups water and 1½ cup sugar to make a traditional simple syrup. Over high heat, bring to a boil then reduce to medium-low heat and boil gently for approximately 4-5 minutes, stirring occasionally,  until sugar has completely dissolved and liquid is clear. Remove from heat and let cool to room temperature, then chill.

Making the Simple Syrup
Making the Simple Syrup

In medium-sized saucepan combine the rhubarb and 2/3 cup water.

Bring to a boil over medium-high heat then reduce to medium low and cook gently for about 10 minutes until rhubarb is broken down into a soft sauce-like consistency.

Pour rhubarb and its liquid into a fine sieve/strainer placed over a bowl or large measuring cup.

Let juice drip from rhubarb, periodically pressing the rhubarb pulp with the back of a large spoon to extract as much juice as possible. This should yield 1 cup of rhubarb juice. Chill. Discard rhubarb pulp.

Prepare the citrus juices and strain twice to remove any seeds and pulp. Chill.

Squeezing Citrus Juices
Squeezing Citrus Juices
Straining the Citrus Juices
Straining the Citrus Juices

Into a freezable container that can hold at least 7 cups of liquid, pour the cooled simple syrup of sugar and water.

Add the chilled rhubarb, citrus, and pineapple juices along with the semi-thawed lemonade concentrate and the gin. Stir well.

Place airtight cover on container. Freeze in the coldest part of the deep freeze, stirring 2-3 times during the freezing process. Be patient as this will take 2-3 days for it to reach the desired slush consistency.

Slush Starting to Freeze
Slush Starting to Freeze
Slush Freezing
Slush Freezing

To serve, fill a tall glass about a third to one-half full of slush and top up with a clear soda, such as lemon-lime.

DSC_0297-001

Garnish with a lemon wheel or wedge and serve immediately. Decorate with a sprig of lemon balm and/or an edible pansy, if desired.

Yield: Apx. 7+ cups

Note: There may be some slight variations in colors between different photos in this posting due to different lighting used.

Rhubarb Slush

Yield: Apx. 7+ cups

A pastel-colored refreshing drink using rhubarb

Ingredients

  • 1½ cups water
  • 1½ cups sugar
  • 3 cups rhubarb, chopped into ½” chunks (enough to yield 1 cup rhubarb juice)
  • 2/3 cup water
  • Juice of ½ pink grapefruit
  • Juice of 1 orange
  • Juice of l lemon
  • Juice of 1 lime
  • 1¼ cups pineapple juice, chilled
  • ½ can frozen pink lemonade concentrate, slightly thawed
  • 1 – 375 ml bottle gin (I used Beefeater London Dry Gin), chilled

Instructions

  1. Assemble ingredients.
  2. In medium-sized saucepan, combine the 1½ cups water and 1½ cup sugar to make a traditional simple syrup. Over high heat, bring to a boil then reduce to medium-low heat and boil gently for approximately 4-5 minutes, stirring occasionally, until sugar has completely dissolved and liquid is clear. Remove from heat and let cool to room temperature, then chill.
  3. In medium-sized saucepan combine the rhubarb and 2/3 cup water. Bring to a boil over medium-high heat then reduce to medium low and cook gently for about 10 minutes until rhubarb is broken down into a soft sauce-like consistency.
  4. Pour rhubarb and its liquid into a fine sieve/strainer placed over a bowl or large measuring cup. Let juice drip from rhubarb, periodically pressing the rhubarb pulp with the back of a large spoon to extract as much juice as possible. This should yield 1 cup of rhubarb juice. Chill. Discard rhubarb pulp.
  5. Prepare the citrus juices and strain twice to remove any seeds and pulp. Chill.
  6. Into a freezable container that can hold at least 7 cups of liquid, pour the simple syrup of sugar and water. Add the chilled rhubarb, citrus, and pineapple juices along with the semi-thawed lemonade concentrate and the gin. Stir well.
  7. Place airtight cover on container. Freeze in the coldest part of the deep freeze, stirring 2-3 times during the freezing process. Be patient as this will take 2-3 days for it to reach the desired slush consistency.
  8. To serve, fill a tall glass about one-third to one-half full of slush and top up with a clear soda, such as lemon-lime. Garnish with a lemon wheel or wedge and serve immediately.
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Rhubarb Slush
Rhubarb Slush
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