Strawberry Slush is my newest summer drink creation and it has quickly become a favorite! Strawberries take center stage in this beverage but there is also a mix of other fruit juices that include rhubarb, pineapple, lemon and orange juices, and some pink lemonade. The addition of Epicure’s “Summer Berry” sweet dip mix deepens the flavor and adds some interesting speckles throughout the slush. Because I know Epicure products may not be available everywhere, I have included this as an optional addition as the slush will still taste quite fine without it. My recipe calls for gin and any brand may be used.
Slush takes 2-3 days to reach the desired consistency. Be sure to store it in the coldest part of the deep freeze and stir it once or twice each day while it is freezing. This helps to ensure that all the ingredients continue to be mixed. For other tips on making slush, visit my posting on making Rhubarb Slush by clicking here.
Mix this slush with your favorite clear soda. There is no set ratio of how much slush to serve to the amount of soda. I use the slush to fill between 1/3 and 1/2 the glass and top up the remainder with soda. I prefer lemon-lime soda with this slush but seven up or gingerale also work well, too.
This is a lovely, colorful, and refreshing drink on a hot summer afternoon.
(Printable recipe follows at end of post)
Strawberry Slush
Ingredients:
1½ cups water
1½ cups granulated sugar
7 oz rhubarb, chopped into ½” pieces
Scant ½ cup water
1/3 cup pineapple juice
¼ cup freshly squeezed and strained lemon juice (1 small lemon)
5 oz (apx. ½ can) frozen pink lemonade, slightly thawed
5 oz (apx. ½ can) frozen orange juice, slightly thawed
10 oz strawberries puréed to equal approximately 1 1/3 cups purée, mixed with 1/3 cup granulated sugar
1½ tbsp Epicure’s “Summer Berry” sweet dip mix (optional)
1½ cups gin
Strawberries, lemon slices, or pineapple chunks for garnish, if desired
Method:
In medium-sized saucepan, combine the water and granulated sugar to make a traditional simple syrup. Bring to a boil over high heat 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.
In separate medium-sized saucepan, combine the rhubarb and scant half cup of water. Bring to a boil over medium-high heat then reduce to medium low and cook gently for about 10 minutes, stirring often, until rhubarb has 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 approximately ½ cup of rhubarb juice. Chill. Discard rhubarb pulp.
Into a freezable container that can hold at least 8 cups of liquid, pour in the simple syrup, chilled rhubarb juice, pineapple juice, lemon juice, pink lemonade, orange juice, strawberry purée, Epicure Summer Berry mix, and 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.
To serve, fill glass between one-third and one-half full of slush and top up with a clear soda such as lemon-lime. Garnish with a lemon wheel, strawberry, or pineapple chunk and serve immediately.
Keep remainder of slush stored in the coldest part of the freezer so it will maintain its consistency.
Yield: Apx. 7½ cups of slush
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A delightfully refreshing drink made with strawberries, rhubarb, fruit juices, and gin.
Ingredients
- 1½ cups water
- 1½ cups granulated sugar
- 7 oz rhubarb, chopped into ½” pieces
- Scant ½ cup water
- 1/3 cup pineapple juice
- ¼ cup freshly squeezed and strained lemon juice (1 small lemon)
- 5 oz (apx. ½ can) frozen pink lemonade, slightly thawed
- 5 oz (apx. ½ can) frozen orange juice, slightly thawed
- 10 oz strawberries puréed to equal approximately 1 1/3 cups purée, mixed with 1/3 cup granulated sugar
- 1½ tbsp Epicure’s “Summer Berry” sweet dip mix (optional)
- 1½ cups gin
- Strawberries, lemon slices, or pineapple chunks for garnish, if desired
Instructions
- In medium-sized saucepan, combine the water and granulated sugar to make a traditional simple syrup. Bring to a boil over high heat 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.
- In separate medium-sized saucepan, combine the rhubarb and scant half cup of water. Bring to a boil over medium-high heat then reduce to medium low and cook gently for about 10 minutes, stirring often, until rhubarb has 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 approximately ½ cup of rhubarb juice. Chill. Discard rhubarb pulp.
- Into a freezable container that can hold at least 8 cups of liquid, pour in the simple syrup, chilled rhubarb juice, pineapple juice, lemon juice, pink lemonade, orange juice, strawberry purée, Epicure Summer Berry mix, and 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.
- To serve, fill glass between one-third and one-half full of slush and top up with a clear soda such as lemon-lime. Garnish with a lemon wheel, strawberry, or pineapple chunk and serve immediately.
- Keep remainder of slush stored in the coldest part of the freezer so it will maintain its consistency.
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