Something cool to try this summer is a Bluebarb Frozen Slush that combines two great flavors into one deliciously refreshing recipe.
This frozen rhubarb slush drink can be made as a mocktail or cocktail. If you’re growing rhubarb and blueberries, grab some from the garden or pick both up at your local farmer’s market.
Here’s a great way to use these summertime fruits in a refreshing summer drink!
Bluebarb Frozen Slush {mocktail + cocktail rhubarb slush ideas}
Our Bluebarb Frozen Slush is a great way to beat the summer heat. It’s true.
Or maybe you want something indulgently flavorful and refreshingly cold to further your chill?
Whatever the reason, you need to get this one down, then do it! But what makes this yummy icy recipe even more irresistible is its simplicity and surprise pairing.
Rhubarb and blueberries go together like you wouldn’t believe!
These two delicious flavors come together to rock your taste buds in the best possible way.
Getting from ingredients to a finished frozen treat is an insanely easy process—got rhubarb?
Got blueberries? Got ice? Well, you’re just about there.
With a few more ingredients you probably have around your kitchen, you’re totally in the bag.
All you have to do is throw the ingredients in a saucepan over medium-high heat and add a cinnamon stick.
Add a squeeze from half of a lemon…
A bit of lemon zest!
Would you look at all of that rich, deliciously sweet color?
Strain the bluebarb simple syrup into a jar
Add 2 1/2 cups of frozen ice cubes and 3-4 tablespoons of blueberry simple syrup.
And there it is in all of its frozen ice, ice-cold and delicious glory! Now grab a spoon!
Bluebarb Frozen Slush
4-5 servings
Ingredients:
- 2 1/2 cups of ice
- 1 cup granulated sugar
- 1 cup blueberries
- 1 cup rhubarb, cut into 1/2-inch pieces
- 1 1/2 cups water
- juice of one lemon
- 1/2 teaspoon lemon zest
- 1 cinnamon stick
- pinch of salt
Directions on making the homemade rhubarb blueberry syrup:
- Into a saucepan over medium-high heat, combine sugar, blueberries, rhubarb, water, lemon juice, lemon zest, cinnamon stick, and a pinch of salt.
- Bring the mixture to a boil, then turn the temperature to low.
- Place a tight-fitting lid over the saucepan and check after five minutes. Use a potato masher to mash the blueberries and rhubarb, releasing their juices.
- Remove from the heat and strain the mixture through a fine-mesh sieve into a Mason-style jar with a lid to store.
- The syrup can be stored in the refrigerator for up to a month.
To make the slush:
- Into a blender, add Add 2 1/2 cups of frozen ice cubes and 1/2 to 3/4 cup of the rhubarb-blueberry syrup.
- Secure the lid and blend until smooth and slushy. (taste and adjust if needed- add more syrup for a stronger flavor. Or more ice for a thicker texture.)
- Serve immediately.
- Garnish with a sprig of fresh mint.
For the cocktail: Combine ice, 3-4 tablespoons of bluebarb simple syrup (I added 1 tablespoon of the bluebarb simple syrup pulp to give the slush texture, plus it looks cool *optional), and 1 1/2 ounces of your favorite vodka into a blender and pulse until you have a nice slush consistency.
Spoon into a mojito glass and garnish with a fresh mint sprig. Serve.
For the mocktail: Follow the directions above, but omit the vodka and add a non-alcoholic substitute (such as sparkling water or juice).
Can I Make This Slush Ahead Of Time?
You will want to make the slush part of this recipe when you are ready to serve.
However, you can make the rhubarb-blueberry syrup a few days in advance.
Can I Use Frozen Fruit Instead Of Fresh?
Yes, frozen blueberries and rhubarb will work just fine.
No need to thaw—just add them straight to the saucepan and proceed as directed.
How Do I Make This Less Sweet Or More Tart?
If you prefer a more tart flavor, reduce the sugar slightly or add an extra squeeze of fresh lemon juice when blending the slush.
Can I Turn This Into A Cocktail?
For the cocktail: Combine ice, 3-4 tablespoons of bluebarb simple syrup (I added 1 tablespoon of the bluebarb simple syrup pulp to give the slush texture, plus it looks cool *optional), and 1 1/2 ounces of your favorite vodka into a blender and pulse until you have a nice slush consistency.
Spoon into a mojito glass and garnish with a fresh mint sprig. Serve.
What If I Don’t Have A Blender?
You can use a food processor, but a high-powered blender will give you the smoothest slush texture.
How Do I Store Leftovers?
Store leftover slush in the freezer and re-blend before serving.
The syrup should be kept in the refrigerator in a sealed jar.
Now you have everything to make this recipe! Cheers !
Bluebarb Frozen Slush
Ingredients
- 2 1/2 cups ice
- 1 cup granulated sugar
- 1 cup blueberries
- 1 cup rhubarb cut into 1/2 inch pieces
- 1 1/2 cups water
- juice of one lemon
- 1/2 teaspoon lemon zest
- 1 cinnamon stick
Instructions
Directions on making the homemade rhubarb blueberry syrup:
- Into a saucepan over medium-high heat, combine sugar, blueberries, rhubarb, water, lemon juice, lemon zest, cinnamon stick, and a pinch of salt.
- Bring the mixture to a boil, then turn the temperature to low.
- Place a tight-fitting lid over the saucepan and check after five minutes. Use a potato masher to mash the blueberries and rhubarb, releasing their juices.
- Remove from the heat and strain the mixture through a fine-mesh sieve into a Mason-style jar with a lid to store.
- The syrup can be stored in the refrigerator for up to a month.
To make the slush:
- Into a blender, add Add 2 1/2 cups of frozen ice cubes and 1/2 to 3/4 cup of the rhubarb-blueberry syrup.
- Secure the lid and blend until smooth and slushy. (taste and adjust if needed- add more syrup for a stronger flavor. Or more ice for a thicker texture.)
- Serve immediately.
- Garnish with a sprig of fresh mint.
Notes
Find more summer drinks below:
Blueberry Watermelon Lemonade Slush
Pirates of the Caribbean Lemon-Rum Mango Slush
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