Bluebarb Frozen Slush
This Bluebarb Frozen Slush combines sweet blueberries and tart rhubarb into a refreshing summer drink. Perfect for entertaining, this easy slush recipe can be made as a mocktail or cocktail and is ideal for warm-weather gatherings, backyard parties, and crowd-pleasing summer menus.
Servings: 5
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.