Slushtail – Strawberry, basil and rosé wine
Strawberry season is in full swing in Quebec, so here’s a really simple recipe featuring this marvellous little fruit. The winning combination includes a fruity and sweet rosé, frozen strawberries and basil to heighten the flavour. To make this fruity slush-tail a success, be sure to use a fruity, sweet wine with more elevated residual sugar content. Remember: When people think slushie, they think (super) sweet!
1 bottle of rosé wine with the Fruity and sweet taste tag
3 cups (750 mL) frozen strawberries
½ cup (125 mL) soda
6–8 basil leaves
A handful of fresh Québec strawberries
In a blender, mix the frozen strawberries, basil leaves and rosé wine, then continue blending until the mixture reaches a fine purée. Pour the preparation into a 15-by-10-inch (38-by-25-cm) Pyrex dish. Freeze for approximately one hour. Remove from the freezer and mix with a fork, being sure to scrape the sides of the dish. Put back into the freezer and repeat the operation two to four times, stirring with a fork every 30 minutes until the preparation achieves the desired consistency. When it comes time to serve it, place the slush into glasses (there will be about four servings) decorated with a compostable or reusable straw, basil leaves and fresh strawberries.
Variant: Don’t hesitate to replace the strawberries with raspberries and substitute the basil for fresh mint.