While at first sight, this concoction will seem more like a granita than a slushie, you’ll find that it only takes a minute in the sun for your icy treat to transform into a lovely beverage you can sip! It’s so simple to make that you’d be crazy not to try it this summer!
Slushtail – Ice blue slushie
Looking for a cocktail that’ll impress your guests at your next outdoor happy hour? Whip up a batch of these citrus liqueur, gin, and lime juice drinks! Thanks to the blue curaçao, you’ll end up with an iced cocktail with an electrifying colour… success guaranteed!
In a large bowl, combine the tonic water, lime juice, citrus liqueur and gin, and mix together. Pour this mixture into a 38x25 cm (15x10 in.) Pyrex dish. Freeze for 1 hour and then break up the mixture with a fork, scraping down the sides. Put everything back into the freezer and repeat these steps 3 to 5 times, breaking up the ice every 30 minutes, or until it becomes granulated. When it’s time to serve, put the mixture into cups (you’ll have about 4 servings) with a compostable or reusable straw and an orange slice.
Slushtail - Peach and Sauvignon Blanc
For you Sauvignon Blanc enthusiasts, here’s a recipe that combines wine and peaches! This slushtail takes just minutes to prepare. Be careful, because it is irresistable!
2 cups white wine (sauvignon blanc)
1/2 bag frozen peaches
Several peach or nectarine slices for serving
*You can very easily double the recipe (1 whole bottle and 1 whole bag of frozen peaches) to yield 4 servings.
In a blender, combine the wine and frozen peaches and blend until you obtain a smooth texture. Pour the mixture into cups (2 servings) with a straw and 2 peach or nectarine slices. Enjoy! If the texture is too liquid, put in the freezer for half an hour and break up the mixture a little with a fork. Repeat as needed until the desired texture is reached.
Slushtail – Frozen Gin&Tonic
The Gin&Tonic is well-loved quick cocktail, and those who enjoy gin will love this icy, lemony alternative. Refreshment guaranteed!
1/2 cup (125 ml) water
1/2 cup (125 ml) granulated sugar
1/2 cup (125 ml) lemon juice
1 1/2 cup (375 ml) tonic water (1 can)
1/2 cup (125 ml) gin
Lemon zest, as a garnish
In a saucepan, stir water and sugar together. Heat slowly to dissolve the sugar and then remove from the flame. Add all the other ingredients and pour into a 38x25 cm (15x10 in.) Pyrex dish. Freeze for 1 hour and then break up the mixture with a fork, scraping down the sides. Put everything back into the freezer and repeat these steps 4 to 5 times, breaking up the ice every 30 minutes, or until it becomes granulated. When it’s time to serve, put the mixture into cups garnished with a compostable or reusable straw and a piece of lemon zest. Enjoy!
Looking for a refreshing summer dessert to serve your guests? Get rid of the cup and straw and transform your icy beverage into a delicious granita!
Slushtail – Pastis
When it comes to pastis, it’s all or nothing—either you love it or you hate it! If you’re a fan of the renowned Marseilles aperitif, then you already know that this liqueur is always consumed in the ratio of one part pastis to five parts water. The same principle applies to our delicious anise-flavoured slush-tail, which is sure to be all the rage amongst your fellow pétanque players this summer!
2 oz. (60 mL) pastis
5 1/2 oz. (160 mL) water
6–8 ice cubes
In a blender, mix the pastis, water and ice cubes. Pour the preparation into a 15-by-10-inch (38-by-25-cm) Pyrex dish. Freeze for approximately two hours. To serve, remove the preparation from the freezer and mix with a fork, being sure to scrape the edges of the dish. Place the slush into glasses (there will be approximately two portions) and decorate with a compostable or reusable straw.
Replace the water with red cranberry juice to mellow out and slightly sweeten your slush-tail!
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.
Farmers’ markets are full of beautiful, juicy strawberries, so don’t hesitate to buy an entire case and freeze some of this precious local produce—it’s eco-friendly, plus your taste buds will thank you!.
Text and photos: Marie Charest