Summer Strawberry Slush
Vegan | 4 Servings | 15 minutes
My thighs have not seen the light of day since 2010. My preferred method of staying cool during the dog days of summer, does not include a swimsuit or water related activities. I simply set the air-conditioning to arctic and sip this refreshingly cool summer slush.
It is a cross between a slurpy and slightly melted Italian ice.
It is big on flavor and light on calories;
And depending on the kind of day I’m having, the slush can easily convert to a lush with the addition of a few libations.
2 cups (10 oz) frozen strawberries
3/4 cup - 1 cup (3.50 oz - 4.6 oz) crushed ice
1/2 cup (4.25 oz) sugar syrup (see recipe below)
1/2 cup (4 oz) water
Juice of one lime (reserve juiced lime for coating rum of glass)
Coarse sanding sugar or salt for coating rum of glasses (optional)
4 fresh whole strawberries for garnish (optional)
Sugar Syrup
1 cup (6.5 oz) granulated sugar
1 cup (8 oz) water
Ingredients
Place frozen strawberries, 3/4 cup crushed ice, sugar syrup, 3/4 cup water and lime juice in a blender. Blend until smooth and slushy. If too thick, add remaining 1/4 cup of water; if too thin, add additional 1/4 cup crushed ice.
Rub the juiced lime halves around the rims of four glasses. Coat in sugar or salt. Garnish with a fresh strawberry.
Pour or spoon slush into glasses.
Directions
Place sugar and water in a small saucepan and place over medium heat. Cook and stir until sugar is completely dissolved. Cool to room temperature then place in sealed container and refrigerate.
Sugar syrup will keep for a few months. Makes 1 3/4 cup of syrup.
To Make Syrup
Frozen Strawberry Margarita:
Add 2 oz Tequila and 1 oz Orange Liquor to recipe.
Frozen Strawberry Daiquiri:
Add 2 oz Light Rum to the recipe.
Lime juice and a pinch of salt enhance the strawberry flavor and balance the sweetness.
Crushed ice is easier on your blender, especially older models. If you don't have crushed ice, make your own! Place whole ice cubes in a plastic freezer bag and pound until the ice is broken into smaller pieces.
Sugar syrup can last up to two months in the refrigerator. If not using within a few days, add a teaspoon of corn syrup or a pinch of cream of tartar to warm syrup to prevent sugar crystals.
