Unseasonably hot weather calls for cool slushy drinks. Am I right, or am I right?!  Plus, it’s pretty to look at and makes me feel like I have my own personal cabana boy serving me poolside at some tropical resort. That really would be more fabulous but, alas, I do not have that option right this moment so instead, I make Blueberry Rhubarb Slush! 

I’d like to say this is a bit healthier than your normal slush mix as I ditch the refined sugar that slush recipes usually call for and sub it out with coconut sugar.   I like the deeper flavor that coconut sugar has for something like this and it’s not overly sweet. In my opinion, rhubarb is supposed to be tart so I like to keep it that way and not kill its flavor with sweetness. If you don’t have coconut sugar, I think maple syrup or honey would make a good substitute. You can also make this a virgin blueberry rhubarb slush by just omitting the vodka.

Cheers!

Blueberry Rhubarb Slush

 

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Prep time

4 hours

Cook time

10 mins

Total time

4 hours 10 mins

 

Author: Kari - CookingUpClean

Recipe type: Drinks

Ingredients

• 4 cups diced rhubarb
• 1 cup blueberries
• 2 cups water
• ½ cup coconut sugar (or ⅓ c maple syrup)
• 2 tablespoons lemon juice
• 1 cup white rum, vodka or gin (optional)
• ginger ale

Instructions

1. Place all ingredients except alcohol in a saucepan and cook until fruit is soft.
2. Strain through a colander so you have a nice liquid without chunks.
3. Add alcohol, if using, and place in a freezer proof container.
4. Freeze until slushy, about 4 hours.
5. Scoop into glasses and pour ginger ale over top to taste.

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