Christmas Slush Recipes

NEWFOUNDLAND CHRISTMAS SLUSH

Steps:

• First you will need to make the simple syrup so that it can cool down. Simply add the 1 1/2 cups sugar and 1 1/2 cups water to a small saucepan over low heat and stir constantly until all the sugar is dissolved. The syrup does not have to come to a boil. As soon as no sugar crystals are visible in the bottom of the pan, take it off the heat and let it cool to room temperature.
• You will need an airtight covered plastic container to make the slush in, and to store it in the freezer. Airtight is important because this slush can stay in the freezer for quite a long time if need be, and you don't want it absorbing freezer odours. Large tupperware bowls with snap on lids work well. Here in Newfoundland, if we are making large batches, we use food grade plastic buckets that salt beef is sold in. Don't assume a salt beef bucket in a Newfoundland freezer has salt beef!
• In any case, this recipe makes about 4 litres/quarts of slush so a 5 litre/quart container will be required.
• Dice the pineapple into small cubes. Measure 6 cups of these cubes.
• Purée the pineapple in a food processor or blender.
• Add the pineapple purée to the plastic container along with the cooled simple syrup and the remaining ingredients.
• Give it a good stir to combine, put the lid on and put the container in the freezer for about 6 hours.
• After six hours, ice sheets should be beginning to form in the slush. You want to break these down into smaller crystals. An immersion blender is idea for this, but if you don't have one, a few minutes of vigorous stirring with a whisk should do the trick.
• Return to the freezer and after a few more hours, give it another stir. The slush then stays covered in the freezer until ready to serve.
• When serving, depending on the size of drink you want to serve, fill the glass from 1/3 to 2/3 full of slush and top up with club soda, ginger ale or lemon lime soda. Stir well and serve
• Another serving suggestion is to serve the slush in martini glasses mixed with a splash of Prosecco and a garnish of pineapple and a maraschino cherry.

BRANDY SLUSH

Steps:

• Place tea bags in a small bowl. Bring 2 cups water to a boil; pour over tea bags. Cover and steep for 5 minutes. Discard tea bags. Transfer tea to a large pitcher; stir in the brandy, lemonade concentrate, juice concentrate and remaining water. Pour into a 4-qt. freezer container. Freeze overnight or until set., For each serving, scoop 3/4 cup slush into a rocks glass. Pour lemon-lime soda into the glass; if desired, serve with lime wedge.

FROZEN SLUSH

Steps:

• In a 6-qt. container, combine the first seven ingredients. Cover and freeze for 12 hours, stirring every 2 hours. May be frozen for up to 3 months. , For each serving: Place 1/2 cup fruit slush in a glass. Add 1/2 cup soda.

CHRISTMAS SLUSH

Steps:

• Steep the tea bags in 2 cups water for 3 minutes.
• Bring the remaining 7 cups water and sugar to a boil.
• Mix tea water and simple syrup together and allow to cool to room temperature.
• Add the frozen lemonade, frozen orange juice, and the brandy.
• Pour into an ice cream pail and freeze.
• Stir once a day.
• To serve, scoop slush into glass (half full) and pour 7-up or sour soda over to fill.

RUBY CHRISTMAS SLUSH

Steps:

• Combine thawed orange juice concentrate and water, mixing well.
• Stir in fruit punch, pineapple juice and cranapple juice.
• Freeze in a large container, stirring occasionally.
• Remove from freezer 3 1/2 hours before serving, stirring occasionally as the mixture thaws.
• Stir in ginger ale just before serving.