Something cool to try this summer is rhubarb and blueberry! Yes! Blueberry and Rhubarb! Two great flavors in one deliciously cool recipe. This frozen rhubarb slush drink can be made as a mocktail or cocktail. If you’re growing rhubarb and blueberries, just grab some from the garden, or picking both up at your local farmer’s market. Here is a great way to use these summertime fruits into a summer fun drink!
Bluebarb Frozen Slush {mocktail + cocktail rhubarb slush ideas}
Our Bluebarb Frozen Slush is a pretty good way to beat the heat of summer. It’s true. Or maybe you just want something indulgently flavorful, and refreshingly cold to further your chill? Whatever the reason you need to get this one into your belly, then do it! But what makes this yummy icy recipe even more irresistible is its simplicity and surprise pairing. Rhubarb and blueberries go together like you wouldn’t believe! These two delicious flavors come together to rock your taste buds in the best possible way!
How to get from ingredients to finished frozen treat is an insanely easy process. Got rhubarb? Got blueberries? Got ice? Well, you’re just about there. With a few more ingredients you probably have around your kitchen you got this totally in the bag.
All you have to do is throw the ingredients in a sauce pan over med-high heat and add a cinnamon stick.
Add a squeeze from half of a lemon…
A bit of lemon zest!
Would you look at all of that rich deliciously sweet color!
Strain the bluebarb simple syrup into a jar
Add lots, 2 1/2 cups of frozen ice cubes and 3-4 tablespoons of bluebard simple syrup…
And there it is in all of its frozen ice cold and delicious glory! Now grab a spoon!
Bluebarb Frozen Slush
Ingredients:
- 2 1/2 cup ice
- 1 cup granulated sugar
- 1 cup blueberries
- 1 cup rhubarb, cut into 1/2 inch pieces
- 1 1/2 cups water
- juice of one lemon
- 1/2 teaspoon lemon zest
- 1 cinnamon stick
Directions:
- Into a sauce pan over med-high heat combine sugar, blueberries, rhubarb, water, lemon juice, lemon zest, and cinnamon stick.
- Bring mixture to a boil then turn temperature to low.
- Place a tight fitting lid over the sauce pan and check after five minutes, use a potato masher to mash the blueberries and rhubarb to release the juices.
- Remove from heat and strain mixture through a fine mesh sieve into a Mason-style type of jar with a lid to store.
- Syrup can store in the refrigerator for up to a month.
For the cocktail: Combine ice, 3-4 tablespoons of bluebarb simple syrup, (I added 1 tablespoon of the bluebarb simple syrup pulp to give the slush texture, plus it looks cool *optional) and 1 1/2 ounces of your favorite vodka into a blender and pulse until you and nice slush consistency. Spoon into a mojito glass and garnish with a fresh sprig of mint. Serve.
For the mocktail: Following the above direction but do not add the vodka.
Bluebarb Frozen Slush
Ingredients
Instructions
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