Something cool to try this summer is a Bluebarb Frozen Slush, combining two great flavors in one deliciously refreshing recipe.
This frozen rhubarb slush drink can be made as a mocktail or cocktail. If you’re growing rhubarb and blueberries, grab some from the garden or pick both up at your local farmer’s market.
Here’s a great way to use these summertime fruits in a refreshing summer drink!
Bluebarb Frozen Slush {mocktail + cocktail rhubarb slush ideas}
Our Bluebarb Frozen Slush is a great way to beat the summer heat. It’s true.
Or maybe you 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 a 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 have this totally in the bag.
All you have to do is throw the ingredients in a saucepan over medium-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 2 1/2 cups of frozen ice cubes and 3-4 tablespoons of blueberry simple syrup.
And there it is in all of its frozen ice, ice-cold and delicious glory! Now grab a spoon!
Bluebarb Frozen Slush
4-5 servings
Ingredients:
- 2 1/2 cups of 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 saucepan over medium-high heat, combine sugar, blueberries, rhubarb, water, lemon juice, lemon zest, and a cinnamon stick.
Bring the mixture to a boil, then turn the temperature to low.
Place a tight-fitting lid over the saucepan and check after five minutes. Use a potato masher to mash the blueberries and rhubarb, releasing their juices.
Remove from the heat and strain the mixture through a fine-mesh sieve into a Mason-style jar with a lid to store.
The syrup can be stored 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 have a nice slush consistency.
Spoon into a mojito glass and garnish with a fresh mint sprig. Serve.
For the mocktail: Follow the above directions, but omit the vodka and add a non-alcoholic substitute (such as sparkling water, juice, etc., which will also work).
Bluebarb Frozen Slush
Ingredients
- 2 1/2 cups 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
Instructions
- Into a saucepan over medium-high heat, combine sugar, blueberries, rhubarb, water, lemon juice, lemon zest, and a cinnamon stick.
- Bring the mixture to a boil, then turn the temperature to low.
- Place a tight-fitting lid over the saucepan and check after five minutes. Use a potato masher to mash the blueberries and rhubarb, releasing their juices.
- Remove from the heat and strain the mixture through a fine-mesh sieve into a Mason-style jar with a lid to store.
- The syrup can be stored in the refrigerator for up to a month.
Notes
Find more summer drinks below:
Blueberry Watermelon Lemonade Slush
Pirates of the Caribbean Lemon-Rum Mango Slush
Pink Moscato & Rum Berry Slush
Watermelon Strawberry Basil Cocktail
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