Bluebarb Frozen Slush

5 from 1 vote

Our Bluebarb Frozen Slush is super easy to make and the fresh blueberry and rhubarb flavors make one ice cold and unforgettable rhubarb slush!

Course: Drinks

Cuisine: American

Servings:

Author: D. Durand Worthey

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

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.