Bobby Flays Bourbon Cherry Slushie Recipes

BOBBY FLAY'S BOURBON-CHERRY SLUSHIE

Steps:

• In a large bowl or pitcher add the water, orange and lemon juice concentrates, cherry juice and bourbon, stir well. Cover and place in refrigerator for approximately two hours or unit very well chilled.
• Pour some of the mixture into a blender and add ice as needed for a slushie drink. Pour into a margarita glass and garnish with the lemon and/or orange slices and sprig of mint.
• Repeat with remaining juice in your bowl or pitcher.

SWEET CHERRY SLUSHY CUPS

Steps:

• Combine the cherries, 2 tablespoons sugar and cherry eau die vie in a bowl and muddle using a muddler or a potato masher, leaving some chunks in the cherries. Let sit at room temperature for at least 15 minutes to allow the cherries to break down and the juice to flow.
• Whip the cream to super soft peaks with the remaining 2 tablespoons sugar.
• Add the crushed ice to the cherries and toss well. Divide among 4 small bowls and top with a few tablespoons of the loosely whipped cream. Garnish with mint.

BOURBON SLUSH

Steps:

• In a very large pitcher or bowl (at least 24-cup capacity), mix together the tea, bourbon and lemonade and orange juice concentrates. Stir in 3 quarts (12 cups) water. Place in the freezer for 8 hours. Stir, then continue to freeze for 2 hours more and up to 2 days. Take out of the freezer 30 minutes before serving. Stir and serve.

CHERRY SLUSHIE

Steps:

• Puree the cherries, sparkling water, pineapple and ice cubes in a blender until smooth. Pour into glasses.

CHERRY BELLINIS

Steps:

• Put the sugar and 1/4 cup water in a small saucepan and bring to a boil over high heat. Boil until the sugar dissolves, about 5 minutes. Transfer to a bowl or measuring cup and cool in the refrigerator.
• Combine the cherry juice and half of the cooled simple syrup in a large pitcher. Add the cava and stir to combine. Taste and add more simple syrup if desired. Serve in chilled wine flutes.