Gin And Tonic Slushy Recipes

GIN AND TONIC SLUSHY

Steps:

• I like to roast the strawberries with a touch of sugar, I think it deepens the flavor of the berries. You could skip this if you are short on time. Slice off the stems and slice the berries in half. Arrange on a parchment-lined baking sheet, and sprinkle the sugar over. Roast at 350 degrees for 20-30 minutes, until very juicy. Pour the berries and all of their juice into a blender and puree. Then pour through a fine mesh strainer to remove the seeds.
• Rinse your blender out, and then combine 1/2 cup of the strawberry puree, the juice of 1 lime, the gin, and the ice. Blend until it is a fine slush, then divide between 4 glasses, filling them halfway.
• Pour the tonic water over the slush, and gently stir with a straw to combine. Serve immediately.
• You don't need a cup of gin to make this recipe, but I like to make the rosemary infused gin one cup at a time. Pour the gin and rosemary into a mason jar, screw on the lid, and let it sit for at least 3 hours.
• When you are ready to make the gin and tonic slushies, pour 3 jiggers (4.5 ounces) of gin, the lemon juice, and the ice into a blender. Blend on a high setting until it comes slush. Divide the slush between 4 glasses, and top with the tonic water. Gently stir to mix in the tonic. Serve right away.

GIN SLUSH

Steps:

• In a saucepan, combine water and sugar. Bring to a boil and let boil for 15 minutes. Remove from heat and allow to cool.
• Stir in the orange juice concentrate, lemonade concentrate and gin. Pour into a plastic container and freeze overnight.
• To serve, scoop 1/2 cup slush into a glass and top with lemon-lime soda.

GIN SLUSH

Steps:

• In a large pot, combine all ingredients and stir well; put the lid on.
• Freeze for a minimum of 24 hours.
• This makes a slushy drink; it won't freeze solid because of the gin-- serve 1/3 slush and 2/3 Wink (a grapefruit pop); use 7-up or Sprite if you can't find Wink.