Shirley Temple Slushie
The godmother of mocktails hits the blender to become a frozen summer treat. For a spicy kick, use ginger beer instead of ginger ale.
Ingredients:
To make an adult version, stir:
1 oz frozen vodka into each glass before garnishing. You could also get four smaller portions by using 8-oz glasses or Mason jars.
1/2 cup (125 mL) ginger ale, chilled
1/2 cup (125 mL) pomegranate juice, chilled
1/4 cup + 2 tbsp (90 mL) frozen pulp-free concentrated orange juice
1 cup (250 mL) ice cubes
Thin orange wedges and cocktail cherries to garnish
Paper or compostable straws
1/2 cup (125 mL) ginger ale, chilled
1/2 cup (125 mL) pomegranate juice, chilled
1/4 cup + 2 tbsp (90 mL) frozen pulp-free concentrated orange juice
1 cup (250 mL) ice cubes
Thin orange wedges and cocktail cherries to garnish
Paper or compostable straws
Directions:
Place two 12-oz (375 mL) glasses in freezer. Pour ginger ale and
pomegranate juice into a container and place in freezer until mix starts freezing around edges, 45 to 60 minutes.
Place ginger ale mix, concentrated OJ and ice in a blender. Blend on high until smooth. Divide between chilled glasses. Garnish with orange wedges and cherries. Serve with straws. Makes 2 drinks.
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