Blueberry Pomegranate Slushy Recipes
BLUEBERRY-POMEGRANATE SLUSHY
This cooler has a nice piquant sweet-tart flavor.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 4
Steps:
- Puree blueberries, pomegranate juice, agave, and ice in a blender until smooth. Serve immediately.
Nutrition Facts : Calories 130 g
POMEGRANATE SLUSHIES
Provided by Food Network Kitchen
Time 5m
Yield 4
Number Of Ingredients 0
Steps:
- Blend 1 cup pomegranate juice and 2 tablespoons honey with 3 cups ice until slushy. Pour into glasses and top with more juice.
BLUEBERRY POMEGRANATE SMOOTHIE
Steps:
- Place the pomegranate juice, blueberries, yogurt, honey and ice in a blender. Turn on high and blend until smooth. Serve in a reusable to-go cup.;
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- You will need an airtight covered plastic container to make the slush in, and to store it in the freezer. Airtight is important because this slush can stay in the freezer for quite a long time if need be, and you don't want it absorbing freezer odours. Large tupperware bowls with snap on lids work well. Here in Newfoundland, if we are making large batches, we use food grade plastic buckets that salt beef is sold in. Don't assume a salt beef bucket in a Newfoundland freezer has salt beef!
- In any case, this recipe makes about 4 litres/quarts of slush so a 4.5 or 5 litre/quart container will be required.
- Add the blueberries to a saucepan and bring to a slow simmer for only about 5 minutes to get the berries to release their juice. You can add 1/4 cup of water to the berries if you like, in order to hasten the boiling process.
- At the same time, in a separate pot, add the 2 cups of sugar to the 2 cups of water and simmer for 4-5 minutes to make a simple syrup.
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