BEER SLUSH
Provided by Food Network Kitchen
Time 2h
Number Of Ingredients 0
Steps:
- Pour one 12-ounce bottle of your favorite lager or Belgian white beer into a shallow baking dish and freeze, scraping it with a fork every 30 minutes for 2 hours. Spoon the granita into glasses and top with a drizzle of grenadine, or lemonade or limeade concentrate.
WATERMELON LEMONADE SLUSHIE
This slushie is as beautiful as it is refreshing. Fresh basil is the secret ingredient: We steep it in a simple syrup (equal parts sugar and water), then remove it before blending the slushie, so it adds a subtle herbaceous note.
Provided by Food Network Kitchen
Time 3h10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place the watermelon in a single layer on a rimmed baking sheet, and freeze until completely frozen, like ice cubes, about 2 hours.
- Meanwhile, cook the sugar and 1/2 cup water in a small saucepan over medium heat, stirring occasionally, until the sugar is completely melted, about 5 minutes. Turn off the heat, add the chopped basil and stir until completely wilted. Cool completely at room temperature, at least 1 hour.
- When the watermelon is completely frozen, put half in a blender. Strain the basil syrup into the blender, use the back of a wooden spoon or spatula to press down on the basil to extract as much flavor as possible, and discard the basil. Add the lemon juice, and blend until the mixture is mostly smooth, pushing it down with a wooden spoon or spatula if needed. Add the remaining watermelon, and continue to blend until the mixture is completely smooth.
- Spoon the mixture into 4 short glasses (or wineglasses, if you want to be fancy), and garnish each with a basil leaf.
OLD-FASHIONED ROOT BEER SLUSHY
This delicious and refreshing concoction is one of my all-time favorite summer drinks. If you know how to make ice cubes and you have a blender, this couldn't be simpler. It's very close to a root beer float but uses only a fraction of the dairy. Be careful, if you sip it too fast, you'll experience the most intense brain freeze of your life-but it will be worth it!
Provided by Chef John
Time 3h10m
Yield 2
Number Of Ingredients 4
Steps:
- Pour 1 bottle root beer into a standard-sized ice cube tray. Carefully transfer to the freezer until frozen, 3 to 4 hours.
- Whisk cold cream and vanilla in a small bowl until slightly thickened. Cover and place in the refrigerator until needed.
- Transfer root beer ice cubes into a blender. Add 1 1/2 cups cold root beer and blend until a smooth, thick slush forms, stopping and shaking the blender as needed.
- Pour into 2 frozen mugs, leaving about 1 inch of room at the top. Spoon vanilla cream over top and serve.
Nutrition Facts : Calories 256.4 calories, Carbohydrate 46.7 g, Cholesterol 30.6 mg, Fat 8.3 g, Protein 0.5 g, SaturatedFat 5.1 g, Sodium 64.9 mg, Sugar 46.1 g
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