Make Mine a Slushy

8-10

A frozen “slushy” is perfect on a hot summer day. This one combines a jammy Zinfandel with a berry trio and a fourth berry in the simple syrup, and just enough delicious cherry liqueur to stand out. It’s a bit lighter on the alcohol side because it’s blended with ice.

Sangria

1 bottle of a full-bodied Zinfandel

¾ cup brandy

¾ cup Luxardo cherry liqueur

¼ cup cranberry simple syrup

8 dashes cherry bitters

1 cup pitted cherries (or frozen, but thawed)

1½ cups blueberries

½ cup strawberries

5 cups of ice, divided

Mint sprig, for garnish

Cranberry Simple Syrup

¾ cup whole cranberries

1½ cups sugar

1 cup cold water

Sangria

Add wine, brandy, cherry liqueur, cranberry simple syrup, cherry bitters, cherries, blueberries, and strawberries to blender and blend until smooth. Strain using a fine mesh strainer or sieve. This step is important. No one enjoys the mouth feel of seeds or skin, since they don’t fully break down.

Add half of the strained mixture to the blender (to mix in two batches). Add 2½ cups of ice and mix until ice is blended. Pour into tall glasses and repeat with remaining mixture and ice. Garnish with mint and sip away.

Cranberry Simple Syrup

In a small saucepan, add the cranberries and smash with a muddler or the bottom of a heavy glass. Add the sugar and water and cook over medium heat for about 5 minutes, until all the sugar is completely dissolved. When cool, strain through a fine mesh sieve and pour into a storage container or squeeze bottle; refrigerate until ready to use. This will keep up to 1 month in the refrigerator or 3 months in the freezer.

From Issue

No. 09 / Summer 2019