Slushy lemon whisky recipe
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- Dish type
- Whisky cocktails
This is a refreshing, frozen alcoholic drink. It's the perfect summer drink to enjoy all year long.
7 people made this
- 125ml Irish whisky
- 3 tablespoons caster sugar
- 125ml fresh lemon juice
- 4 cupfuls ice cubes
MethodPrep:5min ›Ready in:5min
- In the liquidiser, combine the Irish whisky, sugar, lemon juice and ice cubes. Cover and blend until slushy, 15 to 30 seconds. Pour into glasses and serve.
Reviews & ratingsAverage global rating:(11)
Reviews in English (10)
by Rachel Hundley
I had a frozen drink party and this was a huge hit. We ran out of lemon juice and made a batch with lime juice and liked it even more. I misread the recipe as calling for teaspoons of sugar it was perfect with just three teaspoons.-19 Apr 2011
Tasty Slushy Recipes For the Bunn Ultra-2
Since the beginning of time, Iced Drinks have been used to cool down overheated bodies in the middle of summer. Long lost cave carvings show Neanderthals dancing around downed mammoths while sipping on prehistoric slushies flavored with wild berries. Victorian style paintings artfully reflect kings and queens of the court making judgements and waving scepters while downing (generally alcoholic) "frozeneth drinkeths", as they came to be called.
Since the beginning of time, Iced Drinks have been used to cool down overheated bodies in the middle of summer. Long lost cave carvings show Neanderthals dancing around downed mammoths while sipping on prehistoric slushies flavored with wild berries. Victorian style paintings artfully reflect kings and queens of the court making judgements and waving scepters while downing (generally alcoholic) "frozeneth drinkeths", as they came to be called. Black and white photos even show Henry Ford celebrating the creation of the Model T by driving erratically down Main Street waving his cherry slushy around.
Okay, actually, I made all that up. According to wiki.answers.com, Mr. Richard R. Slush "invented" the slush drink by enjoying orange juice from his freezer. of course, if you believe everything you read on the internet than I have a paper cup Bono handed me during a concert that I'll sell for a mere $3.7 million. i.e., take the Slush information with a grain of salt. Either way, with the advent of bulk slushy making machines like the Bunn Ultra-2, millions of people enjoy frozen drinks all over the world every year.
So, you have the shop, you have the machine, what should you make? Here are some recipes that I have found particularly intriguing. Use them if you want, or make up your own! Try having a "Fresh Friday" where every Friday you try out a new recipe in your gas station/concession stand. You will no doubt see customer loyalty go up as you intrigue them with a new flavor each week/month (although it might be wise to have at least one hopper of that Bunn Ultra-2 filled with a good ol' flavor like strawberry just in case everyone hates your "special brew". just sayin). So, here are some of our favorite recipes for you to try out in your quest for the perfect slushy:
Frozen Old Fashioned Slush Recipe
Frozen cocktails have a special place in my heart, which is why I&rsquom so excited to share this Frozen Old Fashioned recipe with you. For as long as I can remember, my family has served frozen cocktails during the Christmas season. We called them &ldquoslushes.&rdquo The one that always comes to mind is a Slow Gin Slush. (Writing that sentence reminds me I should try to get a recipe for that!)
Here in central PA, many of us go &ldquotreeing&rdquo during the week of Christmas. This entails visiting friends and relatives to see their Christmas trees, play cards, snack, talk, and enjoy time together. More often than not, slushes are on the menu. I obviously did not partake in slushes when I was a kid, but now, as an adult, they&rsquore a beloved holiday treat.
This past Christmas, my dad&rsquos wife made a new slush for us: this Frozen Old Fashioned. It was so good that I thought I&rsquod share the recipe with you today.
So why am I talking about a &ldquoholiday&rdquo drink with spring and summer approaching? Well, you don&rsquot need to wait until the holiday season to serve this cocktail recipe. I&rsquom sharing it now because it&rsquos also a refreshing libation for the warmer months ahead. As I said earlier, this Frozen Old Fashioned can be enjoyed all year long.
Now that you know my history with slushes, let&rsquos whip up this delectable drink.
HOW TO MAKE A FROZEN LEMON DRINK THAT'S HEALTHY
If you have a blender and you know how to use it, you can make this delicious frozen lemon ice.
First – Add the water and ice, frozen pineapple, hemp seed and lemon slice to the blender.
Second – Blend the ingredients on a high setting until it’s smooth.
Third – Pour it into a frosty glass, find a comfortable place to sit, and sip away.
Now, if it’s five-o-clock (it always is somewhere) and you’re in the mood for an adult beverage, add a little rum or vodka and blend it up. Pour it in large wine glasses and stick a slice of lemon on the rim.
Make this and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
Let’s connect! Hop on over to our Facebook page and give it a like, and follow us on Instagram and Twitter , and follow us and share this and other Veganosity recipes on Pinterest . We'd be so grateful if you did. If you like this recipe and can't wait to see what we're going to share next, subscribe to Veganosity . Just fill in the subscription box above our picture in the top right corner of the page. And, Alex and I love hearing from you, please leave a comment and let us know what you think of our recipes.
Making this lemonade slushie recipe
In honor of the upcoming Indy 500 weekend, Alex concocted this lemonade slushie, or lemon slush recipe, adding in aromatic mint from our out-of-control patch. Our goal was to keep this lemonade slushie naturally sweet, which sometimes can be tough with the strong taste of natural sweeteners like honey and maple syrup. But this experiment came out perfect — the maple syrup or honey sweetens the lemon just enough, and the mint adds just the right amount of complexity.
How to make a lemonade slushie? The hardest part is juicing the lemons! For this recipe, you’ll need 1 cup of fresh squeezed lemon juice, which equates to about 6 lemons. We wouldn’t recommend using bottled lemon juice here: for the best flavor, go with the real thing! We’ve yet to find a brand of bottled lemon juice that tastes just like fresh lemon juice.
After you’ve juiced all the lemons, you’ll bring the juice to a simmer with maple syrup or honey, then turn off the heat and add mint leaves. Let it stand for 10 minutes: this allows the mint flavor to steep into the liquid. After 10 minutes, you’ll combine with more cool water and freeze into ice cubes. It takes about 6 hours to freeze into cubes, so you may want to consider making this recipe the night before.
All-Natural Lemonade Slushy
Last week I showed you how to make my new favorite summer salad, inspired by my recent vacation in Italy. Well this week, I’ve got another Italian recipe, and it’s also straight from the lemon-loving Amalfi Coast, yet very reminiscent of something from 7/11 or the movie theater.
I’ve got the best recipe for homemade slushies, and although I made mine with fresh organic lemons, you can use whatever fruit you like. When I was in Positano a few weeks back, there was a girl with a lemon granite (AKA granita AKA slushy AKA frozen lemonade) stand. You give her 2 euros and she gives you the tiniest cup of a surprisingly refreshing, tart yet sweet, homemade lemon slushy. It was nothing like any slushy I’d ever had and I was simply addicted. My schedule for the whole day revolved around when and where this girl and her lemon granite stand would be because I NEEDED ALL THE LEMON GRANITES.
I grew up addicted to the white cherry slushy from the movie theater, and I admit I’ve gone to the movies just so I could buy one of those 10-dollar fake fruit slushies. If I’m honest, I still get them from time to time, but let me tell you, those kinds have nothing on these all-natural lemonade slushies.
I make mine with a bit of carbonated water, because I do really enjoy the subtle fizz of those movie slushies. Just make sure you use a brand like La Croix because it doesn’t have added minerals that may alter the taste of the slushy. Shouldn’t we get our sodium from sea salt and foods in which it’s naturally occurring and not via additives? That’s me being honest.
Also me being honest—I so wish I had a Big Gulp of this lemonade slushy while catching up on “The Bachelorette” right now.
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Frozen Whiskey Sours
My lifelong close friend Elizabeth Cordes is the queen of the frozen cocktail. During holiday time, she keeps these slushy bourbon sours at the ready in gallon-size Ziploc bags, a habit for which I was especially grateful a few years ago when I hosted an impromptu holiday shindig. I’d made a quick trip to Mississippi and was racing back to New Orleans in time to meet some friends of friends (and their children) from England and Spain at our house for drinks. Unwrapped presents were stacked everywhere, and there was almost no food left in the house. But the tree was pretty and still standing, and I knew we’d have swell music—just behind me on the highway were my great pals Eden Brent and her boyfriend (now husband) Bob Dowell, who plays a mean trombone.
From the road, I invited a handful of neighbors, my husband’s daughter and son-in-law, and Elizabeth, whose magic mix was sure to get things off the ground. It turned out to be one of our best parties ever. We talked and drank and danced and sang until finally, around eleven, somebody noticed that the kids were hungry and we ordered pizza from Domino’s. Refueled, we kept at it until well after midnight.
Until then, at “official” holiday parties, I’d served such seasonal fare as eggnog or Champagne punch, but inspired by the memory of that festive evening, I now fill the punch bowl with the frozen sours instead. Anyway, as my mother continues to remind me, eggnog is strictly a morning drink. — Julia Reed
Frozen Whiskey Sours
- 3 fifths bourbon whiskey, such as Maker’s Mark
- 2 quarts fresh orange juice
- 2 cups fresh lemon juice
- 2 cups sugar
- Four 10-ounce jars maraschino cherries
- 1 orange, thinly sliced, for garnish
- Place the whiskey, orange juice, lemon juice, and sugar in a large bowl (I usually have to resort to a stockpot) and stir vigorously to dissolve the sugar. Dump in one jar of the cherries with their juice and mix well. With a strainer over a medium bowl, strain the rest of the cherries and reserve the juice. Add the cherries to the whiskey mixture and sweeten to taste with the remaining cherry juice.
- Mix well and pour into a large plastic container (a big Tupperware bowl, a couple of pitchers, or the aforementioned Ziploc bags will work). Cover and freeze until slushy (it actually never freezes hard).
- Serve the mixture in a punch bowl, making sure some of the cherries rise to the top. Float a few orange slices on top as well, dotting them in the center with a cherry.
Recipe excerpted from Julia Reed’s South: Spirited Entertaining and High-Style Fun All Year Long by Julia Reed (Rizzoli New York). Copyright © 2016. Photographs by Paul Costello.
How to Make Boozy Slushies in an Ice Cream Machine
Here's why I love ice cream so much: when you screw up and get something that's structurally unsound, it's usually salvageable. Vanilla ice cream that's gone icy? Blend it into milkshakes—or a root beer float. Just try that with pie.
If you're making sorbet, especially with a thin base ingredient like citrus juice, you have a relatively small margin for perfect scoopability. On one side lies bland iciness on the other there's oversweetened slush that will slump off your ice cream scoop into a puddle.
But that's okay, because where sorbet fails, slushies begin. And the easiest (and most fun) way to make them is with booze.
To see why, let's recap how sorbets work. A sorbet is a frozen syrup whipped with air. As it chills in the ice cream maker, the water freezes into ice crystals that get broken up by the machine. Sugar molecules break up those crystals too, but they also form a syrup with the water and lower its freezing point below 32°F.
As more ice crystals freeze, the remaining water forms a more and more sugar-dense syrup until you have a suspension of air and tiny ice crystals in super-cold syrup that won't actually freeze. The amount of sugar you add is directly proportional to the sorbet's final texture, and if you add too much, you get slush that won't hold its shape. You'll also have super-sweet puddles of sugar syrup that never froze and won't integrate into the already-saturated suspension of crystals.
In a slushy, you want an icy slush that won't hold its shape, but you also don't want it to be tooth-achingly sweet. And that's where alcohol comes in. Like sugar syrups, alcohol has a lower freezing point than plain water, and adding it to a sorbet syrup will soften the final sorbet, since it's less frozen than it would have been otherwise. Add enough alcohol and you get a slushy, with two key advantages over sugar alone: 1) you can use less sugar, so your slushy can be lipsmackingly tart with a less syrupy texture. And 2) since you're using less sugar, you won't find those syrup puddles on top of your frozen base.
If you're making boozy slushies, you'll probably want to adjust just how boozy they are for each person you're serving. Once you have a frozen slushy base, it's easy to add in additional alcohol for each serving.
The recipe below makes a rather tart lemon slush with a faint kick of whiskey for a take on a whiskey sour. You can then stir in additional whiskey per serving to your taste—as low as an extra tablespoon or as high as 50/50 whiskey and slush if you like. The room temperature alcohol you add will affect the flavor of your slushy far more than the alcohol frozen into the base.
For an additional layer of flavor and sweetness, line the bottom of your serving cup or bowl with a spoonful of red wine syrup, which will make your slushie the frozen approximation of a New York sour. Use any wine you like, but sweeter and less oaked are ideal. With this tart a slushy, the extra syrup goes a long way.
If whiskey isn't to your taste, you can follow this procedure with gin. Or use light rum and swap lime juice for the lemons for a homemade slushie daiquiri. Have any more slushy ideas? Let us know in the comments.
Lemon-Lime Sugar-Free Protein Slushy
Slushies and snow cones are definitely one of those childhood things that never get old! Thereâ€™s nothing like an icy treat when youâ€™re craving something sweet and refreshing but the ones you get off the street are filled with syrups made out of nothing but high-fructose corn syrup! This low carb version tastes just as great and can be had as a snack or even pre/post workout if you begin to get tired of protein shakes. You can also experiment with different flavors of jello for various flavor
- 1 cup (8 fl oz) Water
- 1 serving (serving = 1 scoop) Dymatize Nutrition Elite Whey Protein Isolate - Gourmet Vanilla
- 1 serving (serving = 1/4 package) Great Value Sugar Free Lime Gelatin Dessert
- 1 serving (serving = 1 packet) Whole Foods Market Stevia
- 1/2 fruit (2-1/8" dia) Lemon
1. Combine protein, water, PureVia and jello mix in a blender
2. Cut and squueze the juice of the half lemon into the blender as well
3. Add ice little by little and blend until an icy consistency is reached
4 Classic Whisky Campari Cocktails
Boulevardier: 1 oz. bourbon or rye whiskey + 1 oz. Campari + 1 oz. sweet vermouth + Maraschino cherry or orange peel for garnish
Stir all ingredients with ice. Strain into chilled coupe. Garnish with orange peel or maraschino cherry.
Old Pal: 1½ oz. rye whiskey + ¾ oz. Campari + ¾ oz. dry vermouth + Lemon peel for garnish
Stir all ingredients with ice. Strain into chilled coupe. Garnish with expressed lemon peel.
Italian Gentleman: 1½ oz. bourbon + 1½ oz. Campari + ¾ oz. fresh lemon juice + ¼ oz. simple syrup + 2-3 dashes orange bitters (optional) + Lemon wheel for garnish
Shake all ingredients with ice. Strain into coupe and garnish with a lemon wheel.
Created by John McCarthy/Carey Jones of Be Your Own Bartender
Last Call: 1½ oz. Bunnahabhain 12 year old + ¾ oz. Campari + ½ oz. ruby port + ¼ oz. Earl Grey syrup
Stir all ingredients with ice. Strain into chilled coupe.
Created by Angelo Sparvoli of The American Bar in London
How to make Earl Grey Syrup:
Combine two parts caster sugar to one part hot brewed earl grey tea. Stir until well mixed and sugar is dissolved. Cool before use. Store in the refrigerator up to one month.