In the summer, apart from ice cream, I LOVE a good slushy. Last year I went through a phase of craving the classic artificial Slush Puppy I grew up on. Luckily I found an easier and healthier way to get my slushy fix. All you really need is some fruit (fresh or frozen), some ice, and a little water or juice to bring it all together.
Lately, I’ve been going through a cranberry juice phase. It’s so sweet yet tart – the perfect juice to have over ice on a hot day. I went one step ahead and made it into an actual slushy. So without further ado, let’s get blending!
For measuring everything, just use a mug.
Ingredients & Method
Makes 2 drinks
– 1 mug raspberries (fresh or frozen)
– 1/2 mug cranberry juice (plus extra)
– Juice of 1 like
– 1 1/2 cups ice
– a little water
1) Add the raspberries, cranberry juice and like juice into your blender. Add your ice last, put the lid on, and pulse everything together. W
2) When the ice is crushed up and combining well with the fruit, switch to constant blending, starting on the lowest setting and increasing gradually. If the mix is too thick, add a dash of water or more cranberry juice at a time until the slushy mix starts blending through the blades properly. You’re looking for a slow whirlpool movement. If your slushy is too runny, add more ice.
3) Once your slushy is done to your preferred consistency, spoon it out into your glasses, add a cute reusable straw, and consume immediately – preferably in a sunny garden or on a sun-trapped balcony.
Baking Cupboard Journal 