Easy Slush Or Sorbet For Adults Recipes

SIMPLE SORBETTO

Steps:

• Add the berries, syrup, salt and vodka, if using, to a high-speed blender. Pulse the mixture to create a coarse puree. Scrape down the sides of the blender with a rubber spatula. Continue to pulse, scraping down the sides as needed, until smooth and scoop-able. Enjoy immediately or store in the freezer in an airtight container.

EASY SLUSH OR SORBET (FOR ADULTS)

Steps:

• Place unopened can in the freezor for at least 12 hour or until frozen solid. (It can be left frozen for several months). Submerge the unopened can in hot water for a few seconds to loosen the edges, then open the can and transfer contents to a food processor, using a kitchen knife to cut it into several chunks.
• Add lemon juice and liqueur. Process, pulsing on and off until smooth. Serve immediately in glasses or scoop the sorbet into balls and refreeze for up to 8 hours before serving.
• OTHER CANNED VARIATIONS.
• Apricots with Amaretto.
• Figs with marsala or Sambuca.
• Pears with Poire Williams or green creme de menthe.
• Peaches with Bourbon.
• Plums (remove pits) with Creme de Cassis.
• Crushed Pineapple with Dark Rum (and 2 tablespoons canned cream of coconut for a pina colada).
• Blueberries with Creme de Cassis.
• Sweet Cherries with Kirsch.
• Mangoes with Light Rum.
• Litchi Nuts with Dark Rum.

EASY RUM SLUSH

Steps:

• Combine orange juice concentrate, lemonade concentrate, and rum in container of electric blender.
• Add ice to within 1 inch of container top; blend well.
• Serve immediately.

EASY CITRUS SLUSH

Steps:

• In a large container, dissolve sugar and gelatins in boiling water. Stir in the pineapple juice concentrate, lemon juice, drink mix and cold water. If desired, divide among smaller containers. Cover and freeze, stirring several times., Remove from freezer at least 1 hour before serving. Stir until mixture becomes slushy. Just before serving, place 9 cups slush mixture in a punch bowl; stir in 1 liter ginger ale. Repeat with remaining slush and ginger ale. If desired, garnish with lime slices.

WATERMELON PROSECCO SORBET SLUSHIES

Steps:

• Cut the watermelon into quarters and remove the pips using a teaspoon. If you're serving the same day or next day, keep six wedges or slices back for decorating and chill. Cut the flesh into 3cm cubes (you should have about 1kg fruit, with the rind discarded) and sit in a baking parchment-lined container where the cubes fit snugly. Pour the prosecco over the fruit, cover and freeze for 4 hrs, or up to 1 week.
• Put the mint, lemon and sugar in a small pan with 50ml water, and bring to a gentle simmer for 3-5 mins until the sugar dissolves and turns syrupy. Cover and leave to cool completely, then strain.
• Put the frozen prosecco-soaked watermelon cubes in a food processor with the sugar syrup. Blend well, stopping and pushing the mixture towards the blades with a spatula every few seconds, if you need to, until it's a slushy consistency. Add a splash more prosecco to make a smooth slush. Spoon or pour into six chilled glasses. Garnish with the chilled watermelon wedges and little mint sprigs.