I haven’t blogged in awhile, but I MUST share my new guilty pleasure. Cocktail Slush! I do love my cocktails. These are so delicious, so beautiful, and easy to rationalize. You’re actually getting your daily servings of fruits and vegetables. I’ve made three varieties so far, but I’m thinking the possibilities are nearly endless. The slushes are simple to make. The hardest part will be waiting until they are sufficiently frozen to make yourself a cocktail! Tools required include a paring knife, measuring utensils, a blender (I used my NutriBullet), and an ice cream scoop for serving.

This recipe calls for monk fruit sweetener. Monk fruit, also known as luo han guo or Buddha fruit, is a small, round fruit grown in Southeast Asia. Monk fruit sweetener contains natural sugar, and has zero calories. It is high in antioxidants, and is sweeter than regular sugar. Another good reason to indulge. If I can find monk fruit sweetener where I live, anyone reading this should have no problem.

INGREDIENTS:

3 cups of frozen fruit or cucumber

1 1/2 T agave

1 oz fresh squeezed lemon juice

1 T monk fruit

5-6 mint leaves (optional)

4 oz alcohol of your choice

I used gin with cucumber, vodka with strawberries, and, at my daughter’s suggestion, whisky with peach/mango.

The first slush I tried was the cucumber so I’ll walk you through that.

Peel, seed, and dice the English cucumbers. Transfer to a ziplock bag and freeze overnight.

Measure out the ingredients into your blender. Combine until you have a smooth slush.

I made three batches. One will simply not be enough. Transfer to the freezer and freeze overnight.

Follow the same process with your fruit of choice.

My favorite seems to be whichever one I’m drinking! Use an ice cream scoop and put a generous scoop into a cocktail glass. Top off with a little Prosecco or bubbly of your choosing. Stir and serve with a straw.

CHEERS!

NOTE: I want to try watermelon with rum or pineapple with tequila. I would love for you to share if you try some new, interesting combinations.

Sample before freezing to see if you need an extra squeeze of agave or sprinkle of monk fruit.

Be sure not to skimp on the alcohol or your slush will not be slush, it will freeze solid.

If you prefer to skip the Prosecco you can use a lemon/lime soda.