Description
Move over frosé! This refreshing rhubarb gin and tonic slushy is going to be your new favorite boozy pink frozen drink this spring.
Ingredients
Units
Scale
For the Rhubarb Simple Syrup:
- 2 cups chopped rhubarb
- 1/2 cup sugar
- 1/2 cup water
For the Drinks:
- 1/2 cup rhubarb simple syrup, or to taste
- 2 cups tonic water (I used Fever Tree)
- 1/4 cup fresh lime juice
- 3/4 cup good-quality gin (I used Gray Whale gin)
- 1 tablespoon elderflower liquor (optional)
Instructions
The Syrup:
- Combine the rhubarb, sugar, and water in a heavy-bottomed saucepan and bring to a boil. Lower the heat and simmer gently, stirring occasionally, until the rhubarb is soft and the liquid has begun to thicken, about 15 minutes.
- Set a fine-mesh strainer over a large bowl. Pour the mixture through the strainer until most of the liquid is in the bowl. Gently press the solids with the back of a spoon to extract more syrup.
- Set aside until ready to use. The syrup will last up to 2 weeks covered and stored in the refrigerator.
The Cocktails:
- If using an ice cream machine: pour the drink mixture into your machine and freeze until slushy per the manufacturer’s instructions, about 45 minutes. The time will vary depending on your machine.
- If you aren’t using an ice cream machine, you can make your slushies in your freezer. Just pour the drink mixture into a 9×13-inch metal or Pyrex pan. Cover with plastic wrap and place into the freezer.
- Freeze for 3 hours, stirring (or scrapping with a fork) every half hour or so. Each time you stir you’ll break up the frozen ice that has formed to creates the classic slushie texture.
- When you’re happy with the texture, scoop the frozen mixture into glasses and enjoy!