Slushies With Liquor Recipe

Combine sugar and water

In a small saucepan combine 2 cups water and 0.75 cup granulated sugar. Bring to a low simmer over medium heat, stirring until the sugar fully dissolves (about 3–4 minutes). Remove from heat and let cool to room temperature (15–20 minutes).

Once cooled, stir in 1/4 cup fresh lemon juice. This is your slush base syrup. If you prefer a thinner base, add the extra 1 cup cold water now and stir to combine.

Choose one fruit (or combine two for a mixed flavor). Place 2 cups strawberries or mango, or 1.5 cups blueberries, or 2 cups pineapple into a blender. Add 1/2 cup of the cooled slush base syrup (adjust based on fruit sweetness). Blend on high until completely smooth, about 45–90 seconds. Taste and add up to 2 tablespoons simple syrup if more sweetness is desired.

If using frozen fruit, add 2–3 tablespoons cold water or reserve a little of the slush syrup to help the blender. Strain the puree through a fine-mesh sieve if you want an ultra-smooth slush (recommended for berries).

Combine the fruit puree with the remaining slush base syrup in a shallow, freezer-safe baking dish (an 8x8 inch works well). Stir to combine. Let the mixture chill in the refrigerator 10–15 minutes so it's cold before freezing — this helps create a finer slush.

Place the dish uncovered in the freezer. After 30 minutes, use a fork to scrape and break up any ice crystals that form at the edges and return to freezer. Repeat scraping every 20–30 minutes for 1.5–2 hours until the mixture is slushy and grainy (or you can freeze until mostly solid for about 3 hours and then break up). The goal is a soft, scoopable slush rather than a hard block of ice.

When the mixture reaches a scoopable slush texture, transfer about 3 cups of slush to a high-powered blender or food processor. Add 1 cup vodka or white rum and 1/4 cup liqueur if using. Pulse briefly (3–6 pulses) to incorporate the alcohol without melting the slush completely. If the mixture becomes too thin, add a few more frozen ice cubes (1/2 cup at a time) and pulse to restore texture.

Taste carefully — alcohol mutes sweetness. If needed, add up to 2 tablespoons simple syrup or a splash more fruit puree to balance. Do not add more than 1/4 cup extra liquid total or the slush will thin too much.

If desired, rim glasses with lime and dip into coarse sugar or salt. Spoon the slushie mixture into chilled glasses immediately. Garnish with a lime wedge and a sprig of mint. Serve with a straw and a long spoon.

Consume responsibly. Keep remaining slush in the freezer; note that alcohol-infused slush will freeze more slowly and remain softer than non-alcohol versions. To refresh, stir and let sit 5–10 minutes at room temperature before serving or pulse briefly in a blender.