Peach Blueberry Slush
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
The combination of peach and blueberry in this refreshing slush gives it a bright summer flavor. To make it, peach nectar is mixed with simple syrup, orange-flavored vodka, and peach schnapps and frozen until it turns into a snow-like mass. This alcoholic "ice cream" is then stirred into a glass with sparkling water and finished with a simple blueberry sauce, which can be made ahead of time using fresh blueberries, sugar, and a little water. The blueberry and peach layers are blended in the glass to create a marbled pattern, so you can taste each layer as you sip.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup sugar
- 2 and 1/4 tbsp. peach nectar
- 3/4 cup frozen orange juice concentrate (from a 1/4-ounce can), thawed
- 3/4 cup orange-flavored vodka
- 1/4 tbsp. peach schnapps
- 1 cup blueberries
- 3 cups of sparkling water
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Recipes with similar ingredients: peaches, blueberry, Orange juice, peach schnapps, carbonated water, vodka, syrup
Cooking the dish according to the recipe:
- In a small saucepan, combine 0.5 cups of water with 1/4 cup of sugar and bring to a boil over medium heat, stirring occasionally, until the sugar dissolves. Let cool completely.
- Combine chilled syrup, peach nectar, orange juice concentrate, vodka, and peach schnapps in a freezer-safe container and freeze for 8 hours or overnight, until firm but spoonable.
- Combine the blueberries, 1/4 cup water, and the remaining 2 tablespoons sugar in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Cook, breaking up the berries as they soften, until the mixture thickens and becomes jam-like, 5-8 minutes. Let cool completely, then strain through a fine-mesh sieve into a bowl to remove the skins and seeds.
- Divide the peach mixture among tall glasses and top each with 1/2 cup of sparkling water; stir gently. Add about 1 tablespoon of blueberry sauce to each glass and gently fold the layers together.
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