Easy Slush Or Sorbet For Adults Food

HOW TO MAKE A SLUSHIE

Steps:

• Start by adding liquid, water, sweetener, and chilled water into the slush machine.
• Start the machine.
• The cooling system of the machine will cool the ingredients and you will get the perfect slushy drink in a few minutes.

LEMON SORBET

Steps:

• Heat 250ml water, the sugar and the lemon peel in a small pan until the sugar has dissolved then bring the mixture to the boil. Cook for 3 mins then turn off the heat and leave to cool. Pick out the lemon peel and discard. Measure out 100ml of lemon juice and add to the sugar mixture along with the vodka if using.
• Pour into a freezer box and freeze for 1hr 30 mins then mix up with a whisk to break up and incorporate the ice crystals (which will be starting to form at the edges) before returning to the freezer.
• Keep mixing the sorbet once an hour for 4 hours to break up the ice crystals. Stop mixing when firm but still scoopable then store in the freezer for up to 1 month. Serve scoops of sorbet decorated with a few curls of lemon zest.

BOOZY FROZEN LEMONADE

Steps:

• Place sorbet, vodka, and lemonade in a blender jar. Fill the empty pint carton with ice and add it to the blender. Blend until smooth, serve immediately.
• For a non-alcoholic version: replace vodka with an extra cup of lemonade.
• To make this thicker and spoonable (instead of drinkable through a straw): reduce liquid to 1 total cup (all vodka, all lemonade, or a combination).

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 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 FRUIT SORBET

Steps:

• Place all of the ingredients in a blender and blend until smooth. Place in an ice cream maker and freeze according to instructions. Or pour into a covered freezer proof container and place in the freezer. Stir to break-up the ice with a fork after the first 30 minutes in the freezer. Continue to stir the sorbet every 10 minutes for the next half an hour. You may substitute the fruits used here with any of your favorites.;