Spritzer Slushy Food

CHOCOLATE CITRUS SLUSHY

Steps:

• Add the sorbet, almond milk, orange juice concentrate, vanilla extract and salt to a blender. Puree on high speed for 1 minute.
• Drizzle the caramel sauce evenly among 4 glasses. Divide the slushy among the glasses. Make a small slit in each of the orange candy slices and place one on the edge of each glass. Serve with a spoon.

PINEAPPLE HURRICANE SLUSHIES

Steps:

• Freeze 2 cups chopped pineapple, 2 hours. Chill 4 tall glasses. Blend the frozen pineapple with 1 pint passion fruit sorbet, 1 cup frozen orange juice concentrate, 1 cup ice, 6 ounces white rum, 2 ounces orange liqueur and 1 tablespoon grenadine until slushy. Pour into the glasses; garnish with pineapple.

BLACK-EYED SUSAN SPRITZERS

Steps:

• In a pitcher, stir together the pineapple, orange and lemon juices, white rum, rye whiskey, orange liqueur and Simple Syrup to taste. Add the orange and lemon slices, then cover and refrigerate for at least 1 hour and up to 8 hours.
• Divide among 6 Collins glasses filled with ice. Top off with a splash of sparkling water and a few teaspoons of the black rum. Serve immediately.
• Combine the sugar and 1/2 cup water in a small saucepan. Bring to a boil over high heat and cook until the sugar is melted, about 3 minutes. Remove from the heat, let cool to room temperature, then cover and chill until cold.

POMEGRANATE SLUSHIES

Steps:

• Blend 1 cup pomegranate juice and 2 tablespoons honey with 3 cups ice until slushy. Pour into glasses and top with more juice.

POMEGRANATE-GINGER SPRITZER

Steps:

• For the grenadine syrup: In a small saucepan over medium heat, stir together the pomegranate juice and sugar. Bring to a simmer and cook, stirring occasionally, until thick enough to coat the back of a spoon, about 25 minutes. Remove from the heat and stir in the lemon juice. Let cool. (Makes about 3/4 cup; extra syrup can be stored in an airtight jar in the refrigerator for up to 2 weeks.)
• For the spritzer: Add the tequila, orange liqueur, lime juice and 2 tablespoons grenadine syrup in a rocks glass and mix until combined. Fill with crushed ice. Add the ginger ale, drop in a lime slice and serve.

FRUIT SPRITZERS

Steps:

• Put sugar and 1 cup water into a medium saucepan; bring to a simmer over medium heat, stirring to dissolve sugar. Remove from heat; let cool slightly.
• Puree fruit, syrup, lemon juice, and salt in a blender. Pour through a fine sieve into a bowl. Refrigerate until cold, at least 30 minutes (up to 2 days).
• To serve, fill 8 medium glasses with ice; pour 1/2 cup puree into each glass, and top off with sparkling water. Stir to combine. Serve immediately.