These Boozy Strawberry Lemonade Slushies are perfect, perfect, perfect for summer, and even more perfect for summer parties (especially because you make them ahead of time – perfect!). No, you’re not seeing double – I did just say “summer” twice and “perfect” five times in one sentence. But speaking of seeing double – let me just say, please go lightly on these, my friends. Okay? Because they’re potent. PO-TENT.

I decided I needed an alcoholic slushie in my life after a recent stretch of unseasonably hot days, an overaccumulation of fresh strawberries, and the thought that I would like to try consuming my booze with a spoon in addition to the standard straw.

So I broke out my new blender (love that thing, though my toddler declares it “scawwy”) and started experimenting.

At first, I just added strawberries, some fresh lemon juice, a little simple syrup, and vodka (and plenty of it). After playing with the flavors – less sugar, more lemon, lots more strawberries, a little Cointreau liqueur added to the mix – into the freezer it went. But. But! This lush went a little too crazy with the booze. Booze doesn’t freeze, see, and so I just had cold liquid. Delicious cold liquid, but liquid nonetheless. So I added more water to the mix – just enough to make it slushy, but not enough to freeze into a solid, sad block.

These take a bit of time to freeze, so plan ahead at least half a day. I like to freeze it in a big glass bowl, then pull it out, scrape and break it up with a big fork, and scoop it into glasses.

Plop in a paper straw and a spoon and you’re golden. You’ll need to use the spoon at first, but as it melts, the straw will do you just fine.

Big lushin’, slurpin’ slushies.

Too much?

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Boozy Strawberry Lemonade Slushies

Love this icy summer cocktail recipe. Basically strawberry lemonade all boozed up, and then frozen into slushie form. Best served poolside!

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 -8 servings

Author Kare

Ingredients

• 1/2 cup granulated sugar
• 1 cup water + 2 cups water
• 3 cups fresh strawberries hulls removed
• 3/4 cup fresh-squeezed lemon juice from 6-8 large lemons
• 3/4 cup vodka
• 1/3 cup Cointreau liqueur
• Additional strawberries and lemon slices for garnish if desired

Instructions

• Add sugar and 1 cup water to a small saucepan over medium-high heat. Bring to a boil, stirring occasionally, until sugar has dissolved. Remove from heat and add remaining 2 cups water. Add to the pitcher of a blender along with strawberries, lemon juice, vodka, and Cointreau. Puree until completely smooth.
• Pour into a large freezer-safe container and seal with lid or plastic wrap. Carefully transfer to freezer. Freeze until solid, 4-6 hours.
• Remove from freezer. Scrape with a fork to loosen ice; stir with a spoon to mix ice and the rest of the ingredients back together if necessary. Spoon into glasses, decorate the glass with a strawberry and a lemon slice if desired, and serve with a decorative straw and a spoon.

The post Boozy Strawberry Lemonade Slushies appeared first on Kitchen Treaty.

Anyway, for this lemon-lime margarita sangria, I’ll do things the old-fashioned way. Lemon is lemon and lime is lime and together they are lemon-lime.

Which, by the way, is a very good thing.

Ever since I made this sangria mojito number, I’ve wanted to make more and more spirited mash-ups. And with Cinco de Mayo fast approaching, I though, what better excuse to develop a margarita in sangria form?

Or … is it sangria in margarita form? Well, anyway, it’s sangria and margarita together and it is pretty darn tasty. Also potent. But tasty. (But potent! You’ve been warned!)

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Margarita Sangria

Margaritas and sangria collide! Juicy limes, lemons, and oranges meet with wine and spirits in this refreshing make-ahead drink.

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 6 servings

Author Kare

Ingredients

• 1 medium orange
• 2 medium lemons
• 5 limes
• 1 750 ml bottle Sauvignon Blanc
• 3/4 cup tequila blanco white tequila
• 1/3 cup Cointreau liqueur
• 1/3 cup honey plus more to taste (can substitute agave syrup if desired)
• 2 cups 16 ounces lemon-lime soda, chilled

Instructions

• Slice oranges, lemons, and limes. Reserve six slices of each, place in a zipper bag, and refrigerate (you’ll add these to the sangria before serving).
• Add remaining slices to a large pitcher. Using a muddler or a hefty wooden spoon, mash the fruit until juicy. Pour in the wine, tequila, and Cointreau. Stir. Drizzle in the honey.
• Cover and refrigerate for 4-6 hours.
• Remove muddled citrus with tongs, or, if you prefer a pulp-free margarita sangria, pour the mixture through a strainer and return it to the pitcher. Stir. Taste and add additional honey if desired. Drop in reserved fruit slices.
• Divide sangria and fruit between six glasses and top each with 1/3 cup lemon-lime soda. Serve.
•  

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