Drinks

Three incredibly easy gin slushies for each day of the long weekend

Name: Gin slushies recipe
Yield: 4
Ingredients: 300g mandarin flesh (from about 4 seedless mandarins); 500g orange flesh (from about 3 oranges), plus extra sliced orange to serve; 3.00 cup ice cubes; 1/4 cup (55g) caster sugar; 1/2 cup (125ml) gin; 200g frozen raspberries, plus extra to serve; 600g grapefruit flesh (from about 2 large seedless grapefruit); 400g cucumber flesh (from about 2 cucumbers), plus extra cucumber wedges to serve; 400g lime flesh (from about 6 limes); 1 handful mint leaves

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by delicious. team

delicious. team

Aug 01, 2018

Add a hit of colour and fruit to your next gin cocktail. This recipe makes four of each flavour.

Mandarin and orange

300g mandarin flesh (from about 4 seedless mandarins)
500g orange flesh (from about 3 oranges), plus extra sliced orange to serve
1 cup ice cubes
1/4 cup (55g) caster sugar
1/2 cup (125ml) gin

Grapefruit and raspberry

200g frozen raspberries, plus extra to serve
600g grapefruit flesh (from about 2 large seedless grapefruit)
1 cup ice cubes
1/4 cup (55g) caster sugar
1/2 cup (125ml) gin

Cucumber, lime and mint

400g cucumber flesh (from about 2 cucumbers), plus extra cucumber wedges to serve
400g lime flesh (from about 6 limes)
1 handful mint leaves
1 cup ice cubes
1/4 cup (55g) caster sugar
1/2 cup (125ml) gin

Method

1.

For the mandarin and orange slushies, peel fruit and roughly chop. Place the fruit into 2 ziplock bags and freeze overnight. Remove frozen fruit from ziplock bags and place in a food processor with the ice. Whiz until very finely chopped. Combine the caster sugar with 1 tbs hot water and stir until slightly dissolved, then add to the food processor with the gin. Whiz until completely smooth. Divide between four 300ml glasses and garnish with extra orange slices, then serve immediately.
2.

For the grapefruit and raspberry slushies, repeat the freezing process with the grapefruit and raspberries, then whiz in a food processor with ice cubes, sugar and water mixture, and gin. Divide between four 300ml glasses and top with crumbled frozen raspberry, then serve immediately.
3.

For the cucumber, lime and mint slushies, chop the cucumber into 2cm pieces. Zest the limes, peel, then chop the flesh. Repeat the freezing process with the cucumber and lime flesh, then whiz in a food processor with mint, ice cubes, sugar and water mixture, and gin. Divide between four 300ml glasses and garnish with extra cucumber slices to serve, then serve immediately.