Were you a fan of slurpee, or icees growing up? Slush puppies or snow cones? I loved them all. Nothing better than a slurpee on a hot summer day with your friends. Well I thought I would try and recreate the adult version. This is basically a white wine slushee with a twist. I got the idea from my partner who suggested we add flowers into the drink not just on top. Genius! So while summer might be coming to a close, we still had a ton of late summer blooms in the garden that I was able to use for this. You can find edible flowers in most specialty stores, or whole foods in small containers. You can also use organic or garden grown roses if thats all you have available. Once they are chopped up it all looks the same!
Ingredients
1 bottle of white or rose wine
1/4 cup of simple syrup (1/2 cup sugar and 1/2 cup water)
1 Tbsp of lemon juice
1/2 cup of edible flowers
(extra handful of edible flowers for garnish)
Supplies
Baking dish
pot
To make the simple syrup, combine 1/2 cup of sugar and 1/2 cup of water in a pot over high heat. Let it come to a boil, then lower heat and let it simmer for about 8 minutes. Let it cool.
Pour the entire bottle of wine into a baking dish. Add in the simple syrup and lemon juice. Stir well and place in a flat area of your freezer. Once it begins to thicken, stir it every 30 minutes or so. It should be pretty slushy in about 4-6 hours.
Once the slush is done pull it out of the freezer and set aside. Take your flowers and remove any stems or green parts. Finely chop the flowers until they resemble confetti. Place the confetti into the frozen wine and mix it up!
If you want this to resemble more of a snow cone consistency, after the 6 hours, stop mixing it and leave it to set over night. The next day the slush should have hardened a bit more. Just fluff it up with a fork and serve it in the same way but with a spoon. If you want it to get slushy again just let it sit a few minutes before serving. Pour the wine into a pretty glass and top with some extra flowers.
