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Recipe Detail Page
Wild Berry Tea & Cider Slushie
Summer 2020
Bursting with bright berry flavours complemented by fruity gin and tannic tea, this frosty treat is meant for slow sipping. Swap the classic punch bowl for an insulated ice bucket with a lid to keep it icy cold for hours. Bonus: it’s easy to prepare up to a week ahead of time – just make sure to infuse the gin for at least 12 hours and allow the tea to cool down before assembling.
Makes 12 to 16 servings
2 cups (500 mL) gin (we used Tanqueray Dry)
1 cup (250 mL) fresh or frozen blueberries
1 bag berry-flavoured tea (we used Humble Tea Co. Summer Berry Tea, available at major grocery stores)
2 cups (500 mL) strawberries, stems removed
2 cups (500 mL) raspberries
4 oz (115 mL) Simple Syrup
2 cans cider (we used Coffin Ridge Forbidden Artisanal Cider)
1 Pour gin into a Mason jar, add blueberries, cover and let sit at room temperature for 12 to 24 hours. Steep tea bag separately in 1 cup (250 mL) hot water for 20 minutes, let cool, cover and refrigerate tea until ready to use.
2 In a blender, combine the blueberry gin with strawberries, raspberries, Simple Syrup and cold steeped tea. Blend on medium for 30 to 60 seconds or until smooth. Pour into a large, freezer-safe container. Add cider and stir well. Freeze overnight.
3 Remove slushie from freezer 5 minutes before serving, break it up with a with a large spoon, and fill ice bucket; cover to keep cold. Store remaining mixture in the freezer and replenish as needed. Serve in tumblers with stir sticks or metal straws on the side. Garnish with any extra fresh fruit, if desired.
Makes 12 to 16 servings
SIMPLE SYRUP
Bring 1 cup (250 mL) water to a boil and stir in 1 cup (250 mL) refined white sugar until dissolved. Pour into jar and let cool. If storing, cover and refrigerate. Remaining syrup will keep in the fridge for up to a month.
Makes 1½ cups (375 mL) syrup.
