Rhubarb Slush With Vodka

Mash the rhubarb with a potato masher and then strain the. Let cool and then add the vodka or Everclear.


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Makes about one 5 quart ice cream pail.

Rhubarb slush with vodka. Then add 1 small package strawberry Jello and 2 cups vodka. When the mixture comes to a boil turn off the heat and let the mixture cool for 30-45 minutes. In a large ice cream pain drain your liquid from your pulp of the rhubarb.

After the rhubarb has been through the sieve add the strawberry Jell-O sugar and Real Lemon. Reduce heat simmer covered 5 minutes or until rhubarb is tender. Cook all this together and strain.

Tart rhubarb is mellowed out with a bit of sugar and raspberry jello. In large pot on stove mix together water and rhubarb. Ingredients 8 cups diced rhubarb 1 cup sugar 8 cups water 1 3-oz pkg strawberry gelatin 1 12-oz can frozen lemonade concentrate 2 cups vodka lemon-lime soda or ginger ale for serving.

Instructions In a stock pot add diced rhubarb to 1 quart of water. After the rhubarb and water have boiled push the rhubarb through a sieve. Bring to a boil and then simmer for 15-20 minutes until softened.

Boil the rhubarb with the water. Up the ante and add a. Step 4 Alternatively layer the green and the purple layer mixtures drizzle with some blue curaƧao on.

How to make Strawberry Rhubarb Slush Place the chopped rhubarb sliced strawberries water and sugar in a large pot and bring to a boil stirring occasionally. Directions In a large saucepan bring rhubarb water and sugar to a boil. Combine vodka peach schnapps cranberry juice and ice and blend these until fully mixed.

It will quench your thirst and satisfy your tastebuds. Scoop into glasses and add 7. Cover and cook over medium heat until rhubarb is softened.

Stir sugar lemon juice and orange juice concentrate into the rhubarb juice dissolving sugar and place in freezer overnight. Summer Rhubarb Slush is the perfect summer drink. Stir mixture the next day then stir every 2 to 3 hours until slushy.

Place the mixture in a blender in several batches if necessary and puree.


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