Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Peach-Blueberry Slush
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- Level: Easy
- Total: 40 min (plus freezing)
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 342
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 2 g
- Sugar
- 56 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 52 mg
- Level: Easy
- Total: 40 min (plus freezing)
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 342
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 2 g
- Sugar
- 56 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 52 mg
Ingredients
Directions
- Bring 1/2 cup water and 1/4 cup sugar to a boil in a small saucepan over medium heat, stirring occasionally, until the sugar dissolves. Let cool completely.
- Combine the cooled syrup, peach nectar, orange juice concentrate, vodka and peach schnapps in a freezer-safe resealable container and freeze until firm but still scoopable, 8 hours or overnight.
- Combine the blueberries, 1/4 cup water and the remaining 2 tablespoons sugar in a small saucepan. Bring to a simmer over medium heat, stirring occasionally. Cook, lightly smashing the berries as they soften, until the mixture is thick and jam-like, 5 to 8 minutes. Let cool completely, then press through a fine-mesh sieve into a bowl to remove the skins and seeds.
- Pour the peach slush into tall glasses and top each with 1/2 cup seltzer; gently stir to combine. Add about 1 tablespoon blueberry sauce to each glass and gently swirl.
