Barbara’s Raspberry Slushy: A Perfect Healthy Cool-Off For The Summer

How’s your summer going, guys?

Is it hot over there?

Here at Delaware is very hot, and we’re trying to cool ourselves the best we can.

Aircon is almost always on, and we struggle when we go outside.

I’m using this time to work on the house with John, and redecorate, sort, re-organize, and much more. My kitchen is quite different nowadays

I’m slowly getting back to my routine, and I’m back with something nice.

Meet Raspberry Slushy - a homemade treat which takes 5 minutes to set up and 30 minutes to cool, and it’s ready to serve.

I’ve started this day with an idea to make a sorbet, but ended with a slushy eventually (It’s a funny story), because I wanted to make it as healthy and refreshing as possible. 

That means no added sugar, or preservatives & sweeteners.

I relied on the natural taste of raspberries and a bit of honey to balance out the lemon’s sourness.

And the combination worked great! 🙂

Then, it was time for the freezer / fridge to do its magic.

Look at those images - the sweaty details on the glass are fantastic.

Like I previously said, this recipe is ridiculously easy. It requires three ingredients:

  • Raspberries
  • Lemon juice
  • Honey

When preparing this beautiful refreshment, just have one thing in mind - 4/2/1.

What does 4/2/1 stands for?

That’s the rule of ingredient allocation: 4 units of raspberries, two units of lemon juice, one unit of honey.

You can make the units as large as you’d like!

For example, I used 1.1lb (500gr) of raspberries, 0.55lb (250gr) of lemon juice, and 0.22lb (100gr) of honey.

Here’s how the process goes:

  1. Put raspberries & lemon juice in your blender
  2. Blend well until consistent
  3. Add honey
  4. Blend well
  5. Pour into a container
  6. Put into the freezer for 30 minutes
  7. Serve
  8. Enjoy!

Here’s A Thing

I’ve had to put my sorbet into the fridge instead of the freezer, because the freezer was overstuffed with meat John bought the other day for the big barbecue he’s hosting a day after tomorrow. 


I had no choice, and when I opened the fridge to serve the sorbet, it was more a slushy instead of a sorbet. I realized it won’t have the consistency required to be a proper sorbet, so I pronounced it “Barbara’s Slushy”. 😉

Here’s my sorbet-slushy on the counter table before it will disappear in 30 secs by a hungry beast - my son

So, that’s why I said it didn’t turn out just as planned, but I have a feeling it went quite well. 

That’s the creativity you can allow yourself in the kitchen - just be creative! 

Until our next meet 🙂

Barbara Whitney
 

For the last 20 years, I’ve been cooking, preparing, researching, and gathering recipes, tools, and knowledge about food and the way we prepare it. Raising two lively boys and spoiling one great husband later, it’s safe to say that I’ve optimized my kitchen to deliver the best possible meal, no matter the occasion.

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