Summer is coming... time to get chillin' with the rhubarb and a cheeky bit of booze...
I absolutely love combining rhubarb with alcohol. From my favourite juice - Cawston Press Apple & Rhubarb juice mixed with vodka and soda water to Rhubarb infused vodka itself. This Crabbie's raspberry is so sweet that it was just begging to be turned into a slushie and paired with the wonderfully sour rhubarb. Each year my colleague kindly gives me some rhubarb from her garden so it's proper organic :)
As an anti-sugar advocate and due to the sweetness of the Crabbie's, this recipe uses less sugar than a sorbet recipe, so you can rejoice in the fact that you're only being naughty once.
Get it out at BBQs or use it to sooth your mouth after a particularly spicy number.
Ingredients:
2 Rhubarb Stalks
3 Tablespoons sugar
1 bottle of Crabbie's Raspberry Ginger Beer
1 tsp vanilla essence
100ml water
How To Make
Chop your rhubes into one inch pieces and boil in the water and sugar until softened (10-15 mins)
As they start to soften, stir in the vanilla essence
Then add the Crabbie's and turn off the heat
Allow it to cool fully
Then blend with a hand mixer until totally smooth
Pour into a plastic container and freeze!
Stir every now and then to prevent it becoming too solid
Serve with mashed raspberries swirled throughout!
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