Recipe: Summer Slush
You’re going to love this recipe because you can modify it a zillion different ways. (Yes, literally a zillion. I counted.) It’s got a great mixture of flavors and textures—sweet and tart, smooth and crunchy. It’s an absolute crowd-pleaser for any summer gathering. Dress it up for grown-ups with a little rum, dress it down for kids with a silly straw. Make up a batch and make it your own! I know you’ll love it.
1 gallon sherbet, any flavor
1 small package frozen raspberries (or any other berry)
1 – 2 bananas, quartered lengthwise and chopped
1/2 cup chopped pecans or walnuts
1/2 cup rum (optional)
ginger ale or lemon-lime soda
Soften sherbet and stir in berries, bananas, nuts, and rum. Freeze in a plastic container. To serve from a punch bowl, transfer sherbert mixture to punch bowl and pour ginger ale or lemon-lime soda on top. Use a knife or ice pick to mix together until you have a slushy consistency.
HINT: Pineapple, orange, and lime sherbets are my favorite in this recipe. I’ve also mixed a half-gallon pineapple sherbert with a half-gallon of vanilla bean ice cream for a creamier version.