Blackberry Whiskey Slush
Make a batch for your freezer and enjoy with friends for days. It’s delicious with sparkling water poured over it and a twist of lime.
Ingredients
5 cups water
¾ cup honey
½ pint blackberries
2 hibiscus tea bags, (Anna loves Rishi Tea's Tropical Crimson iced tea. If you use it, you only need one bag as they are larger than a standard tea bag.)
12 ounces apple juice concentrate
¼ cup freshly squeezed lemon juice
⅔ cup local whiskey
Directions
Add water and honey to a medium saucepan and warm over medium heat. Stir until honey is melted. Remove from heat and add blackberries. Mash well with a potato masher or wooden spoon. Drop in tea bags and let steep for 10 to 30 minutes.
Strain liquid through a fine-meshed sieve. Add apple juice concentrate, lemon juice, and whiskey. Stir to incorporate and pour into a freezer-safe container. Place in freezer overnight.
Before serving, scrape mixture with a fork to loosen ice crystals, and stir. Let soften slightly, then spoon into glasses.
Suggestions
Wisconsin whiskeys are all unique and will each lend your slush a slightly different flavor profile. Try out Yahara Bay’s Whiskey, Old Sugar Distillery’s Queen Jennie Whiskey, or Death’s Door White Whisky. This recipe also works well with silver tequila.
This summery drink pairs well with Wisconsin aged cheddar, gouda and alpine-style cheeses.
This recipe accompanies "Summer in a Glass" by Anna Thomas Bates.
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