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Frozen Rhubarb Slush

A tangy, slushy drink perfect for hot summer days.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Freezing Time 4 hours
Total Time 4 hours 15 minutes
Course Drinks
Servings 6 servings

Equipment

  • Fine Mesh Strainer
  • Saucepan
  • Freezer-Safe Container

Ingredients
  

  • 4 cups rhubarb diced (Note 1)
  • 1 ½ cups white granulated sugar
  • ¼ teaspoon sea salt
  • 1 cup water
  • 1 teaspoon lemon zest
  • 4 tablespoons fresh lemon juice

Instructions
 

  • In a medium-sized saucepan, add the diced rhubarb, sugar, salt, water, and lemon zest. Cook over low-medium heat until the rhubarb is soft, about 10 to 14 minutes, stirring often.
  • Place a bowl under a fine mesh strainer to catch the rhubarb juice. Carefully pour the cooked rhubarb through the strainer, keeping the solids out of the drink.
  • Pour the strained liquid into a freezer-safe container. Add the fresh lemon juice and stir.
  • Put the container in the freezer and allow it to freeze before serving.
  • When ready to serve, let the slush sit for about 5 minutes if needed to soften slightly. Add a few scoops to a glass, top with sparkling water or club soda, garnish with a fresh lemon slice, and serve.

Notes

Frozen rhubarb can also be used. Non-alcoholic version: defrost the slush for 5 minutes to make it easier to scoop.
Keyword easy summer drink, frozen rhubarb slush, homemade fruit slush, rhubarb slush recipe