Fruity and refreshing, here’s how to make Sloe Gin and Blueberry Slushie with native thyme, an Australian bush tucker ingredient.
Sloe Gin and Blueberry Slushie with Native Thyme – Photo © Cocktails & Bars
Sloe gin need not be confined to the cooler months when it can be paired with summer berries and used in a slushie. For this frozen cocktail, we paired sloe gin and dry gin with blueberry and native thyme, (aka cut leaf mint bush) an Australian native bush food. Native thyme is an easy herb to grow in a cocktail garden and imparts an earthy, minty and slightly peppery flavour that complements the berry notes in the drink.
The slushie is prepared in a blender where all ingredients are blended together before ice is added incrementally until the desired consistency is reached.
Sloe Gin and Blueberry Slushie with Native Thyme
Ingredients
- 30ml sloe gin
- 15ml dry gin
- 15ml triple sec
- 20ml lemon juice, freshly squeezed
- 2 tablespoons of frozen blueberries
- leaves from 1 sprig of native thyme
- 1-2 cups of ice
Glassware: short glass
Garnish: 3 frozen blueberries on a skewer
Method
Add all the ingredients except ice to a blender and blend on high until smooth. Gradually add ice and blend again until the desired slushie consistency is reached. Pour into a chilled glass. Garnish with three frozen blueberries on a skewer.
