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Cooking From the Glossies: Basil Limeade Slushies

My cousin who lives in Flushing has the luxury of a backyard that's grown to become about fifty percent garden, one hundred percent fun times. This leads to an inevitable feast (or famine, if they're not ripe yet) of zucchini, thyme, pears, and countless other crops. So, the basil limeade slushies from the August 2009 issue of Food & Wine struck me as a convenient way to use up some of the enormous bounty of basil stashed in her fridge.

I followed the recipe to the letter, tasted the result, and my face immediately puckered. Even after doubling the amount of sugar, a fellow taster still found them too tart! Seriously. Next time, I'll have to use Splenda. Besides being overly tart, the mixture was too strong and definitely not slushy enough. I wanted it to be almost smoothie-like, similar to Slurpees at 7-11, and what I initially had was very liquid in consistency. So add more ice, soda water, and sugar, and you're all set for a supremely refreshing slushie. Sadly, I made these around 7:30 a.m. so I couldn't add alcohol (unless I wanted to come to work drunk), but the flavors would make perfect partners with tequila.

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