Strawberry, Gin, Campari and Lime Slushito

[Photograph: Rachel Tepper]

This recipe from Adam Bernbach of Estadio in Washington, D.C. is a decidedly grown up take on the frozen drink. Campari and lime temper the sweetness from the strawberries, and gin cuts through with a touch of herbs.

Notes: To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days. If you don't have time to let the strawberries sit overnight, place them in a bowl and cover with 1 pint of sugar. Toss the mixture periodically for two hours before mixing in a blender with 1 cup of water. Puree and strain.

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Strawberry, Gin, Campari and Lime Slushito

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About This Recipe

Yield:Makes 4 cocktails
Active time:10 minutes
Total time:15 minutes
Special equipment:Blender
This recipe appears in: 3 Frozen Drinks for Summer's Last Hurrah

Ingredients

  • For the Strawberry Syrup:
  • 1 pint of stawberries, diced
  • 1 quart of simple syrup (see note above)
  • For the Cocktail:
  • 6 ounces London Dry Gin
  • 2 ounces Campari
  • 3 ounces fresh lime juice (from 4 to 6 limes)
  • Fresh basil leaves

Procedures

  1. 1

    To make the strawberry syrup: Place the strawberries and simple syrup in a sealable container. Let sit overnight in refrigerator. Crush berries lightly into syrup, then strain.

  2. 2

    For the cocktail: Combine 5 ounces strawberry syrup, gin, Campari, lime juice, and 1 quart ice in the jar of a blender. Blend until ice is completely broken up and the mixture is smooth.

  3. 3

    Divide mixture between 4 serving glasses. Garnish each glass with a basil leaf.

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