Bitter Lush Slush

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Part of Icehewk's entry in Iron Chef SA 028:Balsamic Battle

The Bitter Lush Slush aka the Sandra Lee


   * Verdi Spumante, because it’s cheap!
   * 2 Rhubarb stalks, sliced
   * Balsamic Vinegar
   * ½ C Sugar, sugar in the raw preferred
   * 1 tsp salt
   * 1 C Orange Juice, not pictured because I ended up adding right before freezing



Slice up the rhubarb.


Throw the rhubarb in a pan with the orange juice, the sugar, the salt and vinegar, cooking until everything is dissolved/broken up.



Add the Verdi and place in a freezable vessel. Scrape with a spoon about every two hours. Alcohol freezes at a lower temperature, making this a little trickier. It’s ready when it’s solid.


Serve in a champagne glass and top with whipped cream. If you wanted a drink, add a shot of vodka. I didn’t have any and I’m not a Clinton supporter, so ymmv.