Bitter Lush Slush
Revision as of 20:49, 15 July 2008 by Toast (talk | contribs) (New page: category:Icehewk's Recipes category:Iron Chef SA 028:Balsamic Battle category:Defeat isn't bitter if you don't swallow category:Balsamic category:Rhubarb [[category:Alc...)
Part of Icehewk's entry in Iron Chef SA 028:Balsamic Battle
The Bitter Lush Slush aka the Sandra Lee
Contents
Ingredients
* 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
Method
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.
