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How to make 3 gorgeous gin slushies

Make 5 delicious gin slushies straight out of your school’s out for summer memories and get that lazy summer holiday feeling. This is a great excuse to be a kid again with a grown up version of your favourite treat. Perfect for a warm day, just follow our easy and tasty recipe, sit back, relax and drift into your top summer memory.

Here’s how to make our favourite gin slushies using a ratio of 1 part gin to 3 parts mixer:

RASPBERRY GIN SLUSHIE INGREDIENTS
1 part Pinkster for that delicious extra kick of raspberry
3 parts Lemonade
Creme de Framboise - drizzle over the top
Garnish with mint and raspberries

Raspberry Gin Slushie

VIOLET GIN SLUSHIE INGREDIENTS
1 part Bloom London Dry Gin for gorgeous floral and citrus tones
3 parts Soda water
Drizzle Creme de myrtille/mure 
Garnish with blueberries

CLASSIC GIN SLUSHIE INGREDIENTS
1 part Nelson's Gin - a classic London Dry with subtle vanilla and cinammon for that touch of spice
3 parts Soda water
1 part Sugar syrup (mix 2 tbsp water with 2 tbsp sugar in a pan and heat until sugar dissolves)
Garnish with a Grapefruit twist

METHOD 1

Pour the gin, we suggest a ratio of 1:4 parts (a quarter) into a tray or whatever good sized container you can get your hands on. Add soda or lemonade, a ratio of 3:4 parts (3 quarters) depending which recipe you fancy.
Freeze for at least 2 hours until you have mushable ice. Mash up the ice with the handle of a spoon (or whatever comes to hand), until you have a slush puppy like consistency.
Fill a glass full of the slush. Top up with extra gin or lemonade/soda to taste.
Drizzle the liqueur or sugar syrup over and add your garnish.
Sit back, relax and enjoy your gin slushie!

METHOD 2

Use crushed ice it’s quicker! But it doesn’t give you proper slush.

RASPBERRY GIN SLUSHIE
Muddle the raspberries (gently press with a spoon) to release juice, add the Pinkster and lemonade, top with ice and a drizzle of creme de framboise. Garnish with mint and raspberries, gorgeous.

VIOLET GIN SLUSHIE
Freeze blueberries for approx 2 hours.
Muddle frozen blueberries with Bloom London Dry Gin, a splash of sugar syrup, and a squeeze of lemon.
Top with crushed ice & soda, then drizzle creme de myrtille/mure over the top, ta da!

CLASSIC GIN SLUSHIE
Add Nelson's Gin, sugar syrup, and red grapefruit flesh to glass and muddle. Top with soda and crushed ice. Garnish with a grapefruit twist (for no waste use the skin that's left over once you've removed the flesh) and you're done!

Gin Slushies

How to make 3 gorgeous gin slushies

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