Fourth of July

Roseberry slush

by:
July 14, 2011
Author Notes

Each time I sniff a rose, I get reminded of raspberries & vice versa. While I'm not a fan of rose syrup with its cloyingly sweet aroma & taste, I find that it adds just the right amount of sweetness to a boozy pink concoction that is Oh-so-right for an afternoon out with the gals. —Panfusine

  • Serves 2
Ingredients
  • 30 milliliters Tequila
  • 30 milliliters chambord raspberry liqueur
  • Juice from 1/2 a lime
  • 1 1/2 cups ice cubes (~ 1 full ice tray's worth)
  • 1 teaspoon rose syrup
  • slice of lime for garnishing
  • fine sugar for rimming the edge of the glass (optional)
In This Recipe
Directions
  1. Combine the ice and lime juice & crush finely in a blender.
  2. Add the tequila, Chambord liqueur, and the rose syrup & pulse once.
  3. Transfer the contents from the blender jar into a glass. Garnish with a slice of lime, & serve.
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A biomedical engineer/ neuroscientist by training, currently a mommy blogger on a quest for all things food - Global Palate, Indian perspective!