Conference turris::cooks

Well, in college, we used to make sloppies which were very similar to
slush but spiked.  It was quite simple.  Just blenderize ice,
vodka, and crystal light (with nutrasweet).

Karen

P.S.... called sloppies because they got you sloppy ;-)

    'Richie's' slush is sold in many locations, the original I believe is
    located on the Revere Beach parkway in Everett (Route 16).  They also
    man the portable units in the North End.
    
    They sell the large tubs for retail.
    
    Regards,
    Jim

    I'm not sure this is what you're looking for but we make slushies
    for our son all the time.  All we do is put some Kool-Aid or
    other sweet drink in the blender and add lots of ice and 
    blend until the consistency we want of the ice.
    
    I guess to do make Lemon flavor I would add lemonaide to the
    ice.  If you want it really thick add lots of ice and a little
    liquid and blend until ice is crushed then add as much of the
    liquid you want to add.
    
    Hope this helps,
    Pam
    
    P.S. you need a heavy duty blender to do this.  Most blenders
    say not to chop ice in them so check with your blender instructions
    before doing this.
    

    I saw in my Cooking Light magazine, July 94, several recipes for 
    sorbets and italian ice (although the name was different).
    
    They used some fresh ingredients and put the whole thing into a casserole
    pan.  When the mixture was frozen they used a fork to make it the right
    consistency that italian ice is.
    
    I will bring in the magazine tomorrow and enter them.  I remember how
    much I wanted to make these this summer.  They used fresh fruit for
    most of them.
    
    
                                    cj

The following are recipes from Cooking Light, June 1994.  They are recipes
for Granitas:


Honey-Grapefruit Granita
------------------------

4 cups fresh pink grapefruit juice (about 10 large Grapefruits)
1 2/3 cups Basic Sugar Syrup
1/3 cup Honey

Combine juice and Basic Sugar Syrup in large bowl; stir well and and set 
aside.

Place honey in a small bowl.  Microwave at HIGH 30 seconds or until warm.
Add to juice mixture; stir well.  Pour mixture into a 13 x 9 x 2 inch baking
dish; cover and freeze at least 8 hour or until firm.

Remove mixture from freezer, and scrape entire mixture with the tines of
a fork until fluffy.  Spoon into a container; cover and freeze for up to 
1 month.  Yeild:  6 cups (serving size:  1 cup)

Calories 248


Basic Sugar Syrup
-----------------

4 1/2 cups Sugar
4 Cups Water

Combine sugar and water in a large saucepan, and stir well.  Bring sugar
mixture to a boil, and cook 1 minute or until the sugar dissolves, stirring
constantly.  Yield:  6 cups


Red Wine and Blueberry Granita
------------------------------

4 cups fresh blueberries
2 cups Basic Sugar Syrup
2 cups Burgundy or other dry red wine

Position knife blade in food processor bowl; add blueberries.  Process 
until smooth.  Strain mixture through a sieve into a large saucepan; discard
solids.

Add Basic Sugar Syrup and wine, and bring to a boil.  Reduce heat, and 
simmer, uncovered, 3 to 4 minutes.  Remove from heat, and let cool.  Pour
cooled mixture into a 8 inch square baking dish; cover and freeze at least
8 hours or until firm.

Remove mixture from freezer; scrape entire mixture with tines of fork until
fluffy.

Spoon into a container; cover and freeze for up to 1 month.  Yield: 5 cups.
(Serving size:  1/2 cup).

Calories 179


Orange Granita
--------------

4 cups fresh orange juice
1 cup Basic Sugar Syrup
2 Tablespoons orange marmalade

Combine all ingredients in a large bowl, stirring with a wire whisk until
blended.  Pour into a 13 x 9 x 2 inch baking dish; and freeze at least 
8 hours or until firm.  Remove mixture from freezer; scrape as above 
recipes state (I'm getting tired!)  Yield:  7 cups (Serving size: 1/2 cup)


Classic Lemon Granita
---------------------

1 cup sugar
2 cups water
1/2 cup fresh lemon juice
1 teaspoon grated lemon rind

Combine all ingredients in a saucepan.  Bring to a boil, and cook 1 minute
or until sugar dissolves, stirring constantly.  Remove from heat, and let
cool.

Pour cooled mixture into a 13 x 9 x 2 inch baking dish.  Cover and freeze,
you know the story, same as above.


Enjoy, I can't wait to try them!  There are also recipes for Sorbets 
which if anyone wants them I will type them but only on request.

Thanks!

cj

            

    
    Thanks to everyone for your suggestions, they all sound just wonderful.
    
    cj - I'm looking forward to trying those recipes, of course I'm not
         really fond of the muggy weather that makes one appreciate them so
         much ;-)
    
         I have purchased that issue of Cooking Light and the sorbets sound 
         closest to what we are seeking
    
    For those who have not had the pleasure of getting slush in the North
    End, the best way I can describe it would be a cup of fruit flavored
    fresh fallen snow...
    
    We will probably try the sorbets, although at the risk of not making
    the grade, maybe I'll just run to Richie's  ;-) ;-)
    
    
    michele

    It figures that you were looking for the sorbets and I entered the
    granitas!  At least you have the magazine.  FWIW, this is my newest
    favorite cooking magazine.  I find the recipes outstanding, besides,
    good for you.  Better than bon appetite' and food and wine!
    
    cj

    During the hot summer months, we like to kick-off our BBQ's with slush,
    rather than ending with it!  
    
    			CRANBERRY SLUSH
                        (with alcohol)
    
    12 oz. can pink lemonade concentrate
    32 oz. bottle Cranberry Juice Cocktail (Cran-Cherry is also good!)
    1 1/2 c. bourbon whiskey
    1 28 oz.? bottle ginger ale (not sure of size, but not the big 2-liter)
    
    Mix all the ingredients in a large container.  Transfer to a couple
    smaller containers and place in your freezer.  (If you freeze it in one
    large container it's difficult to get it to freeze all the way through
    because of the alcohol)  When frozen solid and ready to serve, use a
    large serving spoon and "shave" the frozen surface to make an icy
    slush and spoon into cocktail glasses.  Eat with a spoon until the
    concoction begins to melt in your glass.  This tangy slush really has
    some kick!
    

    
    Having just returned from Rome where I lived for 2 years all the
    "Slushes" I drank were made from crushed ice, flavoured syrup (as in
    Ribena or Orange Squash) and if liked cream.
    
    Delicious!z