Strawberry Slushito

Break out the blender for a frozen cocktail
41 Ratings
100% would make again

To learn more about this recipe, see our related feature, Frosted Sips, in our National edition. 

Strawberry Slushito

Recipe adapted from Adam Bernbach, Estadio, Washington, D.C.

Yield: 4 drinks

Cook Time: 10 minutes, plus overnight freezing


Strawberry Syrup

1 pint strawberries, diced

1 quart simple syrup (1:1)


6 ounces gin

2 ounces Campari

3 ounces lime juice


Basil leaf, for garnish


1. Make the Strawberry Syrup: In a bowl, add the strawberries and the syrup. Let the mixture sit overnight. Strain the syrup into a lidded container and discard the strawberries. Refrigerate until ready to use.

2. In a blender, add the gin, Campari, lime juice and 5 ounces of the strawberry syrup. Fill to the top of the blender with ice and blend until the mixture is the texture of a slushie. Pour into a pint glass, garnish with the basil leaf and serve.

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