Recipe for: Cherry Icee Slush

Recipe for: Cherry Icee Slush



Steep the Cherry Icee tea with 4 1/4 cups of boiling water and let it steep for at least 15 minutes. Wait until completely cooled down, then pour the cooled
tea, ice cubes and raspberries in a blender and blend on the highest setting. Add
Belgian Beets Rock Sugar to your liking. Decorate with mint leaves and enjoy!

To prepare without an electric blender: wait until the raspberries start to
thaw, then squash into a puree. Add the puree, tea and ice cubes or crushed ice into a cocktail shaker and shake well!

Spike it!

Prepare the iced tea as described above and add 3/4 cup rosé wine. The perfect drink for any garden party!

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