Bourbon slush recipe made with frozen cherries and a scoop of coconut sorbet or vanilla ice cream–your choice.
It is positively too hot to do anything…except drink frozen boozy drinks. And roll up our denim shorts and go sit by the pool.
The good news is that this Bourbon slush is just as easy to make as my wine slushies.
Just add frozen fruit to a blender, pour in the booze, and blend, blend, blend. I added a few spoonfuls of sugar this time around because the bite of Bourbon really needed it.
The hardest part is that you need to have self control with the Bourbon. I use a generous 1 shot/ person rule, but any more than that really covers up the flavor of the cherries. My husband makes a lot of boozy milkshakes, and he recommends a half shot/ person. Add a little and taste.
He also recommends a rye whiskey here, because that’s his personal favorite. That’s what I’m using in the photos, but I have made it with regular Bourbon, too.
A cherry Bourbon slush with ice cream on top:
How have we gotten this far along and no one has asked about the scoop of ice cream on top? It’s coconut sorbet, and yes, it’s incredible when it melts into the slushy. A cherry Bourbon cream slushy. Yeah, I just made that happen for you.
Coconut sorbet is my first choice, but vanilla ice cream is even richer here.
I plopped everything in my Vitamix, and it blended up so quickly. I have the counter-top version which is slightly shorter and more compact, if you thought it looks slightly funny in the photos.
Now, go! Get sloshed on this Bourbon slush action. And celebrate the last few days of summer!
- 12 ounce bag frozen dark sweet cherries
- 2 shots Bourbon
- 2 tablespoons sugar
- 2 scoops coconut sorbet
- Into a high-speed blender, place the cherries, Bourbon, sugar and 1 tray of ice cubes. Blend on high until slushy.
- Divide between two glasses, and serve with a scoop of coconut sorbet on top of each.
Amount Per Serving: Calories: 1164 Total Fat: 4g Carbohydrates: 296g Sugar: 237g Protein: 19g