Sweet Vegan

Flamingo Fennel Rhubarb Slush

FlamingoFennelSlush
Flamingo Fennel Rhubarb Slush
Serves 4
I found the original cocktail a bit sweet and strong when I tried it, so I adapted it for a slightly lighter more refreshing summer afternoon cocktail.
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113 calories
5 g
0 g
0 g
0 g
0 g
824 g
42 g
1 g
0 g
0 g
Nutrition Facts
Serving Size
824g
Servings
4
Amount Per Serving
Calories 113
Calories from Fat 1
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 42mg
2%
Total Carbohydrates 5g
2%
Dietary Fiber 1g
4%
Sugars 1g
Protein 0g
Vitamin A
1%
Vitamin C
13%
Calcium
5%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. ¼ fennel bulb, untrimmed, coarsely chopped
  2. 1 large rhubarb stalk, thinly sliced
  3. ¼cup sugar
  4. ¼ cup fresh lemon juice
  5. 4oz dry vermouth
  6. 4oz gin
  7. 12 large ice cubes
  8. 1 stalk rhubarb, shaved for garnish
Instructions
  1. Combine fennel and vermouth in a glass jar. Cover and chill at least 2 and up to 7 days.
  2. Bring rhubarb, sugar, and ½ cup water to a gentle simmer in a small saucepan over medium heat and cook until mixture is pink and slightly syrupy, 14–16 minutes. Let cool, then transfer to a blender and purée until smooth).
  3. Blend fennel-infused vermouth, rhubarb purée, lemon juice, gin, vermouth and ice in a blender or bullet. Pour into glasses and garnish with shaved rhubarb.
beta
calories
113
fat
0g
protein
0g
carbs
5g
more
Adapted from Dave Muller & Lana Porcello, Outerlands, San Francisco, CA
Sweet Vegan http://sweetvegan.net/

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