There were 5 young teen boys squatting on the sidewalk curb at Wawa this morning, devouring breakfast sandwiches with their skateboards strewn around them, paying no mind to the steady mist of rain while washing their sausage, egg, and cheeses down with blue and red slushies. This is common in my town, where every 11 to 15 year old finds themselves hanging out around the convenience store, as they try to escape parents and the ever-so-annoying question of “whose house are we hanging out at today?” Instead, they meet at Wawa and enjoy bags of chips or soft pretzels or hoagies, and of course, always a slushie, even in the winter.
I was one of those kids, and as I’ve gotten older the slushie still hasn’t lost its appeal. I still, from time to time, indulge with a big cup of all the flavors layered on top of each other until I’m left with a murky, unappetizing-looking mess. (Notice I said looking. The taste on the other hand– the taste is fantastic.)
So one day, after my daily Wawa lunch break trip, I was inspired to make a bit more of a grown-up version of the slushie. You know, one with alcohol. I experimented with a few ideas, but my favorite by a long shot was Boozy Pink Lemonade Slush. Limoncello, lemonade, and raspberries are all you need to create this delicious slush-drink that will leave you feeling refreshed and a bit tipsy (or perhaps quite tipsy) on warm summer days. Simply mix up the drink ahead of time, store it in the freezer, and scoop it into cups whenever you’d like to serve it up! It couldn’t get simpler or tastier.
- 3 cups lemonade (fresh or store bought both work fine)
- 6 fresh raspberries
- 2/3 cup limoncello
- Soak the raspberries in 1/3 cup of the limoncello for at least a half hour.
- After the raspberries have soaked, smash the raspberries in the limoncello, using a muddler or the back of a wooden spoon until the limoncello turns a deep pink. Strain out all of the leftover seeds and pulp and add the lemonade, limoncello, and raspberry-limoncello mixture to a large tupperware container and mix well.
- Seal the container and set in the freezer overnight or until ready to serve.
- Use an ice cream scoop to serve.
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