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Strawberry Basil Summer Slushie

This strawberry basil summer slushie uses blending and chilling as key methods, combining ripe strawberries with fresh basil and optional add-ins. The final product has a vibrant, icy texture with a bright, layered appearance that highlights the fruit and herb infusion.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2
Course: Main Course
Cuisine: Summer
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound fresh strawberries hulled and optionally frozen
  • 5 leaves fresh basil roughly torn
  • 2 tablespoons honey or syrup adjust to taste
  • 1 cup cold water or fruit juice for blending and adjusting consistency
  • Ice as needed ice cubes for chilling and texture
  • A splash aged balsamic vinegar optional, for depth

Equipment

  • Blender
  • Ice Cube Tray

Method
 

  1. Place the hulled strawberries, torn basil leaves, and honey into your blender.
  2. Add the cold water or fruit juice to the blender to help everything blend smoothly.
  3. Pulse the mixture a few times to start breaking down the strawberries, then blend on high for about 30 seconds until the mixture is smooth and vibrant in color.
  4. Add a handful of ice cubes to the blender and pulse several times to chill and thicken the slushie.
  5. Blend again on high for another 20 seconds until the mixture is frosty, smooth, and icy in texture.
  6. Taste the slushie and, if desired, swirl in a splash of aged balsamic vinegar for added depth, then give it a quick blend to combine.
  7. Pour the slushie into glasses or bowls, garnishing with extra basil leaves or a slice of strawberry for a festive look.
  8. Enjoy immediately with a spoon or straw for a refreshingly cool, textured summer treat.

Notes

For best results, freeze strawberries beforehand if fresh ones are not firm. Adjust sweetness as desired, and experiment with herbs like mint for a different twist.