RCI-BV.009.0073.001
Strawberry Jelly Slush
Strawberry Jelly Slush from the Recidemia collection
Prep10 min
Cook0 min
Total10 min
Servings4
Difficultyintermediate
Ingredients
- gms strawberries (chopped 2 cups)250 unit
- 3/4 cup
- 1/2 tsp
- strawberry essence1/4 tsp
- few drops red colour1 unit
- strawberry jelly1 cup
- 2 unit
- 10-12 unit
Method
1
Boil 2 glasses of water in a saucepan over medium-high heat until steam rises, then remove from heat.
2
Add the strawberry jelly to the hot water and stir continuously for 2-3 minutes until the jelly dissolves completely.
3
Stir in 3/4 cup sugar, 1/2 tsp salt, 1/4 tsp strawberry essence, and a few drops of red food colouring into the jelly mixture.
4
Add the 250 gms of chopped strawberries to the mixture and stir well to distribute evenly.
5
Let the mixture cool to room temperature, then refrigerate for 20-30 minutes until it becomes partially set but still slushy.
25 minutes
6
Divide 10-12 crushed ice cubes equally among 4 serving glasses.
7
Pour the partially set strawberry jelly mixture over the ice in each glass, stirring gently to create a slushy texture.
8
Serve immediately while the slush is cold, optionally garnishing with a few strawberry pieces on top of each glass.