Sweet Wine Slushies

I love a good slushy, but the strangely neon corn syrup concoctions that sit mixing perpetually in convenience stores give me the creeps. Plus sometimes a girl wants a more complex flavor than blue suspiciousberry.
That's where my unwavering love for my Cuisinart ice cream maker comes in.
And just in case you do not own an ice cream maker my beloved little churner is on sale with coupon at costco as we speak!

 Yes, my ice cream maker and I shall someday conquer the world, but for now I'm happy being the cool mom that makes homemade frozen treats for the neighborhood kids.

Today, however I made myself a slushy, a decidedly grown-up one with only 2 ingredients.

Nothing is safe from becoming a cold delicious treat in my home, after all I am the one who made bacon cookies a few months ago, mmmm...bacon ice cream

Anyways, today I simply poured a cup and a half of red wine and 1 can of squirt into my ice cream maker and then flipped the switch 

15 minutes later I had a perfect slushified wine cooler!

Luckly my ice cream maker came with 2 crocks so I can make the hubby and I a batch of these and then make a more kid friendly batch for the little ones.

Peace and Brain Freeze!

Lemon Ginger Sorbet love

Just like pretty much every other human I know, our family has just gone through the worst colds we have ever had. Honestly I don't think I left my house for a whole week. The other night while sipping my favorite hot lemon, ginger and honey elixir I started scheming on a tasty frozen treat of the same nature. 

Hot tea is great but an icy concoction would be even more soothing on my very sore throat. 

Heres where my fantastic ice cream maker swooped in to save the day

Making the sorbet was super easy, all I did was heat some grated ginger root (1 tbsp), honey (1/3 c.), lemon zest (1 tsp) and water (2 c.) in a small saucepan until it had reduced to a syrup. 

While the mixture was still hot I mixed in juice from 2 lemons and let the whole mixture chill in the fridge for a while.

Then I whipped out my ice cream maker and sent the whole thing for a spin.

20 minutes later I had the most refreshing sorbet I've ever eaten.

The absolute best part is that half way through my ice creaming I added some extra honey, only my honey has begun to crystallize in my pantry. I thought the crystallized honey would be an interesting texture for the sorbet but mostly I just didn't feel like turning it back into a syrupy honey.  

The little honey crystals became crunchy little bits in the sorbet. Amazing! seriously!

When I make this again, and I will, 

I plan on making a brandy honey caramel to drizzle over the top. Enjoy!

Peace grab a spoon!