Jamie Magazine
By Anna Jones
Holiday citrus slushies
A zesty remake of a childhood classic
Not Too Tricky
serves 10
About the recipe
It’s fun to indulge in high-levels of kitsch at Christmas, so go all-out and make some grown-up slushies.
Recipe From
Ingredients
Juice of 10 lemons,
Grated zest of 2 lemons
Grated zest and juice of 2 clementines
200g sugar
4 star anise, plus extra to garnish
10 black peppercorns
250ml Grey Goose vodka
250ml Limoncello
Method
- Place all of the citrus zest and juices in a large pan with the sugar and spices, and bring to the boil. Let the mixture simmer for 15 minutes then, once all of the sugar has dissolved, take it off the heat and leave it to cool to room temperature, allowing the spices to infuse.
- Once cooled, strain and chill the syrup in the fridge until you’re ready to serve.
- Make the drinks in a blender in batches of 4 so you don’t overload it. Blitz a measure of syrup, a shot each of vodka and limoncello and a handful of ice per person. Ensure that all of the ice is crushed before serving in cocktail glasses.
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