Lager and lime slush
Updated Nov 24, 2014
Chatelaine
Ingredients
Instructions
- BOIL sugar, lime juice and water in a saucepan until sugar dissolves. Cool slightly, then stir in beer. It should measure 4 cups. Pour into a 9 × 5-in. loaf pan. Freeze until just firm, about 6 hours. To serve, use a fork to break frozen mixture into chunks. Whirl on high in blender, adding more beer or water, 1 tbsp at a time, until mixture is slushy. Pour into four glasses and serve with lime wedges.
Two more ways
Grapefruit Radler
Boil 1/4 cup granulated sugar with 2 tbsp lime juice and 1 cup grapefruit juice in a saucepan until sugar dissolves. Cool slightly, then stir in a 473-mL can Coors Light. It should measure 3 cups. Pour into a 9×5-in. loaf pan. Freeze until just firm, about 6 hours. To serve, use a fork to break frozen mixture into chunks. Whirl on high in blender, adding extra beer, 1 tbsp at a time, until mixture is slushy. Scoop into glasses with straws. Garnish each with a thin wedge of grapefruit.
Beer-Cider Shandy
Boil 1/4 cup each granulated sugar and lemon juice in a saucepan until sugar dissolves. Slightly, then stir in a 500-mL can Somersby cider and 473-mL can Coors Light. It should measure 4 cups. Pour into a 9×5-in. loaf pan. Freeze until just firm, about 6 hours. To serve, use a fork to break frozen mixture into chunks. Whirl on high in blender, adding extra beer, 1 tbsp at a time, until mixture is slushy. Scoop into glasses with straws. Garnish each with an apple wedge.
