I haven’t done summer right until I’ve had a brain freeze from slurping a drink too fast. This recipe leans on the powerful blender to do all the work, whirring up a combination of frozen peeled orange and lemon wheels with maple syrup, salt, and cayenne pepper resulting in a refreshingly sweet, salty, and sour slushy that we couldn’t stop drinking in the test kitchen. Enjoy it as is or top up with tequila or mezcal to turn it into a boozy brunch cocktail that comes together in no time thanks to your blender. —Rachel Gurjar
INGREDIENTS
- 4 large navel oranges, plus wedges for serving
- 2 large lemons, plus wedges for serving
- 3 Tbsp. pure maple syrup
- 1/2 tsp. (or more) cayenne pepper
- 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
RECIPE PREPARATION
- Remove zest and white pith from 4 oranges and 2 lemons; discard. Slice citrus into 1”-thick rounds and remove seeds; discard. Arrange in a single layer on a parchment-lined baking sheet and freeze until firm, at least 2 hours and up to 12 hours.
- Transfer frozen citrus to a blender and add maple syrup, cayenne, salt, 10 ice cubes, and about ½ cup water. Blend, adding more water 1 Tbsp. at a time if too thick to blend, until smooth. Taste and add more cayenne if desired.
- Divide slushy among glasses and garnish with orange and lemon wedges. Makes 4
Recipe by Rachel Gurjar | Food Styling: Caroline Hwang
