Lemon Shush

Beat the summer heat with this shandy-slushie combination
Slushies

Rodrigo Lizarraga, shotbyrod.com

This recipe is courtesy of El Original TX-MX.

For National Refreshment Day, presented by Traveler Beer Company, on July 28, El Original TX-MX is launching two special, off–the-menu “shush” (shandy+slushie) cocktails. Both cocktails will be available through Labor Day.

4
Servings
1685
Calories Per Serving
Deliver Ingredients

Ingredients

For the honey syrup:

  • 3-5  cubes fresh pineapple
  • Lemon zest  to taste
  • 3  Ounces  honey

For the slush:

  • 54  Ounces  crushed ice
  • 3  Ounces  honey syrup
  • 3  Ounces  fresh lemon juice
  • A dash  of bitters
  • bottle lemon shandy, preferably Curious Traveler Lemon Shandy
  • Lemon wedge  , to garnish

Directions

For the honey syrup:

Muddle fresh pineapple, then add lemon zest and honey.

Bring to a boil on the stove and let cool to room temperature.

For the slush:

Break down crushed ice as much as possible so that the carbonation of the shandy won’t dilute the slushie.  

Combine ice, three ounces of the honey syrup, and fresh lemon juice. Blend until smooth.

While blending, add shandy to the mixture. 

Garnish with a dash of bitters and lemon wedge.

Nutritional Facts

Total Fat
50g
71%
Sugar
107g
100%
Saturated Fat
18g
75%
Cholesterol
10mg
3%
Carbohydrate, by difference
288g
100%
Protein
22g
48%
Vitamin A, RAE
1184µg
100%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
8mg
11%
Calcium, Ca
863mg
86%
Fiber, total dietary
15g
60%
Folate, total
356µg
89%
Iron, Fe
16mg
89%
Magnesium, Mg
89mg
28%
Niacin
18mg
100%
Pantothenic acid
1mg
20%
Phosphorus, P
459mg
66%
Riboflavin
3mg
100%
Selenium, Se
4µg
7%
Sodium, Na
1499mg
100%
Thiamin
3mg
100%
Water
69g
3%
Zinc, Zn
3mg
38%

Lemon Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Lemon Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.