A few days ago, I got an invite to an “end of summer” celebration taking place early August. End of summer? What? Didn’t it just start? And wait. I’m already drafting up back to school content. Sigh. Can I just get a pause button please? I feel like we haven’t done even a fourth of what we’ve wanted to do this summer and now we’re scrambling to make things happen before it’s cold again.
Random.
Did you know that the dog days of summer is like… a real thing? I’ve always heard of the saying in reference to it being super hot outside, but it’s actually a real “season” that lasts 40 days from July 3 – August 11. Backstory here. So with hot, sultry weather in mind, here’s a refreshing slush to cool off to!
- 2 cans Pineapple, crushed. One can drained of liquids, the other not.
- ½ cup Ginger, chopped
- ½ cup Sugar
- 1 cup Water
- 1 cup Raspberries, frozen in juice
- Thaw raspberries completely.
- In a saucepan, dissolve sugar in water and bring to a boil to create a simple syrup.
- Chop ginger semi-finely and add it to the simple syrup.
- Boil the simple syrup with ginger for approx. 5 minutes. Remove from heat and allow to steep and cool completely.
- When cooled, strain the ginger from the syrup and discard. Reserve the syrup and set aside.
- Strain thawed raspberries from the juice. Using the underside of a spoon, slowly push the pulp and juice from the raspberries through the strainer. Continue until what is left is mostly seeds. Discard seeds and set syrup aside.
- In a blender, add ice and both cans of crushed pineapple.
- Blend to your desired thickness.
- Add approximately ¼ C of the ginger simple syrup. Taste and adjust to your liking.
- Pour blender mix into tall glass. At this point, you may choose to fill the glass ¾ full and fill the remaining with the raspberry syrup, or, fill the glass almost full and spoon in the raspberry syrup decoratively. Garnish with fresh pineapple, a few fresh raspberries, or a slice of candied ginger.
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