BATTLE OF THE BURGERS Tommy’s Famous Burgers
Blue Sky Burgers
BurgerFI MAY 2017 | 03
FRESH | 03
EDITOR’S LETTER FRESH IS DEDICATED TO BRINGING you the latest in all things
Publisher Pratia Jordan
food. Food is more than just sustenance, more than the material you need to consume to keep you alive. Food represents moments over
Editor at Large Chelsea Carrick
which we can all bond, a combination of ingredients so striking our
Editorial Team Amanda Tapp Chris Clark
In this issue, we bring you the “Battle of the Burgers.” There are few
Sales Manager Andrria Keelin Sales Team Rainey Anderson Design Team Lead Respati Ririt Pohaci Website Team Lead Ajeesh John Website Team Rabeesh Rajappan Digital Marketing Keerthi VS
palette strives to make sense of it.
foods as widely loved as the hamburger. A perfectly cooked patty and some well-baked buns can serve as a medium for any combination of condiments you could choose. It is also amazing on its own, having served as a quintessential American classic for years. We all have our burger preferences, which is why we want to include our readers in choosing Lubbock’s best burger. Engage with these restaurants, with the food that they serve, and let us know what you think. What makes their burgers great? Speaking of engaging with our food, we’ve included a piece on food you prepare with your hands. Here in Lubbock, we understand the value of working with our hands, and cooking is no different. We provide you with some wonderful recipes that allow you to work intimately with the food you prepare. We want to bring you the latest in food, to offer the best recipes and to allow you to look at food as more than just food. In this issue, we provide you with some stunning summer recipes, ways that make it easier to beat the heat. We hope you enjoy them, and we hope that you use your food as more than just a source of energy to get you through the day. Enjoy your food, talk about it, and of course, use it as an excuse to gather together.
Sincerelly Your friends at Fresh
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CONTENT
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The Summer’s Best Salad What’s The Deal With Cold Brew Do It With Your Hands Flowerful Foods Battle of Burgers Wine Slushies FRESH | 07
Ph: 806.535.6297 | 1018 Broadway St Lubbock TX 79401 giorgiospizzalubbock.com
The Summer’s
BEST SALADS photo Jessica Gavin, Snack to the Future
LIGHT & SPICY ASIAN NOODLE SALAD
INGREDIENTS
INSTRUCTIONS
really want to stand next to stove while you’re
300g beanhead noodles
1. Soften the noodles by soaking in
already regularly being attacked by the sun’s
200g lamb
violent summer-time rays when you could be
2 teaspoons herbamare seasoning
eating a cool, crisp, refreshing salad?
5 tablespoons olive oil
THE AMOUNT OF SALAD YOU EAT IN THE SUMMER usually goes way up. Do you
2 cloves peeled, grated garlic
warm water, then drain. 2. Grill the lamb with the herbamare seasoning until cooked 3. Add the garlic, ginger, prawns, and
But some people say that salad is boring. Sure,
2 teaspoons grated ginger
sugar to the lamb and stir-fry for
salad is boring if you make it boring. Iceberg
100g cooked and peeled prawns
about 3-5 minutes and then mix
lettuce topped with a few cherry tomatoes?
3 teaspoons sugar
That’s boring. But a crisp bed of greens flavored
1 bunch sliced spring onions
with basil, pumpkin seeds, goat cheese, and
3 tablespoons lime juice
fish sauce, chilies, coriander, mint,
a little spice? Or how about a new take on an
1 tablespoon fish sauce
and peanuts to the bowl.
asian noodle salad? We’ll provide you with
A handful of coriander
these two stunning salad recipes to make your
2 fresh red chilies
summer feel just a little more fresh.
2 handfuls peanuts
with the noodles. 4. Add the spring onions, lime juice,
5. Toss the mixture and let it cool. Once cold, serve and enjoy!
1 handful fresh mint Salt and pepper to taste MAY FRESH 2017 | 09
SPICY GOAT-CHESE SALAD
INGREDIENTS 6 cups of spinach or kale ¼ cup basil ¼ cup parsley 2 tablespoons chopped, fresh thyme 2 ears of grilled corn kernels removed from the cob 1 ½ cups tom-tom tomatoes cut in half 1 chopped red-pepper ¾ cup fresh blackberries 1 chopped pear 1 chopped and seeded jalapeño
INSTRUCTIONS
1 ½ cups cooked garbanzo beans ½ cup mixed seeds
1. Combine the spinach or kale, basil, parsley, thyme, grilled
¼ cup of olive oil
corn, tomatoes, red pepper, berries, pear, jalapeño, and
1 tablespoon apple cider vinegar
garbanzo beans.
5 teaspoons honey 1 teaspoon chili powder 1 clove minced garlic The juice from 1 lemon 1 chopped, pitted avocado
2. In a small bowl, mix the olive oil, apple cider vinegar, honey, chili powder, garlic, lemon juice, salt and pepper, and strawberries 3. Pour the dressing over the salad mix and toss with the avocado and goat cheese
6 ounce crumbled goat cheese 1 cup diced strawberries 010 | MAY 2017
We hope you enjoy these fresh and healthy concoctions!
No matter which side looks like YOUR kitchen, Big Plate has you covered. Big Plate...when you're serious about your food. 4 41 7 50 T H S T. LU B B O C K FRESH | 011
What’s the Deal with
COLD BREW It’s summer and as the weather gets progressively warmer, people are trading in their steaming mugs and insulated to-go cups for the kind of coffee you sip through a straw: cold brew. For some reason, drinking cold coffee is a particular kind of pleasure. It signifies a start to summer, means the mittens are coming off.
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woodysbrickovenpizzaandgrill.com 3135 34th St, Lubbock, TX 79410 806 368 5263
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concentrated if you want to make it an iced latte. A good place to start is with a ratio of one cup of beans to four cups of water. After that, if you like your coffee a little bit stronger than you can add more beans. Or, take some away. It’s up to you. While it may seem more time consuming than making hot coffee, it can actually save you time in the long run. Make enough for the week in one batch and you just have to pull it out of the fridge when morning comes. That takes almost Here’s the problem with cold brew though: You
bitter than it needs to be. Truly, cold brew is the
less thought than pressing a button on your
can’t make it all that fast. The best part about hot
way to go. Here’s how to do it.
coffee maker.
your instant coffee maker, press a button, and have
To make a good cold brew, you’re going to need
Here are some additional tips for making truly
a cup of whatever kind of coffee you want ready
between 22 and 24 hours to brew it. But, it doesn’t
great iced coffee:
within a few minutes. Cold brew does not work
have to be incredibly difficult. One method, the
Make coffee ice cubes (or ice cubes that add
that way. If you make a normal cup of coffee and
most simple, is to get coarsely ground coffee and
flavor - such as vanilla or hazelnut) and use
throw it over ice, you’re left with disturbingly a
let it sit in water overnight or for a full day,
those to cool your coffee. When they melt, they
disturbingly watery wake-up call. Luckily, we’ve
depending on how strong you want it. About
won’t dilute the drink and they’ll release your
come up with a guide to what makes good cold-
twelve hours, or overnight, should do the trick.
desired flavor evenly throughout the beverage.
coffee is that you can throw a few spoonfuls into
brew good and how to make it at home.
Make your coffee grounds as coarse as possible. Not only does iced coffee make a great summer
Obviously, this works best if you have a coffee
First, I should explain the difference between
beverage that helps you beat that heat, but it
grinder. While you can make iced coffee with
cold brew and iced coffee, because they’re not
also tastes less bitter and sour than hot coffee.
pre-ground coffee, it’s not going to be quite the
the same thing. Yes, they’re both cold. Yes, we
The slow infusion leaves behind those flavors
same.
often use the two terms interchangeable. But,
while still taking the flavor from the coffee bean.
Your ground beans will absorb a lot of water. If
they’re not the same. Iced coffee is hot coffee
That’s why cold brew often tastes so smooth,
you use four cups of water, you won’t get four
poured over ice. Cold Brew is coffee grounds
and sometimes a little sweet.
cups of coffee. You’ll probably get about two.
cup of iced coffee if you make it really strong,
Typically, you should make your iced coffee more
Enjoy your iced coffee! Making it at home can
because then the dilution from the melted ice is
concentrated than you would hot coffee because
be fun, delicious, and can save you quite a bit of
not as noticeable; however, it will be way more
you will pour it over ice. Or, make it really
money every week!
steeped in cold water. You can make an okay
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Offering Homestyle Meals made with quality ingredients prepared from scratch
37th & Slide Lubbock, Texas 79414 806-784-0010 Call-ins welcome! FRESH | 015
Do It with
YOUR HANDS Here in Lubbock, we’re do it with your hands kind of people. We work hard, we construct and create and touch the earth. This can carry over the the food we make too. There is something powerful about cooking food with our hands, using our own bodies to shape what it is we eat. And I’m not just talking about sandwiches, about a rushed meal we eat on the go. I’m talking about a true preparatory process in which you use your hands to engage.
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photo Being a Bear, Green Seed Tas, King Arthur Flour Blog, The Cake Chica
HOMEMADE BREAD Fresh Baked is incredible. Its scent flows
INSTRUCTIONS 1. In a bowl, dissolve the yeast in the warm
4. Now you get to use your hands again.
through the house, it’s flavor unmatched by
water. Add three cups of flour and the
Bring the dough onto a floured surface
anything prepackaged. People fear making
sugar, salt, and oil. Beat the mixture until
and divide it in half. Shape your mixture
their own bread, but they shouldn’t. And
smooth and then add the remaining
into two loaves, embracing the feel of
this recipe is a pretty easy way to start.
flour ½ cup at a time.
the dough in your hands. Take your time
2. Flour a surface and bring the dough
INGREDIENTS
over to it. Now, this is where you get to
1 package dry yeast
it is smooth and elastic. It will probably
2-¼ cups of warm water 3 tablespoons sugar
use your hands - knead the mixture until take you about ten minutes. 3. Place your dough in a greased bowl and
with it. 5. Place each loaf into two greased 9x5 inch loaf pans. 6. Again, cover and let it double in size as it rises. It will probably take about half an hour.
1 tablespoon salt
let it rise for about one hour. You will
2 tablespoons canola oil
know it’s done when it has doubled
7. Bake the loaves at 375 degrees for 30-35 minutes. The bread is done when
6-¼ cups of all purpose flour
in size.
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CHICKEN FRIED STEAK Chicken fried steak is a southern staple. And it’s just really, really good. Plus, you get to use your hands to cover the meat and throw it in the pan.
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INGREDIENTS
INSTRUCTIONS 1. Pound the steaks until they’re about
4 x ½ pound beef cube steaks 2 cups of all purpose flour
¼ inch thick. 2. Pour two cups flour into one bowl and
4. Heat the shortening in a cast-iron skillet to 325 degrees. Then fry the steaks until
2 teaspoons of baking powder
the baking powder, baking soda, pepper,
1 teaspoon baking soda
and salt in another. In the bowl with the
about 4 minutes on each side.
1 teaspoon black pepper
baking powder, add the buttermilk, egg,
5. Place each steak on paper towels
¾ teaspoon salt 1 ½ cups buttermilk
tabasco sauce, and garlic. 3. Take each steak into the flour, then into
1 egg
the other mixture, and then into the
1 tablespoon hot pepper sauce
flour again. Make sure each steak is
2 cloves of garlic
completely coated, patting the powder
3 cups of vegetable shortening
down with your hands. Don’t be afraid to
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get a little messy.
they’re golden brown, which should take
to drain.
2610 Salem Ave, Lubbock, TX 79413 Phone: (806) 784-2004 Website: lubbockbakedbliss.weebly.com
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HOMEMADE PASTA There is something somewhat pleasurable about making your own pasta. We could stick with the store bought kind, but don’t you want to live with the pride that you not only know how to make your own pasta sauce, but your own pasta as well? Isn’t there something to be said about having made your entire meal by hand?
INGREDIENTS 2 cups flour ½ teaspoon salt 3 large eggs
INSTRUCTIONS 1. Put the flour in a pile and make a well in the middle. 2. Add the eggs to the middle of the well and gradually mix by drawing the flour, stroke by stroke, towards the egg. 3. As soon as a dough begins to form, knead it for about ten minutes. 4. You can add a bit more water (if it’s too dry) or a bit more flour (if it’s too sticky). 5. The longer you knead, the more your work the dough with your hands, the smoother it will be. 6. Cover the dough with plastic wrap and allow it to rest for 45 minutes. 7. Now divide the dough into four portions
8. Now, if you have a pasta machine you can use that. But because we’re focusing on working with our hands, I will focus on the rolling pin method. So, using a rolling pin roll each section of dough until it is as thin as you can possibly make it. 9. Roll each of the four pieces of dough on a well floured surface and then use a knife or a pizza cutter to slice the dough into thin strips. Now, you can
and roll each section into a small,
either cook the pasta right away or
flat circle.
save for later!
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PIE CRUST Pie is a delicious summertime staple. It pleases at potlucks and picnics, and you can fill it with whatever fruit you want. And with the crust, you get to work and smooth with your hands.
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INGREDIENTS 2 ½ cups all purpose flour 1 teaspoon salt 1 teaspoon sugar 2 sticks chilled and unsalted butter
INSTRUCTIONS 1. Mix the flour, salt, and sugar in a bowl. 2. Cut the butter into pieces and then blend into the flour until the mixture is coarse but well mixed. 3. Add 4 tablespoons of ice water and then use your hands to work the mixture until the dough comes together. If the dough is still crumbly, you can add more ice water one teaspoon at a time until smooth. 4. Divide the dough in half and flatten each half into a disc. Wrap each half and refrigerate for an hour or more. 5. Now it’s time to form the pie shell. Roll the dough onto a floured surface, making a 14 inch circle. Wrap the dough around the rolling pin and then, very delicately, unroll over a 9-inch pie plate. 6. Fit the dough to the bottom and side of the plate. Using kitchen scissors, trim the dough to a 1-inch overhang. Fold it under to form a rim. 7. Crimp your rim with your fingertips and knuckle. Do the same with the remaining dough. Now you have your ready to go pie crust! 026 | FRESH
Phone: (806) 701-4720 | www.blairlawncaretx.com
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FLOWERFUL FOODS A unique way to integrate florals into your eating routine photo Amoils
SUMMERTIME OFTEN MEANS
LAVENDER LEMONADE
INSTRUCTIONS 1. Bring half of the water (2.5 cups
WERE INTEGRATING FRESHER,
Lavender lemonade is perhaps one of the
from-the-garden ingredients into our
most in-style herbs we have right now. It’s
eating routines. Usually, this means
utilized in everything from cookies and
that we’re eating more fruits and
pancakes to any type of beverage you can
vegetables, maybe even growing some
think of. But one of the best beverages for
of our own food. We’re also probably
keeping cool in that Lubbock summer heat
3. Add the lavender to the water,
starting to notice the budding bits of
is the time-tested lemonade. It’s classic, but
cover, and let steep for about
color issuing from people’s gardens, the
always refreshing. We can always take it up a
twenty minutes or longer. The
floral potted plants adding liveliness to
notch though, and here’s how:
longer you steep, the stronger the
2. Remove from heat and add honey (how much you add depends on how sweet you want it)
flavor will be. You can steep for up
the landscape. Use the season as your inspiration and get creative by adding
to a boil
INGREDIENTS
to several hours if you want! 4. Strain the mixture to remove the lavender
flowers to your food. You don’t just have to stick with the garden tomato
5 cups of water
when it comes to eating your self-
1 tbsp. Of dried lavendar
grown produce. We have three unique
1 cup of fresh-squeezed lemon juice
recipes utilizing lavender, rosewater,
Ice Cubs
and nasturtium to traditional recipes to
Optional Lavendar sprigs for garnish
make them a little more exciting.
1 cup of honey to add a little sweetness
5. Pour the mixture into a glass pitcher, adding the lemon juice and the remaining 2.5 cups (cold) water 6. Refrigerate until the mixture has cooled to your liking. 7. Pour into glasses, add garnish, and enjoy!
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ROSEWATER BLONDIE
NASTURTIUM PESTO
Blonde brownies are a picnic and potluck
Now that we’ve talked about drinks and
favorite. Mix yours up a little by adding
dessert, it’s time to focus on the main course:
rosewater, which adds a subtle floral
Nasturtium pesto. While pesto is typically made
flavoring to your favorite foods. It works
with pesto, in can be made to reflect a variety
especially well with blonde brownies.
of unique tastes. This particular version adds a peppery tang to a traditional pasta plate.
INGREDIENTS
INGREDIENTS
½ cup of salted butter ½ cup of canola oil
2 cups of nasturtium leaves
11/4 cups of packed brown sugar
½ cups sliced nasturtium stems
¾ tsp of baking powder
½ cup of tasted pine nuts
½ tsp baking soda
4 cloves of garlic
¼ tsp salt
1 cup olive oil
½ cup of white chocolate chips
¼ cup freshly grated parmesan cheese
2 tbsp rosewater
(optional) Salt to taste
INSTRUCTIONS 1. Preheat oven to 325 degrees F 2. In a small saucepan, whisk the butter over medium heat until it is golden
INSTRUCTIONS 1. Place a bowl of cold water in the sink 2. Blanch by boiling the nasturtium leaves
brown. Remove from heat and let cool.
to boiling water for about eight seconds,
3. Transfer the butter to a mixing bowl and
and then quickly submerging them in the
combine with the oil, brown sugar, and eggs. Then whisk the mixture. 4. In another mixing bowl, combine the flour, baking powder, baking soda, and salt. Use a whisk to combine. 5. Add the flour mixture to the mixture with the butter. Add the rosewater and white-chocolate chips and mix well. 6. Pour the batter into a 9x9 inch pan greased with nonstick cooking spray. 7. Bake for 25-30 minutes, or until the middle of the brownies has set. Enjoy!
cold water. Remove the excess water. 3. In a food processor, chop the garlic. 4. Add the nasturtium leaves and the pinenuts and chop again. 5. Drizzle in the olive oil and mix one last time. 6. Add the salt and parmesan cheese using a spoon or spatula. 7. You can now use the pesto on anything you would like! From sandwiches to pasta, pesto is a great addition. Keep it in the fridge for up to a couple of weeks.
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Battle of The
BURGERS photo Shine a Little Photography
THE BURGER IS AN AMERICAN
We interviewed each burger shop to try and
STAPLE. And maybe here in Texas more
answer this question, but to really know for sure
than anywhere, we know how to make a
what burger is best - we need you. I don’t think it’s
good one. We have the high-quality patty
asking a lot to try out some incredible burgers and
and a long-standing tradition of firing up
let us know what you think of them. But because
the grill on a hot day and handing out those
we appreciate your input so much we’re going to
perfectly cooked patties to the people we
offer you a gift card in exchange for your thoughts.
care about in our communities. And here
Simply try out these burgers, let us know what you
in Lubbock, we have a lot of really good
think on our Facebook page, and we’ll reward you
restaurants, all dedicated serving you up
for eating out by giving you the chance to eat out
something different and delicious. But which
just a little bit more. But first, here’s words about
one is best?
the burgers from the burger-makers themselves.
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Tommy’s Famous Burgers
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First, we have Tommy’s Famous Burgers. Tommy’s has been a family-run, Lubbock staple for forty years now. Through the years, the business has maintained a firm stance on freshness. Not only is their meat made and delivered fresh every single day, but their veggies are also brought in fresh before the start of each workday. The buns are baked at Jimenez bakery
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F RES H SM ALL FE AT U R E
in downtown Lubbock, giving the restaurant even more of a local feel. While their menu boasts a pretty extensive selection (you can get everything from a classic hamburger to sandwiches and burritos) the owner recommends that first-timers get the Jumbo Cheeseburger. It’s a 60oz patty served with lettuce, pickles, tomato, onion, mustard, and cheese. But the owner’s favorite cheeseburger? The Jumbo chili cheeseburger. It’s served with homemade Texas Chili with just the right amount of spice. It’s hot, but it does not (luckily) overwhelm the flavor of the burger. 036 | FRESH
5109 34th St, Lubbock, TX 79410 (806) 792-8569 www.mprintlubbock.com FRESH | 037
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Blue Sky Burgers FRESH | 041
Lubbock Street Gourmet is a charity providing free restaurant quality meals and food supplies for the homeless and needy populations of Lubbock, Texas. We will partner with local churches and charitable organizations to offer a weekly food truck meal and assistance to locals. We park a food truck in rotating locations around Lubbock handing out free meals to the homeless and needy. When donations exceed the cost of providing meals, the excess funds collected will be used to buy groceries to donate on site.
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Up next, we have Blue Sky Burgers. Just like with Tommy’s, Blue Sky emphasises freshness. Nothing is ever frozen and everything is prepared fresh and delicious. The restaurant also boasts about their welcoming atmosphere: they make their restaurants family oriented and kid friendly. They have a playscape, creating a place in which the adults can converse and their kids can play. They also like to give back to the town by holding different kinds of fundraising events, making the restaurant a true part of the Lubbock community. Walking into the restaurant, guests are greeted with an air of familiarity. It feels like home, but if your home provided you with a delicious burger anytime you wanted it served right to you. FRESH | 043
F RES H L ARG E FE AT U R E
Speaking of the burgers, what should you try? According to them, you should start with the original hamburger. It will give you a true feel to how good simplicity can taste. It might just be a burger, but it’s a handmade patty made with fresh ground chuck sandwiched in a delicious bun. At Blue Sky Burgers, they don’t want to offer fifteen to twenty different kinds of patties. They do one and they do it really, really well. If you’re not the burger type, you can always go for the Blue Sky steak and fries (it’s two patties served with jalapeños, onions, and smothered in queso) or try one of their delicious salads. And what’s the owner’s favorite item? The green chili cheeseburger. This delicious sounding morsel is topped with roasted green chilis, bacon, mayonnaise, lettuce, and tomato. Try it for yourself and let us know what you think!
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Burger Fi
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Rounding out the lineup, we have BurgerFI. Originally based in Florida, BurgerFi is different from the others we have mentioned so far in that they take a more contemporary stance on the burger. They provide a variety of healthy 048 | FRESH
info@gaffordpest.com 806-792-4292 www.gaffordpest.com Address: 4121 Frankford Ave. Lubbock, TX 79407
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F RES H L ARG E FE AT U R E
and vegetarian options for their guests. In fact, they offer fourteen different kinds of burgers, and you can get the patty made from angus beef or quinoa. The restaurant has something to please everyone. From meatlovers to the meatless, guests will find most anything that they need here. One thing all of our burger places have in common is that they’re fresh. BurgerFi is no different, and they make everything from scratch using all-natural ingredients. In addition to that though, they also utilize finished recycling products, U.S. based manufacturing, and LED lighting. Oh, and they’re tables are made from milk cartons.
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If that doesn’t appeal to you, they’re also dog-
unique CEO burger, depending on what you’re
friendly. So for you dog lovers out there, this
looking for. Brandt agrees with him on this -
might just be your new favorite hot spot.
trying the CEO will give you a taste as to their ability to spin something completely new. On the
So what should you try the first time you step
CEO, you have a wagoo beef-brisket blend, truffle
into this unique burger joint? Max and Brandt,
aioli, tomato bacon jam, and aged swiss cheese.
the owners, weighed in on this. Max thinks you
Or, if you’re looking for the non-meat option,
should go for either the cheeseburger or the more
Brandt thinks you should try the veggie burger.
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That gives you a lot of options. Maybe you wanna check out the famous Tommy’s, or the
Share all of your opinions on our Facebook page
family-friendly Blue Sky. Or maybe you want
so that we can really determine what the Lubbock
to go really different and stake out a place at
public has to say about who will win Fresh’s Battle
BurgerFI. Whatever you choose, we want to
of the Burgers. And don’t forget, we’ll throw in a gift
hear from you. What do you think of those
card as a thank you for sharing your opinion with us.
burgers? The service? The restaurants as a whole?
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Wine Slushies Why they’re great and how to make them photo Beautiful Booze
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062 | MAY 2017
WINE SLUSHIES ARE POPPING UP
Or, you can get more complicated. Here are
absolutely everywhere right now. While beer is
some of the best wine slush ideas out there right
often considered more of a warm-weather treat
now., for every palette.
than wine is, wine is about to make a comeback in a big way. Blending a little frozen rosé creates
1. Blend red wine (I know, it seems so strange to
a chilling combination of summertime buzz
encourage you to drink red wine cold, but
and sophistication. It’s an adult version of a gas-
just try it! You won’t be let down), mixed
station slushy, but in a classier container.
berries, and ginger ale and then freeze for a smoothie-like wine drink. And hey, when you
Texas gets hot. Why not cool down a little with one of these slushy, lightly boozy concoctions?
have fruit in the mix it counts as healthy, right? 2. For a frozen sangria, blend any combination
They’re good for your backyard bbq or a more
of frozen fruits you would like with red wine,
formal get together. You can use any variety
brandy, triple sec orange liqueur, and a little
of wine you want, and experiment with a few
ground cinnamon. It tastes just like sangria,
combinations, but here are a few suggestions in
but colder. What could be better when the
order to give you a place to start.
sun is beating down the way it does this time of year?
Many people begin with rosé. It’s sweet enough
3. For a sweeter wine slushie, mix some moscato
to taste good in a slush, but not so sweet that
or chardonnay with watermelon, then freeze
you feel as though you’re drinking candy. If you
the mixture into ice cubes. When you’re
do want to drink candy, you can add a little
ready to drink, pour the ice cubes back into
sugar to the rosé, or drink a sweeter wine such
the blender and mix with a little more wine.
as a white zinfandel or moscato. Really, you can
This makes the drink nice and icy, but still
use any wine you so choose. Remember though, if you choose a dryer wine, it will be tangier
liquidy enough to drink through a straw. 4. You know what’s elegant? Strawberries and
when blended with the ice. The sweeter wines
champagne. Let’s mix the two of them into
will taste slightly diluted, and therefore not
a buzz-worthy summer slushy. The only step
quite as sweet as they are before being blended.
in this process is to blend frozen strawberries with a bottle of champagne. It’s so easy.
A wine slushy is not, I repeat, is not wine blended with ice. That will be so horribly
There you have it! Here’s your handy guide
diluted that very little of the original flavor will
to summer-time wine slushies. Keep them in
remain. You can make your slushie a couple of
the freezer for when you need to wind down
ways. You can put your wine in the freezer and
at the end of a long, hot day. Or, bring a
then simply chip away into the frozen beverage.
batch to a party and impress all of
Then you have a wine slushy
your friends.
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F RES H M ASTH E AD
Now THIS is a Burger 4210 82nd St, Lubbock, TX 79423 02 | MAY 2017