Cherry Lime Rosemary Tea Slush

Say hello to a frozen refresher that’s part slushie, part showstopper! With the tang of lime, the pop of cherry syrup, and a hint of rosemary, it’s an easy-to-make treat that feels right at home on sunny patios and picnic tables.

Prep Time
25 minutes
4 hours chilling time
Cook Time
5 minutes
Image
Three coupe glasses filled with a layered frozen dessert of golden brown and ruby red slush, garnished with fresh rosemary sprigs, are set on a light textured surface in front of a warm brown curtain. Beside them sits a plate with fresh limes, lime wedges, cherries, and rosemary, as well as a small glass pitcher of dark cherry syrup

Liquid measuring cup

Scale OR dry measuring cups

Medium heavy-bottomed saucepan

Heat-proof spatula OR wooden spoon

Fine-mesh strainer

Large bowl OR pitcher

9” square pan OR freezer-safe container

Metal fork OR spoon

Servings
6 to 8 servings
For the tea base:
  • 3 cups (750 ml) water, divided
  • ½ cup (125 ml) lime juice, preferably freshly squeezed
  • ⅔ cup (133 g) Redpath Simply Raw™ Turbinado Sugar
  • 2 pcs (~4 g) rosemary sprigs (see Chef’s Tips)
  • 3 black tea bags (or 3 tsp looseleaf)
  • 6 wide strips (12 g) lime zest
For the cherry simple syrup (~1 cup/ 250 ml):
  • 1 cup (141 g) cherries, pitted, fresh or frozen
  • ⅔ cup (133 g) Redpath Simply Raw™ Turbinado Sugar
  • ½ cup (125 ml) water
Garnishes (optional):
  • Cherries
  • Fresh rosemary
  • Lime slices, wheels, or zest
Instructions
For the tea base:

Step 1

Place a 9 x 9 pan or equivalent into the freezer to chill, about 15 minutes.

Step 2

Place 1 cup (250 ml) of the water and ½ cup lime juice (125 ml) in the fridge to chill. Combine the remaining 2 cups (500 ml) water, the Redpath Simply Raw™ Turbinado Sugar, rosemary sprigs, and strips of lime zest in a medium, heavy-bottomed saucepan. Place over medium-high heat and bring to a boil. Reduce the heat to medium-low and simmer; 5 minutes.

Step 3

Remove from heat and add in the tea bags or sachet of looseleaf tea. Steep for 5 minutes. Add the fridge-cold water and lime juice, stir well and strain tea, gently pressing down on the tea bags through a fine-mesh strainer into a large bowl or pitcher. Discard tea, rosemary, and zest. Pour tea mixture into the chilled pan. Place into the freezer; 45 minutes.

Step 4

Use a metal fork or spoon to scrape and stir the mixture, incorporating the frozen edges with the less frozen areas. Spread out and freeze again. Repeat this process every 30 to 45 minutes for about 4 hours or until the iced tea resembles tiny shards of ice.

For the cherry simple syrup:

Step 1

While the tea mixture is freezing, combine cherries, the Redpath Simply Raw™ Turbinado Sugar, and water in the same saucepan used for the tea (no need to wash). Place over medium-high heat and stir until the cherry mixture begins to boil. Reduce heat to low and simmer while muddling the cherries with the back of the heatproof spatula; 10 minutes.

Step 2

Remove from heat and strain cherries through a fine mesh strainer into a large measuring cup or a jar, gently pressing down on the fruit to extract as much liquid as possible (see Chef’s Tips). Cool syrup to room temperature and place it into the fridge to chill completely.

To serve:

Step 1

Once the iced tea slush is ready, scoop into small glasses.

Step 2

For the “cherry on top”, drizzle about 1 to 2 tablespoons (15 to 30 ml), or to taste, of the chilled cherry simple syrup over the top of the slush.

Step 3

Garnish with cherries, rosemary, or lime, if desired.

Image
Overhead view of three glass cups filled with a golden slushy dessert, some drizzled with a deep red syrup and garnished with rosemary sprigs. Nearby are vintage spoons, fresh cherries, lime wedges, and a glass pitcher of red cherry syrup. A large glass dish of the golden slush with a fork sits in the top left corner on a speckled terrazzo surface.