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Frosted Cranberry Breeze

For a 3L tank

Chef Andre' - The Perfect Purée

Ingredients for Frosted Cranberry Breeze:

  • 1 bottle Veuve Clicquot (or San Pellegrino)
  • 4 oz. The Perfect Purée Cranberry Puree, thawed
  • 5 oz. simple syrup
  • 5 cups cold water
  • frosted cranberries (made by coating fresh cranberries in powdered sugar)
  • fresh mint leaves
  • freeze-dried lime wedge from Tastecraft

Method for Frosted Cranberry Breeze:

  1. In a mixing bowl, combine the Cranberry Puree, simple syrup, and cold water. Stir well to combine.
  2. Slowly pour in the Veuve Clicquot (or San Pellegrino), being careful to preserve its bubbly effect.
  3. Once fully mixed, carefully transfer the mixture to your slushy machine. This recipe works for both industrial and home slushy machines. Let it spin for about 45 minutes, or until the desired consistency is achieved.
  4. Once the slushy has reached the perfect texture, pour it into a glass and garnish with frosted cranberries (made by coating fresh cranberries in powdered sugar), fresh mint leaves, and a freeze-dried lime wedge from our new Tastecraft product line.
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