Frosty Strawberry Rhubarb Vodka Slush

If you ask me, frozen cocktails are pure summer genius.

This slushy drink combines tart rhubarb and sweet strawberries with a generous splash of vodka and rum. The pink lemonade adds a fruity punch, while the lemon-lime soda keeps everything light and bubbly.

It starts with simmering fresh rhubarb and strawberries until they’re soft, then mixing in apple juice and your liquor of choice. Once frozen, you scoop it into glasses and top it off with fizzy soda.

It’s a refreshing cocktail that’s perfect for backyard barbecues and lazy afternoons on the deck.

What Kind of Rhubarb Should I Use?

Fresh rhubarb is always your best bet for this recipe, and you’ll find it in season during spring and early summer at most grocery stores and farmers markets. The color of the stalks doesn’t really matter – both red and green rhubarb work equally well, though the red stalks will give your slush a prettier pink color. If fresh rhubarb isn’t available, frozen rhubarb is a perfectly fine substitute, just make sure to thaw it first and drain any excess liquid before measuring. When selecting fresh rhubarb, look for firm, crisp stalks and avoid any that feel soft or look dried out at the ends.

Options for Substitutions

This refreshing slush is pretty forgiving when it comes to swaps:

• Rhubarb: Fresh rhubarb is really the star here, so I’d recommend sticking with it for the best flavor. If you absolutely can’t find it, you could try frozen rhubarb – just thaw and drain it first.
• Strawberries: Fresh strawberries work best, but frozen ones are totally fine too. Just thaw them before using and include any juice they release.
• Pink lemonade: Regular frozen lemonade concentrate works just as well if you can’t find pink. You could also use limeade for a different citrus twist.
• Apple juice: White grape juice or cranberry juice make good substitutes and won’t change the color too much. Avoid darker juices like regular grape juice.
• Sugar: You can reduce the sugar to ¾ cup if you prefer less sweetness, or use honey instead – just warm it with the water to help it dissolve.
• Light soda: Any clear, lemon-lime soda works here. Ginger ale is another option that adds a nice kick.
• Alcohol: This is completely optional. Stick with vodka for a neutral flavor, or try rum for a tropical vibe. You can skip it entirely for a family-friendly version.

Watch Out for These Mistakes While Making

The biggest mistake with this frozen slush is not cooking the rhubarb long enough, which can leave you with stringy, fibrous pieces instead of a smooth blend – make sure it’s completely soft and falling apart before you move to the blending step.

Another common error is trying to blend the fruit mixture while it’s still hot, which can create pressure buildup in your blender and make a mess, so always let it cool to room temperature first.

When it comes to freezing, don’t skip the occasional stirring during the first few hours – giving it a good mix every couple of hours prevents it from turning into a solid ice block and keeps the texture slushy and scoopable.

Finally, remember that alcohol doesn’t freeze solid, so if your slush seems too liquidy after 24 hours, you may have added too much vodka – stick to the recipe measurements for the best consistency.

What to Serve With Strawberry Rhubarb Vodka Slush?

This refreshing slush is perfect for summer gatherings and pairs beautifully with light appetizers and snacks. I love serving it alongside a cheese and cracker board with mild cheeses like brie or gouda, which won’t compete with the fruity flavors. Grilled chicken skewers or shrimp cocktail also make great companions since they’re easy to eat while mingling and won’t weigh you down. For a sweet option, consider setting out some shortbread cookies or lemon bars that echo the tart-sweet flavor profile of the drink.

Storage Instructions

Freeze: This slush is meant to live in your freezer! Store it in a large freezer-safe container or divide it into smaller containers for easy scooping. It’ll keep for up to 3 months, though mine never lasts that long because it’s so refreshing on hot days.

Serve: When you’re ready for a drink, just scoop out the amount you want into a glass. The slush should have a nice slushy texture straight from the freezer. Top it off with your favorite light soda and add vodka, rum, or brandy if you want to make it boozy. Give it a quick stir and enjoy!

Make Ahead: This is actually one of those recipes that’s better when made ahead. The flavors really meld together after sitting in the freezer for a day or two. I like to make a big batch before summer parties or keep it stocked all season long for impromptu get-togethers.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1550-1700
• Protein: 4-6 g
• Fat: 0-2 g
• Carbohydrates: 390-420 g

Ingredients

• 10 cups rhubarb (cut into 1-inch pieces)
• 2 1/2 cups strawberries (stemmed and halved)
• 3 cups water
• 3/4 cup sugar
• 3 cups apple juice (prefer Mott’s)
• 48 oz pink lemonade
• 1 bottle lemon-lime soda (Sprite recommended)
• 1 1/4 cups rum
• 1/4 teaspoon salt

Step 1: Prepare the Fruit and Cook Down

• 10 cups rhubarb
• 2 1/2 cups strawberries
• 3 cups water
• 3/4 cup sugar

Cut the rhubarb into 1-inch pieces and stem and halve the strawberries.

Combine the prepared rhubarb, strawberries, and sugar in a large pot with 3 cups of water.

Bring to a medium heat and simmer for 10-15 minutes, stirring occasionally, until the fruit is completely soft and breaks apart easily.

The rhubarb will release its natural juices and the mixture should look like a loose compote.

I like to let this simmer undisturbed for the last few minutes to let the flavors really meld together.

Step 2: Cool and Blend the Fruit Mixture

• cooked fruit mixture from Step 1

Remove the pot from heat and let the fruit mixture cool to room temperature, about 20-30 minutes.

Once cooled, transfer the mixture to a blender and blend until completely smooth, working in batches if needed to avoid overflow.

Strain the blended mixture through a fine-mesh sieve into a large bowl to remove any fibrous bits from the rhubarb, pressing gently on the solids with the back of a spoon to extract all the juice.

You should have approximately 4-5 cups of smooth, strained fruit puree.

Step 3: Build the Slush Base

• fruit puree from Step 2
• 3 cups apple juice
• 48 oz pink lemonade
• 1 1/4 cups rum
• 1/4 teaspoon salt

In a large freezer-safe container (at least 4-quart capacity), combine the fruit puree from Step 2 with the apple juice, pink lemonade, rum, and salt.

Stir thoroughly until all ingredients are well combined and the salt is completely dissolved.

I always taste at this point and adjust the sweetness or tartness if needed—remember that freezing will dull flavors slightly, so don’t be shy with adjusting.

The base should taste slightly more flavorful than you’d want the final drink, as the ice will dilute it.

Step 4: Freeze and Break Up the Slush

• slush base from Step 3

Cover the container and place it in the freezer for at least 24 hours.

After 24 hours, remove the container and vigorously stir or break up the mixture with a fork or whisk—the goal is to create a slushy texture with fine ice crystals throughout rather than a solid block.

Return to the freezer.

If you prefer a smoother slush, stir again every 4-6 hours during the freezing process, which will create smaller, more uniform ice crystals.

The slush can be stored in the freezer for up to 2 weeks.

Step 5: Serve with Soda

• frozen slush from Step 4
• 1 bottle lemon-lime soda

When ready to serve, scoop the slush into chilled glasses, filling them about three-quarters full.

Top each glass with a splash of lemon-lime soda (about 2-3 ounces per serving) and stir gently to combine.

The soda will add freshness and help break up any ice crystals slightly for a more drinkable consistency.

Frosty Strawberry Rhubarb Vodka Slush

Delicious Frosty Strawberry Rhubarb Vodka Slush recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 12 minutes mins

Servings 14 cups

Calories 1625 kcal

Ingredients

  

• 10 cups rhubarb (cut into 1-inch pieces)
• 2 1/2 cups strawberries (stemmed and halved)
• 3 cups water
• 3/4 cup sugar
• 3 cups apple juice (prefer Mott's)
• 48 oz pink lemonade
• 1 bottle lemon-lime soda (Sprite recommended)
• 1 1/4 cups rum
• 1/4 teaspoon salt

Instructions

 

• Cut the rhubarb into 1-inch pieces and stem and halve the strawberries. Combine the prepared rhubarb, strawberries, and sugar in a large pot with 3 cups of water. Bring to a medium heat and simmer for 10-15 minutes, stirring occasionally, until the fruit is completely soft and breaks apart easily. The rhubarb will release its natural juices and the mixture should look like a loose compote. I like to let this simmer undisturbed for the last few minutes to let the flavors really meld together.
• Remove the pot from heat and let the fruit mixture cool to room temperature, about 20-30 minutes. Once cooled, transfer the mixture to a blender and blend until completely smooth, working in batches if needed to avoid overflow. Strain the blended mixture through a fine-mesh sieve into a large bowl to remove any fibrous bits from the rhubarb, pressing gently on the solids with the back of a spoon to extract all the juice. You should have approximately 4-5 cups of smooth, strained fruit puree.
• In a large freezer-safe container (at least 4-quart capacity), combine the fruit puree from Step 2 with the apple juice, pink lemonade, rum, and salt. Stir thoroughly until all ingredients are well combined and the salt is completely dissolved. I always taste at this point and adjust the sweetness or tartness if needed—remember that freezing will dull flavors slightly, so don't be shy with adjusting. The base should taste slightly more flavorful than you'd want the final drink, as the ice will dilute it.
• Cover the container and place it in the freezer for at least 24 hours. After 24 hours, remove the container and vigorously stir or break up the mixture with a fork or whisk—the goal is to create a slushy texture with fine ice crystals throughout rather than a solid block. Return to the freezer. If you prefer a smoother slush, stir again every 4-6 hours during the freezing process, which will create smaller, more uniform ice crystals. The slush can be stored in the freezer for up to 2 weeks.
• When ready to serve, scoop the slush into chilled glasses, filling them about three-quarters full. Top each glass with a splash of lemon-lime soda (about 2-3 ounces per serving) and stir gently to combine. The soda will add freshness and help break up any ice crystals slightly for a more drinkable consistency.