One of my favorite memories of our family trip to Hawaii was swimming up to the tiny straw-roofed bar with my sister and being handed popping pink Shirley Temples.
Mom paid the bartender and we felt simply smothered with luxury as we sipped away at our drinks whilst floating around in the bright, aquamarine pool.
Nearly six years later, that memory is as vidid as ever.
Today, I am not floating about in a pool or lounging under the Hawaiian sunshine. Today, I am sitting at home, watching the rain pour down for the fourth day in a row, and dreaming of days gone by.
But though I am donning a sweatshirt instead of a swimsuit, the longing for a warm escape remains.
While there are not any Hawaiian bartenders or swimming pools to be found in my living room, these creamy slushies come together in a matter of moments and cannot help but transport me to a place of sunshine and luxury.
First, we make a super simple lime sugar.
When fresh lime zest is pressed into granulated sugar, all of those lovely, fragrant oils are released into the sugar.
After the glasses have been rimmed, it's time to pull out your blender.
Frozen coconut cream, fresh lime juice, lime seltzer, and simple syrup create a perfectly refreshing slush.
You can almost feel the sand beneath your toes...
This creamy slush is both rich and acidic, and the sugared edge brings just the right amount of sweetness.
Summer is served.
Creamy Coconut Limeade Slush with Lime Sugar
for the limeade slush
12 ounces coconut cream
1/2 cup granulated sugar
1/2 cup water
1 1/2 cups lime flavored sparkling water
1/2 cup fresh lime juice
Pour the coconut cream into an ice cube tray and freeze for six hours, or overnight.
Make a simple syrup by combining granulated sugar and water in a small saucepan and placing over medium high heat. Bring to a simmer, stirring constantly, until the sugar has dissolved. Remove the syrup from the heat and allow to cool to room temperature.
Combine frozen coconut cream cubes, simple syrup, lime sparkling water, and fresh lime juice in your blender. Blend until smooth.
for the lime sugar rim
1/4 cup granulated sugar
1 tablespoon lime zest
1 fresh lime wedge
Combine sugar and lime zest in a small, shallow bowl and use the tines of a fork to press the zest into the sugar.
Rub the rims of your glasses with a lime wedge and dip into the lime sugar, swirling so that the rims are thoroughly coated.
Pour the coconut limeade slush into the prepared glasses. Serve immediately.