Orange-Strawberry Earl Grey Slush | Midwest Living

Orange-Strawberry Earl Grey Slush

Orange-Strawberry Earl Grey Slush

Login to rate this recipe.
  • Makes: 3 servings
  • Yield: 4 cups
  • Prep 20 mins
  • Stand 10 mins
  • Freeze 3 hrs

Login to save this recipe

This gorgeous rosy slush is as refreshing as it is pretty; the mild tea flavor gives it a taste compared to other summer drinks.


  • 2 1/2 cups water
  • 4 teaspoons loose-leaf Earl Grey or English breakfast tea
  • 1 10 - 12 - ounce package frozen unsweetened whole strawberries
  • 1 cup orange sherbet
  • Fresh strawberries, halved
  • Orange slices and/or orange peel twists


  1. In a small saucepan, bring the water to boiling. Remove from heat. Add tea. Cover and let stand for 10 minutes. Pour tea mixture through a fine mesh strainer; discard tea leaves. Cool.
  2. Pour 1 cup of the tea in ice cube trays. Freeze for 3 hours or until firm. Chill the remaining tea for later use.
  3. In a blender, combine the reserved chilled tea, frozen strawberries, and orange sherbet. Cover; blend until smooth. With the motor running, add frozen tea cubes, a few at a time, through the hole in the lid until mixture is slushy.
  4. Serve slush in chilled tall glasses. Garnish with fresh strawberries, orange slices and/or orange peel twists.

Nutrition Facts

(Orange-Strawberry Earl Grey Slush)

Servings Per Recipe 3, calcium (mg) 50, sugar (g) 19, iron (mg) 1, cal. (kcal) 123, vit. A (IU) 97, sodium (mg) 34, Potassium (mg) 368, Trans fatty acid (g) 0, Polyunsaturated fat (g) 0, Monounsaturated fat (g) 0, chol. (mg) 0, vit. C (mg) 60, pro. (g) 1, Thiamin (mg) 0, carb. (g) 28, Riboflavin (mg) 0, Fat, total (g) 1, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, sat. fat (g) 1, Folate (µg) 44, Cobalamin (Vit. B12) (µg) 0, fiber (g) 3

Add Your Comment