Recipes with Julie Van Rosendaal: Slushies and shortcake

All summer long, we've been sharing recipes from our young listeners, answering questions and taking requests for things they'd like to make.

This week, I decided to make the mint-lime slushie my own teenage son, Willem, makes when it's hot out, inspired by one that's been served at the Tacofino truck in Tofino, B.C., since its early days of operation.

And yes, it takes a shot of gin or vodka very well for the grown-ups!

I also had a request to make shortcake, which traditionally are sweet, tender scones split and filled with fruit and whipped cream. 

LISTEN | Julie Van Rosendaal talks about kids' recipes:

I recently started making one big shortcake, which I fill and cut into sloppy wedges. 

Fill it with whatever is in season — stewed rhubarb, sliced juicy peaches, sour cherries simmered in sugar, roasted plums … you get the idea. 

Willem's Mint-Lime Slushie

You'll only need about 1/3 cup simple syrup for each slushie, but it will last in the fridge indefinitely, so it's not a bad idea to make a larger batch.

For a watermelon version, add some cubed fresh or frozen watermelon to the mix.

Ingredients

• Sugar
• Water
• Fresh limes, washed (about 3 per serving)
• Fresh mint leaves (about 12 per serving)
• Crushed ice

In a saucepan, bring equal parts sugar and water to a simmer with the grated zest of a lime or two — about one lime per cup of sugar and water.

Pour through a sieve into a small pitcher, jar or measuring cup, cool and store in the fridge for weeks.

For each slushie, put a few handfuls of ice (about two cups roughly crushed) into a blender with the juice of three limes (about 1/3 cup), 1/3 cup lime syrup and a handful of mint leaves (about 12). Pulse until slushy.

Big, Sloppy Shortcake

One giant, sloppy shortcake is fun, and less work than individual ones — load it with any seasonal fruit and whipped cream and serve in wedges.

It's a great way to use any dairy or non-dairy milk, cream or yogurt that needs using — or any that have been frozen and thawed. 

Dairy products tend to separate in the freezer, but are still perfectly fine for things like biscuits and shortcakes.

Ingredients

Shortcake: 

• 2 ½ cups all-purpose flour 
• 1/3 cup sugar 
• 1 tbsp. baking powder 
• ½ tsp fine salt 
• ½ cup butter 
• 1 cup milk (any kind) 

Coarse sugar, such as Demerara or turbinado, for sprinkling (optional) 

Toppings:

• Berries or sliced/chopped juicy fruit, or stewed fruit 
• Sugar, to taste
• Sweetened whipped cream

Preheat the oven to 375 ̊F. 

In a large bowl, combine the flour, sugar, baking powder and salt. 

Cut the butter into chunks and add it (or slice it right into the bowl) and blend it in with a fork or your fingers until the mixture is crumbly.

Add the milk and stir just until the dough comes together. 

If you're using a soft fat, like plant butter or shortening, you may need to add an extra spoonful of flour if it's too soft and sticky.

Gather the dough up and pat it into a circle about 1-inch thick on a parchment-lined baking sheet.

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Brush the top with a little milk or cream (there should be enough left in the bottom of the measuring cup) and sprinkle with coarse sugar, if you like.

Bake for 25-30 minutes, or until deep golden. It should feel kind of hollow (not too moist) and springy to the touch in the middle, at its highest point. 

Cool the shortcake completely and slice crosswise with a serrated knife.

Fill with berries or sliced fruit that has been tossed with sugar to taste, or spoon over stewed fruit or compote, and add dollops of whipped cream. 

Top with the lid and use a sharp serrated knife to slice into wedges to serve, with extra fruit and cream at the table, if there is any extra. 

Serves: About 6.

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