Canchanchara Slush

Method

1. 1

   Blend the honey base

   Combine the raw honey with some of the water and stir until the honey loosens and dissolves evenly.

2. 2

   Mix the batch

   Add the lime juice, Cuban aguardiente, simple syrup, and remaining water, then stir thoroughly to combine.

3. 3

   Chill and freeze

   Pour the mixture into your slush machine and run until it reaches an even, icy texture.

4. 4

   Serve cold

   Dispense into chilled glasses and serve right away, with a lime wedge if desired.

Tips

• Chill the aguardiente, lime juice, and water before mixing to help the machine reach serving texture faster.
• Stir or shake the raw honey with a little of the water first so it blends smoothly into the batch.
• Taste just before freezing; the honey and lime should feel bold because cold temperatures soften both sweetness and acidity.
• If serving from a machine, give the mixture time to cycle until it looks evenly icy and pourable before filling glasses.
• A lime wedge garnish works well if you want to echo the classic Canchanchara presentation.