Author: Aubrey
Ingredients
1 Nice Big TSFF Apple, quartered, a GoldRush perhaps, though I just used an "over the hill" Gold, and it turned out great.
¾ Cup of TSFF Apple Cider
2 Tbs. of TSFF Apple Butter
1 cup of, hopefully, your home frozen TSFF blueberries (or some pitiful store bought substitute). Other berries would also work, especially if you froze some of our strawberries, red raspberries, blackberries, etc.
1 Tbs. of Local Maple Syrup (Heck, even that can be had at "Our Own Markets", and the Central locations as well.)
½ tsp. Ground Cinnamon (a good starting point, you may want to up it a bit?)
½ tsp. Ground Ginger, or about 2 tsp. grated fresh ginger, see above*.
*As far as the ginger goes the recipe calls for ground dry but I always have some ginger root in a bag in my freezer and used that instead. I put the whole pieces of root in a good thick plastic bag, and make sure it is good and wet, as the ice can simply be rinsed off and will help to keep it fresh. Grate the fresh/frozen ginger, but use a lot more than instructed for the powdered kind; you may have to experiment.
Instructions
While the recipe called for ½ cup of ice I thought it was fine not using any as I had upped the frozen blueberry amount anyway. Mine wasn't so slushy, more like a milkshake, sans milk.
Combine all the ingredients with an immersion blender or regular blender, and process until smooth.