Beach Bourbon Slush Food

BOURBON SLUSH

Steps:

• In a Dutch oven, combine water and sugar; bring to a boil, stirring to dissolve sugar. Remove from heat., Stir in orange juice and lemonade concentrates, tea and bourbon. Transfer to freezer containers; freeze 12 hours or overnight., To serve, place about 1/2 cup bourbon mixture in each glass; top with 1/2 cup soda.

BOURBON SLUSH RECIPE

Steps:

• Steep: Heat a cup or so of water to boiling, then remove from heat and measure out ½ cup. Add the sachet of tea. Allow tea to steep for 5 minutes then remove. If water has evaporated, add hot water to reach ½ cup again. Stir in sugar until dissolved.
• Stir: Add orange juice, lemonade, and bourbon, stirring to incorporate everything.
• Freeze: Pour into a large container or a few large freezer baggies. Freeze for at least 8 hours, or until slushy.
• Serve: To serve, rake slush with a fork and scoop into serving glasses. Serve with a spoon and/or straw.

BOURBON SLUSH

Steps:

• In a large bowl or container, mix together the orange juice concentrate, lemonade concentrate, pineapple juice, sugar, tea, and whiskey. Transfer to shallow bowls or dishes, and freeze overnight.
• Remove the frozen mixture from the freezer and let stand for about 10 minutes. Chop with a wire whisk or potato masher to make a slushy consistency. Place scoops of the frozen slush into glasses, and top off with the lemon-lime flavored soda.

BOURBON SLUSH

Steps:

• Combine all ingredients and freeze.

BOURBON SLUSH

Steps:

• In a very large pitcher or bowl (at least 24-cup capacity), mix together the tea, bourbon and lemonade and orange juice concentrates. Stir in 3 quarts (12 cups) water. Place in the freezer for 8 hours. Stir, then continue to freeze for 2 hours more and up to 2 days. Take out of the freezer 30 minutes before serving. Stir and serve.

PEACH BOURBON SLUSH

Steps:

• Peel peaches if desired (I didn't peel mine) and cut into slices.
• Place the peach slices in a blender and blend until completely pureed. You should have about 2 cups of peach puree.
• Combine bourbon, tea, lemon juice, sugar and peach puree in a zip top freezer bag or other freezer safe container and stir to mix well.
• Place in the freezer for 8 hours or overnight to freeze.
• Fill 4 glasses evenly with the frozen bourbon mixture and top with ginger ale to taste.

BOURBON-CHERRY SLUSHIE

Steps:

• Stir together the water, orange and lemon juice concentrate, cherry juice and bourbon in a large bowl or pitcher. Cover and place in the refrigerator until very cold, at least 2 hours.
• Place some of the mixture into a blender with ice and blend until slushie. Pour into large margarita glasses, garnish with lemon or orange slices and sprig of mint. Repeat with remaining mixture

BEACH BOURBON SLUSH

Steps:

• 1. Combine the tea, water, Jack Daniel's, sugar, and the two juice concentrates in a 9x13-inch metal baking pan. Place in the freezer. About every 45 minutes, stir the blend with a fork. Continue this for a couple of hours, until the mixture has the consistency of a granita: icy, slushy, and granular.
• 2. To serve, use an ice-cream scoop or large heavy spoon and fill a glass two-thirds full with the frozen tea. Top with a bit of ginger ale, but don't stir. Let the ginger ale coagulate with the frozen tea, then enjoy.

HOW TO MAKE BOURBON SLUSH

Steps:

• Combine all ingredients together in a pitcher or large pot or bowl. Place in freezer and freeze overnight or up to 30 days. As it begins to freeze up, stir it every couple of hours.

BEACH BOURBON SLUSH

Steps:

• In a large metal bowl (that will fit in your freezer), combine all of the ingredients except for the ginger ale.
• Place the bowl in the freezer, and every couple of hours or so, stir the mixture, until frozen.
• To serve, use an ice cream scoop or a large, heavy spoon to fill an old-fashioned glass 2/3 full with the frozen tea mixture.
• Top with some ginger ale; do not stir.
• Let the ginger ale coagulate with the frozen tea and make it all slushy, and then drink up.