Bourbon Cherry Slushie Food
BOURBON SLUSH
Provided by Katie Lee Biegel
Categories beverage
Time 10h35m
Yield 8 to 10 servings
Number Of Ingredients 4
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.
BOBBY FLAY'S BOURBON-CHERRY SLUSHIE
Just watched Bobby Flay's show Boy Meets Grill the Southern Style Grilling episode and saw him make a Bourbon Cherry Slushie. It looked so good I had to post the recipe here for safe keeping. He did mention if cherry juice isnt available to substitute with cranberry juice.
Provided by lauralie41
Categories < 15 Mins
Time 10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl or pitcher add the water, orange and lemon juice concentrates, cherry juice and bourbon, stir well. Cover and place in refrigerator for approximately two hours or unit very well chilled.
- Pour some of the mixture into a blender and add ice as needed for a slushie drink. Pour into a margarita glass and garnish with the lemon and/or orange slices and sprig of mint.
- Repeat with remaining juice in your bowl or pitcher.
BOURBON-CHERRY SLUSHIE
Provided by Bobby Flay
Categories beverage
Time 2h10m
Yield about 8 servings
Number Of Ingredients 8
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
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- Take out the blender from your cupboard and start by putting in all the ingredients. First add the 4 cups strong brewed sweet tea, then the 3 cups of bourbon, 12 ounces frozen lemonade concentrate and 6 ounces of frozen orange juice concentrate.
- Put on the lid and using the “PULSE” mode, periodically blend and crush the ice, until you get your desired slush texture.
- Pour the mixture in a large pitcher, place it in the freezer for 8 hours. Stir, and then refrigerate it for 2 more hours.
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- In a medium saucepan, heat sugar and water over medium-low heat, stirring frequently until sugar is dissolved. Add pitted cherries and bring to a simmer; cook 6 to 8 minutes or until cherries are tender and falling apart. Cool 15 minutes, transfer to blender; process until smooth.
- Pour cherry mixture into a 13×9-inch baking pan and carefully stir in bourbon. Freeze for 4 to 5 hours, stirring with a fork after 2 hours and again just before serving.
- To serve, spoon slush into serving glasses and top off with ginger ale or ginger beer. Garnish with a cherry or mint leaves and serve immediately.
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