Frozen Vodka Food

FROZEN VODKA

Steps:

• Place the vodka bottle into a fully opened half-gallon cardboard milk or juice carton.
• Insert flowers or thinly sliced fruit (we used holly, cranberry, lime slices, red roses, and white pine branches) around bottle, filling one-third of the carton.
• Pour water into container, just covering fruit and flowers.
• Place upright in the freezer.
• When completely frozen, add another layer of fruit and very cold water, and freeze.
• Repeat steps 2 through 5, filling and freezing a third time, so that fruit and flowers do not float to the top, until water reaches bottle neck.
• Remove from freezer just before serving; cut away milk carton with a utility knife.

FROZEN BOOZY ARNOLD PALMER

Steps:

• Bring 3 1/2 cups water to a boil in a medium saucepan. Remove from heat and add tea bags and sugar. Let steep 4 minutes. Discard tea bags and let cool slightly (you should have about 3 1/2 cups tea).
• Divide 3 cups tea between 2 ice cube trays; chill remaining 1/2 cup tea. Divide 3 cups lemonade between remaining 2 ice cube trays; chill remaining 1/2 cup lemonade. Freeze until solid, 3-4 hours.
• Blend lemonade ice cubes, 1/2 cup vodka, and 1/2 cup lemonade in a blender until smooth. Transfer to a spouted liquid measuring cup or pitcher. Rinse blender jar and add tea ice cubes and remaining 1/2 cup tea and 1/2 cup vodka; blend until smooth.
• Tilt a large glass to one side and fill halfway with lemonade mixture. While slowly returning glass to upright position, pour in frozen tea mixture to fill glass and create a swirl. Garnish with lemon wheels.
• Do Ahead
• Ice cubes can be made 3 months ahead. Transfer to resealable plastic bags and keep frozen.

FROZEN VODKA SLUSH

Steps:

• Combine ingredients in a freezable container with a lid. Place in freezer for one day. Scoop into a glass and pour 7Up over the top to serve.

FROZEN RASPBERRY AND VODKA LEMONADE

Steps:

• Combine the frozen raspberries, lemonade concentrate, vodka, ice cubes and 1/2 can of water (from the lemonade can) and puree in a blender until smooth.
• Divide the mixture among 6 small rocks glasses or cordial glasses and serve with a straw.