Peach Bourbon Slush Food

PEACH BOURBON SLUSH

Steps:

• Peel and cut peaches away from the seed.
• Add ice, peaches, water, and bourbon to a blender. Blend.
• Add simple syrup and blend more. If your mixture is too runny add more ice.
• Serve topped with a slice of fresh peach.

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 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.

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.