Christmas Slush Recipes

LUSCIOUS SLUSH PUNCH

Steps:

• Bring the sugar, water, and strawberry flavored gelatin to a boil in a large saucepan; boil for 3 minutes. Stir in the pineapple juice, lemon juice, and orange juice. Divide mixture into 2 separate containers and freeze.
• Combine the contents of 1 container with 1 bottle of the lemon-lime flavored carbonated beverage in a punch bowl; stir until slushy. Repeat with remaining portions as needed.

FROZEN OLD FASHIONED SLUSH RECIPE

Steps:

• Start by adding the water and sugar to a large saucepan. Stir continuously and bring to a boil. Cook until the sugar is dissolved. This will take about five minutes. Allow to cool completely.
• Next, stir in the bourbon, orange juice concentrate, cherry juice, and bitters. Pour this mixture into a freezer-safe baking dish that will hold at least 3 quarts. Freeze for 10-12 hours or overnight. If possible, stir the mixture with a fork once or twice during the freezing process.
• To serve, place about 3/4 cup of the Old Fashioned mixture in a glass. Top with about 1/4 cup lemon-lime soda. Garnish with an orange slice and a cherry.

NEWFOUNDLAND CHRISTMAS SLUSH

Steps:

• First you will need to make the simple syrup so that it can cool down. Simply add the 1 1/2 cups sugar and 1 1/2 cups water to a small saucepan over low heat and stir constantly until all the sugar is dissolved. The syrup does not have to come to a boil. As soon as no sugar crystals are visible in the bottom of the pan, take it off the heat and let it cool to room temperature.
• You will need an airtight covered plastic container to make the slush in, and to store it in the freezer. Airtight is important because this slush can stay in the freezer for quite a long time if need be, and you don't want it absorbing freezer odours. Large tupperware bowls with snap on lids work well. Here in Newfoundland, if we are making large batches, we use food grade plastic buckets that salt beef is sold in. Don't assume a salt beef bucket in a Newfoundland freezer has salt beef!
• In any case, this recipe makes about 4 litres/quarts of slush so a 5 litre/quart container will be required.
• Dice the pineapple into small cubes. Measure 6 cups of these cubes.
• Purée the pineapple in a food processor or blender.
• Add the pineapple purée to the plastic container along with the cooled simple syrup and the remaining ingredients.
• Give it a good stir to combine, put the lid on and put the container in the freezer for about 6 hours.
• After six hours, ice sheets should be beginning to form in the slush. You want to break these down into smaller crystals. An immersion blender is idea for this, but if you don't have one, a few minutes of vigorous stirring with a whisk should do the trick.
• Return to the freezer and after a few more hours, give it another stir. The slush then stays covered in the freezer until ready to serve.
• When serving, depending on the size of drink you want to serve, fill the glass from 1/3 to 2/3 full of slush and top up with club soda, ginger ale or lemon lime soda. Stir well and serve
• Another serving suggestion is to serve the slush in martini glasses mixed with a splash of Prosecco and a garnish of pineapple and a maraschino cherry.

RUBY CHRISTMAS SLUSH

Steps:

• Combine thawed orange juice concentrate and water, mixing well.
• Stir in fruit punch, pineapple juice and cranapple juice.
• Freeze in a large container, stirring occasionally.
• Remove from freezer 3 1/2 hours before serving, stirring occasionally as the mixture thaws.
• Stir in ginger ale just before serving.

CHRISTMAS SLUSH

Steps:

• Steep the tea bags in 2 cups water for 3 minutes.
• Bring the remaining 7 cups water and sugar to a boil.
• Mix tea water and simple syrup together and allow to cool to room temperature.
• Add the frozen lemonade, frozen orange juice, and the brandy.
• Pour into an ice cream pail and freeze.
• Stir once a day.
• To serve, scoop slush into glass (half full) and pour 7-up or sour soda over to fill.

BRANDY SLUSH

Steps:

• Heat a large saucepan to medium-high. Add 2 cups water and sugar and heat until sugar is dissolved, stirring as needed. Remove from heat and add tea bags. Steep until cooled and discard tea bags.
• Add tea syrup to a large freezer friendly container with remaining ingredients. Stir and cover with a an airtight lid.
• Freeze overnight, or for a minimum of 6 hours.
• To serve, scoop brandy slush into glasses and top with seltzer or soda. Garnish with an orange slice.