Mexican Slush - cooking recipe

Ingredients

7 c. water
2 c. light rum
12 oz. each: frozen lemonade and orange juice concentrate, thawed and undiluted
2 Tbsp. plus 1 tsp. lemon flavored ice tea powder
3 (32 oz.) bottles ginger ale
maraschino cherries

Preparation

Combine first 5 ingredients in a large bowl; stir well.
Cover and freeze overnight or at least until frozen.
Let stand at room temperature for 15 minutes.
Fill each serving glass with slush mixture and then fill with ginger ale.
Garnish with cherries. Serve immediately.
Yields 24 servings.