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.
Boil water and sugar for three minutes. Add rest of ingredients and freeze. When ready to serve, partially fill a glass with slush and add 7up or ginger ale.
inch thickness. Cut with Christmas cookie cutters and arrange on
uickly, combine ice cream and Christmas pudding in a medium bowl
Mix all ingredients together.
Put into a container and freeze at least overnight.
To serve, put some slush in glass; add 7-Up or wine.
tir while they make a Christmas wish.
Spoon the batter
Prepare strong tea by steeping all 4 tea bags in 2 cups of water. Squeeze excess water out of the tea bags.
Mix the sugar, frozen lemonade, and strong tea in a large bowl.
Add the orange juice, the remaining 7 cups of water, and the bourbon and mix again.
Freeze the mixture in a freeze-safe container for at least 24 hours, or as long as needed to get a consistent, slushy texture.
Scoop out the slush and serve with a little Seven-Up or Sprite to taste.
Cut out picture from Christmas card, then with pinking shears, cut construction paper about 1/4 inch larger than the picture. Hold 2 pieces together and punch a hole in the top with hole punch.
Take approximately 4 inches of ribbon, double it over, put the looped end through punched hole and pull the two cut ends through the loop and tighten.
Tie tag to package.
These can be made from any size Christmas card.
Write to and from on the construction paper.
CHRISTMAS PUDDING:
Mix all ingredients for the Christmas Pudding together well.
Put into 1-pound coffee cans or other cans that have been greased.
Put a piece of foil over the top securely.
Set cans in water and steam for 3 hours, watching that the water does not boil away.
Serve with Sherry Sauce on top of each piece.
SHERRY SAUCE:
Beat eggs well.
Put sugar and butter in a bowl and work with fingers.
Add the beaten eggs and then beat again with mixer.
Add the sherry and mix well.
In a double boiler, melt caramels, butter, and milk. Keep water in the bottom of pot to a minimum boil.
Dip one marshmallow into melted mix using a fork (or something sharp).
Remove, and roll in Christmas colored Rice Krispies.
Place on tray covered with wax paper.
Repeat until bag of marshmallows is finished.
Freeze marshmallow balls if desired.
Enjoy.
Mix juice, syrup and ginger ale together well.
Add Christmas Ice Ring.
Place lime sherbet in bowl.
Stir in 1/4 Cool Whip until smooth*.
Spoon into crust.
Place raspberry sherbet in bowl.
Stir in 1/4 Cool Whip until smooth*.
Spoon on top of lime sherbet/Cool Whip mixture.
Cover with remaining Cool Whip.
Freeze about 4 hours or until firm.
Let stand about 10 minutes before serving. Garnish with Christmas candy.
Store pie in freezer.
Crumble Christmas pudding into a jug. Add the rest of the ingredients and blend with a hand blender until smooth and fluffy. Leave to chill in fridge for approximately 4 hours.
Blend the mixture again before serving with a little extra milk until you have froth. Pour straight into chilled shot glasses.
Whisk the egg yolks with the sugar until thick and pale.
Break up the Christmas pudding with a fork and distribute it evenly through the yolk mixture.
Add the rum and mix.
Whip the cream until soft peaks and fold into the mixture.
Whip the egg whites, stiffly, and fold into the mixture.
Transfer to a container and freeze for several hours until set.
This ice cream does not require beating during freezing.
n the refrigerator.
Some recipes call for the dough to
br>For photos and more recipes please visit my blog at
xplain that it represents the Christmas tree which will later be
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 3-4 hours before serving, stirring occasionally as mixture thaws. Stir in ginger ale just before serving.
Yield:
about 2 1/4 gallons.
Empty drink mix into blender container.
Add remaining ingredients.
Cover and blend on high speed 10 second.
Turn off blender and stir with spoon.
Cover and blend an additional 5 seconds or until smooth, using pulsing action.
Serve immediately. Store leftover slush in the freezer.
Heat sugar and water in a large saucepan over medium heat until sugar is dissolved.
Put sugar syrup in a large bowl along with the juices and bananas and mix together.
Place in containers and freeze until solid.
Prior to serving remove from freezer and allow it to soften just enough so you can scoop it out.
Combine it with a lemon-lime soda to finish your slush.
Usually equal amounts of both but to your tastes.