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.
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.
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.
Bring the water and the sugar to a boil and let simmer for 15 minutes.
While the mixture is hot add the tea bags and steep.
Remove the tea bags and let the syrup cool.
When cool, add the frozen juices and alcohol and put in the freezer for a day or two.
To serve scoop the slush to fill a glass halfway and top with ginger ale.
Garnish with cherries and oranges if desired.
Boil sugar and water until all sugar is dissolved. Cool slighty. Add frozen juice and lemonade and vodka; mix. Put in a tightly covered plastic container and store in the freezer.
When ready to serve, fill each glass 1/2 full of slush mixture. Fill the rest of the glass with 7-Up. May garnish glasses with fresh mint, a strawberry or other fruit.
o serve: Scoop 2 parts slush to one part 7 Up
Freeze the first 5 ingredients.
Mix occasionally to maintain the slush condition, the whiskey prevents the hard freeze state. Use spoon as scrape to transfer the \"slush\" to glasses; ratio of 2/3 slush to 1/3 7-Up.
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
Mix together and freeze in containers.
(This recipe serves 50.)
When serving this many, add 4 quarts of strawberry soda. The slush should be removed from the freezer 3 hours before adding the soda in order for it to slush and flavor the drink.
When serving a smaller number of people, use less of the slush and less of the soda.
ours to overnight.
Stir slush to evenly distribute the alcohol
Stir pineapple juice, whiskey, and maraschino cherries with their juice in a large freezer-safe container with a lid. Cover container tightly and freeze slush overnight.
Scoop the whiskey slush into old-fashioned glasses, making sure each glass contains a cherry or two. Top with lemon-lime soda.
BEAT cream cheese, vanilla and 1 3/4 teaspoons Equal| for Recipes in a small bowl until fluffy; spread evenly in bottom of crust.
Mix Jell-O and water.
Add sugar and stir well.
Add juice and enough water to equal one gallon.
Freeze to make slush. Shake occasionally to make a slush.
Stir all ingredients,
except
7-Up, in plastic bowl or container;
freeze
until solid.
When entertaining, spoon 1/3 cup or more of slush into glass and add 7-Up.
Garnish with a cherry or 1/2 orange slice.
Keep remaining slush frozen until ready to use again.
Bring water and sugar to boil.
Cool slightly.
Add remaining ingredients.
Mix together and freeze.
Set out one hour before using.
Pour 3 quarts ginger ale over slush.
Do not add ice. Punch should have an icy slush floating on top.
Delicious!
Mix well; put in freezer.
Stir occasionally until slushy (to keep sugar from settling).
To serve, put 3 tablespoons of slush in a large glass and fill with 7-Up.
If using small glasses, use 2 tablespoons of slush.
Combine hot water and gelatin in a large bowl; stir to dissolve.
Mix vodka, frozen lemonade concentrate, and frozen orange juice concentrate into the dissolved gelatin. Ladle slush mixture into freezer-safe containers; freeze for at least 24 hours.
Scoop frozen slush into glasses with an ice cream scoop; top with lemon-lime soda.