| PEACHY KEEN SLUSH | |
1/4 c. sugar 5 c. water 2 1/2 c. peach Schnapps 12 oz. can frozen orange juice concentrate, thawed 12 oz. can frozen lemonade concentrate, thawed 1/3 c. lemon juice 2 (1 liter) bottles ginger ale, chilled In medium saucepan, bring sugar and 2 cups water to a boil. Boil 3 minutes, cool. In large non-metal container, combine sugar mixture, concentrate, 3 cups water, schnapps and lemon juice; blend well. Cover and freeze. Before serving, let stand at room temperature about 15 minutes to thaw slightly, stirring occasionally. For each serving, spoon 1/2 cup of slush mixture into glass, gently stir in 1/4 cup of ginger ale. Makes 22 servings. | |
Posted by
on May. 1, 2012 at 9:33 AM
Add your quick reply below:
You must be a member to reply to this post.
Replies:
1-3 of 3 replies
by
Rhonda
on May. 1, 2012 at 4:46 PM
Peach schapps? !!! pass the insulin vial, I'd gladly have one of these!
LOL, sunds sort of like a fuzzy navel and I love those!
Quoting michiganmom116:
Peach schapps? !!! pass the insulin vial, I'd gladly have one of these!
Some Things Cookin' at my blog!
1-3 of 3 replies
Add your quick reply below:
You must be a member to reply to this post.
Layered Caribbean Chicken Salad
- jessicasmom1
on May. 1, 2012 at 9:33 AM