Cranberry-Whiskey Sour Slush

Cranberry-Whiskey Sour Slush Recipe
Photo: Levi Brown; Styling: Tiziana Agnello
Is it a drink or dessert? Who cares? It satisfies both cravings. Our garnet-colored slush has all the qualities of a delicious cocktail--a not-too-sweet combination of high-quality liquor and fruity tang. Make sure to steer clear of above-80-proof bourbon; it won't freeze solid enough to become slushy. Garnish with any fresh herb.

Yield:

Serves 8 (serving size: 1/2 cup)

Recipe from

Cooking Light

Recipe Time

Hands-on: 16 Minutes
Total: 8 Hours, 16 Minutes

Nutritional Information

Calories 210
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 0.2 g
Carbohydrate 32.6 g
Fiber 0.6 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 21 mg
Calcium 7 mg

Ingredients

1 1/2 cups water
1 cup granulated sugar
Dash of salt
4 cups fresh cranberries (about 1 pound)
1 1/3 cups 80-proof bourbon
3 tablespoons fresh lemon juice

Preparation

1. Combine 1 1/2 cups water, sugar, and salt in a microwave-safe dish; microwave at HIGH for 3 minutes. Stir until sugar dissolves. Combine sugar syrup and cranberries in a blender; process until smooth. Strain mixture through a sieve lined with a double layer of cheesecloth over a bowl; press mixture to extract liquid. Discard solids.

2. Combine cranberry mixture, bourbon, and lemon juice in a freezer-safe bowl, stirring well. Freeze mixture overnight or until partially frozen. Scrape mixture with a fork until slushy; serve immediately.

Note:

Julianna Grimes,

November 2012
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