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Cranberry-Whiskey Sour Slush

Photo: Levi Brown; Styling: Tiziana Agnello
Hands-on time 16 mins
Total time 8 hrs, 16 mins
Yield Serves 8 (serving size: 1/2 cup)
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.

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

Nutrition 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

How to Make It

  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.