Cranberry-Whiskey Sour Slush

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)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 16 Minutes
Total: 8 Hours, 16 Minutes

Nutritional Information

Amount per serving
  • Calories: 210
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.2g
  • Carbohydrate: 32.6g
  • Fiber: 0.6g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 21mg
  • Calcium: 7mg

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. 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. 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.
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