Pomegranate Margaritas

Pomegranate and cranberry juices mingle to make this slushy drink a crowd-pleaser.

Yield: about 32 cups
Recipe from Oxmoor House

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Recipe Time

Prep Time:


Ingredients

  • 6 cups white tequila
  • 12 cups water
  • 4 cups cranberry juice cocktail
  • 2 cups pomegranate juice (we tested with POM)*
  • 1 1/2 cups Triple Sec
  • 2 (10-ounce) cans frozen margarita mix, thawed
  • 2 (11.5-ounce) cans frozen cranberry juice cocktail, thawed and undiluted
  • 2 (12-ounce) cans frozen limeade concentrate, thawed and undiluted
  • Light corn syrup
  • Coarse sparkling sugar

Preparation

  1. Combine first 8 ingredients in a very large plastic container. Cover and freeze at least 24 hours or until slushy.
  2. Pour a small amount of corn syrup onto a flat plate. Pour coarse sugar onto another plate. Dip rims of margarita glasses in corn syrup; dip each glass into sugar. Pour margaritas into prepared glasses.
  3. Freezer Note: For more convenient storage, divide Pomegranate Margaritas among zip-top freezer bags.
  4. *Find pomegranate juice year-round in the produce section of your local grocery store.
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