Rating: 5 stars
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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.

Julianna Grimes
Recipe by Cooking Light November 2012

Gallery

Credit: Levi Brown; Styling: Tiziana Agnello

Recipe Summary

hands-on:
16 mins
total:
8 hrs 16 mins
Yield:
Serves 8 (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

210 calories; fat 0.1g; saturated fat 0g; mono fat 0g; poly fat 0.1g; protein 0.2g; carbohydrates 32.6g; fiber 0.6g; cholesterol 0mg; iron 0.2mg; sodium 21mg; calcium 7mg.
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