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

Kelley Wilton
Recipe by Oxmoor House June 2006

Gallery

Recipe Summary

prep:
9 mins
additional:
1 day
total:
1 day
Yield:
about 32 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 8 ingredients in a very large plastic container. Cover and freeze at least 24 hours or until slushy.

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  • 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.

  • Freezer Note: For more convenient storage, divide Pomegranate Margaritas among zip-top freezer bags.

  • *Find pomegranate juice year-round in the produce section of your local grocery store.

Source

Christmas With Southern Living 2006