Newfoundland and Labrador Christmas Slush
Description: In other parts of the world, Christmas punch recipes abound, but in Newfoundland and Labrador, it’s all about the Christmas Slush—a shockingly easy batch cocktail recipe traditionally made in a salt beef bucket. —Gabby Peyton
Ingredients
- 7 1/2 cups water
- 1 1/2 cups granulated sugar
- 1 295-mL frozen concentrated lemonade
- 1 295-mL can frozen concentrated orange juice
- 1 48-oz can pineapple juice
- 1 26-oz bottle amber rum
- lemon-lime soda, such as Sprite or 7-Up, to finish
- maraschino cherries, for garnish
Instructions
- Step 1
- Pour water and white sugar into a large pot on high heat and bring to a boil. Reduce to low and simmer until sugar is dissolved and thickens ever-so-slightly, 3 to 5 min. Remove pot from heat.
- Step 2
- Once the mixture is cool, add lemonade and orange juice concentrate and pineapple juice and mix well until dissolved. Add rum.
- Step 3
- Transfer the mixture to a large, freezer-safe plastic container with a lid.
- Step 4
- Place mixture in the freezer, at least overnight, stirring periodically (every 12 hrs or so) to ensure it doesn’t freeze solid, until the mixture is frozen into a slush.
- Step 5
- To serve: Spoon 2 scoops of slush with an ice cream scoop into a glass and top with soda. Garnish with a maraschino cherry.