One of my all-time favorite beach cocktails!
Makes 12 cocktails.
Requires freezing the slushie overnight, so make the day ahead.
Cherry Syrup:
Makes 2/3 cup
20 fresh cherries, pitted and cut in half
1/2 cup sugar
1/2 cup water
Place cherries, sugar and water in a saucepan. Heat over medium heat and stir until sugar dissolves. Lower heat to medium-low heat and simmer for 10 minutes. Remove from heat and allow to cool.
Lemonade Slushie:
1 cup sugar
12 ounce can frozen lemonade
2/3 cup cherry syrup
3 cups water
1 cup vodka
2 tablespoons Maraschino Cherry Liqueur
Ginger ale to top the cocktails
Garnish: Mint sprigs and maraschino cherries with stems.
Place sugar, lemonade, cherry syrup, water and maraschino cherry liqueur in a saucepan. Stir and heat over medium heat until sugar is dissolved. Add vodka and stir. Place in a 13″ x 9″ baking pan. Freeze overnight.
Remove the lemonade slushie from the freezer and using a large spoon, scoop slushie into tall glasses. Top with ginger ale and give the slushies a little stir.
Delicious recipes on the Behind The Page Blog: theroanoker.com
Southern Spoonful Recipe Column ~ The Roanoker Magazine
You are invited to visit my Facebook page: Bubblybee
Please follow me on Instagram: bubblebeeboop
Leave a Reply