This recipe for New Year's Eve Cranberry Slush, by Teri Cherney, is from The Pinter Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 cups white sugar 4 tea bags 1 (12 oz.) frozen lemonade (thawed) 1 (12 oz.) frozen orange juice (thawed) 3 cups Cranberria 7 UP or Sour
Boil 7 cups water and 2 cups white sugar to dissolve and let cool. Boil 2 cups water, pour over 4 tea bags and let cool. REmove tea bags, pour the 2 mixes into an ice cream pail. ADD: lemonade, orange juice, and Cranberria. Mix and freeze for 24 - 48 hours. Keep stored in freezer. Fill glasses 1/2 to 3/4 full with slush and add 7UP or Sour.
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