Best Sagebrush Slush Recipes

PEACH-BLUEBERRY SLUSH

Steps:

• Bring 1/2 cup water and 1/4 cup sugar to a boil in a small saucepan over medium heat, stirring occasionally, until the sugar dissolves. Let cool completely.
• Combine the cooled syrup, peach nectar, orange juice concentrate, vodka and peach schnapps in a freezer-safe resealable container and freeze until firm but still scoopable, 8 hours or overnight.
• Combine the blueberries, 1/4 cup water and the remaining 2 tablespoons sugar in a small saucepan. Bring to a simmer over medium heat, stirring occasionally. Cook, lightly smashing the berries as they soften, until the mixture is thick and jam-like, 5 to 8 minutes. Let cool completely, then press through a fine-mesh sieve into a bowl to remove the skins and seeds.
• Pour the peach slush into tall glasses and top each with 1/2 cup seltzer; gently stir to combine. Add about 1 tablespoon blueberry sauce to each glass and gently swirl.

SENSATIONAL SLUSH

Steps:

• In a large bowl, dissolve sugar and gelatin in boiling water. In a blender, combine pineapple juice and strawberries; cover and process until blended. Add to gelatin mixture. Stir in concentrates and cold water. Cover and freeze for 8 hours or overnight. , Remove from the freezer 45 minutes before serving. For each serving, combine 1/2 cup slush mixture with 1/2 cup lemon-lime soda; stir well.

SAGEBRUSH SLUSH

Steps:

• Cut the bananas into chunks. Put the cherries (with juice) and bananas in a blender, cover, and process until well blended.
• Combine banana mixture, grapefruit juice, orange juice, and pineapples with their juice and mix well. Pour into a 13x9 baking pan. Freeze.
• Place the pan in the refrigerator 1 hour befor serving.
• To serve, put about 1/2 cup of slush into a serving glass (with or without ice). Fill glass with Sprite and mix until blended.