02
Dec
Apricot Slush
Ingredients:
1 46 ounce bottle apricot nectar
3 cups pineapple juice
1 12-ounce can frozen orange juice concentrate, thawed
1/3 cup frozen lemonade concentrate, thawed
1 2-liter bottle ginger ale, chilled
Apricot slices (optional)
Instructions:
In a 3-quart plastic freezer container combine apricot nectar, pineapple juice, orange juice concentrate, and lemonade concentrate. Seal and freeze at least 24 hours or up to 1 week. To serve, let frozen mixture stand at room temperature for 30 minutes. Scrape into a slush. For each serving, fill a glass two-thirds full with slush. Carefully add ginger ale, stirring gently to mix. Garnish with apricot slice. Serves 24.