Ingredients
- 48 ounce cranberry juice, divided in half
- 36 ounce pomegranate juice
- 16 ounce lime juice
- 2 ounce lemons juiced
- 1 cup granulated sugar
- 16 ounce henderiks gin
- 1/2 cup water
- 24 cup mint leaves (rolled and thin sliced)
Preparation
Baking Directions:
In a large freezer-safe container combine gin, pomegranate juice, lemon juice, half of cranberry juice, sugar, lime juice and water.
Stir well and cover.
Freeze slush for 4-5 hours, or until icy, stirring every 20-30 minutes.
For serving, scrape a spoon across the top of the frozen mixture and in glasses, portion "slush" half way to top.
Finish with reserved cranberry juice, stir until slushy and top with mint.
Enjoy.
An additional rim mixture can be made by small zesting 2 lemons, and then allowing the zest to rest (dry) over night on a paper towel.
After drying, crush zest by hand and mix with ½ cup granulated sugar.
Place lemon sugar mixture on flat 6-inch plate, moisten rims of glasses with water and then rub rims through lemon sugar.
Toss moistened pomegranate seeds with lemon sugar or plain sugar and top drinks with seeds.
