Amaretto Slush Punch
Ingredients
- 1 litre Amaretto
- 2 (12 oz) cans frozen orange juice
- 2 (12 oz) cans frozen lemonade
- 8 cups water
- 1/2 cup sugar
Step-by-Step Instructions
- Mix together the Amaretto, orange juice, and lemonade in a 5 quart container.
- In a separate pot, boil together 8 cups of water and the 1/2 cup sugar, stirring until all sugar has dissolved, about 5-8 minutes. Allow the simple syrup to cool slightly.
- Blend the simple syrup with the Amaretto mixture in the 5 quart container. Stir well to combine.
- Place container in freezer until serving time. The mixture will freeze into a slush (not solid) due to the alcohol content, typically ready after 4-6 hours or overnight.
- Stir before serving to achieve desired slush consistency.
Common Problems and Solutions
Q: Why isn't my punch freezing into a slush?
A: The alcohol content prevents the mixture from freezing solid. Make sure you're allowing at least 4-6 hours for it to reach slush consistency. If it's still too liquid, leave it longer or reduce the Amaretto slightly.
Q: Can I make this ahead of time?
A: Yes, this punch actually benefits from being made a day ahead. It stores well in the freezer for up to a week and can be stirred to refresh the slush texture before serving.
Tips and Techniques
Boiling the water with sugar creates a simple syrup that distributes sweetness evenly throughout the punch. Let it cool slightly before mixing with the frozen concentrates to avoid melting them too quickly.
Ingredient Substitutions
- Amaretto: Frangelico or other almond or hazelnut liqueur
- frozen orange juice: fresh orange juice (1.5 cups per can)
- frozen lemonade: fresh lemon juice (3/4 cup) plus additional 1/2 cup sugar
Equipment Needed
- 5 quart freezer-safe container with lid
- medium saucepan for making simple syrup
- large spoon for stirring