Shirley Temple slush
Recipe Mari Loewen
Ingredients
2 cups orange juice
2 cups ginger ale
2 cups crushed ice
Grenadine syrup Maraschino cherries
Lemon slices to garnish
Place orange juice, ginger ale and crushed ice in a blender until slushy. To serve, pour into individual glasses, splash with grenadine; top with cherries and lemon slices. Serve immediately.
Slush can be made ahead and stored in the freezer in a plastic freezer bag until serving time.
