Serves: 20
Total Calories: 106
Steep tea bags in boiling water for 2–3 minutes. Remove tea bags and stir in sugar until melted. Add all remaining ingredients and stir well. Pour into 2–3 freezing cartons. Remove from mold and thaw 20–30 minutes before serving from punch bowl. Yields 20 (5-ounce) servings.
This Bourbon Slush recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.
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