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Deb Perelman, the brilliant chef behind Smitten Kitchen, makes food delicious and accessible — no crazy ingredients required. She doesn't just do cocktails either! She also offers delicious baked goods, savory dinners and crave-worthy snacks. She's also one of our Top 50 Favorite Mom Food Bloggers. We love this summer slush (and the great commentary and drool-inspiring photos).
1 1/2 cups fresh orange juice (about 3 well-squeezed oranges)
6 tablespoons lemon juice (about 2 lemons)
16 to 17 ounces (about 5 cups of small pieces of ice) ice cubes
Mint springs or lemon slices, for garnish
Boil 1 cup water for tea, add the tea bags and let steep until cool. Discard the tea bags and set aside.
Pour tea into a pitcher. Add bourbon, sugar, orange juice and lemon juice and refrigerate until needed. Don’t worry about stirring the sugar so that it dissolves; after 30 minutes in the fridge, it will have.
Shake or stir punch base to ensure ingredients are evenly distributed.
For each individual glass of punch, place 1/2 cup punch base and slightly heaped 1/2 cup small pieces of ice and blend until slushy.Add an extra whole ice cube or two to glasses if desired.
Garnish glass with a sprig of mint or slice of lemon.
To make two liters of punch, add base and full amount of ice cubes to your blender, blending until the ice is crushed and slushy.