Easter Champagne Slush

Ingredients for Easter Champagne Slush:

  • 1 pint rum
  • 2 bottles (750 ml size) champagne
  • 3 cans (6-ounce size) frozen lemonade concentrate, thawed
  • 6 cans (12-ounce size) ginger ale

 

Instructions for making Easter Champagne Slush:

  • Combine rum, champagne, lemonade concentrate and ginger ale in a large container.
  • Mix well.
  • Freeze until firm.
  • Thaw slightly before serving.