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.