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.