{Thirsty Thursday}: Sweet Tea and Bourbon Slushie

Dear Summer: 

  It is so nice to see you so early this year! I just love sweating before 9 am and not being able to go outside between 10 am and 3 pm. No really, my husband getting a sunburn before its even actually June, is just, well its incredible. 

  I'm keeping my fingers-crossed that August will be absolutely sweltering {as I suspect it might be}, because I'd really love to see if I can melt like a human popsicle. Oh, and I never got to try frying an egg on the sidewalk as a kid, so please bring on temperatures in the 100's! 

 Seriously though, Summer, I really want to thank you for giving me permission to eat a whole bag of ice pops, ice cream by the bucket and to drink sweet tea by the gallon. Its going to be a really swell season, because you are super hot. 

Love,

Meghan 

Tea and Bourbon Slushies 

makes 2 to 4 drinks, depending on your 'thirst' 

I suggest throw a couple of glasses, mason jars, what-have-yous into the freezer when you put this mixture into freeze. Nothing beats a frosting mug on a hot, hot day. 

2 cups water

2 family size black tea bags

1 cup sugar

1/2 cup bourbon

Bring the water to a boil in a small saucepan over high heat. Cut off the heat, add the tea bags, cover and steep 30 minutes. Remove the tea bags from the water and add the sugar, return to a boil over medium high heat. Boil for 1 minute then pour the sweetened tea mixture into an airtight container and refrigerate until completely cool, about 4 hours.

Add the bourbon, stir to combine, and pour the cooled mixture into a standard ice cube tray. Be careful not to over fill it, as I did, because it will spill all over the floor as you try to move it to the freezer. Freeze until solid about 6 hours. 

Blend the cubes in a blender until smooth. Serve immediately. 

This syrup can also be churned in an ice cream maker according to the manufacturers instructions, it makes a nice soft sorbet.