Debbie has been holding out on me. She has had this recipe for Spiked Citrus Iced Tea Slush for about 20 years, and yet this is the first time she has even mentioned it to me! I can’t believe it’s taken this long but better late than never I suppose. And it’s so dang good that I guess I will forgive her. But only since she’s promised to make it a lot this summer…
Our friends at Taylor sent us the new Captain Morgan Rum flavors to try. Pineapple, Coconut, and Grapefruit. Wow are these flavors ever amazing. The grapefruit one actually tastes like grapefruit! It might be my favorite…. When we were brainstorming cocktails to make with these new rums, it was like a lightbulb went on for Debbie and she remembered this spiked iced tea recipe.
That’s how old this recipe is, its written on that card there. Love old recipe cards! Except when you loose them…
Years ago, when Debbie lived in Golden, BC, she made this slush all the time. She made it a little differently then, though. The original recipe calls for 2 cups of sugar and that is insane! Our recipe has no added sugar beyond the frozen juice concentrate and it’s not needed. I can’t even imagine how insanely sweet this would be with 2 cups more of sugar!! This time we also used extra tea to get more of an iced tea flavor, and to balance out the sweetness of the juice.
This ones got me feeling pool partyish. It will be sooooo nice to sip on a glass of this outside in the sun this summer! It stays nice and cold for a really long time and it’s so light and refreshing, it’s impossible to have just one. It wasn’t even super sunny when we made this, but Debbie, my sister Sam and I managed to make a good dent in the ice cream pail full of the slush mixture. It’s just so good, we couldn’t stop!
Debbie says that she used to eat the slush with a spoon and without any soda on top, but I really like the new addition of soda. It means you can drink this with a straw and it makes the cocktail sparkle a little bit in your mouth. Like an iced tea pop. Delicious!
I think possibly our favorite part of this slush was the fresh pineapple chunks floating throughout our glasses. It was like a little treat every time one got slurped up in our mouths. The little tidbits have been soaked in the juice and the rum and they are full of flavor.
All the different flavors in this cocktail, the pineapple rum and fresh tidbits, sweet coconut rum, tangy pink lemonade and citrus juice, and the cold strong and earthy black tea, come together to make a sweet and tangy iced tea perfect for a hot summer day. We really hope you enjoy it as much as we do.
Enjoy your weekend everyone!
- 4 cup boiling water
- 8-9 tea bags
- 6 cup water
- 1 can 5-alive frozen drink
- 1 can frozen pink lemonade
- 1 pineapple, cut into small chunks
- 2 limes, juiced
- 4 cups Captain Morgan Pineapple Rum
- 4 cups Captain Morgan Coconut Rum or you can use all Pineapple Rum
- 2 liter of club soda
- Make the tea by boiling the water and steeping the tea bags for 10 to 15 mins.
- Add the tea and the rest of the ingredients to a large container with a lid. An ice cream pail works great.
- Freeze overnight.
- When you are ready to serve, add the slush mixture to a glass. Fill as full as you like and then add soda water to the top, stir and enjoy.