Cranberry-Whiskey Sour Slush

Is it a drink or dessert? Who cares? It meets both needs. Our garnet-colored sourness has all the qualities of a delicious cocktail - a not-too-sweet combination of high-quality liqueur and a fruity aftertaste. Be sure to avoid bourbon with a strength higher than 80; it won't harden enough to become runny. Garnish with any fresh herbs.
Combine 1 1/2 cups of water, sugar, and salt in a microwave-safe bowl; reheat in the microwave on high power for 3 minutes. Stir until the sugar is dissolved. Combine sugar syrup and cranberries in a blender; whisk until smooth. Strain the mixture through a sieve lined with a double layer of cheesecloth over the bowl; wring out the mixture until liquid is released. Avoid dry substances.Combine the cranberry mixture, bourbon, and lemon juice in a freezer-safe bowl, mixing well. Freeze the mixture overnight or until it is partially set. Mash the mixture with a fork until it forms a paste; serve immediately.