|Source||Bev Rhodes, Main Library (2005)|
|Prep time||24 hours, 30 minutes|
|Cooking time||5 minutes|
|Total time||24 hours, 35 minutes|
Combine ingredients and refrigerate 24 hours, stirring occasionally. Freeze overnight or until firm in a microwaveable 9 x 13 pan. Remove from freezer 30 minutes before serving — should be slushy. If it doesn’t defrost fast enough, microwave at defrost setting for 5 minutes.