Blueberry Wine

2 quarts of blueberries 
4 quarts of boiling water 
6 cups of sugar 
3 cups of prunes 

Instructions: Add the boiling water to the blueberries and allow to simmer on the back of the stove until it begins to boil. Strain and add the six cups of sugar to the gallon of juice. Boil for 5 minutes and when cool, add the prunes. Put in a crock or jar, cover with cheesecloth and let stand for two months. Finally, strain into a bottle and cork. This wine is strong will last from year to year. 

Blue Snow Flake

2 oz Light Rum

1 oz Coconut Rum
2 oz Blue Curacao
1 oz Pineapple Juice

2 oz Cream of Coconut
All in a blender with ice. Blend until desired consistency

Newfie Christmas Slush

Ingredients

• 7 1/2 cups water
• 1 1/2 cups granulated sugar
• 1 295-mL frozen concentrated lemonade
• 1 295-mL can frozen concentrated orange juice
• 1 48-oz can pineapple juice
• 1 26-oz bottle amber rum
• lemon-lime soda , such as Sprite or 7-Up, to finish
• maraschino cherries , for garnish

Instructions

1. Pour water and white sugar into a large pot on high heat and bring to a boil. Reduce to low and simmer until sugar is dissolved and thickens ever-so-slightly, 3 to 5 min. Remove pot from heat.
2. Once the mixture is cool, add lemonade and orange juice concentrate and pineapple juice and mix well until dissolved. Add rum.
3. Transfer the mixture to a large, freezer-safe plastic container with a lid.
4. Place mixture in the freezer, at least overnight, stirring periodically (every 12 hrs or so) to ensure it doesn’t freeze solid, until the mixture is frozen into a slush.
5. To serve: Spoon 2 scoops of slush with an ice cream scoop into a glass and top with soda. Garnish with a maraschino cherry.