Ingredients
1
container (64 oz) refrigerated pineapple-orange juice (8 cups)
1
bottle (750 ml) regular or nonalcoholic dry white wine
1
can (10 oz) frozen margarita mix concentrate, thawed
1 1/2
cups brandy
4
cans (12 oz each) sour citrus soda
Preparation
In 4-quart resealable plastic container, mix all ingredients except soda until blended. Seal container; freeze 24 hours or until mixture is firm, stirring twice.
To serve, spoon about 3/4 cup slush mixture into each large margarita glass. Pour about 1/4 cup soda over each. If desired, garnish each with lime wedge.
