Gin Slush

In a large, heavy-bottomed saucepan, combine the water and sugar. (2 minutes)

Bring the mixture to a rolling boil over medium-high heat, stirring occasionally to ensure the sugar dissolves completely. (5 minutes)

Once boiling, reduce the heat slightly and continue to boil for precisely 15 minutes, without stirring. This creates a simple syrup with a smooth, luxurious texture. (15 minutes)

Remove the saucepan from the heat and allow the syrup to cool completely to room temperature. This is crucial to prevent the gin from evaporating and affecting the final flavor. (30 minutes)

In a large pitcher or bowl, combine the cooled simple syrup, gin, thawed orange juice concentrate, and thawed lemonade concentrate. Stir vigorously until all ingredients are thoroughly combined and the mixture is homogenous. (3 minutes)

Pour the gin mixture into a freezer-safe container with a tight-fitting lid. A plastic container works well, but ensure it is BPA-free. (2 minutes)

Place the container in the freezer and freeze for a minimum of 8 hours, or preferably overnight, until the mixture is a solid slush. (480 minutes)

Before serving, remove the gin slush from the freezer and let it sit at room temperature for about 10-15 minutes to soften slightly. (10 minutes)

Use a fork to break up the slush into smaller, icy crystals. Spoon the gin slush into glasses and garnish with orange slices, lemon twists, or fresh mint sprigs for an elegant touch. (5 minutes)