Berry Slush Recipe

Berry Slush Recipe photo by Taste of Home

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—Ruth Seitz, Columbus Junction, Iowa

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Berry Slush Recipe

Prep: 10 min. + freezing

Yield: 20 Servings

10 10

Ingredients

1 package (3 ounces) berry blue or raspberry gelatin
2 cups boiling water
2 cups sugar
1 can (46 ounces) pineapple juice
2 liters ginger ale
4-1/2 cups cold water
1 cup lemon juice
Blue or red liquid food coloring, optional
Fresh raspberries, blueberries and star fruit, optional

Directions

In a large container, dissolve gelatin in boiling water; stir in sugar until dissolved. Add the pineapple juice, ginger ale, water and lemon juice. Add food coloring if desired. Freeze for 8 hours or overnight.
Remove from freezer 20 minutes before serving. Stir until mixture is slushy. Serve in a chilled glass. For garnish, thread fruit on wooden skewers if desired. Serve immediately Yield: 5 quarts.

Nutritional Facts 1 serving (1 cup) equals 167 calories, trace fat (trace saturated fat), 0 cholesterol, 18 mg sodium, 43 g carbohydrate, trace fiber, 1 g protein.

Originally published as Berry Slush in Country Woman July/August 1997, p30