Ruby Fruit Slush Recipe

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Perfect for the holidays, Sarah Gingerich's rosy refresher puts thirst on ice quite nicely. "My kids love this drink," Sarah shares from Unionville, Missouri.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Ruby Fruit Slush Recipe

Prep: 5 min. + freezing

Yield: 32 Servings

5 5

Ingredients

3 quarts tropical fruit punch
1 can (46 ounces) unsweetened pineapple juice
1 bottle (48 ounces) cranberry-apple juice
4-1/2 cups water
1 can (12 ounces) frozen orange juice concentrate, thawed
2 liters diet ginger ale or lemon-lime soda, chilled

Directions

In a very large bowl or bowls, combine the first five ingredients. Transfer to four 2-qt. freezer containers. Freeze, stirring several times to make slushy. Remove containers from freezer 1-2 hours before serving; stir until slushy. Stir a fourth of ginger ale into each container. Yield: 2 gallons.

Nutritional Analysis: One serving (1 cup) equals 108 calories, trace fat (0 saturated fat), 0 cholesterol, 30 mg sodium, 27 g carbohydrate, trace fiber, trace protein. Diabetic Exchanges: 1 fruit, 1/2 starch.

Originally published as Ruby Fruit Slush in Light & Tasty December/January 2005, p19