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Ruby Fruit Slush Recipe

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