Tangy Strawberry Slush Recipe

Tangy Strawberry Slush Recipe photo by Taste of Home

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When temperatures rise, cool things down with this ice-cold fruity slush. Keep some in the freezer for when guests pop in on a sultry evening.—Laura Reigel, Sheboygan, Wisconsin

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Tangy Strawberry Slush Recipe

Prep: 10 min. + freezing

Yield: 26 Servings

10 10

Ingredients

9 cups water, divided
3 cups sugar
4 individual tea bags
1 pint fresh strawberries, stems removed
1 cup cranberry juice
3/4 cup thawed orange juice concentrate
3/4 cup thawed lemonade concentrate
6-1/2 cups lemon-lime soda, chilled

Directions

In a large saucepan, bring 7 cups water and sugar to a boil. Stir until sugar is dissolved. Remove from the heat; cool.
Meanwhile, in a small saucepan, bring remaining water to a boil. Remove from the heat; add tea bags. Cover and steep for 3-5 minutes. Discard tea bags. Cool. Transfer sugar and tea mixtures to a 4-qt. freezer container.
In a blender, combine the strawberries, cranberry juice and juice concentrates. Cover and process until pureed. Stir into freezer container; cool. Cover and freeze for 6 hours or overnight.
To serve, combine 1/2 cup strawberry mixture and 1/4 cup soda in a glass. Serve immediately. Yield: 26 servings (3/4 cup each).

Nutritional Facts 3/4 cup equals 152 calories, trace fat (trace saturated fat), 0 cholesterol, 8 mg sodium, 39 g carbohydrate, trace fiber, trace protein.

Originally published as Tangy Strawberry Slush in Country Woman June/July 2012, p34