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Tangy Strawberry Slush
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
26 Servings
Prep: 10 min. + freezing
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).
Nutrition Facts:
3/4 cup equals 152 calories,
© Taste of Home 2013
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Tangy Strawberry Slush
(continued)
Nutrition Facts:
trace fat (trace saturated fat), 0 cholesterol, 8 mg sodium, 39 g carbohydrate, trace fiber, trace protein.
© Taste of Home 2013