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Berry Slush

 Berry Slush
—Ruth Seitz, Columbus Junction, Iowa
20 ServingsPrep: 10 min. + freezing

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.