Citrus Slush Recipe
Janis Plourde uses convenient cans of frozen lemonade and orange juice to create the base for this sweet-tart slush. "You can use either pink or regular lemonade—or one can of each—in this great summer thirst-quencher," remarks the Smooth Rock Falls, Ontario cook.
- 2 cans (12 ounces each) frozen lemonade concentrate, thawed
- 1 can (12 ounces) frozen orange juice concentrate, thawed
- 1 cup chilled lemon-lime soda per serving (about 6 liters)
- Combine the concentrates in a 1-1/2-qt. freezer-proof container, cover and freeze. Remove from the freezer 30 minutes before serving. For each serving, combine 3 tablespoons slush base with 1 cup soda; stir well. Yield: 25 servings.
Originally published as Citrus Slush in Quick Cooking July/August 1998, p8
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