Fruity Slush Recipe
Fruity Slush Recipe photo by Taste of Home
Publisher Photo
Carrie Bonikowske of Stevens Point, Wisconsin shares this frosty combination. "Refreshing and different' is the response I usually get when I serve this," she says.
TOTAL TIME: Prep: 10 min. + freezing
MAKES:13 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 10 min. + freezing
MAKES: 13 servings


  • 1 package (3 ounces) raspberry gelatin
  • 1 cup boiling water
  • 2 cups cold water
  • 2 cups cranberry juice
  • 1 can (12 ounces) frozen pink lemonade concentrate, thawed
  • 1 can (12 ounces) frozen orange juice concentrate, thawed
  • 1 liter lemon-lime soda, chilled

Nutritional Facts

1 cup (prepared with sugar-free gelatin, reduced-calorie cranberry juice and diet lemon-lime soda)equals 102 calories, trace fat (trace saturated fat), 0 cholesterol, 14 mg sodium, 26 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1-1/2 fruit.


  1. In a large bowl, dissolve gelatin in boiling water; stir in the cold water, cranberry juice and concentrates. Pour into a 2-1/2-qt. freezer container; cover and freeze overnight.
  2. Remove container from the freezer 2 hours before serving. Fill glasses two-thirds full with slush; stir about 1 cup soda into each glass. Yield: 13 servings (about 2 quarts).
Originally published as Fruity Slush in Taste of Home December/January 2005, p15

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