Raspberry Lime Slush Recipe

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Raspberry Lime Slush Recipe
Raspberry Lime Slush Recipe photo by Taste of Home
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Raspberry Lime Slush Recipe

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Publisher Photo
For a cool ending to a meal, our Test Kitchen scoops this bright pink slush into stemmed glasses, then drizzles it with ginger ale. The lime adds a little zing for a sweet-tart taste that’s especially refreshing.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + freezing
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + freezing

Ingredients

  • 3/4 cup sugar
  • 2 cups water, divided
  • 1 cup fresh or frozen raspberries, thawed
  • 1/2 cup lime juice
  • 3 cups ginger ale, chilled

Directions

In a small saucepan, combine sugar and 1/2 cup water. Cook and stir over high heat until sugar is completely dissolved. Remove from the heat. Press raspberries through a sieve; discard seeds.
In a large bowl, combine the raspberry puree, sugar syrup, lime juice and remaining water. Transfer to a 1-qt. freezer container. Cover and freeze for 12 hours, stirring occasionally. May be frozen for up to 3 months.
To use frozen raspberry mixture: Combine the raspberry mixture and ginger ale in a 2-qt. pitcher. Or for one serving, combine 1/2 cup raspberry mixture and 1/2 cup ginger ale in a glass. Yield: 6 servings.
Originally published as Raspberry Lime Slush in Simple & Delicious July/August 2006, p56

Nutritional Facts

1 cup: 112 calories, 0 fat (0 saturated fat), 0 cholesterol, 15mg sodium, 29g carbohydrate (26g sugars, 1g fiber), 0 protein.

  • 3/4 cup sugar
  • 2 cups water, divided
  • 1 cup fresh or frozen raspberries, thawed
  • 1/2 cup lime juice
  • 3 cups ginger ale, chilled
  1. In a small saucepan, combine sugar and 1/2 cup water. Cook and stir over high heat until sugar is completely dissolved. Remove from the heat. Press raspberries through a sieve; discard seeds.
  2. In a large bowl, combine the raspberry puree, sugar syrup, lime juice and remaining water. Transfer to a 1-qt. freezer container. Cover and freeze for 12 hours, stirring occasionally. May be frozen for up to 3 months.
  3. To use frozen raspberry mixture: Combine the raspberry mixture and ginger ale in a 2-qt. pitcher. Or for one serving, combine 1/2 cup raspberry mixture and 1/2 cup ginger ale in a glass. Yield: 6 servings.
Originally published as Raspberry Lime Slush in Simple & Delicious July/August 2006, p56

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