Ruby Fruit Slush Recipe

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Perfect for the holidays, Sarah Gingerich's rosy refresher puts thirst on ice quite nicely. "My kids love this drink," Sarah shares from Unionville, Missouri.
TOTAL TIME: Prep: 5 min. + freezing
MAKES:32 servings
TOTAL TIME: Prep: 5 min. + freezing
MAKES: 32 servings


  • 3 quarts tropical fruit punch
  • 1 can (46 ounces) unsweetened pineapple juice
  • 1 bottle (48 ounces) cranberry-apple juice
  • 4-1/2 cups water
  • 1 can (12 ounces) frozen orange juice concentrate, thawed
  • 2 liters diet ginger ale or lemon-lime soda, chilled

Nutritional Facts

One serving (1 cup) equals 108 calories, trace fat (0 saturated fat), 0 cholesterol, 30 mg sodium, 27 g carbohydrate, trace fiber, trace protein. Diabetic Exchanges: 1 fruit, 1/2 starch


  1. In a very large bowl or bowls, combine the first five ingredients. Transfer to four 2-qt. freezer containers. Freeze, stirring several times to make slushy. Remove containers from freezer 1-2 hours before serving; stir until slushy. Stir a fourth of ginger ale into each container. Yield: 2 gallons.
Originally published as Ruby Fruit Slush in Light & Tasty December/January 2005, p19

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Reviewed Nov. 24, 2009

"it is one of the fastest and easyest recipes i have ever made and it tasts really really really


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