TOTAL TIME: Prep: 5 min. + freezing
MAKES: 32 servings

Ingredients

  • 3 quarts tropical fruit punch
  • 1 can (46 ounces) DOLE® Canned 100% 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

1 cup: 108 calories, trace fat (0g saturated fat), 0mg cholesterol, 30mg sodium, 27g carbohydrate (0g sugars, trace fiber), trace protein Diabetic Exchanges:1/2 starch, 1 frui

Directions

  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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MY REVIEW
Reviewed Nov. 24, 2009

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

good!!!"

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