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Ruby Fruit Slush

 Ruby Fruit Slush
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.
32 ServingsPrep: 5 min. + freezing

Ingredients

  • 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

Directions

  • 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.
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.