Tangy Strawberry Slush
TOTAL TIME: Prep: 10 min. + freezing
YIELD: 26 servings (3/4 cup each).
When temperatures rise, cool things down with this ice-cold fruity slush. Keep some in the freezer for when guests pop in on a sultry evening.—Laura Reigel, Sheboygan, Wisconsin
Ingredients
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9 cups water, divided
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3 cups sugar
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4 tea bags
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1 pint fresh strawberries, stems removed
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1 cup cranberry juice
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3/4 cup thawed orange juice concentrate
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3/4 cup thawed lemonade concentrate
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6-1/2 cups lemon-lime soda, chilled
Directions
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1.
In a large saucepan, bring 7 cups water and sugar to a boil. Stir until sugar is dissolved. Remove from the heat; cool.
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2.
Meanwhile, in a small saucepan, bring remaining water to a boil. Remove from the heat; add tea bags. Cover and steep for 3-5 minutes. Discard tea bags. Cool. Transfer sugar and tea mixtures to a 4-qt. freezer container.
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3.
In a blender, combine the strawberries, cranberry juice and juice concentrates. Cover and process until pureed. Stir into freezer container; cool. Cover and freeze for 6 hours or overnight.
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4.
To serve, combine 1/2 cup strawberry mixture and 1/4 cup soda in a glass. Serve immediately.
Nutrition Facts
3/4 cup: 152 calories, 0 fat (0 saturated fat), 0 cholesterol, 8mg sodium, 39g carbohydrate (38g sugars, 0 fiber), 0 protein.
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