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Tangy Strawberry Slush

 Tangy Strawberry Slush
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
26 ServingsPrep: 10 min. + freezing


  • 9 cups water, divided
  • 3 cups sugar
  • 4 individual tea bags
  • 1 pint fresh strawberries, stems removed
  • 1 cup cranberry juice
  • 3/4 cup thawed orange juice concentrate
  • 3/4 cup thawed lemonade concentrate
  • 6-1/2 cups lemon-lime soda, chilled


  • In a large saucepan, bring 7 cups water and sugar to a boil. Stir
  • until sugar is dissolved. Remove from the heat; cool.
  • 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.
  • 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.
  • To serve, combine 1/2 cup strawberry mixture and 1/4 cup soda in a
  • glass. Serve immediately. Yield: 26 servings (3/4 cup each).
Nutritional Facts: 3/4 cup equals 152 calories,

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Tangy Strawberry Slush (continued)

Nutritional Facts: trace fat (trace saturated fat), 0 cholesterol, 8 mg sodium, 39 g carbohydrate, trace fiber, trace protein.