Tangy Strawberry Slush Recipe

Tangy Strawberry Slush Recipe
Tangy Strawberry Slush Recipe photo by Taste of Home
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Tangy Strawberry Slush Recipe

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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
MAKES:
26 servings
TOTAL TIME:
Prep: 10 min. + freezing
MAKES:
26 servings
TOTAL TIME:
Prep: 10 min. + freezing

Ingredients

  • 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

Directions

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).
Originally published as Tangy Strawberry Slush in Country Woman June/July 2012, p34

Nutritional Facts

3/4 cup: 152 calories, 0 fat (0 saturated fat), 0 cholesterol, 8mg sodium, 39g carbohydrate (38g sugars, 0 fiber), 0 protein.

  • 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
  1. In a large saucepan, bring 7 cups water and sugar to a boil. Stir until sugar is dissolved. Remove from the heat; cool.
  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.
  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.
  4. 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).
Originally published as Tangy Strawberry Slush in Country Woman June/July 2012, p34

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