Berry Slush
TOTAL TIME: Prep: 10 min. + freezing
YIELD: 5 quarts (20 servings).
—Ruth Seitz, Columbus Junction, Iowa
Ingredients
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1 package (3 ounces) raspberry or berry blue gelatin
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2 cups boiling water
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2 cups sugar
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1 can (46 ounces) pineapple juice
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2 liters ginger ale
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4-1/2 cups cold water
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1 cup lemon juice
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Red or blue liquid food coloring, optional
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Coarse blue sugar, optional
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Optional: Fresh blueberries, raspberries, strawberries and watermelon
Directions
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1.
In a large container, dissolve gelatin in boiling water; stir in sugar until dissolved. Add the pineapple juice, ginger ale, water and lemon juice. If desired, add food coloring. Freeze for 8 hours or overnight.
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2.
Remove from freezer 20 minutes before serving. Stir until mixture is slushy. Meanwhile, if sugar rims are desired, moisten rims of chilled glasses with water; sprinkle blue sugar on a plate and dip rims in sugar. Spoon slushy mixture in glasses. If desired, top with fruit. Serve immediately.
Nutrition Facts
1 cup: 167 calories, 0 fat (0 saturated fat), 0 cholesterol, 18mg sodium, 43g carbohydrate (41g sugars, 0 fiber), 1g protein.
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